Some nights call for a dinner that feels a little special without requiring extra hours in the kitchen. This Chicken and Sun-Dried Tomato Pasta is one of those easy meals that tastes restaurant-worthy, but comes together in just about 30 minutes. Full of big flavor and made in just one pan, this pasta is easy enough for busy weeknights, and special enough for entertaining, too.

Tender chicken and pasta are tossed in a rich, garlicky cream sauce with juicy, flavorful sun-dried tomatoes in every bite. Made with simple ingredients, this pasta with chicken and sun-dried tomatoes is creamy, comforting, and just the right amount of impressive, but without the effort. We think this one is close to pasta perfection, and after one taste, we think you’ll agree.

If you like the rich, creamy flavors in this dish, be sure to try some of our other favorite pasta dishes. Like this easy Creamy Tomato Pasta and this flavor-packed Marry Me Tortellini.

Why You’ll Love This Recipe

• Big, bold flavor from sun-dried tomatoes. These add a concentrated, tangy-sweet flavor that takes this pasta to the next level, beyond a basic cream sauce.
• Simple, one-pan method means minimal clean-up. The chicken and sauce come together in just one pan, making clean-up easy and simple.
• Ready in about 30 minutes. This whole dish can be made and served in just 30 minutes, making it easy and realistic for busy weeknights.
• Restaurant-style flavor without the effort. With big, bold flavor and good quality ingredients, this pasta tastes restaurant style, but without needing any special techniques.

Ingredients

• Mezze Rigatoni: Short cut and ridged, to hold the sauce. Cook this to al dente.
• Sun Dried Tomatoes & Oil: Juicy, tangy, and sweet. These are the key ingredients to take this pasta to the next flavor level.
• Butter: For richness.
• Shallot & Garlic: Aromatics to build the sauce.
• Calabrian Chili Paste: Savory with a bit of heat, add as much or as little as you’d prefer.
• Heavy Cream: For that creamy, silky sauce.
• Parmesan Cheese: Nutty and sharp, freshly grate your own.
• Shredded Chicken: Rotisserie works nicely. Otherwise, cook and shred your own.
• Spinach: Wilt in fresh baby spinach for color and added flavor.
• Basil: Fresh and vibrant, to finish.
• Pasta Water: Reserve some of the starchy cooking liquid to help build the sauce.
• Salt & Pepper: Season and adjust as needed.

How To Make Chicken Pasta with Sundried Tomatoes

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

2. Meanwhile, heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.

3. Add the garlic and Calabrian chili paste and cook for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes.

4. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.

5. Add the chicken, spinach, and cooked pasta and toss until the spinach is wilted and everything is evenly coated. Add reserved pasta water, a little at a time, as needed to loosen the sauce.

6. Remove from the heat and stir in the fresh basil. Season with salt and black pepper to taste. Divide among bowls and top with additional Parmesan cheese.

Substitutions & Variations

• Add mushrooms for extra earthiness. These pair nicely alongside the sun-dried tomatoes.
• Try a different protein. Swap out the chicken and use shrimp for a different flavor profile.
• Lighten it up with half-and-half. Use this in place of heavy cream for a slightly lighter but still creamy sauce.
• Add a squeeze of lemon juice at the end. To add some brightness to the rich sauce.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce if needed. Serve hot.

We don’t recommend freezing this, as the sauce can break once frozen and thawed. Enjoy fresh for the best results.

Frequently Asked Questions

More Easy Pasta Recipes

• Zucchini Pasta
• Carbonara Rigatoni
• Creamy Eggplant Pasta
• Bolognese Pasta Bake

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Creamy Chicken and Sun-Dried Tomato Pasta

This Creamy Chicken and Sun-Dried Tomato Pasta is rich, creamy and packed with garlicky flavor for an easy and comforting restaurant-style dinner you can have on the table in just 30 minutes.

Course dinner, Main Course, Pasta

Cuisine Italian, italian american

Keyword chicken and sun-dried tomato pasta, cream chicken pasta with sun dried tomatoes, creamy chicken pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 845kcal

Ingredients

• 1 pound mezze rigatoni
• 2 tablespoons sun-dried tomato oil, reserved from the jar
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• ¾ cup oil-packed sun-dried tomatoes, drained and chopped
• 1 teaspoon Calabrian chili paste, optional
• 2 cups heavy cream
• ¾ cup Parmesan cheese, freshly grated
• 2½ cups rotisserie chicken, shredded or chopped
• 2 cups fresh spinach
• ¼ cup fresh basil leaves, torn
• 1 cup reserved pasta water, as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
• Add the garlic and Calabrian chili paste and cook for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes.
• Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
• Add the chicken, spinach, and cooked pasta and toss until the spinach is wilted and everything is evenly coated. Add reserved pasta water, a little at a time, as needed to loosen the sauce.
• Remove from the heat and stir in the fresh basil. Season with salt and black pepper to taste. Divide among bowls and top with additional Parmesan cheese.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce if needed. Serve hot.
• We don’t recommend freezing this, as the sauce can break once frozen and thawed. Enjoy fresh for the best results.

Tips: 

• Use sun-dried tomato oil for sautéing. The flavorful oil from the jar of sun-dried tomatoes adds an extra depth of flavor when sautéing the garlic, vs. regular oil.
• Gently simmer the cream sauce. Don’t let the cream sauce boil too hard, or it can break. Keep it at a gentle simmer.
• Reserve some pasta water. Be sure to set some aside before fully draining it, in case the sauce needs thinning after combining with the pasta.
• Perfect recipe for leftover chicken too. Since the chicken is shredded, I buy a rotisserie chicken from the store or use leftover roasted chicken breasts for ease.

Nutrition

Serving: 1serving | Calories: 845kcal | Carbohydrates: 65g | Protein: 45g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 642mg | Potassium: 627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2553IU | Vitamin C: 23mg | Calcium: 242mg | Iron: 2mg

The post Creamy Chicken and Sundried Tomato Pasta appeared first on Italy In Your Kitchen.

There’s something about a homemade lasagna that makes dinnertime feel a little more special. It’s a classic comfort food everyone gets excited about, and this Easy Homemade Lasagna recipe is layered with all the traditional cheesy, baked flavor you love and crave in a more approachable version that takes less than 30 minutes to prep before baking.

Layers of tender noodles, rich homemade meat sauce, and creamy ricotta filling are baked together until bubbly, golden, and perfectly cheesy. This easy Homemade Lasagna has all the hearty, comforting flavor you expect from a classic lasagna without making the method feel complicated (no boiling of the noodles necessary!).

If you like classic lasagna flavors, be sure to also try our Meatball Lasagna for another twist on tradition, and this Slow Cooker Lasagna Soup for all the same flavors by the spoonful.

Why You’ll Love This Recipe

• A true classic done the easy way. It doesn’t get more traditional than lasagna, and this simple version doesn’t call for any complicated techniques. The method is easy but still has all the classic flavor you crave.
• Layered with simple ingredients and traditional flavor. This dish is layered with savory beef sauce, fluffy ricotta, and melty mozzarella for that iconic lasagna bite.
• Great make-ahead dinner. Easy to assemble the night before then bake the next day, this lasagna recipe is ideal for meal prep. Plus, clean up is quick since you don’t have the boil the noodles.
• Easily feeds a crowd. Made in just one 12×14-inch pan, this is perfect for family dinners or potlucks.

Ingredients

• Ground Beef: Use 80/20 for the best juicy flavor and texture.
• Italian Sausage: Savory and flavorful, use mild or hot depending on taste preference.
• Tomato-Basil Pasta Sauce: Your favorite store-bought jar works perfectly.
• Ricotta Cheese: Rich and creamy, choose whole milk ricotta for the best consistency and taste.
• Egg: Acts as a binder to hold the filling together.
• Parsley & Basil: Fresh herbs for brightness.
• Salt & Pepper: Season generously.
• No-Boil Lasagna Noodles: Any store-bought variety works.
• Mozzarella Cheese: Use whole milk for that perfectly melty, stretchy cheese pull.
• Parmesan Cheese: Nutty and bold, freshly grate your own.

How to Make Easy Homemade Lasagna

1. Preheat the oven to 375°F.

2. Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.

3. Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.

4. In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.

5. Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.

6. Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.

8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.

9. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.

Variations & Substitutions

• Add in veggies. Add in wilted spinach or sautéed mushrooms between the layers for extra vegetables, flavor and texture.
• Use a mix of meat. Using a combination of seasoned ground beef and savory Italian sausage will give the lasagna even deeper flavor, vs. just one or the other.
• Swap ricotta for cottage cheese. If you happen to have this on hand, cottage cheese works nicely and gives the lasagna an extra creamy note.
• Make it ahead of time. Assemble and prep the lasagna in advance, then refrigerate unbaked for up to a day — or freeze unbaked for longer storage. It’s a great meal prep option to save time.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.

Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.

This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you’re ready to serve.

Frequently Asked Questions

More Easy Italian Recipes

• Baked Rigatoni and Sausage
• Meatballs with Ricotta Cheese
• Sheet Pan Gnocchi
• Caprese Pasta Salad

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Easy Homemade Lasagna (No-boil)

This Easy Homemade Lasagna is cheesy, saucy, and packed with layers of classic flavor. It's the perfect easy-to-make version for weeknights, weekends or entertaining with no boiling of the noodles needed!

Course dinner, Main Course, Pasta

Cuisine Italian

Keyword easy homemade lasagna, easy lasagna, lasagna, shortcut lasagna

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 758kcal

Equipment

• 12 × 14-inch baking dish

Ingredients

• 1 ½ pounds ground beef
• 1 pound ground Italian sausage
• 32 ounces store-bought tomato basil pasta sauce
• 32 ounces whole-milk ricotta cheese drained if watery
• ½ cup Parmesan cheese freshly grated
• 1 large egg lightly beaten
• ¼ cup fresh parsley chopped
• 2 tablespoons fresh basil chopped
• Salt and freshly ground black pepper to taste
• 1 package no-boil lasagna noodles
• 1 ½ cups whole-milk mozzarella cheese shredded
• ¼ cup Parmesan cheese freshly grated, for topping

Instructions

• Preheat the oven to 375°F.
• Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.
• Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.
• In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.
• Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.
• Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.
• Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.
• Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.
• Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.
• This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you’re ready to serve.

Tips: 

• Let the lasagna rest. Allow it to sit and set for at least 10-15 minutes after baking so it holds together when sliced. This will give you nice, clean slices, to see each layer.
• Spread a thin layer of sauce on the bottom of the dish. Doing this first will prevent the noodles from sticking to the bottom.
• Cover with foil. Do this for most of the bake time to keep the top of the lasagna from over-browning before the inside is hot and ready.
• Add a little extra sauce. Using no-boil noodles as a shortcut is convenient, just be sure to add a little extra sauce, as they absorb more liquid while baking.

Nutrition

Serving: 1serving | Calories: 758kcal | Carbohydrates: 13g | Protein: 46g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1395mg | Potassium: 881mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 12mg | Calcium: 500mg | Iron: 4mg

The post Easy Homemade Lasagna appeared first on Italy In Your Kitchen.

Whenever we want fresh, homemade bread without spending hours making dough from scratch, this Pizza Dough Focaccia is one of our favorite shortcuts. Soft and chewy on the inside and crispy on the outside, it feels special but it’s actually very simple to make, thanks to the store-bought shortcut: pizza dough. We love serving it at dinner parties or simply sliced for daily sandwiches.

Made with foolproof pizza dough, this easy focaccia gets pressed into a pan, dimpled with good quality, extra virgin olive oil, fresh tomatoes and oregano, and flaky sea salt, then baked until golden brown. This recipe is a great way to enjoy the classic texture and flavor of homemade focaccia, but without the time consuming effort. I will warn you in advance, my kids can easily eat the whole pan of this in one sitting.

If you like this recipe, be sure to try some of our other handheld favorites, like this simple Burrata Bruschetta and these flavorful Chicken Parm Sliders.

Why You’ll Love This Recipe

• Uses store-bought pizza dough. With this easy shortcut, there’s no mixing or kneading involved to make a separate bread dough.
• Still delivers that classic focaccia texture. This tastes like a classic focaccia — crisp on the outside, soft and airy on the inside.
• Great as a side dish. This versatile focaccia is perfect served on the side for pasta night, or sliced for sandwiches.
• Easy to customize. You can add any different herb and topping combinations for your preferred flavor combination.

Ingredients

• Pizza Dough: A fresh ball from the store works beautifully here. Find this in the refrigerated section.
• Olive Oil: Use a good quality, extra-virgin olive oil for the best flavor.
• Cherry Tomatoes: Pulsed into a chunky topping that adds fresh tomato flavor to the focaccia.
• Fresh Oregano: Adds a fragrant, herbal flavor that pairs beautifully with the tomatoes.
• Sea Salt: We like flaky sea salt for this.

How To Make Pizza Dough Foaccia

1. Generously coat the bottom and sides of an 8 × 8-inch square metal baking pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and turn to coat.

2. Cover the pan with a clean, slightly damp kitchen towel and let the dough rise for 2–3 hours, or until well risen and relaxed naturally into the pan.

3. Preheat the oven to 425°F

4. Remove the towel and drizzle the dough with the remaining 2 tablespoons of olive oil. Using your fingertips, gently press deep dimples all over the surface.

5. Spoon the chopped cherry tomatoes evenly over the dimpled dough, sprinkle with fresh oregano and flaky sea salt, and drizzle with olive oil.

6. Bake for 15–18 minutes, or until the top and edges are golden brown and the focaccia begins to pull slightly away from the sides of the pan. If needed, carefully lift an edge with a spatula; the bottom should also be golden brown.

7. Let the focaccia cool in the pan for about 5 minutes, then remove from the pan and serve warm.

Variations & Substitutions

• Classic rosemary and flaky sea salt. Top with fresh rosemary, olive oil, and flaky sea salt before baking.
• Olive and sun-dried tomato. Press sliced olives and chopped oil-packed sun-dried tomatoes into the dimples before baking.
• Sprinkle with grated parmesan. Freshly grate some over top in the last few minutes of baking.
• Use it as a base for a quick flatbread pizza. This would be a delicious crust — simply add sauce and cheese before the final bake, just like you’d build a pizza.

Storage

Store leftovers in an airtight container or wrapped tightly at room temperature up to 2 days. Reheat in a 325° oven until warm.

You can freeze baked and cooled focaccia up to 2 months, wrapped tightly. Reheat in the oven to re-crisp.

Frequently Asked Questions

More Easy Pizza-Inspired Recipes

• Italian Easter Pie
• Steak Pizzaiola
• Italian Meatloaf
• Grilled Chicken Margherita

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Pizza Dough Focaccia

This easy Focaccia Bread using pizza dough transforms store-bought dough into soft, fluffy homemade focaccia with all the flavor and texture of the classic, but with minimal effort. It's perfect for special occasions or weekday meals.

Course Appetizer, Bread, Side Dish

Cuisine Italian

Keyword easy focaccia, italian focaccia, Pizza dough focaccia

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 272kcal

Equipment

• 8 × 8-inch square metal baking pan

Ingredients

• 16 ounces fresh store-bought pizza dough
• 4 tablespoons extra-virgin olive oil divided, plus more
• 1 tablespoon fresh oregano
• ¼ cup cherry tomatoes chopped
• ¾ teaspoon flaky sea salt

Instructions

• Generously coat the bottom and sides of an 8 × 8-inch square metal baking pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and turn to coat.
• Cover the pan with a clean, slightly damp kitchen towel and let the dough rise for 2–3 hours, or until well risen and relaxed naturally into the pan.
• Preheat the oven to 425°F
• Remove the towel and drizzle the dough with the remaining 2 tablespoons of olive oil. Using your fingertips, gently press deep dimples all over the surface.
• Spoon the chopped cherry tomatoes evenly over the dimpled dough, sprinkle with fresh oregano and flaky sea salt, and drizzle with olive oil.
• Bake for 15–18 minutes, or until the top and edges are golden brown and the focaccia begins to pull slightly away from the sides of the pan. If needed, carefully lift an edge with a spatula; the bottom should also be golden brown.
• Let the focaccia cool in the pan for about 5 minutes, then remove from the pan and serve warm.

Notes

Storage

• Store leftovers in an airtight container or wrapped tightly at room temperature up to 2 days. Reheat in a 325° oven until warm.
• You can freeze baked and cooled focaccia up to 2 months, wrapped tightly. Reheat in the oven to re-crisp.

Tips: 

• Let the dough come to room temperature. It’s important to fully bring it to room temperature before stretching for ease — cold dough is much more likely to spring back and tear.
• Don’t skip the resting time before dimpling. Letting the dough relax makes it easier to work with and stretch into the corners of the pan.
• Be generous with the olive oil. Add this both under and on top of the dough — this is what gives focaccia its signature crisp, rich crust.
• Press the dimples all the way to the bottom of the pan. Really use your fingers to dent the dough, so the olive oil pools in them while baking.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 838mg | Potassium: 24mg | Fiber: 2g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

The post Easy Focaccia Bread Using Pizza Dough appeared first on Italy In Your Kitchen.

Why You’ll Love This Recipe

• Lighter than traditional eggplant Parmesan. The eggplant is coated with just flour and egg—no breadcrumbs—so the finished dish feels lighter and more delicate.
• Great make-ahead dinner. Assemble it ahead of time, then bake when you’re ready. Leftovers also reheat well.
• A family recipe we’ve made for years. This is my mom’s version, with a few simple techniques that make it especially good.
• Hearty vegetarian main. Even with no meat, this dish is hearty, satisfying and extra delicious. Even meat lovers love this recipe.

Ingredients

• Eggplant: Tender slices are the star of the show here — for the best texture, use medium globe eggplants that are firm, smooth, and heavy for their size. Very large eggplants can be seedier and have tougher skin.
• Salt: To season and draw out extra moisture.
• All-Purpose Flour & Eggs: For the light coating.
• Olive Oil: Use a good quality extra virgin olive oil for frying.
• Marinara Sauce: Rich and savory, use homemade or your favorite good-quality storebought jar.
• Mozzarella Cheese: Use thin slices of whole milk mozzarella for the best flavor and melty texture.
• Parmesan: Freshly grated is best.
• Butter: A few small pieces dotted over the top help the mozzarella and Parmesan brown beautifully and give the finished casserole a richer, golden crust.

How To Make Eggplant Parmesan

1. Peel the eggplants and slice into ¼-inch-thick rounds. Arrange in a single layer on paper towel-lined baking sheets and lightly sprinkle with kosher salt. Let sit for 30–45 minutes to draw out excess moisture. Blot thoroughly with paper towels.

2. Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs.

3. Pour enough olive oil into a large skillet to reach about ¼ inch up the sides. Heat over medium to medium-high heat. Working in batches, lightly dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten egg, allowing the excess to drip off.

4. Fry the eggplant for 1–2 minutes per side, until lightly golden and tender. Adjust the heat as needed to prevent the coating from browning too quickly. Transfer to a paper towel-lined baking sheet to drain. Add more olive oil to the skillet between batches as needed.

5. Preheat the oven to 350°F. Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish.

6. Arrange a layer of fried eggplant over the sauce, slightly overlapping the slices. Spoon a thin layer of marinara over the eggplant and sprinkle with Parmesan. Add a layer of mozzarella every other layer. Continue layering the eggplant, marinara, Parmesan, and mozzarella (every other layer) until all of the eggplant has been used.

7. Finish the final layer with marinara sauce, mozzarella, and Parmesan. Scatter the butter evenly over the top.

8. Bake uncovered for 25–30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.

9. Let the Eggplant Parmesan rest for 10–15 minutes before slicing and serving.

Variations & Substitutions

• Add a layer of ricotta. Mix some ricotta cheese with a beaten egg and fresh herbs, then dollop on top of the eggplant layer for an even heartier dish.
• Make a gluten-free version. Use a 1:1 gluten-free all-purpose flour in place of regular flour, if preferred.
• Make it spicy. Swap in a spicy marinara sauce instead of regular or traditional for an extra kick.
• Top it off with extra flavor. Sprinkle on red pepper flakes, basil, or an grating of fresh parmesan before serving.

Storage

This eggplant parmesan is fridge, make-ahead, and freezer friendly, making it the perfect meal!

Freezing before baking: Assemble the Eggplant Parmesan as directed, but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw completely in the refrigerator for about 24 hours before baking. Remove the plastic wrap and bake as directed, adding additional baking time as needed until the center is hot and the sauce is bubbling.

Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 350° until warmed through and melty.

Freeze baked and cooled portions wrapped tightly or in an airtight container for up to 2-3 months. Thaw in the fridge overnight, then reheat in the oven for the best texture.

When it becomes to making in advance, the dish can be assembled ahead of time and refrigerated before baking. 

Frequently Asked Questions

More Easy Italian Vegetable Recipes

• Pepperonata
• Italian Chopped Salad
• Zucchini Pasta
• Cherry Tomato Sauce

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Authentic Eggplant Parmesan Recipe

This easy Eggplant Parmesan is a recipe passed down from my mom to me. It's her lighter twist on a classic Italian favorite, with all that saucy, melty goodness and plenty of flavor and texture, perfect for any night when you’re craving homemade comfort food.

Course Main Course

Cuisine Italian

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 436kcal

Equipment

• 9×13-inch baking dish

Ingredients

• 3-4 medium eggplants
• Kosher salt, for salting the eggplant
• 2 cups all-purpose flour, more as needed
• 4-6 large eggs
• Olive oil, for frying
• 3-4 cups marinara sauce
• 12 ounces whole-milk mozzarella cheese, thinly sliced
• 1½ cups Parmesan cheese, freshly grated
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

• Peel the eggplants and slice into ¼-inch-thick rounds. Arrange in a single layer on paper towel-lined baking sheets and lightly sprinkle with kosher salt. Let sit for 30–45 minutes to draw out excess moisture. Blot thoroughly with paper towels.
• Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs.
• Pour enough olive oil into a large skillet to reach about ¼ inch up the sides. Heat over medium to medium-high heat. Working in batches, lightly dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten egg, allowing the excess to drip off.
• Fry the eggplant for 1–2 minutes per side, until lightly golden and tender. Adjust the heat as needed to prevent the coating from browning too quickly. Transfer to a paper towel-lined baking sheet to drain. Add more olive oil to the skillet between batches as needed.
• Preheat the oven to 350°F. Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish.
• Arrange a layer of fried eggplant over the sauce, slightly overlapping the slices. Spoon a thin layer of marinara over the eggplant and sprinkle with Parmesan. Add a layer of mozzarella every other layer. Continue layering the eggplant, marinara, Parmesan, and mozzarella (every other layer) until all of the eggplant has been used.
• Finish the final layer with marinara sauce, mozzarella, and Parmesan. Scatter the butter evenly over the top.
• Bake uncovered for 35–40 minutes, until the sauce is bubbling and the cheese is melted and golden brown.
• Let the Eggplant Parmesan rest for 10–15 minutes before slicing and serving.

Video

Notes

Storage:

• Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 350° until warmed through and melty.
• Freeze baked and cooled portions wrapped tightly or in an airtight container for up to 2-3 months. Thaw in the fridge overnight, then reheat in the oven for the best texture.
• The dish can be assembled ahead of time and refrigerated before baking. 
• Freezing before baking: Assemble the Eggplant Parmesan as directed, but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw completely in the refrigerator for about 24 hours before baking. Remove the plastic wrap and bake as directed, adding additional baking time as needed until the center is hot and the sauce is bubbling.

Tips: 

• Salt the eggplant and let it sit. This is a key step — it draws out excess moisture and bitterness for a better final texture. Blot the slices very well before dredging; there is no need to rinse.
• Don’t crowd the pan with eggplant slices while shallow frying. The eggplant should be in a single layer, so frying in batches is key for a crisp, golden color and texture on the flour coating.
• Let the assembled dish rest once baked. After it comes out of the oven, let it set for a few minutes so it slices cleanly.
• Use a wire rack or plate with paper towels to drain the fried eggplant. After the slices fry, you want to make sure any excess oil is drained off so the final baked dish isn’t greasy.
•  

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 41g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1038mg | Potassium: 780mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 483mg | Iron: 3mg

The post Eggplant Parmesan Recipe appeared first on Italy In Your Kitchen.

Pasta salad is a side dish staple but sometimes it needs a little refresh. This simple Pastina Salad has become one of our favorites to bring to cookouts and family gatherings because it’s full of bright flavor, easy to make in advance, and a little unexpected with its unique, tiny pasta shape. It’s fun, fresh, and never fails to get people coming back for seconds.

Made with tiny pastina noodles, crisp fennel, juicy orange, olives, fresh basil, and a light, citrusy vinaigrette, this cold Pastina Salad is a fresh, bite-sized twist on classic pasta salad. We love how it’s customizable, too, so use what ingredients you already have on hand.

It’s the perfect easy make-ahead side for potlucks, picnics, or simply family dinner, and a recipe you’ll enjoy having in your repertoire. If you love a pasta salad, our Caprese Pasta Salad and Chicken Pesto Pasta Salad are two others to try.

Why You’ll Love This Recipe

• Fun, bite-sized pasta shape. Pastina’s cute tiny shape makes for something new and fun, and for a less-traditional pasta salad texture.
• Comes together quickly. With a simple method, make this salad in time no time at all. And it’s easy to customize with whatever veggies you have on hand.
• Great make-ahead side.This salad can be prepped and assembled in advance, so it’s perfect for potlucks, picnics, and barbecues.
• A lighter, fresher alternative. With the bright vinaigrette, this recipe is lighter, brighter, and fresher than the more traditional and heavier mayo-based pasta salads.

Ingredients

For The Salad:

• Pastina: “Little Pasta” and tiny-shaped, this gives the salad a unique texture.
• Fennel: Fresh, crisp, and subtly licorice-flavored. Thinly slice for the best texture.
• Orange: Adds juicy sweetness and fresh citrus flavor that pairs perfectly with the fennel.
• Castelvetrano Olives: Mild and buttery with a briny bite that balances the citrus.
• Red Onion: For a sharp, aromatic bite, that pairs well with the fennel and vinaigrette.
• Ricotta Salata: A firm, salty Italian cheese.
• Basil: For fresh, aromatic flavor.

For The Citrus Vinaigrette:

• Olive Oil: Use a good quality extra virgin olive oil as the dressing base.
• Orange Juice: Adds sweetness and fresh citrus flavor. Freshly squeezed or good-quality store-bought both work.
• Lemon Juice: Use freshly squeezed for brightness.
• Dijon Mustard: Helps emulsify the vinaigrette and adds a subtle tang.
• Honey: Adds just the right amount of sweetness.
• Salt & Pepper: Season to taste and adjust as needed.

How To Make Pastina Salad

1. Bring a large pot of generously salted water to a boil. Add the pastina and cook until al dente according to package directions.

2. Drain the pastina and rinse briefly under cool water to stop the cooking. Drain well and transfer to a large serving bowl.

3. Make the citrus vinaigrette. Add the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper to a mason jar. Cover tightly and shake vigorously until well combined and emulsified.

4. Add the fennel, red onion, orange, and Castelvetrano olives to the cooled pastina. Pour about half of the citrus vinaigrette over the salad and gently toss to combine, adding more vinaigrette as needed.

5. Add the basil and ricotta salata and gently toss again until evenly combined.

6. Taste and season with additional salt and freshly ground black pepper as needed. Serve immediately or let the salad rest for about 30 minutes before serving.

Variations & Substitutions

• Give the salad a Mediterranean flavor. Add in diced bell pepper, kalamata olives, or artichoke hearts for an extra bright, flavorful twist.
• Try another cheese. Swap in tangy feta or fresh mozzarella pearls for the ricotta salata. All options are delicious here.
• Make it heartier. Add cooked, diced chicken or chickpeas to turn this pasta salad into a heartier, protein-rich main-dish salad.
• Use a different small pasta shape. Something like orzo or ditalini works just as well, if pastina isn’t available,

Storage

Store leftover salad in an airtight container in the refrigerator up to 3-4 days. The pasta may absorb some dressing as it sits, so give it a stir with a fresh drizzle of olive oil or a squeeze of lemon before serving again.

Frequently Asked Questions

More Delicious Salad Recipes

• Peach Caprese Salad
• Italian Chopped Salad
• Grilled Peach and Burrata Salad
• Chicken Pesto Pasta Salad

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Pastina Salad

This simple Pastina Salad is fresh, colorful, and full of bright and citrusy, crunchy flavor and texture. It's the perfect light side for easy dinners or summer entertaining.

Course Salad, Side Dish

Cuisine Italian

Keyword fennel and orange salad, italian pasta salad, pastina salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 540kcal

Ingredients

Pastina Salad

• 8 ounces pastina
• 1 small fennel bulb thinly sliced
• ¼ cup red onion finely diced
• 1 large orange sgmented and cut into pieces
• ¼ cup Castelvetrano olives pitted and chopped
• ⅓ cup ricotta salata finely grated
• ⅓ cup fresh basil torn

Citrus Vinaigrette

• ½ cup extra-virgin olive oil
• ¼ cup orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon kosher salt plus more to taste
• Freshly ground black pepper to taste

Instructions

• Bring a large pot of generously salted water to a boil. Add the pastina and cook until al dente according to package directions.
• Drain the pastina and rinse briefly under cool water to stop the cooking. Drain well and transfer to a large serving bowl.
• Make the citrus vinaigrette. Add the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper to a mason jar. Cover tightly and shake vigorously until well combined and emulsified.
• Add the fennel, red onion, orange, and Castelvetrano olives to the cooled pastina. Pour about half of the citrus vinaigrette over the salad and gently toss to combine, adding more vinaigrette as needed.
• Add the basil and ricotta salata and gently toss again until evenly combined.
• Taste and season with additional salt and freshly ground black pepper as needed. Serve immediately or let the salad rest for about 30 minutes before serving.

Notes

Storage:

• Store leftover salad in an airtight container in the refrigerator up to 3-4 days. The pasta may absorb some dressing as it sits, so give it a stir with a fresh drizzle of olive oil or a squeeze of lemon before serving again.

Tips:

• Rinse the cooked pastina briefly under cool water to stop the cooking and remove excess starch. Drain very well before assembling the salad.
• Let the salad rest, if desired. A 30-minute rest allows the flavors to come together. Toss again before serving.
• Slice the fennel very thinly so its crisp texture doesn’t overwhelm the small pasta.
• Ricotta salata is a firm, salty Italian cheese. Finely grate it so it distributes evenly throughout the pastina.

Nutrition

Serving: 1serving | Calories: 540kcal | Carbohydrates: 56g | Protein: 11g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 11mg | Sodium: 485mg | Potassium: 389mg | Fiber: 5g | Sugar: 11g | Vitamin A: 415IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 3mg

The post Pastina Salad appeared first on Italy In Your Kitchen.

If there’s any pasta that my family asks for over and over, it’s this Creamy Tomato Pasta. The sauce is so simple, just cherry tomatoes, garlic, olive oil, and burrata, but it tastes like you’ve been simmering it on the stove for hours.

When I developed this recipe, I wanted to make sure it was effortless to assemble with just a skillet and a pasta pot. It takes minimal equipment and keeps clean-up a breeze, which I find makes cooking so much more enjoyable. If you love a comforting pasta dish, my Baked Rigatoni and Sausage and Marry Me Tortellini are two others to try.

Why You’ll Love this Recipe

• 5-ingredient pasta recipe. Simple is often best and that is exactly what this creamy tomato pasta recipe is!
• Easy to customize. Add a protein, veggies, make it spicy….there are endless ways to make this your own.
• Quick to prepare. This is a dinner that’s fast enough to make on a busy weeknight, but elegant enough to also prepare when entertaining.

Ingredients

• Pasta: I love to use bucatini, spaghetti, linguine, or rigatoni.
• Cherry tomatoes: The perfect tomato to use since they are sweet all year round.
• Extra virgin olive oil: Cooking oil for the recipe, choose a high quality brand.
• Garlic cloves: I lightly smash these to infuse the sauce with flavor.
• Burrata: Adds a light cheese flavor and so much creaminess.
• Reserved pasta water: This is liquid gold, always be sure to reserve some of this for binding the sauce.
• Fresh basil leaves: Adds bright and fresh flavor.
• Kosher salt: Season the pasta water and the pasta sauce well for the brightest flavor.
• Freshly cracked black pepper: Compliments the tomatoes nicely.

How to Make Creamy Tomato Pasta

1. Heat the olive oil in a large skillet over medium heat. Add the smashed garlic and cook for 2–3 minutes, until fragrant but not browned.
2. Add the cherry tomatoes and season generously with kosher salt and freshly cracked black pepper. Cook over medium heat for 12–15 minutes, stirring occasionally, until the tomatoes have burst and become soft and jammy. Add 1–2 tablespoons of water as needed if the pan becomes dry.

3. While the tomatoes cook, bring a large pot of generously salted water to a boil. Cook the pasta until al dente, reserving ¼ to ½ cup of the pasta water before draining.
4. Remove the skillet from the heat and let the tomato mixture cool for 5–7 minutes, or until it’s safe to transfer to a blender.
5. Transfer the tomato mixture, basil, and burrata to a blender. Blend until smooth, adding 1–2 tablespoons of the reserved pasta water at a time until the sauce is silky and smooth.

6. Return the sauce to the skillet over low heat. Add the cooked pasta and toss until evenly coated.

7. Divide among bowls and finish with freshly cracked black pepper, fresh basil if desired, and a drizzle of extra virgin olive oil.

Expert Tips

• Cook the garlic first in the oil to infuse the base of the pasta. This is a true Italian technique. I smash the garlic cloves to release their essence and cook them in olive oil to form the foundation of the sauce.
• Be patient when cooking the tomatoes. It will take them a minute to burst and cook down, but this is the key to a delicious sauce. You want them to reduce long enough that the texture becomes jammy and their flavor is sweet.
• Always reserve the pasta cooking liquid. This is how pro restaurant chefs and true Italians make a delicious sauce every single time. It helps the sauce to bind and also become silky in texture.
• Swap cherry tomatoes for ripe tomatoes. If it’s peak tomato season, you can dice up regular, ripe tomatoes and cook them instead. I just like to remove the seeds before cooking.
• Add a protein if desired. You can easily add shredded rotisserie chicken, ground chicken, or top with one of my famous chicken cutlets.

Storage

Store any leftover creamy tomato pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until just warmed through.

It’s best to enjoy this pasta immediately, so I wouldn’t recommend freezing it or making it too far in advance of eating.

FAQs

More Easy Pasta Recipes

• Cherry Tomato Pasta Sauce
• Zucchini Pasta
• Carbonara Rigatoni
• Blackened Chicken Fettuccini Alfredo

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Creamy Tomato Pasta (5 ingredients)

This Creamy Tomato Pasta is a delicious 30 minute pasta recipe perfect to make all year long. The tomatoes simmer on the stovetop until sweet and jammy, then are blended with burrata for a creamy, luscious tomato sauce that will have everyone asking for seconds.

Course Main Course, Pasta

Cuisine Italian

Keyword 30 minute meals, cherry tomato pasta, creamy pasta, easy weeknight dinner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 777kcal

Equipment

• large skillet
• Large Pot
• Blender

Ingredients

• 1 pound pasta such as bucatini, spaghetti, linguine, or rigatoni
• 2½ pints cherry tomatoes
• 5 tablespoons extra virgin olive oil
• 5 garlic cloves smashed
• 8 ounces burrata 2 small balls, at room temperature
• ¼ to ½ cup reserved pasta water
• ½ cup packed fresh basil leaves
• Kosher salt
• Freshly cracked black pepper

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the smashed garlic and cook for 2–3 minutes, until fragrant but not browned.
• Add the cherry tomatoes and season generously with kosher salt and freshly cracked black pepper. Cook over medium heat for 12–15 minutes, stirring occasionally, until the tomatoes have burst and become soft and jammy. Add 1–2 tablespoons of water as needed if the pan becomes dry.
• While the tomatoes cook, bring a large pot of generously salted water to a boil. Cook the pasta until al dente, reserving ¼ to ½ cup of the pasta water before draining.
• Remove the skillet from the heat and let the tomato mixture cool for 5–7 minutes, or until it’s safe to transfer to a blender.
• Transfer the tomato mixture, basil, and burrata to a blender. Blend until smooth, adding 1–2 tablespoons of the reserved pasta water at a time until the sauce is silky and smooth.
• Return the sauce to the skillet over low heat. Add the cooked pasta and toss until evenly coated.
• Divide among bowls and finish with freshly cracked black pepper, fresh basil if desired, and a drizzle of extra virgin olive oil.

Video

View this post on Instagram

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

Notes

Storage: 

Store any leftover creamy tomato pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until just warmed through.

It’s best to enjoy this pasta immediately, so I wouldn’t recommend freezing it or making it too far in advance of eating.

Tips: 

• Cook the garlic first in the oil to infuse the base of the pasta. This is a true Italian technique. I smash the garlic cloves to release their essence and cook them in olive oil to form the foundation of the sauce.
• Be patient when cooking the tomatoes. It will take them a minute to burst and cook down, but this is the key to a delicious sauce. You want them to reduce long enough that the texture becomes jammy and their flavor is sweet.
• Always reserve the pasta cooking liquid. This is how pro restaurant chefs and true Italians make a delicious sauce every single time. It helps the sauce to bind and also become silky in texture.
• Swap cherry tomatoes for ripe tomatoes. If it’s peak tomato season, you can dice up regular, ripe tomatoes and cook them instead. I just like to remove the seeds before cooking.
• Add a protein if desired. You can easily add shredded rotisserie chicken, ground chicken, or top with one of my famous chicken cutlets.

Nutrition

Serving: 1serving | Calories: 777kcal | Carbohydrates: 98g | Protein: 28g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 922mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2002IU | Vitamin C: 69mg | Calcium: 369mg | Iron: 4mg

The post Creamy Tomato Pasta appeared first on Italy In Your Kitchen.

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

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 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

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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 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

Print

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.