Tuesday, April 12, 2022

Chicken Bellagio

Chicken Bellagio with crispy pan-fried chicken breasts that sit atop a mound of tender pasta tossed in homemade pesto cream sauce. Layers of arugula and salty prosciutto tie it all together for one unforgettable dish! You're going to go nuts over this Cheesecake Factory® copycat.

chicken bellagio on a fork

The Cheesecake Factory is famous for its extensive menu and warm loaves of brown bread, but there are plenty of dishes that can be made right at home!

Skip the wait times and save money on delivery by preparing your favorite menu items from scratch.The extra love you add to each meal makes all the difference.

Chicken Bellagio

Bang Bang Shrimp is another delicious Cheesecake Factory recipe that you can make right at home!

If you’re partial to poultry, try my replica of their famous Chicken Madeira featuring fresh veggies and plenty of gooey Mozzarella.

Need an easy appetizer? You can’t go wrong with avocado egg rolls dipped in a spicy chipotle ranch sauce!

chicken bellagio ingredients

Ingredient Notes and Substitutions

  • Italian Bread Crumbs - Easily make your own by combining 1 cup of plain breadcrumbs with 1 tablespoon Italian seasoning and ½ teaspoon kosher salt.
  • Prosciutto - This thinly sliced ham is unique, in that it doesn’t need to be cooked before eating. The aging process cures the meat for unmatched flavor. Don’t substitute anything else for this ingredient!
  • Spaghetti - Be sure to use a thin variety or substitute capellini for this Cheesecake Factory recipe.
  • Pesto - Grab a jar of your favorite or use my homemade version!
  • Cream Sauce - We made ours with basic staples for a rich, thick consistency. To make the sauce thinner, reduce the flour to 1 tablespoon and/or increase the amount of milk or cream.
cheesecake factory recipe - chicken breaded

Kitchen Tools You Will Need
  • Large Pot and Strainer for the pasta
  • Wide Skillet - This is my go-to pan that I’ve had for over a decade!
  • Medium Saucepan - Heats evenly and is easy to clean too.
  • Kitchen Mallet - This handy utensil can be used for anything from pounding chicken or crushing crackers! In a pinch, a rolling pin or heavy skillet does the same job.
  • Shallow Bowls for dredging
cheesecake factory recipe - chicken fried

Chicken Bellagio FAQ

Why is my cream sauce lumpy?

There are typically two reasons why creamy sauces aren’t smooth, and both are related to temperature!

First, always keep any mixture made with milk over low to medium heat. Avoid bringing it to a boil or the milk will scald and curdle.

Second, allow the milk or cream to warm on the counter before preparing the recipe. There will be less of a temperature “shock” when it’s added to a warm pan, creating smoother results every time.

cheesecake factory recipe - pesto cream sauce

Can I save leftover Chicken Bellagio?

Chicken Bellagio is best served immediately, but you can refrigerate any leftovers if needed. 
 
I recommend storing each component of the dish in separate containers — the meat will keep for 3 to 4 days, while the pasta and sauce is fine for up to 5 days.

What is the difference between prosciutto and bacon?

Both are cuts of pork, but that’s about where the similarities end! Bacon is made from pork belly and is cured then cold-smoked before making its way to your refrigerator.

Prosciutto, on the other hand, is made from the hind leg of the animal and is cured in a process similar to dry-aged beef. Unlike bacon, the thin slices don’t need to be cooked before they are eaten.

cheesecake factory recipe - chicken bellagio

Enjoy!

With love from our simple kitchen to yours. 

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chicken bellagio wide photo



Yield: 4
Author: Donna Elick
Chicken Bellagio

Chicken Bellagio

Chicken Bellagio is one dish with every texture and flavor you crave. Make this copycat Cheesecake Factory recipe for dinner in under an hour!
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

  • 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • Salt and pepper, to taste
  • 1/2 cup + 2 tablespoons all-purpose flour, divided
  • 1 large egg
  • 1/2 cup whole milk
  • 1 cup Italian seasoned bread crumbs
  • Canola oil or vegetable oil for frying
  • 8 ounces (half of one box) of thin spaghetti pasta
  • 4 tablespoons salted butter
  • 1 cup milk or cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup pesto
  • 6 slices prosciutto
  • 1 heaping cup arugula
  • 1 tablespoon olive oil
  • Parsley and/or fresh basil for garnish

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound out to ½” thick.
  2. Prepare dredging station: in one bowl, combine ½ cup flour and salt and pepper. In a second bowl, combine egg and milk. In a third bowl, spread the bread crumbs.
  3. Dip each piece of chicken into the flour mixture, then the egg mixture, and then coat with the bread crumbs.
  4. Fill a large skillet with about ½” of oil. Heat over medium high heat. Add the chicken to the skillet and brown on each side, reducing heat if needed to ensure the chicken cooks all the way through.
  5. Meanwhile, cook the spaghetti noodles in a pot of salted, boiling water; follow the instructions on the box to cook to al dente (or desired doneness.) Drain.
  6. To make the basil cream sauce, melt butter in a saucepan over medium heat. Add remaining 2 tablespoons of flour to the saucepan and brown. Whisk in the milk or cream until smooth. Then whisk in the parmesan cheese and pesto and stir until smooth. Remove from heat and toss with the spaghetti noodles, reserving a bit of the sauce to drizzle over the plated dish if you wish.
  7. Mound noodles on a serving platter. Place the cooked chicken over the noodles. Gently fold the prosciutto slices into mounds over the top of the chicken. Toss arugula with a drizzle of olive oil and a bit of salt and pepper. Mound over the prosciutto. Top with a bit of extra parmesan cheese if desired.
  8. Serve with a sprinkle of chopped parsley.
DONNA'S NOTES
  1. Store in an airtight container in the refrigerator for 3-4 days.
  2. We made a pesto cream sauce with basic staples. You can make the sauce thinner by reducing the flour to 1 tablespoon and/or increasing the amount of milk/cream.
  3. If possible, time your cooking so that the sauce and pasta are done at about the same time so that you can toss the pasta immediately and it doesn’t stick together. If the pasta is cooked in advance, toss with some olive oil while waiting for the sauce to finish.

chicken bellagio closeup

Originally published April 2022

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