Buca Di Beppo Chicken Glorioso

"Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by gailanng photo by gailanng
photo by wicked cook 46 photo by wicked cook 46
photo by puppitypup photo by puppitypup
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:




  • Preheat oven to 425 degrees F.
  • Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
  • Saute the chicken breast until browned.
  • Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
  • Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
  • Transfer the chicken breasts to a pan and hold.
  • Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
  • Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
  • Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
  • Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
  • Garnish with parsley and serve.

Questions & Replies

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  1. This recipe was delicious. I did add artichokes to the sauce when I added the sun dried tomatoes. One suggestion is to prepare the meal a day in advance, the flavors really popped the second day.
  2. Used my favorite alfredo (recipe #408297) and fiddled with it till it was picture perfect. Small things amuse small minds.
  3. Very delicious! I made my own reduced-fat alfredo sauce and served the chicken over spaghetti. Perfect with a glass of sauvignon blanc.
  4. This dish is wonderful! Made of for dinner and it was raved about all night! I used the sundried tomatoes and always make my own Alfredo sauce. This is definitely a 'company' dish! It had just a little bite from the red pepper but i don't think it would be good without the pepper flakes. Yummmmmy!!
  5. This was very good. Made my own alfredo sauce. Served it over noodles and used fresh mozzarella. My husband said it was a keeper!


  1. This recipe was the bomb. Everyone liked it which is an accomplishment in our family. I made Skinny Fettuccini Garlic Alfredo (on pinterest). It is made with 1% milk and small amounts of butter and cream cheese which cuts down on calories but certainly not flavor. Adding some wine to it really kicked up the flavor. Delicious!


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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