6 Creative, Easy, and Cheesy Italian Recipes You Can Make at Home

Are you wondering what to make for dinner again? If you are a fan of Italian food, here are some easy, cheesy, and creamy recipes for you to try at home!

We all love pizza and pasta, but Italian food goes way beyond that. These Italian dinner recipes will make you feel like your own Italian nonna is guiding you in the kitchen. From rich Sunday sauce to chicken Parmesan and the best homemade lasagna, these dishes bring bold and classic flavors right to your table. Skip the takeout and try something new. With these recipes, you will get a real taste of Italy and feel like you are cooking in your own cozy Roman trattoria.

Here is a list of the 15 best Italian dinner recipes that you can cook easily at home.

1. Chicken Parmesan

Chicken Parmesan is loved worldwide for its rich, savory taste and perfect mix of textures. This classic version stands out with crispy fried cutlets, gooey mozzarella, sharp Parm, and a vibrant basil-tomato sauce. Here is how you can make it at home.

Ingredients:

Marinara Sauce –

• 3 Tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 6 cloves garlic, finely chopped
• 1 (28-oz.) can crushed tomatoes
• 2 large sprigs basil
• Kosher salt
• Freshly ground black pepper

Chicken –

• 1 cup panko bread crumbs
• 1 tsp. garlic powder
• 2 cups finely grated Parmesan, divided
• 3/4 cup all-purpose flour
• 2 large eggs
• 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
• Kosher salt
• Freshly ground black pepper
• 1 cup shredded mozzarella
• 1 cup vegetable or canola oil
• Chopped fresh basil, for serving

Recipe:

Marinara Sauce –

Heat oil in a medium pot over medium heat, then add onion and garlic. Stir, lower the heat, cover, and cook for 10 minutes, stirring now and then. Uncover and cook for about 5 more minutes until the onion is soft and fragrant. Stir in tomatoes and basil, bring to a boil, then reduce to medium-low. Let it simmer for around 30 minutes, stirring occasionally, until the sauce thickens and the flavors blend well. Season with salt and pepper, then remove and discard the basil.

Chicken –

Start by combining panko, garlic powder, and 1 cup Parmesan in a shallow bowl. In another bowl, add flour, and in a third, beat eggs with 1 tablespoon of water. Pat the chicken dry, season with salt and pepper, then coat it in flour, dip it in egg, and press it into the panko mixture. Mix the mozzarella with the remaining Parmesan in a small bowl. Heat oil in a large pot over medium heat until it reaches 350°F, then fry each chicken piece until golden on both sides, about 1 minute per side. Set on a wire rack. Spoon marinara over each piece, sprinkle with the cheese mix, then broil until the cheese melts and browns slightly, about 2 minutes. Serve hot with more marinara and fresh basil on top.

2. Sunday Sauce

Sunday sauce may seem like a big task, but it is simple and slow-cooked. It simmers all day, filling the pot with rich tomato flavor. Tender meatballs melt into the sauce, pork ribs fall apart, and oily puddles rise. These all blend in at the end for a deep and savory taste. Take a look at the easy recipe.

Ingredients:

Meatballs –

• 1 large egg
• 1/4 cup whole milk
• 2 slices Pullman or Italian bread, torn into small pieces (about 1 c.)
• 1 oz. Parmesan, finely grated (about 1/2 c.)
• 1/4 cup finely chopped fresh parsley
• 1 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. kosher salt
• 1/2 lb. (80% lean) ground beef

Sauce –

• 1/3 cup extra-virgin olive oil
• 2 lb. pork spare ribs or baby back ribs, cut between bones into individual ribs
• 1 tsp. kosher salt, plus more
• 1 lb. sweet Italian pork sausage
• 1 large yellow onion, finely chopped
• 12 cloves of garlic, finely chopped
• Freshly ground black pepper
• 1 (28-oz.) can crushed tomatoes
• 1 (28-oz.) can tomato puree
• 3 small bunches of fresh basil

Recipe:

Meatballs –

In a medium bowl, whisk together the egg and milk, then add bread, Parmesan, parsley, pepper, garlic powder, onion powder, and salt. Mix well, then gently fold in the beef using your hands or a spatula. Scoop out heaping tablespoons of the mixture and roll into 9 meatballs. Place them on a parchment-lined tray, cover with plastic wrap, and refrigerate until ready to cook.

Sauce –

Heat oil in a large pot over medium-high heat. Season ribs with salt and sear until golden, 3 to 4 minutes per side, then set aside. In the same pot, cook sausage, breaking it into chunks, until browned, then remove and set aside with the ribs. Add onion and garlic to the pot and cook until soft, about 8 minutes. Season with salt and pepper, then pour in crushed tomatoes and tomato puree. Rinse out the cans with water and add that too. Return ribs and sausage to the pot, add basil, and bring to a simmer. Partially cover and cook on medium-low for 2 hours. Add meatballs and simmer uncovered for 30 more minutes until fully cooked and tender. Adjust salt as needed.

3. Caprese Chicken Saltimbocca

This Caprese chicken saltimbocca brings together prosciutto, mozzarella, cherry tomatoes, basil, and balsamic vinegar for a bold Italian flavor. It is not just tasty – it is easy to make, quick to cook, and perfect for a weeknight meal with simple steps and ingredients. This is all you need to make a perfectly tasty dish.

Ingredients:

• 4 (4 oz.) chicken cutlets
• Kosher salt
• Freshly ground black pepper
• 8 thin slices prosciutto (about 6 oz. total)
• 2 Tbsp. all-purpose flour
• 2 Tbsp. extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 1 cup low-sodium chicken stock
• 2 cups grape or cherry tomatoes, halved
• 1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)
• 1/2 cup packed fresh basil leaves

Recipe:

Season chicken with salt and pepper, then wrap each piece with two slices of prosciutto, pressing to stick. Dredge in flour, shaking off the extra. In a skillet over medium-high heat, cook the chicken until golden and the prosciutto is crisp, about 2 to 3 minutes per side, then transfer to a plate. Add vinegar to the skillet, scraping up any browned bits, and reduce for 30 seconds. Add stock and cook until reduced by half, then return the chicken and cook until the sauce thickens, about 2 minutes more. Remove from heat, place chicken on a platter, top with tomatoes, mozzarella, and basil, season with salt, and drizzle with the skillet sauce before serving.

4. Grandma Pizza

Grandma pizza has a thin and crispy crust topped first with cheese, then dolloped with a garlicky tomato sauce. It is not the usual way of assembling pizza, but the cheese melting right into the crust really makes some magic happen. It is said to have been created on Long Island while trying to make a quick pizza at home with a pizza oven. Since then, it has spread to pizza shops throughout New York. Since it is traditionally made without a pizza oven, it is very easy to re-create this New York classic in your own home. This is how you make it.

Ingredients:

Dough –

• 2 Tbsp. extra-virgin olive oil, plus more for the bowl
• 2 tsp. active dry yeast
• 1 1/2 cups lukewarm water
• 1 tsp. granulated sugar
• 4 cups (480 g.) all-purpose flour
• 2 tsp. kosher salt

Pizza –

• 1 (28-oz.) can whole peeled tomatoes
• 4 cloves garlic, finely chopped, divided
• 6 Tbsp. extra-virgin olive oil, divided, plus more for pan
• 1 1/2 tsp. kosher salt, plus more
• 16 oz. low-moisture mozzarella, shredded or thinly sliced
• 1/2 cup fresh basil leaves, finely chopped

Recipe:

Dough –

Grease a large bowl with oil. In a small bowl, mix water and sugar until dissolved, then sprinkle yeast on top and let it sit for about 5 minutes until frothy. In a stand mixer fitted with a dough hook, combine flour, salt, and oil. Add the yeast mixture and mix on medium speed until combined, then increase to medium-high and knead until the dough is smooth and elastic about 8 minutes. Transfer the dough to the greased bowl and let it rise until doubled, either for 1 hour and 30 minutes at room temperature or up to 12 hours in the fridge.

Pizza –

Let the dough sit at room temperature for at least an hour if needed. Preheat the oven to 500°F and place a rack in the lower third. Drain canned tomatoes in a sieve over a bowl, crush them by hand, and let them sit for a couple of minutes to drain further. Discard or save the liquid. Place the crushed tomatoes in a bowl with half the garlic, 2 tablespoons of oil, and salt, then mix. Grease a baking sheet with oil, punch down the dough, and stretch it gently to fit the tray. If the dough pulls back, cover and let it rest for 10 minutes. Top with cheese and spoon the sauce over it, leaving a half-inch border. Bake until the crust is golden and the cheese bubbles, about 20 to 25 minutes. In a small bowl, mix basil, the rest of the garlic, and 4 tablespoons of oil, then season and drizzle over the hot pizza before serving.

5. Chicken Florentine Pasta

Love chicken Florentine? Try this pasta with chicken, tomatoes, and spinach in a creamy white wine sauce. It’s rich, quick to make, and perfect for a weeknight meal or an easy date night dish.

Do you love chicken Florentine? Try this pasta with chicken, tomatoes, and spinach in a creamy white wine sauce. It is rich, quick to make, and perfect for a weeknight meal or an easy date night dish! Here is a simple and quick recipe for you.

Ingredients:

• Kosher salt
• 12 oz. penne
• 1 Tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breasts
• Freshly ground black pepper
• 1/2 tsp. dried oregano
• 1/3 cup dry white wine
• 2 garlic cloves, minced
• 1 1/2 cups chopped tomato
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
• 1 1/2 cups baby spinach
• 2 Tbsp. finely chopped fresh parsley
• Pinch of red pepper flakes (optional)

Recipe:

Cook penne in a large pot of boiled salted water until al dente, then drain. In a large skillet over medium-high heat, heat 1 tablespoon oil and season the chicken with salt, pepper, and oregano. Cook until golden and the internal temp hits 165°F, about 8 minutes per side. Set chicken aside, let it rest for 5 minutes, and then slice into strips. In the same skillet, simmer white wine while scraping up browned bits for flavor. Add garlic and tomatoes, cook for 2 minutes, then stir in cream, mozzarella, and Parmesan until melted. Season with salt and pepper. Remove from heat, then add cooked penne, spinach, parsley, and optional red pepper flakes. Toss everything until the sauce coats the pasta and spinach wilts slightly. Top with more Parmesan and serve it warm.

6. Cacio E Pepe Chicken

Cacio e pepe means cheese and pepper, a Roman classic pasta favorite known for its simple flavor. This twist swaps pasta for chicken thighs, seared and braised in a white wine broth. Cream and lemon zest finish the sauce, making it rich, bright, and perfect for dinner parties or weeknight meals. Here is all you need to make this creamy, delicious dish.

Ingredients:

• 8 bone-in, skin-on chicken thighs (about 4 1/2 lb.)
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 1 cup dry white wine
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 1 lemon, zested, cut into wedges
• 4 Tbsp. finely grated pecorino romano, divided, plus more for serving
• Chopped fresh parsley, for serving

Recipe:

Preheat the oven to 425°F and season the chicken with salt and pepper. Then place the chicken skin side down in a cold, oven-safe skillet. Cook over medium heat, undisturbed, until the skin is golden and crispy, about 15 to 20 minutes. Transfer the chicken to a plate. In the same skillet, cook onions with a pinch of salt over medium-high heat until soft, about 7 minutes. Scrape up any browned bits.  Add garlic and cook for 1 minute, then pour in wine and let it reduce by half, about 3 minutes. Add broth bring to a simmer, and return the chicken to the skillet. Make sure the chicken is placed skin side up, and transfer it to the oven. Bake uncovered for 30 minutes, until the chicken is tender and the liquid is slightly reduced. Move the chicken to a plate again and return the skillet to the stovetop. Now, add cream, bring to a boil, then simmer until slightly thickened. This would take about 3 minutes. Stir in lemon zest, 1 tablespoon pecorino, and pepper; adjust salt. Return the chicken to the skillet, add any juices, and top with parsley, more pepper, and the remaining pecorino. Serve it with lemon wedges and extra cheese on the side.

Which one are you making next?