Chicken Bellagio Recipe

This Chicken Bellagio Recipe is a crispy and creamy recipe, which is made with Parmesan cream sauce and basil oil. It’s a restaurant-quality dish, ready in about 50 minutes.

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Chicken Bellagio Recipe Ingredients Recipe

Chicken:

• 1 lb thin spaghetti
• 4 boneless skinless chicken breasts
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup flour
• 2 large eggs
• 1 cup breadcrumbs
• 3 tbsp canola oil

Parmesan Cream Sauce:

• 4 tbsp butter
• 4 tbsp flour
• 1 cup heavy cream
• 6 oz shaved Parmesan
• ¼ tsp kosher salt
• ⅛ tsp white pepper

Basil Oil:

• 1 cup fresh basil leaves
• ½ cup olive oil

To Finish:

• ½ cup basil oil (from above)
• ½ cup chicken broth
• 2 tbsp butter
• 2 oz shaved Parmesan
• 1 lemon (cut into wedges)
• Fresh parsley (optional)

How To Make Chicken Bellagio Recipe

1. Make the Basil Oil: In a blender or food processor, combine the 1 cup of fresh basil leaves and ½ cup of olive oil. Blend until smooth. Set aside. You will use this for the “To Finish” step.
2. Make the Parmesan Cream Sauce: In a small saucepan over medium heat, melt the 4 tbsp of butter. Whisk in the 4 tbsp of flour and cook for 1 minute to make a roux. Slowly whisk in the heavy cream until smooth. Bring to a simmer, then reduce heat to low. Stir in the 6 oz of shaved Parmesan, salt, and white pepper. Stir until cheese is melted. Keep warm on low.
3. Start the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
4. Prepare the Chicken: While the pasta cooks, pound the chicken breasts to an even ¼-inch thickness. Season with salt and pepper. Set up a breading station: one plate with flour, a shallow bowl with the 2 eggs (beaten), and a third plate with the breadcrumbs.
5. Bread the Chicken: Dredge each chicken cutlet in the flour (shaking off excess), then dip in the egg (letting excess drip off), and finally press firmly into the breadcrumbs to coat completely.
6. Fry the Chicken: In a large skillet, heat the canola oil over medium-high heat. Fry the chicken cutlets for 3-5 minutes per side, until golden brown, crispy, and cooked through. Drain on a wire rack.
7. Finish the Pasta: Drain the cooked spaghetti. In the large skillet (wiped clean) or the pasta pot, combine the ½ cup of prepared basil oil, the ½ cup of chicken broth, and the 2 tbsp of butter. Warm over medium heat, then add the cooked spaghetti. Toss until the pasta is fully coated in the basil-broth mixture.
8. Serve: Divide the basil spaghetti among four plates. Top with a crispy chicken cutlet. Drizzle the warm Parmesan Cream Sauce over the chicken. Garnish with the remaining 2 oz of shaved Parmesan and fresh parsley. Serve immediately with lemon wedges.

Recipe Tips

• How do I get the chicken extra crispy? The key is to pound the chicken thin for quick cooking and to press the breadcrumbs firmly onto the cutlet. Don’t overcrowd the pan when frying, as this will steam the chicken and make it soggy.
• How to make a smooth Parmesan sauce? To avoid a lumpy or broken sauce, make sure to cook the butter-flour roux for at least 1 minute. Add the cream slowly while whisking. Most importantly, add the shredded Parmesan cheese off the heat or on very low heat, stirring gently until it melts.
• Is there a substitute for fresh basil oil? Making the basil oil is key to the dish’s flavor. If you are in a hurry, you can substitute a high-quality, store-bought pesto, but you will need to thin it out with a little extra olive oil and broth.
• Can I prepare this in advance? This dish is best served immediately. However, you can make the basil oil and the Parmesan cream sauce (reheat gently) a day in advance to save time. Bread and fry the chicken just before serving.

What To Serve With Chicken Bellagio Recipe

This is a rich, all-in-one restaurant meal, so side dishes are best kept light and simple.

• A simple arugula or Caesar salad
• Garlic bread (for dipping in the extra sauce)
• Steamed asparagus with lemon
• Sautéed spinach with garlic

How To Store Chicken Bellagio Recipe

Refrigerate: Leftovers are best if stored in separate components. Keep the pasta, chicken, and cream sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat the pasta in a pan with a splash of broth. Reheat the cream sauce gently on the stove. Reheat the chicken in an air fryer or hot oven (400°F) to regain some crispness. Freeze: Freezing is not recommended, as the cream sauce will likely separate and the pasta texture will suffer.

Chicken Bellagio Recipe Nutrition Facts Recipe

(Per serving, assuming 4 servings)

• Calories: 1250 kcal
• Total Fat: 78g
• Saturated Fat: 32g
• Cholesterol: 210mg
• Sodium: 980mg
• Total Carbohydrate: 82g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 56g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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