Cheesecake Factory Chicken Bellagio

This Cheesecake Factory Chicken Bellagio is a restaurant-style meal you can easily make at home! It features crispy breaded chicken, creamy Parmesan sauce, and pesto-flavored pasta, topped with prosciutto and fresh arugula for a delicious finish.

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Ingredients Needed:

Chicken:

• 1 pound thin spaghetti
• 4 boneless skinless chicken breasts
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon coarse ground black pepper
• 1/4 cup flour
• 2 large eggs
• 1 cup breadcrumbs
• 3 tablespoons canola oil

Parmesan Cream Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup heavy cream
• 6 ounces shaved parmesan
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon white pepper

Basil Oil:

• 1 cup fresh basil leaves
• 1/2 cup olive oil

To Finish The Dish:

• 1/2 cup basil oil
• 1/2 cup chicken broth
• 2 tablespoons butter
• 2 ounces shaved Parmesan
• 1 lemon cut into wedges
• parsley optional

How To Make Chicken Bellagio?

1. Cook the Pasta: Boil spaghetti in salted water until almost done. Drain and set aside.
2. Prepare the Chicken: Place chicken between plastic wrap and pound to ¾-inch thick. Season with salt and pepper. Coat in flour, dip in beaten eggs, then cover with breadcrumbs.
3. Cook the Chicken: Heat oil in a pan over medium-high heat. Cook chicken for 5-7 minutes on each side until golden and crispy. Remove from the pan.
4. Make the Parmesan Sauce: In the same pan, melt butter over medium heat. Stir in flour and cook for 30 seconds. Slowly whisk in heavy cream. Add Parmesan, salt, and white pepper, stirring until thick. Remove from heat.
5. Make the Basil Oil: Boil water and prepare a bowl of ice water. Blanch basil for 1 minute, then transfer to ice water. Dry and blend with olive oil until smooth.
6. Assemble the Dish: Heat basil oil, chicken broth, and butter in a pan over medium heat. Add spaghetti and toss with Parmesan. Serve pasta with crispy chicken on top. Drizzle with Parmesan sauce and basil oil. Add prosciutto and arugula. Squeeze lemon juice over the dish before serving.

Recipe Tips:

• Use Thin Chicken for Even Cooking: Pound the chicken breasts to an even ¾-inch thickness. This helps them cook evenly and stay juicy without drying out.
• Bread the Chicken Properly for a Crispy Coating: Press the breadcrumbs firmly onto the chicken so they stick well. Let the breaded chicken rest for 5 minutes before frying to help the coating stay on.
• Make the Parmesan Sauce Smooth and Creamy: Add the heavy cream slowly while whisking to prevent lumps. Keep the heat low and stir constantly so the sauce doesn’t burn or get too thick.
• Keep the Basil Oil Bright and Fresh: After blanching the basil, dry it well before blending with olive oil. This keeps the color bright green and prevents a watery consistency.
• Assemble the Dish Quickly for the Best Texture: Toss the pasta with basil oil and Parmesan just before serving so it doesn’t dry out. Add the crispy chicken and prosciutto on top right before eating to keep everything fresh and crunchy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Bellagio cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Reheat: Place the chicken in the air fryer at 180°C for about 5 minutes or until crispy and heated through. Reheat the pasta separately on the stove or in the microwave.

Nutrition Facts:

• Calories: 1283 kcal
• Total Fat: 85g
• Saturated Fat: 29g
• Cholesterol: 220mg
• Sodium: 1301mg
• Potassium: 632mg
• Total Carbohydrate: 81g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 47g