Chicken Bellagio is 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® chicken copycat!
The Cheesecake Factory is famous for its extensive menu and warm loaves of brown bread, but there are plenty of dishes of theirs that you can make easily 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.
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!
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 Italian ham is unique, because it doesn’t require cooking before eating it. 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 make our recipe for pesto Genovese (basil pesto).
- Cream Sauce – We make 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.
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 – I use this handy utensil for anything from pounding chicken to crushing crackers! In a pinch, a rolling pin or heavy skillet does the same job. In a pinch, a rolling pin or heavy skillet does the same job.
- 3 Shallow Bowls or plates, for a dredging station
Serving and Storing
Chicken Bellagio tastes best when 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.
I don’t recommend freezing leftover chicken Bellagio. Unfortunately, cream sauces don’t freeze well; they tend to separate as they thaw.
Chicken Bellagio FAQ
There are typically two reasons why creamy sauces aren’t smooth, and both are related to temperature.
First, always keep sauces made with milk over low to medium heat. Avoid bringing the sauce 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.
Both are cuts of pork, but that’s about where the similarities end. Bacon is made from pork belly and is cured and 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.
With love, from our simple kitchen to yours.
OTHER COPYCAT CHICKEN RECIPES
Love Our Recipes??
Don’t miss a thing! Follow us on
- 1 pound boneless skinless chicken breasts, (about 4 small or 2 large chicken breasts)
- salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup whole milk
- 1 cup Italian seasoned bread crumbs
- canola oil, or vegetable oil, for frying
- 8 ounces thin spaghetti noodles
- 4 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, Half and Half, or heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup pesto
- 6 slices prosciutto
- 1 cup arugula, use a heaping cupful
- 1 tablespoon olive oil
- fresh flat leaf parsley , and/or fresh basil, for garnish
- Place chicken breasts between two sheets of plastic wrap and pound out to ½” thick.
- 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.
- Dip each piece of chicken into the flour mixture, then the egg mixture, and then coat with the bread crumbs.
- Fill a large skillet with about ½ inch 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 without burning.
- 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.
- To make the basil cream sauce, melt butter in a saucepan over medium heat. Add 2 tablespoons of flour to the saucepan and brown. Whisk in the milk or cream until smoothm then whisk in the parmesan cheese and pesto; 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.
- 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.
- Serve with a sprinkle of chopped parsley and/or basil
- 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.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2022
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.