Italian Nachos with homemade alfredo sauce and cherry peppers

Italian Nachos with Fried Pasta Chips

These Italian Nachos are just what game day calls for! Fried pasta chips are tender and crisp, topped with rotisserie chicken, peppers, tomatoes, a creamy alfredo sauce and plenty of California Ripe Olives.
Course Appetizer
Cuisine Italian
Keyword Fried Pasta Chips, Italian Nachos
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 681kcal
Author Heather Cheney


For Fried Pasta Chips:

  • 16 ounces lasagna noodles cooked and drained
  • ½ cup all purpose flour
  • 1 egg
  • ¼ cup heavy cream
  • ¼ cup water
  • 1 ½ cup seasoned breadcrumbs I used garlic and herb flavor
  • Salt
  • Canola or peanut oil for frying

For Alfredo Sauce:

  • 2 tablespoons salted butter
  • 1 clove garlic minced
  • 1 cup heavy whipping cream
  • ½ cup Parmesan cheese grated
  • Salt and pepper to taste

For Toppings:

  • California Black and Green Ripe Olives quartered
  • Rotisserie chicken shredded
  • Sweet cherry peppers sliced
  • Fresh tomatoes diced
  • Fresh Italian Parsley chopped
  • Green onion finely sliced


  • Cut cooked lasagna noodles into fifths to make squares for your chips and place in a large bowl.
  • Toss lasagna noodle pieces with flour until well coated.
  • In a small bowl whisk together egg, cream, and water. Pour over lasagna noodles and stir until all noodles are moistened.
  • Add breadcrumbs to the noodles and stir until all noodle pieces are coated with breadcrumbs.
  • Fry breaded noodles in 350 degree Fahrenheit oil until golden brown—about 5-7 minutes, flipping noodles to cook evenly.
  • Place fried chips on paper towels and sprinkle with salt. If not eating right away, place chips on a baking sheet lined with a baking rack and keep warm in a 200-degree oven.
  • Melt butter in a small pan; add garlic and cook, stirring for 1 minute.
  • Pour cream into pan and bring to a simmer. Simmer until sauce is thick enough to cover the back of spoon or spatula. Remove from heat.
  • Stir in Parmesan cheese until melted and season to taste with salt and pepper.
  • Assemble nachos by layering pasta chips with Alfredo sauce, California Ripe Olives, shredded chicken, cherry peppers, tomatoes, parsley and green onion.



Serving: 1serving | Calories: 681kcal | Carbohydrates: 86g | Protein: 20g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 111mg | Sodium: 602mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 1.2mg | Calcium: 205mg | Iron: 3.1mg