Gather the family around the dinner table for this Italian inspired restaurant favorite! With a cheesy, creamy alfredo sauce, our Chicken Glorioso Pasta Bake is a comfort food recipe the whole family will ask for again and again!
Comfort Food Pasta Recipes are one of my all-time favorite dinners. Whether it’s a stovetop recipe or baked pasta casserole, there’s something that screams food=love about saucy pasta dishes. This Chicken Glorioso Pasta Bake is a spin on one of my favorite recipes from Buca di Beppo. The original Chicken Glorioso is chicken breasts cooked in white wine and served with a spicy alfredo sauce and sun-dried tomatoes. The restaurant entree is served with the chicken by itself and you can order pasta sides, but I thought, “Why not mix everything together?” for an all-in-one yummy dinner.
Chicken Glorioso Pasta Bake Recipe Tips
- You can use any short pasta you like for this recipe – penne, rigatoni, campanelle, etc.
- I like using a pinot grigio or sauvignon blanc for this recipe. Just be sure to use a good quality wine, one you’d be willing to drink too. (I like to serve the rest of the bottle with dinner.)
- I’m kind of a wimp when it comes to spicy stuff, but the red pepper flakes add great flavor to this recipe and it’s really well balanced. If you’d like your sauce spicy, feel free to increase the amount of red pepper flakes to your liking.
This pasta recipe is also a great make-ahead dinner recipe. You can prep everything to the point of baking, even adding the cheese on top, and then cover the dish and pop it in the fridge. When you’re ready for dinner, uncover the pasta, and place the dish in the oven while it preheats. Once it’s all full temp, start your timer for 30 minutes. Warming the casserole dish along with the oven will keep it from cracking. Easy peasy, and SO delicious!!
Looking for even more amazingly delicious pasta recipes to make? These are some of our favorites!
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Chicken Glorioso Pasta Bake
- 1 pound penne pasta
- 1/4 cup olive oil divided
- 2 chicken breasts cut in half to make 2 thinner breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup dry white wine
- 6 cloves garlic minced
- 15 ounces Alfredo sauce about 2 cups store-bought or homemade
- 3/4 teaspoon red pepper flakes
- 5 sun-dried tomatoes
- fresh parsley finely chopped
- 1 1/2 cups shredded mozzarella cheese
- Preheat your oven to 350 degrees F.
- On a plate, stir together the flour and salt. Dredge the chicken in the flour to form a light coating on each piece.
- Place a large skillet over medium-high heat. Add 2 tablespoons olive oil. Cook the chicken until browned on each side, flipping once, about 2-3 minutes per side. Add the wine to the skillet and cook until the chicken reaches 165 degrees F.
- While the chicken is cooking, heat a large pot of water to a boil. Add penne pasta and cook according to package directions until al dente. Drain, toss the pasta in olive oil to prevent sticking, and set aside.
- Remove the chicken from the skillet to a plate and set aside to cool. Once cool enough to handle, chop the chicken into bite-sized pieces.
- Reduce the heat to medium and add garlic, Alfredo sauce, red pepper flakes, and most of the sun-dried tomatoes to the skillet. (You want to save a few pieces to garnish the top of the pasta.) Stir to combine. Bring the sauce to a simmer, stirring occasionally. Cook for 2-3 minutes.
- Add the chicken and sauce to the pot with the pasta. Stir to combine. Transfer the pasta to a 9-inch by 13-inch baking dish and spread into an even layer. Top the pasta with mozzarella cheese.
- Bake for 25 minutes or until the cheese is melted and golden. Carefully remove from the oven.
- Garnish the pasta with chopped sun-dried tomatoes and parsley. Serve warm.
- If you're not worried about garnishing the top of the pasta, you can mix all the sun-dried tomatoes into the sauce and skip the parsley. I've done both.
- The alcohol in the wine will cook off while the pasta bakes and leaves the flavor behind. This pasta doesn't taste boozy.
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