Italian Nachos

LAST UPDATED: Jun 13, 2019 | PUBLISHED: Feb 05, 2015 | By: Julie Blanner

Easy Italian nachos recipe

I’m not sure why, but I can’t stop recreating my favorites that are no longer accessible. I’ve been obsessing over Addison’s Italian nachos for over 12 years. Addison’s is one of my favorite restaurants in Columbia, Missouri, where Chris claims to have taken me on a date years ago. If only I had realized it was a date. Oops. Years later, we laughed about it & frequented it together. Now I try to time our trips between St. Louis & Kansas City so that we have to stop for lunch or dinner in Columbia.

Incredible Italian nachos recipe with asiago cream sauce on a bed of pasta chips!

{oven ready}

Last weekend, I decided to recreate Addison’s Italian nachos to cure my craving. I made fresh pasta chips, but also tried them on tortilla chips, which didn’t disappoint.

It’s difficult to find really great nachos. I never knew I was a nacho connoisseur, but I have had a lot of bad nachos since we moved to St. Louis. Seriously. Either the cheese sauce disappoints or the chicken is too dry, but I’ve yet to find a great plate of nachos. This is my absolute favorite way to prepare chicken – it’s always cooked through, but moist. I think you’re going to love it!

Easy Italian nachos recipe with juicy chicken & amazing asiago cream sauce!

Easy Italian nachos recipe

Italian Nachos

These Italian Nachos are one of my favorite game day appetizers. Loaded with chicken breast, these baked nachos are quick to make and are perfect for feeding a crowd.
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Course: Appetizer, Entree
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings (hover to scale): 4 servings
Calories: 714kcal


  • 1 chicken breast
  • 1 tablespoon olive oil
  • pepper
  • pasta or tortilla chips
  • 1 cup heavy cream
  • 2 tablespoon butter
  • 1/3 cup freshly shredded asiago
  • 3/4 cup monterey jack cheese shredded
  • 1 banana pepper sliced
  • 1 tomato diced
  • green onion


  • Preheat oven to 400 degrees.
  • Brush chicken breast with olive oil & crack fresh pepper onto both sides. Place it in a baking dish & bake 20 minutes. Remove & allow to rest for 10 minutes before cutting it into cubes.
  • In a saucepan over medium, add cream & butter. Bring to a light boil & whisk in asiago until almost smooth.
  • Spoon sauce over chips onto individual plates or a large casserole dish {depending on how you're serving}. Add shredded cheese, pepper, tomato, green onion & cubed chicken.
  • Bake 4 minutes.


  • I prefer to cube my chicken for these nachos, but you can shred it with two forks if you prefer.
  • If you can't find asiago cheese, you can substitute it with parmesan.
  • To save on time, you can use rotisserie chicken or packaged chicken.


Calories: 714kcal | Carbohydrates: 36g | Protein: 26g | Fat: 53g | Saturated Fat: 25g | Cholesterol: 157mg | Sodium: 598mg | Potassium: 451mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1581IU | Vitamin C: 8mg | Calcium: 388mg | Iron: 2mg
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Have you had Italian nachos before?