19 Creamy Asiago Cheese Recipes Deliciously Cheesy

Calling all cheese lovers! If you’re obsessed with the rich, nutty flavor of Asiago, we’ve got 19 irresistibly creamy recipes that will make your taste buds sing. From cozy pasta bakes to crispy grilled cheese and everything in between, these dishes are pure comfort in every bite. Get ready to melt, shred, and savor—this cheesy roundup is about to become your go-to for deliciously easy meals!

Garlic Asiago Cheese Bread

This buttery, cheesy pull-apart bread is packed with garlicky goodness and melty Asiago—perfect for sharing (or not!).

Ingredients:

• 1 (16 oz) loaf French or Italian bread, unsliced
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded Asiago cheese

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the bread into 1-inch slices without cutting all the way through (keep the base intact).
3. In a bowl, mix melted butter, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Brush generously between every slice.
4. Stuff each crevice with shredded Asiago, pressing gently to adhere.
5. Wrap the loaf in foil, leaving the top slightly open. Bake for 15 minutes, then unwrap and bake 5–7 more minutes until cheese is bubbly and edges are crisp.

The magic here? The foil wrap steams the bread for tenderness while the final uncovered bake delivers crispy, golden edges.

Tip: For extra flavor, swap half the Asiago with sharp cheddar or add a pinch of red pepper flakes to the butter mix.

Creamy Asiago Cheese Pasta

This rich, velvety pasta is a cheese lover’s dream—silky Asiago melts into a luscious sauce that clings to every noodle for the ultimate comfort bite.

Ingredients:

• 12 oz fettuccine or linguine
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 1/2 cups freshly grated Asiago cheese (plus extra for garnish)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream, stirring constantly for 2 minutes until slightly thickened. Reduce heat to low.
4. Gradually whisk in Asiago cheese until fully melted and smooth (about 3 minutes). Stir in salt, black pepper, and red pepper flakes (if using).
5. Toss drained pasta with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
6. Garnish with parsley and extra Asiago before serving.

The magic here? Asiago’s nutty sharpness balances the cream’s richness without overwhelming—no bland cheese sauce here!

Tip: For extra depth, swap 1/4 cup of Asiago for grated Parmesan.

Roasted Vegetable Asiago Cheese Tart

This savory tart is a showstopper, with caramelized roasted veggies and nutty Asiago cheese nestled in a flaky, buttery crust—perfect for brunch or a light dinner.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup diced zucchini (½-inch pieces)
• 1 cup diced red bell pepper (½-inch pieces)
• 1 cup sliced cremini mushrooms
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded Asiago cheese
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss zucchini, bell pepper, and mushrooms with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Spread on the baking sheet and roast for 20 minutes, stirring halfway, until tender and lightly charred.
3. Roll out puff pastry on a lightly floured surface to a 12×9-inch rectangle. Transfer to a second parchment-lined baking sheet. Prick all over with a fork, leaving a ½-inch border untouched.
4. Sprinkle ½ cup Asiago cheese over the pastry (inside the border). Top with roasted veggies, then remaining ½ cup Asiago. Fold the edges inward to create a rustic crust. Brush edges with beaten egg.
5. Bake at 400°F for 22–25 minutes until golden and puffed. Cool 5 minutes before slicing.

The contrast of the crisp pastry, melty cheese, and sweet roasted veggies makes every bite irresistible. Bonus: it’s just as good at room temperature!

Tip: For extra flavor, drizzle with balsamic glaze before serving.

Asiago Cheese and Spinach Stuffed Chicken

This elegant yet easy stuffed chicken is a weeknight showstopper—creamy Asiago and garlicky spinach melt into juicy chicken for a restaurant-worthy bite.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup shredded Asiago cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup fresh spinach, 1/2 cup Asiago cheese, 2 cloves minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using).
3. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff evenly with the spinach mixture, then secure with toothpicks.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer to the baking sheet.
5. Bake for 18–20 minutes until the internal temperature reaches 165°F. Rest 5 minutes before serving.

The crispy sear gives way to a molten, savory center—proof that fancy flavors don’t need fussy techniques.

Tip: For extra browning, broil the chicken for the last 2 minutes (watch closely!).

Asiago Cheese and Bacon Risotto

This rich, smoky risotto balances salty bacon with nutty Asiago for a comforting dish that feels fancy but comes together in one pot.

Ingredients

• 4 cups low-sodium chicken broth
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 1 cup freshly grated Asiago cheese
• 2 tbsp unsalted butter
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat chicken broth in a saucepan over low heat; keep warm.
2. Cook bacon in a large Dutch oven over medium heat until crisp, 6–8 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.
3. Add onion to the pot; cook until translucent, 4 minutes. Stir in Arborio rice and toast for 1 minute.
4. Pour in white wine, scraping up browned bits. Simmer until mostly evaporated, 2 minutes.
5. Add ½ cup warm broth, stirring constantly until absorbed. Repeat, adding broth in ½-cup increments, until rice is al dente (20–25 minutes total).
6. Remove from heat. Stir in Asiago cheese, butter, ½ tsp salt, and ¼ tsp pepper. Fold in bacon.
7. Garnish with parsley and serve immediately.

The magic here? Letting the bacon drippings infuse every bite—no extra oil needed for maximum flavor.

Tip: Grate the Asiago yourself for better meltability; pre-shredded cheese contains anti-caking agents.

Herb-Crusted Asiago Cheese Potatoes

These crispy, cheesy potatoes are a side dish hero—golden Asiago and fragrant herbs cling to every tender bite.

Ingredients:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1/4 cup olive oil
• 1/2 cup grated Asiago cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 20 minutes, stirring once halfway.
2. Meanwhile, mix 1/2 cup Asiago cheese, 1/4 cup panko, 1 tbsp rosemary, 1 tbsp thyme, and 1 tsp garlic powder in a bowl.
3. Sprinkle the cheese-herb mixture evenly over the potatoes. Return to the oven for 10–12 minutes until the topping is golden and crisp.

The magic here? The panko-Asiago crust stays shatteringly crisp even after resting—no sad, soggy toppings!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely!).

Asiago Cheese and Mushroom Quiche

This savory quiche is a brunch superstar, with earthy mushrooms and nutty Asiago cheese baked into a buttery, flaky crust—comfort food at its finest.

Ingredients:

• 1 store-bought pie crust (or homemade, rolled to 9-inch)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Asiago cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, prick the bottom with a fork, and blind bake for 10 minutes. Set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms, salt, and black pepper. Sauté for 6–8 minutes until tender and lightly browned. Let cool slightly.
3. Sprinkle Asiago cheese evenly over the pre-baked crust, then top with the sautéed mushrooms.
4. In a bowl, whisk eggs, heavy cream, garlic powder, and thyme until smooth. Pour over the mushrooms and cheese.
5. Bake at 375°F for 30–35 minutes, until the center is just set and the edges are golden. Let rest 10 minutes before slicing.

The rich custard and umami-packed mushrooms make this quiche feel indulgent, while the Asiago adds a sharp, salty kick that keeps every bite interesting.

Tip: For a deeper flavor, swap half the Asiago with aged Gruyère.

Broccoli Asiago Cheese Soup

This rich and velvety soup combines tender broccoli with nutty Asiago for a cozy bowl that feels like a hug in every spoonful.

Ingredients:

• 4 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1 lb fresh broccoli florets (about 4 cups)
• 1 1/2 cups shredded Asiago cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions:

1. Melt butter in a Dutch oven over medium heat. Add onion and cook for 4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Sprinkle flour over the onions and whisk constantly for 1 minute to form a roux. Gradually pour in chicken broth while whisking to prevent lumps.
3. Add milk and broccoli. Bring to a gentle simmer (do not boil) and cook uncovered for 12 minutes, stirring occasionally, until broccoli is fork-tender.
4. Reduce heat to low. Stir in Asiago cheese, 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp nutmeg until fully melted and creamy, about 2 minutes.
5. For a smoother texture, blend half the soup with an immersion blender or in batches in a countertop blender.

The magic here is in the nutmeg—it brightens the earthy broccoli and enhances the Asiago’s sharpness without overpowering. Leftovers taste even better the next day as the flavors meld!

Tip: For extra depth, swap 1 cup of milk for heavy cream or add a Parmesan rind while simmering.

Asiago Cheese and Prosciutto Flatbread

This crispy flatbread is a crowd-pleaser, with salty prosciutto, nutty Asiago, and a drizzle of honey for the perfect sweet-savory bite.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1 tbsp olive oil
• 1/2 cup shredded Asiago cheese
• 2 oz thinly sliced prosciutto, torn into pieces
• 1 tbsp honey
• 1/4 tsp crushed red pepper flakes
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Sprinkle 1/2 cup shredded Asiago cheese over the flatbread, leaving a 1/2-inch border. Scatter prosciutto pieces on top.
3. Bake for 12–15 minutes until the cheese melts and the edges are golden.
4. Remove from oven and immediately drizzle with 1 tbsp honey. Sprinkle with 1/4 tsp crushed red pepper flakes and 1 tbsp chopped rosemary.
5. Slice and serve warm. The contrast of crispy prosciutto, gooey cheese, and floral rosemary makes this flatbread irresistible.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to prevent burning!

Cheesy Asiago Cheese Polenta

This rich, cheesy polenta is comfort food at its finest—silky, savory, and ready in under 30 minutes. Perfect as a side or topped with roasted veggies for a hearty meal!

Ingredients:

• 4 cups water
• 1 cup coarse-ground polenta (cornmeal)
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1 cup grated Asiago cheese
• 1/4 cup whole milk

Instructions:

1. In a medium saucepan, bring 4 cups water to a boil over high heat. Whisk in 1 cup polenta and 1 tsp salt, then reduce heat to low.
2. Cook for 20–25 minutes, stirring every 5 minutes, until thick and creamy (no gritty texture).
3. Remove from heat and stir in 3 tbsp butter, 1/2 tsp black pepper, 1 cup Asiago cheese, and 1/4 cup milk until melted and smooth.

The Asiago adds a nutty depth that pairs beautifully with the polenta’s natural sweetness—ideal for spooning under braised meats or enjoying straight from the bowl.

Tip: For extra flavor, toast the dry polenta in a skillet for 2 minutes before boiling.

Asiago Cheese and Artichoke Dip

This creamy, garlicky dip is a crowd-pleaser with its rich Asiago cheese and tender artichokes—perfect for game day or cozy gatherings.

Ingredients:

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded Asiago cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F and lightly grease a small baking dish.
2. In a bowl, mix the chopped artichoke hearts, shredded Asiago cheese, mayonnaise, sour cream, minced garlic, smoked paprika, black pepper, and lemon juice until fully combined.
3. Spread the mixture evenly into the prepared baking dish.
4. Bake for 20–25 minutes until bubbly and lightly golden on top.

The nutty sharpness of Asiago balances beautifully with the tangy artichokes, while smoked paprika adds a subtle depth that keeps everyone reaching for more.

Tip: For extra crunch, broil for the last 2 minutes—just watch closely to avoid burning!

Grilled Asiago Cheese and Tomato Sandwich

This sandwich is a grown-up grilled cheese with nutty Asiago, juicy tomatoes, and a golden, buttery crust—comfort food at its finest.

Ingredients:

• 2 slices sourdough bread
• 1/2 cup shredded Asiago cheese
• 1/4 cup thinly sliced ripe tomato (about 3-4 slices)
• 1 tbsp mayonnaise
• 1 tbsp unsalted butter, softened
• 1/4 tsp garlic powder
• Pinch of black pepper

Instructions:

1. Spread mayonnaise on one side of each bread slice. Sprinkle 1/4 tsp garlic powder and a pinch of black pepper evenly over the mayo.
2. Layer shredded Asiago cheese and tomato slices on the uncoated side of one bread slice, then top with the second slice (mayo-side out).
3. Heat a skillet over medium-low heat. Spread 1 tbsp butter evenly on the outer side of the sandwich. Place buttered-side down in the skillet and cook for 3-4 minutes until golden. Butter the other side, flip, and cook another 3-4 minutes until crispy and the cheese melts.

The trick? The mayo ensures an ultra-crisp crust, while the Asiago adds a sharp, savory depth that pairs perfectly with sweet tomatoes.

Tip: For extra tang, swap half the Asiago for shredded Gruyère.

Asiago Cheese and Garlic Mashed Cauliflower

This creamy, garlicky mashed cauliflower is a low-carb dream—rich with Asiago cheese and just as comforting as the classic potato version.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/3 cup heavy cream
• 1/2 cup grated Asiago cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Steam the cauliflower florets for 10–12 minutes until very tender. Drain well and pat dry with a clean towel to remove excess moisture.
2. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Transfer the cauliflower to a food processor. Add the garlic butter, heavy cream, Asiago cheese, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust seasoning if desired. Serve warm, garnished with fresh chives if using.

The nutty Asiago and roasted garlic give this dish a sophisticated twist, while the texture stays luxuriously smooth—no one will miss the potatoes!

Tip: For extra depth, roast the garlic cloves (whole, unpeeled) at 400°F for 20 minutes before mincing and adding to the butter.

Asiago Cheese and Caramelized Onion Pizza

This rich, savory pizza combines sweet caramelized onions with nutty Asiago for a gourmet twist on a classic.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Asiago cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp chopped fresh thyme
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat oven to 450°F. Heat 1 tbsp olive oil in a skillet over medium-low. Add onions, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 20 minutes until deeply golden.
2. Roll out pizza dough on a floured surface to a 12-inch round. Transfer to a greased baking sheet and brush with remaining 1 tbsp olive oil.
3. Scatter caramelized onions evenly over dough, then top with Asiago and mozzarella. Bake for 12–15 minutes until crust is crisp and cheese bubbles.
4. Remove from oven, sprinkle with thyme, and drizzle with balsamic glaze (if using). Slice and serve warm.

The magic here is in the contrast—sweet onions balance the sharp Asiago, while thyme adds an herby freshness. Tip: For extra depth, let the onions cook low and slow for up to 30 minutes.

Asiago Cheese and Sausage Stuffed Mushrooms

These savory stuffed mushrooms are the ultimate bite-sized appetizer, packed with spicy sausage, garlicky breadcrumbs, and melty Asiago cheese.

Ingredients:

• 20 large cremini mushrooms (about 1.5 lbs), stems removed and reserved
• 1/2 lb Italian sausage (casings removed)
• 1/4 cup finely chopped mushroom stems
• 2 cloves garlic, minced
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Asiago cheese, plus extra for topping
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add sausage and chopped mushroom stems; cook for 5 minutes, breaking up sausage with a spoon. Stir in garlic, salt, and black pepper; cook 1 minute until fragrant.
3. Remove from heat. Mix in panko, 1/4 cup Asiago, and parsley. Spoon filling into mushroom caps, pressing lightly. Top with extra Asiago.
4. Bake 18-20 minutes until cheese is bubbly and mushrooms are tender. Let cool 5 minutes before serving.

The crispy-cheesy topping contrasts perfectly with the juicy mushroom base, while the sausage adds just the right kick. Tip: For a lighter version, swap in turkey sausage and whole wheat breadcrumbs—they’ll still be irresistibly rich!

Asiago Cheese and Pesto Stuffed Shells

These stuffed shells are a creamy, herby dream—loaded with rich Asiago and vibrant pesto for a dish that feels fancy but comes together with ease.

Ingredients:

• 20 jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 1 cup shredded Asiago cheese, divided
• 1/3 cup prepared basil pesto
• 1 large egg, lightly beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain, toss with 1 tbsp olive oil, and set aside.
2. In a bowl, mix ricotta, 3/4 cup Asiago, pesto, egg, 1/4 tsp salt, and 1/4 tsp pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon filling into each shell (about 1 heaping tbsp per shell) and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara, 1/4 cup Asiago, and 2 tbsp Parmesan. Bake for 25 minutes until bubbly and cheese is golden.

The double-cheese filling stays luxuriously creamy, while the pesto adds a bright pop that cuts through the richness—perfect for impressing guests without the stress.

Tip: For extra texture, sprinkle toasted pine nuts over the baked shells before serving.

Asiago Cheese and Roasted Red Pepper Panini

This melty, savory panini combines nutty Asiago cheese with sweet roasted peppers for a sandwich that feels gourmet but comes together in minutes.

Ingredients:

• 2 ciabatta rolls (or 4 slices sourdough bread)
• 1 cup shredded Asiago cheese
• 1/2 cup jarred roasted red peppers, patted dry and sliced
• 2 tbsp mayonnaise
• 1 tbsp butter, softened
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat a panini press or skillet over medium heat. Split the ciabatta rolls and lightly toast the cut sides if desired.
2. In a small bowl, mix the mayonnaise, garlic powder, and red pepper flakes. Spread evenly on the cut sides of the rolls.
3. Layer the Asiago cheese and roasted red peppers on the bottom halves of the rolls, then close the sandwiches.
4. Butter the outsides of the rolls, then grill in the panini press for 3–4 minutes until the cheese melts and the bread is golden. (If using a skillet, weigh the sandwiches down with a heavy pan and flip after 2 minutes.)

The contrast of the crispy, buttery bread against the gooey cheese and tender peppers makes this panini irresistible. Tip: For extra depth, drizzle the peppers with balsamic glaze before assembling.

Asiago Cheese and Basil Frittata

This fluffy, savory frittata is packed with nutty Asiago and fresh basil—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 8 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup shredded Asiago cheese
• 1/4 cup chopped fresh basil
• 1 small yellow onion, diced

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together the eggs, whole milk, salt, and black pepper until smooth.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
3. Pour the egg mixture into the skillet, then sprinkle the Asiago cheese and chopped basil evenly over the top.
4. Cook undisturbed for 3–4 minutes until edges set, then transfer to the oven. Bake for 12–15 minutes until the center is just set and the top is lightly golden.
5. Let cool for 2 minutes before slicing. The Asiago melts into creamy pockets, while the basil adds a bright, herby freshness.

Tip: For extra flavor, swap half the Asiago for sharp cheddar or add a pinch of red pepper flakes.

Asiago Cheese and Chicken Alfredo Bake

This creamy, cheesy bake combines tender chicken and nutty Asiago in a rich Alfredo sauce—comfort food at its finest.

Ingredients

• 8 oz fettuccine, uncooked
• 2 cups cooked shredded chicken
• 2 cups heavy cream
• 1 cup grated Asiago cheese, divided
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook fettuccine al dente according to package directions; drain.
2. In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream, 3/4 cup Asiago, Parmesan, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, stirring, until slightly thickened.
3. Toss cooked pasta, shredded chicken, and sauce in a 9×13-inch baking dish. Top with remaining 1/4 cup Asiago.
4. Bake for 20 minutes until bubbly and golden. Garnish with parsley.

The double-cheese sauce clings perfectly to every noodle, while the red pepper flakes add a subtle kick. Tip: For extra crispiness, broil the top for 1–2 minutes at the end.

Conclusion

With 19 irresistibly creamy Asiago cheese recipes, there’s something here for every cheesy craving! Whether you’re whipping up a cozy pasta or a savory appetizer, these dishes are sure to delight. Don’t forget to try your favorites, leave a comment with your top pick, and share the love on Pinterest. Happy cooking!