Old Chicago’s Italian Nachos – The Copycat Recipe You’ll Love
If you’ve ever dined at Old Chicago Pizza & Taproom, chances are you’ve seen their legendary Italian Nachos on the menu. This dish takes everything you love about nachos — crispy chips, gooey cheese, and endless toppings — and gives it a delicious Italian twist. Instead of tortilla chips, these nachos use crispy fried pasta chips or wonton strips, topped with rich Alfredo sauce, mozzarella, pepperoni, and fresh herbs.
Perfect for game day, parties, or family dinners, this recipe brings restaurant-style flavor right into your kitchen.
Why Italian Nachos Are So Irresistible
- Unique Base – Instead of corn tortilla chips, Italian nachos use fried pasta chips or baked wonton wrappers for a crunchy foundation.
- Cheesy Goodness – A blend of mozzarella and Parmesan creates gooey, melty perfection.
- Zesty Toppings – Italian sausage, pepperoni, olives, banana peppers, and fresh basil make every bite flavorful.
- Crowd-Friendly – Perfect for sharing, whether it’s game day or a casual gathering.
Ingredients
– 1 bag of fried pasta chips (or fried/baked wonton wrappers)
– 1 cup Alfredo sauce (homemade or store-bought)
– 1 ½ cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– ½ cup mini pepperoni slices
– ½ cup cooked Italian sausage, crumbled
– ¼ cup black olives, sliced
– ¼ cup banana peppers, sliced
– Fresh basil leaves, torn
– Red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Spread pasta chips evenly across the sheet.
- Drizzle with half the Alfredo sauce.
- Sprinkle with mozzarella and Parmesan cheese.
- Add pepperoni slices, sausage crumbles, olives, and banana peppers.
- Bake 10–12 minutes until cheese is bubbly and melted.
- Remove from oven, drizzle with remaining Alfredo sauce.
- Garnish with fresh basil and a pinch of red pepper flakes.
- Serve immediately while hot and gooey.
Old Chicago’s Italian Nachos
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Spread pasta chips evenly across the sheet.
- Drizzle with half the Alfredo sauce.
- Sprinkle with mozzarella and Parmesan cheese.
- Add pepperoni, sausage, olives, and banana peppers.
- Bake 10–12 minutes until cheese is melted and bubbly.
- Remove from oven, drizzle with remaining Alfredo sauce.
- Garnish with basil and red pepper flakes before serving.
Notes
Tips for the Best Italian Nachos
- Make it extra crispy. If using wonton wrappers, bake until golden brown before layering.
- Balance the toppings. Don’t overload in one spot — spread evenly for the best nacho experience.
- Add variety. Try sun-dried tomatoes, roasted red peppers, or prosciutto for more Italian flair.
- Dip pairing. Serve with marinara sauce for extra dipping fun.
Serving Suggestions
- Pair with an Italian salad for a complete meal.
- Enjoy with a cold beer or a glass of Chianti.
- Serve as an appetizer platter for parties, family movie nights, or tailgates.
Storage
Italian nachos are best eaten fresh — reheating will soften the chips. But if you have leftovers:
- Store in an airtight container for up to 1 day.
- Reheat in the oven at 350°F until warmed and slightly crisp.
Final Thoughts
These Old Chicago-style Italian Nachos are the ultimate comfort food — crunchy, cheesy, and bursting with Italian flavors. With just a few simple ingredients, you can recreate this restaurant favorite at home and impress your family and friends.
