This rich and creamy Asiago Cream Sauce tossed with tender fettuccine pasta is an easy meal the whole family will love. Using only a few ingredients and a whole lot of cheese, this Alfredo recipe tastes just like the Olive Garden favorite.
This Asiago Garlic Fettuccine Alfredo is a rich upgrade from the traditional version and packs even more flavor. The nutty, slightly sharp Asiago cheese and garlic take the usual Alfredo sauce to another level. It’s an easy restaurant-style meal you can whip up at home in under 30 minutes.
If you are looking for more easy pasta sauce recipes, you can also try our Easy Alfredo Sauce, Homemade Meat Sauce, or this Lemon Garlic Cream Sauce.
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Why You’ll Love This Recipe
- Rich & Flavorful: Asiago adds a tangy, nutty flavor that sets this Alfredo apart.
- Quick & Easy: Done in about 20-30 minutes using everyday ingredients.
- Restaurant Quality: Creamy, dreamy sauce and perfect pasta!
- Family Favorite: Kids and adults both love cheesy, garlicky pasta.
Asiago Cream Sauce
The Asiago garlic Alfredo sauce from the Olive Garden is a cult classic, and this copycat recipe tastes almost identical. It’s rich and creamy—perfect for coating long thick noodles like fettuccine, or any other kind that you want to use.
This recipe uses garlic powder which gives just enough garlic flavor while letting the cheese shine. If you want an even stronger garlic flavor, feel free to add about 1 teaspoon of minced garlic.
To complete the meal, you can also make our Copycat Olive Garden Breadsticks—so soft, chewy, and addicting.
Key Ingredients
- Heavy Cream – in order to make this sauce creamy and keep it emulsified, be sure to use heavy whipping cream.
- Broth – chicken broth adds great flavor, or you can use veggie broth if you want to keep this vegetarian.
- Asiago Cheese – similar to Parmesan cheese, asiago is a little nuttier and creamy. You could substitute half Parmesan and half Asiago if you would like.
- Seasoning – nutmeg is a classic alfredo sauce ingredient. This recipe also calls for garlic powder, salt, and pepper. You can adjust these to taste.
- Pasta – this thick and creamy sauce works well with just about any kind of pasta. But, if you want to keep things traditional, use fettuccine. Spaghetti or linguine would also work, as would penne, bowtie, shells—you name it.
How to Make Asiago Cream Sauce for Fettuccine
- Simmer the cream and broth. In a large saucepan over medium heat, combine the cream and broth and bring to a boil. Continue to boil while stirring for 1 minute.
- Melt the cheese and simmer. Add the grated asiago cheese, nutmeg, garlic powder, salt, and pepper. Simmer while stirring for about 5 minutes so that the cheese can melt and the sauce can reduce slightly.
- Mix with pasta and serve. Remove from the heat, toss with cooked pasta, and garnish with fresh parsley if desired. Serve immediately. Enjoy!
Recipe Variations
- Lemon Zest: Add a sprinkle of lemon zest for extra brightness.
- Add Protein: Top with grilled chicken, shrimp, or sautéed mushrooms.
- Spicy Kick: Stir in a pinch of red pepper flakes for a subtle kick of heat.
- Low Carb: Use spiralized zucchini or spaghetti squash, my fav, in place of pasta.
Tips for the Best Creamy Alfredo
- Use Fresh Asiago Cheese: Grate it yourself for a smoother, meltier sauce.
- Don’t Overheat: Simmer sauce gently, don’t boil, or the cheese may seperate.
- Reserve Pasta Water: Add a splash if you need to loosen the sauce for the perfect texture.
- Add Pasta to Sauce: Toss hot, drained pasta directly in the sauce for an even coating.
- Serve Immediately: Alfredo is best eaten right after making it for maximum creaminess.
Frequently Asked Questions
Asiago cheese is made from cow’s milk and tastes like the nuttier cousin of Parmesan cheese. Here in the US, it will most often be the crumbly aged Asiago cheese. It is salty like Parmesan, but has a more nutty flavor and creamy texture.
No! Just like Alfredo sauce, you can’t freeze Asiago cream sauce because it will break when it thaws.
While this sauce tastes the very best when made fresh, it can be stored in an airtight container in the fridge for up to 2 days.
This Asiago sauce is an Alfredo sauce! The only real difference between this and our regular Alfredo sauce is that this one uses Asiago cheese instead of Parmesan cheese. It has a slightly nuttier flavor than Parmesan cheese.
Storing and Reheating
- Refrigerator: store in an airtight container in the fridge for up to 2 days.
- To reheat: either microwave or place in a small saucepan and heat over low, stirring constantly so that the bottom doesn’t burn.
More Pasta Sauce Recipes You’ll Love
Asiago Alfredo Sauce Recipe
Ingredients
- 2 cups heavy cream
- 1 cup chicken broth
- 2 cups Asiago cheese, grated
- 1 pinch nutmeg
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound fettuccine pasta
Instructions
- In a large saucepan over medium heat, combine the cream and broth and bring to a boil. Continue to boil while stirring for 1 minute.
- Add the grated Asiago cheese, nutmeg, garlic powder, salt, and pepper. Simmer while stirring for about 5 minutes so that the cheese can melt and the sauce can reduce slightly.
- Remove from the heat, toss with cooked pasta, and garnish with fresh parsley if desired. Serve immediately. Enjoy!
Notes
Nutrition
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More Easy Pasta Recipes
- Lemon Ricotta Pasta
- Lemon Thyme Chicken Pasta
- Cajun Chicken Pasta
- Spaghetti Carbonara
- Cheese Stuffed Pasta Shells
- Baked Mac and Cheese
- Homemade Chicken Spaghetti Bake
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This garlic Asiago cream sauce is an easy copycat recipe that tastes just like the Olive Garden Asiago garlic Alfredo sauce. It’s rich, creamy, and uses just a few simple ingredients.
