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High Protein

Nachos, but make it pasta! This Barilla Lasagne Pasta Chips recipe includes all the delicious nacho toppings, like guacamole, sour cream, shredded cheese and black olives, but with the tasty addition of perfectly al dente Barilla Lasagne. A fun, inventive idea for your next barbeque or 'game day' party--the pasta chips base can be made in the oven, air fryer or on the grill, giving you all the options and versatility!

Ingredients 6 Number of Servings

½ box Barilla Lasagne pasta

1 ½ cups rotisserie chicken, shredded

1 ½ tbsp prepared taco seasoning

½ cup sour cream

½ cup refried beans

¾ cup guacamole

½ cup salsa

¾ cup shredded four-cheese blend

½ cup black olives, sliced

1 cup shredded iceberg lettuce

½ cup fresh green onion, sliced thin

salt, to taste

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  • Bring a large pot of water to a boil; season with salt.

  • Cook Barilla Lasagne pasta for 4 minutes; remove from the water and lay in single layers on a cookie sheet to cool.

  • Preheat the oven to 375°F.

  • Slice the cooled Barilla Lasagne pasta into triangles and place on a cookie sheet lined with parchment paper and sprayed with cooking spray; spray the top of the pasta as well.

  • Season with salt.

  • Bake at 375°F for about 10 minutes, or until crisp and slightly puffy.

  • Combine the chicken, taco seasoning, and sour cream in a medium sized bowl; set aside.

  •  Layer the ingredients into 6 martini glasses, starting with the beans, then chicken mixture, guacamole, salsa, cheese, olives, lettuce, and onions.

  • Serve with pasta chips.

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