We can never have enough pasta in our home, and we especially love the classics, like this simple Zucchini Pasta. An authentic Italian dish from the Amalfi Coast and full of tender zucchini, al dente pasta, and salty cheese. The traditional recipe fries the zucchini, but my version roasts it for ease in the kitchen. I first had this recipe while on vacation in Italy and have always thought that it’s truly one of a kind with it’s unbelievably creamy texture (yet, no cream in the recipe!) and luxurious flavor.

Easy to make in 30 minutes and beyond satisfying with the golden brown roasted zucchini, al dente pasta, and sharp freshly grated cheese, pasta with zucchini is ideal for quick summer cooking. All you need is a pasta pot and a skillet, making clean up minimal too. Plus, it’s a wonderfully delicious way to use up summer’s bounty of fresh zucchini.

If you like this traditional dish, try our other favorite classic pasta recipes. This easy Carbonara Rigatoni is a rich, delicious staple, and this Sunday Sauce is always a fan favorite.

Why You’ll Love This Recipe

• Creamy Without The Cream: Thanks to the emulsification of the oil from the roasted zucchini with the salty cheese and starchy pasta water, this dish is creamy and decadent, but without using any cream.
• 5 Simple, Fresh Ingredients: This pasta recipe calls for just a handful of good, high-quality ingredients that are flavorful and uncomplicated.You can feel good about what you’re eating.
• Restaurant-Quality At Home: Full of texture, flavor, and a glossy sauce, this pasta is restaurant quality, in the comfort of your own kitchen.

What Is Zucchini Pasta?

Well-known for it’s simple ingredients and creamy texture, but without the cream, Pasta alla Nerano is a classic pasta dish that originated in Nerano, Italy. From the Amalfi Coast, it’s traditionally made with thinly sliced, olive-oil fried zucchini that’s tossed with spaghetti and Provolone del Monaco cheese, to create an extra silky, emulsified sauce.

In my version of the recipe, the zucchini are roasted instead of fried, which allows the zucchini to develop the same caramelized flavor while making it easier and mess-free for home-cooking.

Ingredients

• Spaghetti: Long, thin and perfectly chewy, cook this to al dente for a firm but tender bite.
• Zucchini: The star ingredient here, fresh and flavorful, and roasted to golden brown perfection.
• Olive Oil: Use a high-quality, fruity, extra virgin olive oil.
• Garlic: Freshly minced, for sharp, aromatic flavor.
• Parmesan Cheese: Nutty and savory, freshly grate your own for the best texture.
• Basil & Mint: Fresh and bright, these herbs make all the difference and add nice flavor.
• Pasta Water: Be sure to reserve a cup of this starchy, liquid gold to help emulsify the pasta and create a creamy sauce.
• Salt & Pepper: Season generously.

How To Make Pasta alla Nerano

1. Preheat the oven to 425 degrees. Arrange the zucchini slices on a baking sheet in a single layer. Drizzle with 3 Tablespoons olive oil, season lightly with salt, and toss to coat. Roast for 15-18 minutes until golden and lightly browned around the edges.

2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve about 1 to 2 cups of the pasta water before draining.

3. While the pasta cooks, heat the remaining olive oil in a large sauté pan over medium heat. Add the smashed garlic cloves and cook for about 1-2 minutes to gently infuse the oil. Remove and discard the garlic.

4. Add the drained spaghetti to the pan with the garlic-infused oil. Add the roasted zucchini and about ¼ cup of the reserved pasta water. Toss for 1 to 2 minutes until the zucchini is evenly distributed and the pasta is lightly coated. Add additional pasta water as needed to begin creating a light, glossy sauce.

5. Remove the pan from the heat and add the grated cheese, basil, and mint. Toss continuously, adding small splashes of pasta water as needed until the pasta becomes glossy and lightly coated.

6. Season with salt and freshly ground black pepper to taste. Serve immediately with additional grated cheese if desired.

Storage

Store any leftover pasta in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of water or broth to loosen and refresh the sauce. Stir occasionally and serve once hot.

We don’t actually recommend freezing this dish, as the texture of the pasta and zucchini can change and turn mushy once thawed. Enjoy this fresh!

FAQs

More Summer Pasta Recipes

• Caprese Pasta Salad
• Seafood Linguine
• Burrata Pasta with Roasted Tomatoes
• Lemon Chicken Orzo Pasta

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Zucchini Pasta (5 ingredients)

With golden brown zucchini as the star ingredient, this quick and easy Zucchini Pasta is a comforting 5 ingredient pasta dish, that's creamy and light without using any heavy cream. It's an authentic Italian dish from the Amalfi coast, inspired by pasta alla nerano, that's the perfect summer pasta.

Course Main Course, Pasta

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 747kcal

Equipment

• Large Pot
• large sauté' pan
• 2 Baking sheets

Ingredients

• 16 ounces spaghetti
• 2 pounds zucchini sliced into thin rounds
• 6 Tablespoons olive oil divided
• 2-3 garlic cloves smashed
• 1 cup freshly grated Parmesan cheese or caciocavallo if available
• 1 Tablespoon chopped fresh basil
• 2 Tablespoon chopped fresh mint
• kosher salt
• freshly ground black pepper
• reserved pasta water

Instructions

• Preheat the oven to 425 degrees. Arrange the zucchini slices on a baking sheet in a single layer. Drizzle with 2 Tablespoons olive oil, season lightly with salt, and toss to coat. Roast for 20–25 minutes until the zucchini are golden and lightly browned around the edges.
• Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve about 1 to 2 cups of the pasta water before draining.
• While the pasta cooks, heat the remaining olive oil in a large sauté pan over medium heat. Add the smashed garlic cloves and cook for about 1 minute to gently infuse the oil. Remove and discard the garlic.
• Add the drained spaghetti to the pan with the garlic-infused oil. Add the roasted zucchini and about ¼ cup of the reserved pasta water. Toss for 1 to 2 minutes until the zucchini is evenly distributed and the pasta is lightly coated. Add additional pasta water as needed to begin creating a light, glossy sauce.
• Remove the pan from the heat and add the Parmesan cheese, basil, and mint. Toss continuously, adding small splashes of pasta water as needed until the pasta becomes glossy and lightly coated.
• Season with salt and freshly ground black pepper to taste. Serve immediately with additional grated cheese if desired.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of water or broth to loosen and refresh the sauce. Stir occasionally and serve once hot.

Nutrition

Serving: 1serving | Calories: 747kcal | Carbohydrates: 93g | Protein: 27g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 17mg | Sodium: 427mg | Potassium: 890mg | Fiber: 6g | Sugar: 9g | Vitamin A: 782IU | Vitamin C: 42mg | Calcium: 366mg | Iron: 3mg

The post Zucchini Pasta appeared first on Italy In Your Kitchen.

Believe it or not homemade pasta sauce is so easy to make and makes a big different in flavor when you toss it with al dente noodles. This Cherry Tomato Spaghetti Sauce is one of my family’s favorites that I make all year round. It’s no-fuss with just a few good quality staple ingredients, and takes only 30 minutes to make. There’s no excuse to not try making your own sauce when my recipe has only 4 ingredients – tomatoes, olive oil, garlic, and basil.

Whether it’s peak summer and you pick up some ripe cherry tomatoes or grab them from the grocery store in the colder months, the flavor is sweet and robust every time. Using just one pan, I blister and cook the tomatoes to a jammy texture, then toss them with al dente spaghetti for a beautifully glossy sauce – it’s the perfect meal in my husband’s opinion.

If you like the fresh tomato flavors in this dish, try some of our other favorites. This easy Caprese Pasta Salad is always a hit and we love this fresh Bruschetta al Pomodoro.

Why You’ll Love This Recipe

• Simple Ingredients: Made with only 4 good quality ingredients, less is more here. This recipe calls for just a few simple ingredients and doesn’t lack in flavor at all.
• Quick and Easy 30 Minute Meal: With a simple, straightforward process, this dish comes together fast and can be served in no time at all.
• Perfect for Weeknight Dinners: Easy to make, full of flavor, and no-fuss, this simple and beautiful pasta is ideal for busy weeknights.
• Great Use For Cherry Tomatoes: If you’ve got extras on hand or simply want a new way to enjoy them, this is a delicious way to use them up.

Ingredients

• Spaghetti: A classic, long-cut noodle. Always cook pasta to al dente for a firm, chewy bite.
• Cherry Tomatoes: The star of the show here, bursting with fresh flavor and color.
• Olive Oil: Use a high-quality, fruity, extra virgin olive oil for the best taste.
• Garlic: Adds aromatic and fragrant flavor to the sauce.
• Pasta Water: Reserve a cup of the starchy liquid gold — it’ll help bring the sauce together.
• Basil: Fresh herbs make all the difference.
• Salt & Pepper: Season generously, always.

How To Make Cherry Tomato Spaghetti Sauce

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook for 1 to 2 minutes, stirring occasionally, until fragrant and lightly golden in spots.
3. Add the cherry tomatoes along with a generous pinch of kosher salt. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until many of the tomatoes have softened, blistered, and begun to burst. The tomatoes should slowly cook down and caramelize, creating a glossy sauce. Keep the heat gentle enough to prevent the oil from splattering too aggressively, but not so low that the tomatoes stop cooking down and caramelizing.

4. As the tomatoes cook down, carefully use the back of a spoon to gently press some of them to help create the sauce while leaving others whole. Be careful, as the hot tomato juices may splatter. If the skillet starts to look dry, add 2 to 3 Tablespoons of reserved pasta water at a time as needed to keep the sauce glossy and saucy.

5. Add the cooked spaghetti directly to the skillet and toss well to coat. Continue tossing, adding additional pasta water a little at a time as needed, until the sauce becomes glossy and lightly coats the pasta.
6. Remove from the heat and add the fresh basil. Taste and adjust with additional kosher salt and freshly cracked black pepper as needed. Serve immediately with an extra drizzle of olive oil and more fresh basil on top if desired.

Variations

I’ve made several other versions of this cherry tomato sauce since it’s easy to whip together. Here are some other options that I’ve tried:

• Use any pasta shape. I love this with spaghetti, but you can also use penne, rigatoni, or any pasta you already have at home.
• Roasted Tomatoes: Cherry tomatoes are fresh and bright as is, but try slow-roasting them until they’re jammy and sweet for a deeper flavor.
• Add Cream: For a rich, decadent version, stir in a splash of heavy cream or half and half off the heat.
• Include Protein: To bulk up the pasta, add simply seasoned grilled or sautéed chicken or shrimp.
• Add Vegetables: For extra nutrition and flavor, wilt in baby spinach or sautéed zucchini. Sliced mushrooms or diced eggplant would be delicious, too.

What To Serve with Cherry Tomato Spaghetti Sauce

While it’s perfectly delicious as is on its own, we have a few favorites to serve with it:

• Garlic Bread or Crusty Grilled Bread
• Simple Side Salad or Italian Chopped Salad
• Grilled Chicken or Pork Milanese
• Burrata or Mozzarella

Storage

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium with a splash of water or cream to referesh.

If possible, we recommend storing leftover sauce separate from cooked pasta for maximum freshness and the best texture. To reheat the sauce, warm on the stove with a splash of water and serve with freshly cooked pasta.

You can freeze leftover Cherry Tomato Sauce in an airtight container for up to 3 months. Thaw in the fridge overnight before serving and warm gently on the stove with a splash of water, cream or starchy pasta water to loosen, if needed.

Make this sauce up 1-2 days in advance for a time-saving meal. Cook and cool the sauce, then store in an airtight container in the fridge until ready to eat. Warm on the stove with a splash of hot pasta water, combine with noodles and enjoy.

FAQs

More Delicious Pasta Recipes

• Carbonara Rigatoni
• Seafood Linguine
• Bolognese Pasta Bake
• Lemon Garlic Shrimp Pasta

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Cherry Tomato Spaghetti Sauce

This quick, homemade 4-ingredient Cherry Tomato Sauce is packed with fresh flavor for an easy 30 minute pasta dish all year round. Meal prep a big batch of this sauce to keep in the fridge or freezer for dinner when you're in a pinch!

Course Main Course, Pasta

Cuisine Italian

Keyword cherry tomato pasta, cherry tomato spaghetti sauce, fresh tomato pasta

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 646kcal

Equipment

• Large Pot
• large skillet

Ingredients

• 1 pound spaghetti
• 3 pints cherry tomatoes
• 5 Tablespoons olive oil
• 5 garlic cloves, smashed
• ½ to 1 cup reserved pasta water
• ½ cup torn fresh basil
• Kosher salt
• Freshly cracked black pepper

Instructions

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook for 1 to 2 minutes, stirring occasionally, until fragrant and lightly golden in spots.
• Add the cherry tomatoes along with a generous pinch of kosher salt. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until many of the tomatoes have softened, blistered, and begun to burst. The tomatoes should slowly cook down and caramelize, creating a glossy sauce. Keep the heat gentle enough to prevent the oil from splattering too aggressively, but not so low that the tomatoes stop cooking down and caramelizing.
• As the tomatoes cook down, carefully use the back of a spoon to gently press some of them to help create the sauce while leaving others whole. Be careful, as the hot tomato juices may splatter. If the skillet starts to look dry, add 2 to 3 Tablespoons of reserved pasta water at a time as needed to keep the sauce glossy and saucy.
• Add the cooked spaghetti directly to the skillet and toss well to coat. Continue tossing, adding additional pasta water a little at a time as needed, until the sauce becomes glossy and lightly coats the pasta.
• Remove from the heat and add the fresh basil. Taste and adjust with additional kosher salt and freshly cracked black pepper as needed. Serve immediately with an extra drizzle of olive oil and more fresh basil on top if desired.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium with a splash of water or cream to referesh.
• If possible, we recommend storing leftover sauce separate from cooked pasta for maximum freshness and the best texture. To reheat the sauce, warm on the stove with a splash of water and serve with freshly cooked pasta.
• Freeze leftover sauce in an airtight container for up to 3 months. Thaw in the fridge overnight before serving and warm gently on the stove with a splash of water, cream or starchy pasta water to loosen, if needed.

Tips:

• Make this sauce up 1-2 days in advance for a time-saving meal. Cook and cool the sauce, then store in an airtight container in the fridge until ready to eat. Warm on the stove with a splash of hot pasta water, combine with noodles and enjoy.

Nutrition

Serving: 1serving | Calories: 646kcal | Carbohydrates: 100g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 47mg | Potassium: 1051mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1894IU | Vitamin C: 83mg | Calcium: 75mg | Iron: 4mg

The post Cherry Tomato Sauce appeared first on Italy In Your Kitchen.

Grilled Chicken Margherita has become one of our go-to’s, and for good reason, it’s a beautiful and fresh, Italian-inspired dish packed with just a few ingredients (only 7!) that lend the best flavor. It’s simple to make, light and satisfying, and is inspired by an Olive Garden favorite. My kids tell me that my version is better than a restaurant, the ultimate compliment!

Made with juicy grilled chicken that gets topped with melted mozzarella, ripe tomatoes and fresh basil, this Grilled Chicken Margherita is perfect for summer dinners. Simple enough for busy weeknights, but impressive enough to entertain with a couple of side dishes, this recipe truly has it all.

If you like this dish, try some of our other fresh, flavor-packed chicken recipes. This Chicken Pesto Pasta Salad is always a fan favorite and it doesn’t get more classic and delicious than this Chicken Saltimbocca.

Why You’ll Love This Recipes

• Protein-Packed and Satisfying: Lean and high in protein, this flavor-packed dish will fill you up without weighing you down. It’s a dish you’ll feel good about eating.
• Easy to Make in 30 Minutes: With a simple preparation, easily make this on the grill or stovetop, it’s a versatile recipe.
• Elevated But Simple: Using just a few good quality ingredients and a beautiful presentation once plated, this dish feels fancy and elevated but is actually very simple to prepare. It’s got restaurant-quality flavor but with minimal at-home effort.

Ingredients

• Chicken: Use boneless skinless breasts for the best texture and flavor.
• Salt & Pepper: Season generously, always. It makes all the difference.
• Dried Oregano: A pantry staple with big, classic Italian flavor payoff.
• Garlic Powder & Onion Powder: More aromatic seasonings.
• Olive Oil: Use a good quality, extra virgin olive oil.
• Cherry Tomatoes: Ripe and fresh bursts of color and sweet flavor.
• Mozzarella: Use creamy, mild mozzarella for the best melt.
• Basil Pesto: Herby and savory, use your favorite store-bought variety or homemade.
• Basil Leaves: The perfect fresh, finishing touch.

How To Make Grilled Chicken Margherita

1. Pat the chicken cutlets very dry with paper towels.
2. In a small bowl, combine the kosher salt, black pepper, dried oregano, garlic powder, and onion powder.
3. Drizzle the chicken lightly with olive oil, then season both sides evenly with the seasoning mixture. Let the chicken sit while you preheat the grill and prepare the remaining ingredients.

4. Preheat an outdoor grill or grill pan over medium-high heat.
5. Grill the chicken for 3 to 4 minutes per side, until nicely charred and almost cooked through. The chicken will finish cooking under the broiler. Transfer to a plate.

6. Heat 2 to 3 Tablespoons olive oil in a large skillet over medium heat. Add the cherry tomatoes and sprinkle with a small pinch of sea salt.
7. Cook the tomatoes for 3 to 5 minutes, stirring occasionally, until they begin to soften and release their juices. If the pan begins to brown too quickly, add a small splash of water.
8. Arrange the grilled chicken in the skillet and spread a light layer of basil pesto over each piece.
9. Spoon a few tomatoes over each piece of chicken, then top with the torn mozzarella cheese. Spoon the remaining tomatoes and pan juices around the skillet.

10. Place under the broiler for 3 to 5 minutes, until the mozzarella is melted and bubbly and the chicken is cooked through.
11. Finish with torn fresh basil leaves before serving.

Variations

• Bake or Stovetop: If you aren’t in the mood to grill, or you don’t have one readily available, easily make this in the oven or on the stove — it’s versatile and can be enjoyed year round.
• Pesto Variations: Traditional basil pesto keeps this recipe classic, but sun-dried tomato pesto, roasted red pepper pesto, or my homemade Pistachio Pesto are all delicious here. Each adds a slightly different flavor while still pairing beautifully with the grilled chicken, tomatoes, and mozzarella.
• Serve as a Sandwich: Add this juicy chicken to fluffy focaccia or crusty ciabatta to make a chicken Margherita sandwich, or, even better, press it in a cast-iron pan for a melty, warm panini.

What To Serve With Chicken Margherita

Chicken Margherita pairs perfectly with anything. It’s light and flavorful, yet filling on it’s own, and even better paired with some of our favorites if you’re looking to turn it into more of a robust meal.

• Simple Green Salad or Caesar Salad
• Risotto or Pea Risotto
• Roasted Vegetables
• Pepperonata
• Italian Chopped Salad
• Garlic-butter Pasta
• Grilled Bread or Garlic Bread

Storage

Store any leftover chicken Margherita in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until warmed through.

You can freeze leftovers, too, but the texture of the tomatoes can change once thawed. Store in an airtight container for up to 3 months, and thaw in the fridge overnight before serving again. Reheat in the oven as instructed above, until hot and cheese is melty.

Prep this dish in advance to help save time. Cook the chicken and the tomato topping separately, then cool and store in airtight containers in the fridge. Rewarm the tomato topping on the stove, reheat the chicken in the oven, and assemble everything right before serving.

FAQs

More Easy Summer Italian Recipes

• Peach Caprese Salad
• Bruschetta al Pomodoro
• Melon Prosciutto Skewers
• Caprese Pasta Salad

The post Grilled Chicken Margherita appeared first on Italy In Your Kitchen.

Reader Review: “The Family loved this chicken!!” – Gina

Crispy on the outside, juicy on the inside—these Italian Chicken Cutlets are a simple classic that never goes out of style. Whether you enjoy them on top of pasta, salad, or in a sandwich, they’re a staple protein in any true Italian household.

I’ve been making chicken cutlets for as long as I can remember. It’s a recipe that I grew up learning how to make from my mom. We had them every single week prepared in all different ways. My mom’s secret recipe seasons the Italian breadcrumbs with grated pecorino cheese for any extra salty and delicious bite. I’m also revealing her foolproof tips for dredging the chicken cutlets perfectly for the crispiest texture every single time (keep reading below!).

These breaded chicken cutlets are a recipe I’ve now taught my kids to make, it’s truly that easy. To complete the meal, try serving them with our Pasta and Peas or Smoked Salmon Pasta.

Jenn’s Tip: Be sure to pound or cut all of the chicken breast cutlets to be 1/4-inch thick. This allows for even cooking in the pan and prevents the chicken fry drying out or overcooking.

Why You’ll Love this Recipe

• Family favorite meal prep protein. We love to prep a large batch chicken cutlets, cook them, and freeze for up to 2 months. They make the perfect lunch or dinner when we are short on time.
• Easy to customize. Add your favorite herbs or spices, swap the cheese for parmesan, or even use panko breadcrumbs for more crunch in the breading. Chicken cutlets are so versatile.
• Italian Chicken Cutlets pair with so many great dishes. You can serve them on top of pasta, a salad, top them with sauce and cheese, or even make them into a sandwich. The options are endless.

Ingredients

• Chicken cutlets: You can buy chicken breasts cutlets already sliced thin at the store. Alternatively, you can also buy regular boneless, skinless chicken breasts, cut them in half widthwise and then pound them even thinner using a meat mallet and plastic wrap.
• All-purpose flour: The first step in breading the chicken that helps to keep the breadcrumbs adhered.
• Large eggs: The essential ingredient that binds the breading to the chicken breast.
• Italian-style breadcrumbs: We opt for the already seasoned breadcrumbs that have herbs like oregano or Italian seasoning mixed in. You can also use panko breadcrumbs here as well for extra crunch.
• Freshly grated Pecorino romano cheese: Seasons the breadcrumb mixture with delicious cheesy flavor.
• Olive oil: The oil to fry the cutlets in. We don’t use a lot of oil here, it’s a shallow fry which keeps the inside of the chicken moist, but makes the breadcrumb coating extra golden brown and crispy.
• Butter: We love adding a tablespoon to the pan while the cutlets are frying for a little extra richness in flavor.
• Lemon wedges: For garnishing, the juice squeezed over to finish adds bright fresh flavor.

How to Make Italian Chicken Cutlets

1. If needed, pound the chicken cutlets to an even thickness for even cooking.
2. Set up three shallow bowls or dishes for breading.
3. In the first bowl, combine the flour with a generous pinch of salt and black pepper.
4. Beat the eggs in the second bowl.
5. In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.
6. Season the chicken cutlets lightly on both sides with salt and black pepper.
7. Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.

8. Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.

8. In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.

10. Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.
11. If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.
12. Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.

What to Serve with Italian Chicken Cutlets

There are so many options! Here are some classic pairings my family enjoys:

• Italian Chopped Salad
• Marry Me Tortellini
• Chicken Parm Sliders
• Grilled Peach Burrata Salad

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the oven (or even better the air fryer) for a few minutes until warmed through and crispy again.

Italian chicken cutlets are truly the best make-ahead meal. They’re my kids favorite, so we make a lot of them! We like to set up a big dredging station on Sundays for weekly meal prepping. After all of the cutlets are cooked, we store them in the freezer for up to 2 months.

Freezing the cutlets makes them so easy to reheat for a quick dinner on a busy night. We love adding them to pasta or serving them with roasted veggies. Give our recipe a try and we guarantee it’ll be on your weekly dinner list.

FAQs

More Delicious Italian Dinner Recipes

• Smoked Salmon Pasta
• Pasta e Piselli (pasta and peas)
• Creamy Lobster Pasta

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Italian Chicken Cutlets

These Italian Chicken Cutlets are the ultimate family favorite recipe in our house. We love to meal prep a big batch of these on the weekends to eat throughout the week on salads, sandwiches, or for an easy chicken parm. With just 6 ingredients, they're quick and simple to make and are always a crowd pleaser.

Course Main Course

Cuisine Italian

Keyword chicken cutlets, easy chicken dinner, italian chicken cutlets, pan fried chicken cutlets

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 790kcal

Equipment

• large skillet
• Shallow bowls for breading
• Wire rack and baking sheet
• Meat mallet

Ingredients

• 2 pounds thin chicken cutlets pounded to about 1/4-inch thick
• salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 large eggs beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup freshly grated Pecorino Romano cheese
• 3 tablespoons olive oil plus more as needed
• 2 tablespoons butter
• fresh parsley chopped, optional
• lemon wedges for serving

Instructions

• If needed, pound the chicken cutlets to an even thickness for even cooking.
• Set up three shallow bowls or dishes for breading.
• In the first bowl, combine the flour with a generous pinch of salt and black pepper.
• Beat the eggs in the second bowl.
• In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.
• Season the chicken cutlets lightly on both sides with salt and black pepper.
• Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.
• Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.
• In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.
• Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.
• If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.
• Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage: 

Store any leftovers in the fridge for up to 3 days. Reheat in the oven (or even better the air fryer) for a few minutes until warmed through and crispy again.

Italian chicken cutlets are truly the best make-ahead meal. They’re my kids favorite, so we make a lot of them! I like to set up a big station on a Sunday for weekly meal prepping. After all of the cutlets are cooked, we store them in the freezer for up to 2 months.

Notes: 

• Buy pre-cut chicken cutlets for ease — they save time and effort, and if needed, lightly pound them to about ¼-inch thick for even cooking.
• Rest the breaded cutlets before frying — this helps the coating adhere better and results in a crispier crust.
• Let the chicken come to room temperature — cold cutlets can cook unevenly and make the breading soggy.
• Cheese options: You can substitute Parmigiano Reggiano for Pecorino Romano if preferred.
• Resting after frying: Place cooked cutlets on a wire rack set over a baking sheet to rest. This keeps the bottoms from getting soggy and allows air circulation. You can place the rack in a 200°F oven to keep them warm for serving.
• Serving ideas: Delicious with a simple arugula salad, over pasta, or tucked into a sandwich with mozzarella and marinara.

Nutrition

Serving: 1serving | Calories: 790kcal | Carbohydrates: 55g | Protein: 66g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 313mg | Sodium: 1113mg | Potassium: 1041mg | Fiber: 3g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 254mg | Iron: 5mg

The post Italian Chicken Cutlets appeared first on Italy In Your Kitchen.

When the warmer months come around, this Lemon Chicken Orzo Pasta is one of the first recipes to make on my list. The orzo pasta soaks up all the delicious lemon cream sauce for a bite that’s insanely delicious.

Another reason why we love this orzo pasta recipe is it’s one of those dishes that fits any occasion. It’s gourmet enough for a dinner party, simple enough to make for a quick weeknight meal, and holds well to take to a potluck or picnic. It’s one of those pasta dishes that even my kids have no problem eating, in fact, they often go back for seconds!

With just 10 ingredients and no special equipment, you’ll want to make this lemon orzo pasta all season long. Our secret to making the flavor extra lemony is using freshly squeezed lemon juice as well as lemon zest, you must try it! If you love a great pasta recipe, be sure to also make our Pasta e Piselli and Creamy Lobster Pasta.

Why You’ll Love this Recipe

• One pan pasta recipe. We love that this orzo pasta uses just one skillet to cook everything. It’s simple to prepare when we are short on time and has a ton of flavor. Plus, the cleanup is quick too!
• Decadent flavors with minimal ingredients. When it comes to a lemon orzo pasta recipe, we like to develop the recipe to be simple so we aren’t shopping at the store for hours. All of the ingredients for this lemon chicken orzo pasta are easy to find and affordable.
• Picky eater approved. I’ve tested this meal on all ages both young and old and it’s always a winner. It’s creamy and bright thanks to the lemon and heavy cream. Oh, and don’t forget lots of parmesan cheese too!

Jen’s Tip: When it comes to cooking orzo, especially in a recipe that uses one pan, you want to make sure you have enough cooking liquid. We use chicken broth in this recipe to add extra flavor. Be sure to have some additional broth on hand, orzo cooks similar to rice and often needs more liquid than the recipe calls for.

Ingredients

• Olive oil: The cooking fat for the lemon pasta.
• Butter: Adds richness in flavor as well as creaminess to the sauce.
• Yellow onion: The base of any great pasta sauce recipe.
• Garlic: Infuses each bite with all the garlicky flavor we love.
• Orzo pasta: Short and small noodles that cook quickly and are so versatile. Plus we love you can eat them with a spoon.
• Chicken broth: The cooking liquid for the orzo pasta that adds so much more flavor than just water alone.
• Water — Helps the orzo cook evenly and keeps the sauce light and silky without overpowering the lemon flavor
• Cooked chicken breast or rotisserie chicken: This is the perfect recipe to use up leftover cooked chicken, or you can use a store-bought shortcut and purchase a rotisserie chicken instead.
• Fresh spinach: We love the flavor that fresh leafy greens like spinach add to this dish.
• Lemon zest and juice: We use both here to add extra bright flavor. It’s essential for this recipe.
• Heavy cream: The perfect touch to make every bite creamy.
• Grated parmesan cheese: Adds delicious cheesy flavor as well as salt to the pasta.

How to Make Lemon Chicken Orzo

1. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion with a small pinch of salt and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

2. Add the orzo and toast for 2–3 minutes, stirring frequently to coat in the butter and oil.

3. Pour in the chicken broth and water and bring to a gentle simmer. Cook for 14–16 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, add an extra splash of chicken broth or water as needed during the cooking process.

4. Reduce the heat to low. Stir in the spinach, lemon zest, heavy cream, and Parmesan cheese until the sauce is creamy and the spinach is wilted.

5. Turn off the heat and stir in the cooked chicken and lemon juice. Season with salt and black pepper to taste. Serve immediately.

Storage

Store any leftover lemon chicken orzo pasta in an airtight contaner in the fridge for up to 3 days.

Reheat in the microwave or on the stovetop in a skillet for a few minutes until warmed through. The key to reheating the orzo is to add a splash of chicken broth to the pasta. This helps it to become creamy and delicious again rather than dry or mushy.

We don’t recommend freezing the lemon chicken orzo since it will change the texture of the pasta.

FAQs

More Flavorful Pasta Recipes

• Pasta and Peas
• Smoked Salmon Pasta
• Creamy Lobster Pasta

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Creamy Lemon Chicken Orzo (One pan)

This Lemon Chicken Orzo is the perfect 30 minute dinner recipe and better yet, it's all made in one pan. It's our family's go-to meal during the spring and summer thanks to it's creamy, cheesy, and citrusy flavors.

Course Main Course, Pasta, Side Dish

Cuisine Italian

Keyword 30 minute meals, chicken orzo pasta, easy italian dinner, lemon chicken orzo, one pan dinner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 784kcal

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 3/4 cup yellow onion finely chopped
• 2 garlic cloves minced
• 16 ounces orzo pasta
• 4 cups chicken broth
• 1 cup water
• 2 cup cooked chicken breast or rotisserie chicken shredded or cubed
• 2 cups fresh spinach
• 1 Lemon zested
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• Salt to taste
• Freshly cracked black pepper to taste

Instructions

• Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion with a small pinch of salt and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
• Add the orzo and toast for 2–3 minutes, stirring frequently to coat in the butter and oil.
• Pour in the chicken broth and water and bring to a gentle simmer. Cook for 14–16 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. Add an extra splash of chicken broth or water as needed during the cooking process.
• Reduce the heat to low. Stir in the spinach, lemon zest, heavy cream, and Parmesan cheese until the sauce is creamy and the spinach is wilted.
• Turn off the heat and stir in the cooked chicken and lemon juice. Season with salt and black pepper to taste. Serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage: 

Store any leftover lemon chicken orzo pasta in an airtight contaner in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a skillet for a few minutes until warmed through.

The key to reheating the orzo is to add a splash of chicken broth to the pasta. This helps it to become creamy and delicious again rather than dry or mushy.

We don’t recommend freezing the lemon chicken orzo since it will change the texture of the pasta.

Tips: 

• Orzo tip: Stir frequently while cooking to prevent sticking, and add extra broth if needed to maintain a risotto-like texture.
• Chicken shortcut: Rotisserie chicken works great here—just shred and stir it in at the end.
• Optional add-ins: Try adding peas, asparagus, or a handful of arugula for extra color and flavor.
• Make it lighter: Swap heavy cream with half-and-half or omit entirely for a less creamy version.
• Leftovers: This dish reheats well with a splash of broth or water to loosen it up.

Nutrition

Serving: 1serving | Calories: 784kcal | Carbohydrates: 94g | Protein: 46g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1297mg | Potassium: 694mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 27mg | Calcium: 311mg | Iron: 3mg

The post Lemon Chicken Orzo Pasta appeared first on Italy In Your Kitchen.

Everyone has their favorite version of bruschetta, a classic Italian appetizer – the toppings are endless in a wonderful way. But I have to admit, this one might be my all-time favorite. Burrata Bruschetta is packed with fresh flavor, simple to assemble and unbelievably effortless, yet elegant. With beautiful ingredients and great for a crowd, it’s the perfect start to a meal or addition to a spread.

Creamy, soft burrata cheese paired with juicy tomatoes, fresh herbs, crusty bread, and a drizzle of good olive oil makes every bite irresistible and so very satisfying. This Burrata Bruschetta is a quick to make in 20 minutes, yet impressive and sure to wow any guest.

If you love burrata like we do, try these other simple and impressive dishes where cheese is the star of the show. This refreshing Grilled Peach Burrata Salad is packed with flavor and we love this simple Burrata Pasta with Roasted Tomatoes for an elevated family dinner.

Why You’ll Love This Recipe

• Minimal Ingredients: You only need a handful of good quality items (6 in total!) for this dish. It’s delicious and straightforward to make.
• Quick and Easy: With a simple method, this comes together in no time – you can prepare this whole appetizer in just 20 minutes.
• Beautiful Presentation: Simple and stunning, this bruschetta is always a showstopper.
• Perfect for Entertaining: A great dish for a crowd, one recipe serves a group, and everyone can easily take a piece (or a few!).

Ingredients

• Baguette: Crusty on the outside, soft on the inside, thick slices work perfectly for toasting. Try grilling the bread for a slightly charred flavor, too.
• Olive Oil: Use a fruity, good quality extra virgin olive oil for the best flavor.
• Plum Tomatoes: Ripe and juicy, these are the star ingredient.
• Basil: Fresh and slightly peppery, an essential herb in Italian cooking. A beautiful pairing for the tomatoes and burrata.
• Garlic: For fresh, aromatic flavor.
• Salt & Pepper: Always season generously, it makes a difference.
• Burrata Cheese: Soft and fresh, similar to mozzarella, but with an ultra creamy, delicate interior.
• Balsamic Glaze: Rich and tangy, compliments the creaminess of the cheese. Drizzle this around the bruschetta versus on top for a nice presentation.

How To Make Burrata Bruschetta

1. Preheat the oven to 425°F. Slice the baguette in half lengthwise. Place both halves cut-side up on a baking sheet, brush generously with olive oil, and sprinkle lightly with flaky sea salt. Toast for 8–10 minutes, until golden with crisp edges and a slightly soft center.

2. While the bread is still warm, rub one side of each slice with a peeled garlic clove to infuse flavor.

3. In a bowl, combine the chopped tomatoes, torn basil, 1–2 Tablespoons olive oil, a pinch of salt, and black pepper. Toss gently and let sit for 10–15 minutes to allow the flavors to develop. Lightly drain excess juices before assembling.

4. Tear the burrata into large pieces and arrange over the warm toasted bread.

5. Spoon the tomato mixture over the burrata.

6. Drizzle lightly with balsamic glaze. Slice into pieces and serve immediately.

Expert Tips

• Use High-Quality Olive Oil: Choose a fruity, good-quality extra virgin olive oil for the best flavor. This is one of those recipes where it really makes a difference.
• Rub Toast With Garlic: When the crusty bread is still warm, rub it with a cut clove of garlic – this gives the toast so much added savory flavor.
• Use Ripe Tomatoes: Look for plump, in-season tomatoes that are ripe and juicy for the best, freshest flavor. And let the tomato mixture sit for a moment before removing excess moisture and assembling – this will build flavor and prevent soggy bread.
• Serve Immediately: Once assembled, enjoy right away while the bread is still crispy. It’ll turn soggy if it sits too long.
• Use Room Temperature Cheese: Let the burrata sit on the counter for a bit before assembling. This will give it the best flavor and texture versus using it straight from the fridge when it’s freshly chilled.

Variations

• Add Prosciutto: Another classic Italian ingredient pairing, salty ribbons of the cured meat pair beautifully with the bruschetta flavors.
• Use Roasted Tomatoes: For a different and just as delicious flavor profile, use cooked tomatoes. Slow-roasted and jammy, these go nicely with burrata and fresh basil. This is a great option if you can’t find fresh, in-season tomatoes.
• Add Sweetness: With a drizzle of honey.
• Add Heat: Sprinkle with red pepper flakes for some spice and an extra kick.
• Add Arugula: A handful of the peppery greens brings another layer of freshness to the bruschetta.

Storage

We recommend enjoying this bruschetta immediately once assembled, but if you have leftovers, store each component separately — we don’t suggest storing fully assembled bruschetta, as it will turn soggy.

Store leftover burrata and tomato mixture in separate airtight containers in the fridge for up to 2 days. Bring both to room temperature before you’re ready to eat again, then build bruschetta on freshly toasted baguette slices.

If you want to save some time, prep the tomato mixture and toast the bread slices up to a day in advance, then assemble right before serving. However for the freshest, best results, we recommend simply prepping and enjoying right afterwards — it’s simple enough!

FAQs

More Delicious Italian Appetizers

• Melon Prosciutto Skewers
• Chicken Parm Sliders
• Peach Caprese Salad
• Meatballs With Ricotta Cheese

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Burrata Bruschetta

This easy Burrata Bruschetta is fresh, simple and bursting with flavor. It's the ultimate appetizer for summer gatherings and entertaining guests to show off ripe summer tomatoes.

Course Appetizer

Cuisine Italian

Keyword bruschetta appetizer, burrata appetizer, burrata bruschetta, easy italian appetizer

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 23 minutes minutes

Servings 6 people

Calories 216kcal

Equipment

• Mixing bowl
• Baking sheet

Ingredients

• 1 baguette
• 3 Tablespoons extra virgin olive oil divided, plus more for finishing
• 4-5 ripe plum tomatoes seeded and chopped
• 10-12 fresh basil leaves torn
• 2 garlic cloves peeled
• Flaky sea salt to taste
• 8-12 ounces burrata cheese(about 2 balls)
• Balsamic glaze for drizzling

Instructions

• Preheat the oven to 425°F. Slice the baguette in half lengthwise and place cut-side up on a baking sheet. Brush well with olive oil and sprinkle lightly with flaky sea salt. Toast for 4–5 minutes, until golden with crisp edges and a slightly soft center.
• While the bread is still warm, rub the cut sides with a peeled garlic clove to lightly infuse flavor.
• In a bowl, combine the chopped tomatoes, torn basil, 2–3 Tablespoons olive oil, and kosher salt. Toss gently and let sit for 10–15 minutes to allow the flavors to develop. Lightly drain excess juices.
• Tear the burrata into large pieces and arrange over the warm toasted bread.
• Spoon the tomato mixture over the burrata.
• Drizzle lightly with balsamic glaze. Slice into pieces and serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• We recommend enjoying this immediately, but if you have leftovers, store each component separately — we don’t suggest storing fully assembled bruschetta, as it will turn soggy.
• Store leftover burrata and tomato mixture in separate airtight containers in the fridge for up to 2 days. Bring both to room temperature, then build bruschetta on freshly toasted baguette slices.

Tips:

• Letting the tomatoes sit helps build flavor, and draining excess liquid prevents soggy bread.
• For a more elevated flavor, grill the bread instead of toasting—the light char adds a subtle smoky finish.
• Drizzle the balsamic glaze lightly around the tomatoes rather than directly over the burrata to keep the presentation clean and the flavors balanced.
• Serve immediately for the best texture and flavor.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 22g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 260mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 251mg | Iron: 2mg

The post Burrata Bruschetta appeared first on Italy In Your Kitchen.

Fettuccini Alfredo is a fan favorite for good reason – it’s one of the classics that withstands the test of time. This Blackened Chicken Fettuccini Alfredo recipe is a spiced, flavor-packed twist on tradition, and tastes just like a fresh pasta dish from your favorite restaurant, but can be easily made in the comfort of your own kitchen.

Juicy, spice-crusted chicken is paired with a rich, creamy Alfredo sauce and perfectly cooked pasta for a simply irresistible flavor combination. The bold, smoky blackened seasoning balances the luxurious sauce just right, and it comes together quickly in about 30 minutes, making this Blackened Chicken Fettuccini Alfredo ideal for any night of the week.

If you like this recipe, try these other rich and creamy pasta dishes. This Creamy Smoked Salmon Pasta is easy, yet elegant and we love this Lemon Garlic Shrimp Pasta for a quick and flavorful dinner.

Why You’ll Love This Recipe

• Restaurant-Quality At Home: Made with just a handful of good quality, simple ingredients, and a rich, creamy sauce, this dish has all the restaurant-quality flavor you get when dining out, but it’s easy enough to make in your own kitchen.
• Perfect Protein + Pasta Combo: With fresh, chewy pasta and tender chicken, this dish has the best of both worlds – hearty carbs and lean protein.
• Customizable: This recipe is easy enough to change based on your preferences. Add or omit ingredients, and adjust the spice level depending on what you like.
• Family-Friendly But Fancy Enough: Familiar flavors and ingredients make this dish a favorite among adults and kids alike, but the rich, luxurious textures give it a slightly elevated feel.

Ingredients

For The Chicken:

• Chicken: We like boneless, skinless breasts for their tender texture and flavor.
• Olive Oil: Use a high-quality extra virgin olive oil.
• Smoked Paprika: For a subtle smokiness and heat.
• Garlic Powder & Onion Powder: Adds aromatic flavor.
• Dried Thyme & Oregano: Classic Italian herb seasonings to add.
• Cayenne Pepper: Use as little or as much as you’d like depending on how spicy you like it.
• Salt & Pepper: Season generously, always.

For The Pasta:

• Fettuccini: We recommend using a high-quality bronze-die fettuccine or fettuccine nests for the best texture. 
• Butter: We recommend unsalted to control how salty the dish is. You can always adjust as you go.
• Heavy Whipping Cream: For that signature rich and luxurious creamy texture.
• Parmesan: Freshly grate your own for the best flavor and texture.
• Pasta Water: Be sure to reserve about a cup of this liquid gold starchy pasta cooking water to help loosen the sauce and emulsify.
• Parsley: A bright and fresh finishing touch.

How To Make Blackened Chicken Fettuccini Alfredo

1. Preheat oven to 400°F.
2. Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.

3. Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
4. Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.

5. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
6. In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
7. Add the drained pasta and toss to coat evenly.
8. Turn off the heat. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.

9. Add reserved pasta water, a few Tablespoons at a time, tossing until the sauce becomes smooth, glossy, and coats the pasta.
10. Slice the chicken into bite-sized strips or pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
11. Garnish with fresh parsley and additional Parmesan cheese before serving.

What Is Blackening Seasoning?

Blackening seasoning is a smoky, savory, and bold spice blend typically made with paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper. It’s usually used as a coating for protein before searing, then creates a flavorful charred crust when cooked in a hot pan.

Variations

• Add Shrimp: Try using blackened shrimp for another lean protein option and a new flavor twist.
• Add Spinach or Broccoli: For extra nutrition and a nice, fresh pop of color.
• Try Different Pasta Shapes: Swap out the fettuccini for any other long, thin noodle like spaghetti, linguini or bucatini. Or try a short cut pasta like rigatoni or cavatappi.
• Use Half-and-Half: If you want a slightly lighter dish that’s still rich and silky, substitute the heavy cream for half and half.
• Add Mushrooms: For a hearty and earthy flavory and meaty texture. A classic flavor combination.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock, or milk to loosen the sauce, tossing occasionally to warm the chicken.

If needed, you can freeze leftovers for up to 2-3 months in an airtight container, but we don’t usually recommend this, as the sauce can separate once thawed, and the noodles can turn mushy.

To save time, make the chicken in advance and store in the fridge. Then, add it into the hot pasta dish as it cooks to rewarm.

FAQs

More Easy Italian Chicken Recipes

• Chicken Saltimbocca
• Italian Chicken Cutlets
• Chicken Piccata Meatballs
• Chicken Parm Sliders

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Blackened Chicken Fettuccini Alfredo

This easy to make Blackened Chicken Fettuccini Alfredo is rich and creamy, and the ultimate comfort food with a bold, flavorful twist. It's easy to make in under 45 minutes and has restaurant-quality flavors.

Course Main Course, Pasta

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 965kcal

Equipment

• 1 Large Pot
• 1 Large oven-safe skillet

Ingredients

For the chicken:

• 1 1/2 pounds boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 1 Teaspoon smoked paprika
• 1 Teaspoon garlic powder
• 1/2 Teaspoon onion powder
• 1/2 Teaspoon dried oregano
• 1/2 Teaspoon dried thyme
• 1/4 Teaspoon cayenne pepper
• 1 Teaspoon kosher salt
• 1/2 Teaspoon black pepper

For the pasta:

• 12 ounces fettuccine
• 3 Tablespoons unsalted butter
• 1 cup heavy whipping cream
• 1 cup finely grated Parmesan cheese
• 1 cup reserved pasta water
• 2 tablespoons fresh parsley

Instructions

• Preheat oven to 400°F.
• Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
• Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
• Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
• Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
• In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
• Add the drained pasta and toss to coat evenly.
• Turn the heat to low. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
• Add reserved pasta water, a few tablespoons at a time, tossing until the sauce is smooth and glossy, and coats the pasta.
• Slice the chicken into bite-sized pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
• Garnish with fresh parsley and additional Parmesan cheese before serving.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock or milk to loosen the sauce, tossing occasionally to warm the chicken.
• If needed, freeze leftovers for up to 2-3 months in an airtight container. It’s not usually recommended to do this, as the sauce can separate once thawed, and the noodles can turn mushy

Tips:

• To save time, make the chicken in advance and store in the fridge. Then, add it to the hot pasta dish as it cooks to rewarm.
• Use freshly grated Parmesan cheese for the smoothest sauce. Pre-shredded cheese will not melt properly.
• Keep the heat low when adding the cheese to prevent clumping or separation.
• Add pasta water gradually until the sauce is glossy and lightly coats the pasta, not thick or heavy.
• Let the chicken rest before slicing to keep it juicy.
• Bronze-die fettuccine nests give a softer texture and help the sauce cling better than traditional boxed fettuccine..

Nutrition

Serving: 1serving | Calories: 965kcal | Carbohydrates: 65g | Protein: 59g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 287mg | Sodium: 1507mg | Potassium: 960mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1912IU | Vitamin C: 5mg | Calcium: 389mg | Iron: 3mg

The post Blackened Chicken Fettuccini Alfredo appeared first on Italy In Your Kitchen.

If you put “Marry Me” in the title, it must be a dish to fall in love with, right? With this Marry Me Tortellini, that’s certainly the case. Inspired by the trendy “Marry Me Chicken”, this pasta version adds in chewy, cheesy tortellini for an even more indulgent twist. Rich, creamy, and packed with flavor, this pasta is about to become your new favorite.

Easy to make in one pan, using simple ingredients and ready in under 30 minutes, Marry Me Tortellini is perfect for easy, yet elevated, weeknight dinners, date nights at home, or even entertaining guests with minimal effort. Turns out, cheesy tortellini paired with fresh spinach and juicy sun-dried tomatoes in a luxurious cream sauce is love at first bite.

If you like this creamy pasta, try these other rich and delicious pasta recipes. This flavorful Butternut Squash Ravioli is simple with a silky sauce, and this Creamy Lobster Pasta is easy and elevated, perfect for entertaining.

Why You’ll Love This Recipe

• One-Pan Meal: Everything is assembled and cooked in just one pan – no extra pots or dishes required, which means an easy clean-up and no extra work.
• Packed With Flavor: This simple pasta dish is rich and creamy with a luxurious sauce and loaded with garlicky flavor and fresh seasonings.
• Uses Store-Bought Tortellini: Fresh, pillowy, cheesy tortellini you can find in the fridge or freezer section of the grocery store makes this recipe easy and convenient.
• Restaurant Quality At Home: With a rich, savory sauce, chewy pasta and fresh ingredients, this decadent pasta feels restaurant-worthy but is super simple to make in your own kitchen.
• Customizable: Easily add in proteins or change up the veggies or ingredients in this crowd favorite pasta dish.

Ingredients

• Cheese Tortellini: Fresh and tender, use your favorite store-bought version. I love keeping a pack of these on hand at all times.
• Olive Oil & Butter: For richness.
• Garlic: Use freshly minced for a nice, sharp and aromatic flavor
• Sun-Dried Tomatoes: Plump and juicy, we suggest using the ones packed in olive oil.
• Calabrian Chili Paste: For spice and a nice kick.
• Heavy Cream: To give the sauce that rich, luxurious texture.
• Parmesan Cheese: Sharp and nutty, freshly grate in a generous amount. Any hard Italian cheese works here.
• Spinach: Use fresh greens for the best flavor and pop of color.
• Basil: Mild and slightly sweet and peppery, fresh herbs make all the difference.
• Salt & Pepper: Seasoning is essential.

How To Make Marry Me Tortellini

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain.

2. In a large skillet over medium heat, add olive oil, butter, and 1 Tablespoon of the reserved sun-dried tomato oil.

3. Add the garlic and cook for about 30 seconds, just until fragrant.

4. Stir in the chopped sun-dried tomatoes and Calabrian chili paste. Cook for 1–2 minutes to develop the flavor.

5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes until slightly thickened.

6. Stir in the grated Parmesan cheese until smooth and creamy.

7. Add the fresh spinach and stir until just wilted.

8. Add the cooked tortellini to the skillet and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

9. Reduce the heat to low. Stir in the torn basil. Season with salt and freshly ground black pepper to taste, then serve immediately.

Variations

• Add Protein: Try adding grilled chicken for some extra protein.
• Stir in Greens: Wilt in leafy greens like spinach or kale for added nutrients and color. Be generous, large amounts wilt down to almost nothing!
• Try Different Stuffed Pastas: Swap out cheese tortellini for another meat or flavor variation. You can even try ravioli or gnocchi for a different texture too.
• Lighten It Up: We love how rich and luxurious this pasta is, but you can use half-and-half instead of cream for a slightly lighter, but still just as silky, version.
• Add More Veggies: Add mushrooms or roasted red peppers, or whatever you might have on hand to bulk this dish up with nutrients and flavor.

What To Serve with Marry Me Tortellini

This Marry Me Tortellini is the perfect one pan meal that has everything in one dish, but it pairs beautifully with some of our favorite sides and apps:

• Simple Green Salad or Caesar Salad
• Italian Chopped Salad
• Grilled Peach Burrata Salad
• Caprese Salad
• Bruschetta al Pomodoro
• Roasted Vegetables
• Garlic Bread or Crusty Grilled Bread

Storage

Store leftover pasta in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium heat with a splash of stock, milk or cream to loosen the sauce.

We don’t actually suggest freezing this dish as thawing the tortellini and sauce could change the texture – the sauce can become slightly grainy and the pasta can turn mushy.

We recommend making this dish and enjoying it immediately after cooking, but if needed, you can make the sauce a day or two in advance, then when you’re ready to serve, reheat the sauce and add freshly cooked tortellini.

FAQs

More Delicious Pasta Recipes

• Spaghetti with Lemon Cream Sauce
• Baked Rigatoni and Sausage
• Seafood Linguine
• Ricotta and Spinach Gnocchi

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Marry Me Tortellini

This easy Marry Me Tortellini is a rich and creamy one pan pasta dish packed with bold flavor perfect for a weeknight dinner or any occasion. With less than 10 ingredients, it has gourmet taste that feels effortless.

Course Main Course, Pasta

Cuisine Italian

Keyword cremy tortellini, sun dried tomato tortellini, tortellini pasta with cream sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 793kcal

Equipment

• 1 Large Pot
• 1 large skillet

Ingredients

• 20 ounces cheese tortellini about 2 standard packages; refrigerated or frozen
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2-3 cloves garlic finely minced
• 1/2 cup sun-dried tomatoes drained and chopped (reserve 1 Tablespoon oil)
• 1 teaspoon Calabrian chili paste optional
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1/4 cup fresh basil torn (plus more for garnish)
• Salt to taste
• Black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Reserve 1/2 cup pasta water, then drain.
• In a large skillet over medium heat, add olive oil, butter, and 1 Tablespoon of the reserved sun-dried tomato oil.
• Add the garlic and cook for about 30 seconds, just until fragrant.
• Stir in the chopped sun-dried tomatoes and Calabrian chili paste. Cook for 1–2 minutes to develop the flavor.
• Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes until slightly thickened.
• Stir in the grated Parmesan cheese until smooth and creamy.
• Add the fresh spinach and stir until just wilted.
• Add the cooked tortellini to the skillet and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
• Reduce the heat to low. Stir in the torn basil, season with salt and freshly ground black pepper to taste, and serve immediately.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over medium heat with a splash of stock, milk or cream to loosen the sauce.

Tips:

• Use high-quality Parmesan cheese for the best flavor and texture
• Do not overcook the tortellini—it should stay tender
• Keep the sauce slightly loose and glossy, not thick or heavy

Nutrition

Calories: 793kcal | Carbohydrates: 74g | Protein: 29g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 899mg | Potassium: 646mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2676IU | Vitamin C: 11mg | Calcium: 387mg | Iron: 5mg

The post Marry Me Tortellini appeared first on Italy In Your Kitchen.

One of the original Roman pasta dishes, there is nothing quite like traditional Carbonara Rigatoni. The perfect harmony of flavors and made with simple ingredients: just fresh pasta, good eggs, salty cheese and pancetta, and black pepper, plus the silkiest sauce, it’s like being in Rome every time you serve it.

What makes this Carbonara Rigatoni so special (and unbelievably satisfying!) is the rich and creamy sauce, yet there is actually no cream required at all — the sauce is created from eggs and cheese emulsified with hot pasta water. It’s a timeless pasta dish that’s crowd-pleasing comfort food at its finest, perfect for a cozy weeknight dinner with family, or an impressive Italian-inspired meal to entertain with.

If you like this classic pasta, try these other traditional favorites. This Pasta e Piselli is simple and satisfying, and this Spaghetti with Lemon Cream Sauce is always delicious.

Why You’ll Love This Recipe

• Authentic flavor with minimal ingredients: The beauty of this pasta is in its’ simplicity. With just a few simple ingredients, authentic, traditional flavor is achieved.
• Ready in about 30 minutes: With a simple process, this pasta comes together quickly so you’ll have dinner ready in no time.
• Restaurant-quality at home: You don’t need to go out for good-quality pasta. With this recipe, you can get that restaurant-style pasta at home easily (and it’s more affordable, too!).

What Is Carbonara?

Carbonara is a classic, very traditional Roman pasta dish known for it’s rich, creamy sauce. It’s usually made with guanciale, a rich and fatty uncured meat (or pancetta as a substitute), salty Pecorino Romano cheese, black pepper, and eggs, which help to create that velvety, rich sauce.

The luscious creaminess of the dish actually comes from the emulsification of the sauce and the technique – there isn’t any added cream!

Long, thin pasta, like spaghetti is commonly used, but rigatoni adds a heartier twist to the dish with ridges that hold the sauce beautifully.

Ingredients

• Rigatoni: The large, ridged tubes are perfect for holding the creamy sauce and crispy bits of guanciale.
• Pancetta: An Italian cured pork made from pork belly that adds rich flavor and crisp texture. You can also use traditional guanciale if you’re able to find it at the store.
• Egg Yolks & Whole Eggs: The key to the creamy, velvety sauce. The egg yolks emulsify with the hot pasta water and grated cheese for a rich and luscious (cream-free!) sauce.
• Pecorino Romano Cheese: Salty and sharp, this cheese is essential to classic carbonara. Freshly grate it yourself for the smoothest consistency.
• Black Pepper: Freshly cracked, this adds a spicy, robust bite.
• Pasta Water: A must-have ingredient and essential for creating that glossy, creamy sauce.

How To Make Carbonara Rigatoni

1. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1½ cups of the pasta cooking water.

2. While the pasta cooks, place the pancetta in a large skillet set over medium-low heat. Cook slowly, stirring occasionally, until the fat has fully rendered and the pancetta is golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the pancetta to a plate and set aside. Do not discard the rendered fat.

3. In a large mixing bowl, whisk the egg yolks and whole egg until smooth. Add the finely grated Pecorino Romano cheese and freshly cracked black pepper and whisk until well combined.

4. Whisk in 1 to 2 Tablespoons of warm reserved pasta water to loosen the mixture slightly.

5. Add the cooked rigatoni to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat.

6. Transfer the hot pasta and any remaining pancetta fat from the skillet to the bowl with the egg and cheese mixture. Toss continuously until the sauce begins to thicken and coat the pasta.

7. Add reserved pasta water a little at a time, tossing constantly, until a silky, glossy sauce forms and flows into the rigatoni.

8. Fold in the crisp pancetta and serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper if desired.

Expert Tips

• Add Eggs Off The Heat: Remove the pan from the heat before adding the eggs, to avoid scrambling.
• Toss Continuously: Once the eggs are added, toss the pasta continuously with the cheese and the pasta water to fully emulsify sauce for that silky smooth texture.
• Use freshly grated cheese: For the best, smoothest consistency, grate your own pecorino. It’ll melt the best.
• Reserve extra pasta water: This is liquid gold when cooking pasta. Reserve more than you might need, in case you need to adjust the consistency of the sauce later.
• Serve immediately: This pasta is best enjoyed right after cooking while it’s hot, fresh, and the sauce is the perfect texture.
• Add Peas: For an extra pop of color and getting your veggies in.
• Add Spice: A pinch of red pepper flakes will give this pasta a spicy kick. You can also add in garlic for extra, non-traditional but delicious, flavor.
• Try Bucatini or Spaghetti: Long, thin pasta is traditional and also a delicious choice for holding and twirling up the sauce.
• Use pancetta, guanciale, or thick-cut bacon. Guanciale can be tough to find, so pancetta or thick-cut bacon are two other easy options and just as delicious.

Storage

We really recommend serving this pasta immediately and enjoying it fresh, right after cooking. But if you have leftovers, they’re delicious the next day, too.

Store leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, warm on the stovetop over medium heat with a splash of water to loosen the sauce. Rewarm the pasta gradually and avoid overheating, to prevent the sauce from scrambling.

Frequently Asked Questions

More Delicious Pasta Recipes

• Seafood Linguine
• Creamy Eggplant Pasta
• Burrata Pasta with Roasted Tomatoes
• Baked Rigatoni and Sausage

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Carbonara Rigatoni

This classic Carbonara Rigatoni is a rich and silky restaurant-quality pasta you can make at home in just 30 minutes. It's packed with savory flavor, and the perfect authentic pasta dinner for the whole family.

Course dinner, Pasta

Cuisine Italian

Keyword carbonara rigatoni, pancetta carbonara, pasta carbonara, rigatoni recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 665kcal

Equipment

• 1 Large Pot
• 1 large skillet
• 1 Mixing bowl

Ingredients

• 12 ounces rigatoni pasta
• 6 ounces pancetta (or guanciale) cut into small pieces
• 4 large egg yolks room temperature
• 1 large whole eggs room temperature
• 1 cup finely grated Pecorino Romano cheese
• 1 ½ teaspoons freshly cracked black pepper plus more to taste
• 1/2 tablespoon Kosher salt for pasta water

Instructions

• Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente. Before draining, reserve about 1 cup of the pasta cooking water.
• While the pasta cooks, place the pancetta in a large skillet set over medium-low heat. Cook slowly, stirring occasionally, until the fat has fully rendered and the pancetta is golden and crisp, about 10 to 12 minutes. Using a slotted spoon, transfer the pancetta to a plate and set aside. Do not discard the rendered fat.
• In a large mixing bowl, whisk the egg yolks and whole egg until smooth. Add the finely grated Pecorino Romano cheese and freshly cracked black pepper and whisk until well combined.
• Whisk in 1 to 2 Tablespoons of warm reserved pasta water to loosen the mixture slightly.
• Add the cooked rigatoni to the skillet with the pancetta fat and toss to coat. Remove the skillet from the heat.
• Transfer the hot pasta and any remaining pancetta fat from the skillet to the bowl with the egg and cheese mixture. Toss continuously until the sauce begins to thicken and coat the pasta.
• Add reserved pasta water a little at a time, tossing constantly, until a silky, glossy sauce forms and flows into the rigatoni.
• Fold in the crisp pancetta and serve immediately with additional Pecorino Romano cheese and freshly cracked black pepper if desired.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Expert Tips

• Add Eggs Off The Heat: Remove the pan from the heat before adding the eggs, to avoid scrambling.
• Toss Continuously: Once the eggs are added, toss the pasta continuously with the cheese and the pasta water to fully emulsify sauce for that silky smooth texture.
• Use freshly grated cheese: For the best, smoothest consistency, grate your own pecorino. It’ll melt the best.
• Reserve extra pasta water: This is liquid gold when cooking pasta. Reserve more than you might need, in case you need to adjust the consistency of the sauce later.
• Serve immediately: This pasta is best enjoyed right after cooking while it’s hot, fresh, and the sauce is the perfect texture.
• Add Peas: For an extra pop of color and getting your veggies in.
• Add Spice: A pinch of red pepper flakes will give this pasta a spicy kick. You can also add in garlic for extra, non-traditional but delicious, flavor.
• Try Bucatini or Spaghetti: Long, thin pasta is traditional and also a delicious choice for holding and twirling up the sauce.
• Use pancetta, guanciale, or thick-cut bacon. Guanciale can be tough to find, so pancetta or thick-cut bacon are two other easy options and just as delicious.

Storage

We really recommend serving this pasta immediately and enjoying it fresh, right after cooking. But if you have leftovers, they’re delicious the next day, too.

Store leftover pasta in an airtight container in the fridge for up to 2 days. To reheat, warm on the stovetop over medium heat with a splash of water to loosen the sauce. Rewarm the pasta gradually and avoid overheating, to prevent the sauce from scrambling.

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 66g | Protein: 29g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 1483mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 443IU | Calcium: 319mg | Iron: 2mg

The post Carbonara Rigatoni (Pasta alla Carbonara) appeared first on Italy In Your Kitchen.

Risotto is one of those Italian dishes that’s simply unmatched in texture and flavor. It’s all in the art of cooking it, and this Pea Risotto does not disappoint. Creamy arborio rice meets sweet peas for a fresh take on the classic dish. Not only is this recipe is one of my favorites, but it’s such a beautiful way to highlight seasonal produce. And you’re in luck! I’m giving you all my tips to make it perfectly tender.

Arborio rice is slowly cooked with warm broth until silky and tender, then finished with fresh peas and a generous shower of Parmesan for a savory and satisfying meal. Impressive and surprisingly easy to make, this Pea Risotto is elegant enough for entertaining, yet simple enough for a cozy weeknight dinner with family.

If you like this decadent one pot dish, try these other hearty favorites. This Pumpkin Risotto is another seasonal spin on the traditional, and we love this cozy Lemon Chicken Orzo Pasta.

Why You’ll Love This Recipe

• Fresh, vibrant flavor from sweet peas: Peas are naturally sweet and fresh in flavor, and have an earthy, “green” taste that pairs nicely with rich cheese and butter.
• Perfect side or main dish: This is hearty enough to be a vegetarian main, or a side dish served with a simple protein.
• Great for spring gatherings: Nothing says “spring has sprung” more than fresh peas. This recipe is the perfect way to celebrate the season.

What Is Risotto?

Risotto is a rich and creamy traditional Northern Italian rice dish made by slowly adding warm broth, wine, onion, butter, and Parmesan cheese to extra starchy, short-grain rice – usually Arborio or Carnaroli.

During cooking, stirring releases the rices’s natural starches, creating a creamy, decadent texture. Risotto should be slightly loose and silky — not dry or stiff.

Jenn’s Tip: Stir the risotto frequently as it cooks so the rice releases its natural starches and becomes creamy. Once the rice is tender, remove from the heat and vigorously stir in the butter and Parmesan cheese for a creamy finish.

Ingredients

• Arborio Rice: High in starch, this rice gives risotto its signature creamy texture. It’s an essential ingredient for the dish.
• Vegetable Stock: Either store-bought or homemade works well, the key is to add this gradually, by the ladleful. Don’t rush the process.
• Peas: Sweet in taste and a pop of color to give this dish an earthy, fresh flavor.
• Shallot & Garlic: Aromatics to flavor the risotto.
• White Wine: Tangy and bright, use something dry and acidic to balance out the richness from the cheese and butter.
• Butter: Use unsalted to control how salty the dish is.
• Olive oil: Use extra virgin olive oil to sauté the shallot and garlic and build the flavorful base of the risotto.
• Parmesan Cheese: Sharp and nutty, freshly grate your own.
• Chives: A subtle onion flavor and nice added color.
• Mint: The perfect fresh herb to pair beautifully with peas.
• Lemon Zest: For brightness.
• Salt & Pepper: Seasoning is always essential.

Substitutions

• Arborio rice is essential for the signature creamy texture. If you can’t find arborio, other high-starch rices like Carnaroli or Vialone Nano would work.
• Frozen peas work beautifully and are convenient. Fresh are lovely if you have them, but not a must.
• Substitute wine with extra broth if you’d like to skip the alcohol all together. Add a splash of lemon juice for extra brightness and depth of flavor, too.
• Pecorino Romano can replace Parmesan for sharper, tangier flavor.

How To Make Pea Risotto

1. In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
2. In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.

3. Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.

4. Pour in the white wine and cook, stirring, until it is fully absorbed.
5. Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.

6. After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
7. Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.

8. Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
9. If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
10. Spoon into bowls, garnish with the remaining chives, and serve immediately.

Storage

If you have leftovers, store them in the fridge for up to 3 days in airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so it will need it to bring it back to a smooth, creamy consistency.

We don’t recommend freezing risotto, as thawing will change the texture.

Variations

• Add crispy pancetta. Salty and crunchy, this would be a delicious addition.
• Stir in mascarpone for extra creaminess. To make it next-level indulgent.
• Add asparagus pieces. For even more spring freshness and flavor. Simply saute or blanch, then stir in at the end of cooking.
• Make vegan by skipping cheese and butter. Omit either or both, if preferred.

Frequently Asked Questions

More Decadent Italian Recipes

• Creamy Lobster Pasta
• Sunday Sauce
• Ricotta and Spinach Gnocchi
• Creamy Smoked Salmon Pasta

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Pea Risotto

This delicious Pea Risotto is the perfect balance of creamy comfort and bright flavor, and a fresh spring version of the creamy arborio rice dish. It's a restaurant-quality main that will impress the whole family.

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword arborio rice risotto, italian pea risotto, pea risotto, spring risotto, vegetarian risotto

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 576kcal

Equipment

• medium saucepan
• large skillet
• microplane or fine grater for Parmesean and lemon zest

Ingredients

• 1 ½ cups Arborio rice
• 6 cups warm vegetable stock plus more as needed
• 1 cup frozen peas
• 1 shallot finely minced
• 1 garlic clove minced
• ½ cup dry white wine
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter divided
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh chives divided
• 1 ½ teaspoons finely chopped fresh mint
• 1 teaspoon lemon zest
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

• In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
• In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.
• Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.
• Pour in the white wine and cook, stirring, until it is fully absorbed.
• Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.
• After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
• Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.
• Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
• If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
• Spoon into bowls, garnish with the remaining chives, and serve immediately.

Notes

Storage:

• If you have leftovers, store them in the fridge for up to 3 days in an airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so you will need to bring it back to a smooth, creamy consistency.
• We don’t recommend freezing, as thawing will change the texture.

Expert Tips:

• Keep broth warm. Keep it at a low simmer so it’s warm each time it’s added. This will ensure the rice cooks properly and evenly, so the risotto has the right texture. Adding cold broth can shock the rice, preventing it from releasing all of that beautiful starch.
• Stir frequently but gently. This will help to release the starch for that creamy texture, while maintaining the integrity of the grains. Stirring too aggressively could break them.
• Do not rush the cooking process. This is key. Risotto is a labor of love that’s worth every minute. Slowly add the liquid one ladle at a time, and wait until it’s mostly absorbed before adding more. This is essential for creating that luscious, silky texture.
• Risotto should flow slowly when plated. The end result should be creamy and thick, but slightly loose. You don’t want a heavy, dense serving of risotto.
• Serve immediately for the best texture. Risotto is best served hot and fresh, straight from the stove, when it’s the creamiest and silkiest.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 72g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1717mg | Potassium: 213mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 4mg

The post Pea Risotto appeared first on Italy In Your Kitchen.