This homemade Chicken Bellagio recipe is a crispy chicken and pasta dish topped with parmesan cream sauce, basil oil, and prosciutto. It’s rich, a little fancy, and way easier than it sounds. Great if you’re craving something cozy but still want it to feel kind of restaurant-y.

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Quick Summary

Prep time: 20 mins
Cook time: 25 mins
Flavor: creamy, herby, crispy
Great for: weekends, dinner guests, self-care meals

Why I Like This Recipe

Didn’t expect much. Just had chicken and a random craving for something “a bit more.” Next thing I know, I’m blending basil and whisking cream like I know what I’m doing. Turns out? This one’s a keeper. Super doable. Hits all the comfort buttons.

Ingredients

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

How To Make Chicken Bellagio

Boil the pasta: Salted water. Cook until just al dente. Drain and set aside.
Bread the chicken: Pound to even thickness. Season with salt and pepper. Dredge in flour → eggs → breadcrumbs. Let it sit for a few mins.
Fry the chicken: Heat oil in a pan. Fry each piece for 5–7 mins per side, until golden and cooked through. Set aside.
Make the sauce: Same pan, melt butter. Add flour and stir 30 secs. Slowly whisk in cream. Add Parmesan, salt, white pepper. Stir ‘til creamy and smooth.
Blend basil oil: Blanch basil for 1 min, then dunk in ice water. Dry well. Blend with olive oil until green and smooth.
Finish it up: In a pan, heat basil oil + broth + butter. Toss in cooked pasta with some shaved Parm. Plate pasta, top with chicken, drizzle cream sauce, add prosciutto, lemon arugula, and more basil oil.

Chicken Bellagio – Easy Cheesecake Factory Copycat

Tips for Success

Don’t skip pounding the chicken — helps it cook even
Let the sauce thicken slowly, don’t rush
Fresh basil makes all the difference in the oil
Serve right away so the crispy stays crispy

Storage and Reheating

Fridge: Cool it first. Store chicken and pasta separately if you can. Up to 3 days.
Reheat: Air fry the chicken at 350°F for 5 mins to bring back crisp. Pasta can go in a pan with a splash of broth or in the microwave with a little butter.

Frequently Asked Questions

Can I use store pesto instead of basil oil?
Yeah, it’ll change the vibe but still works if you’re in a pinch.
What’s the best way to reheat the sauce?
Gently in a pan. Add a splash of cream if it’s too thick.
Can I skip the prosciutto?
Sure. Or swap it for crispy pancetta or bacon.
Can I use a different pasta?
Totally. Linguine or fettuccine work great.
Is it spicy at all?
Nope. But you can add crushed red pepper if you’re feeling it.

Common Mistakes and How to Dodge Them

Chicken not pounded evenly: One side raw, one side dry. Use a meat mallet or rolling pin. Doesn’t take long, just do it.
Sauce turned clumpy: Usually means you added the cream too fast or the pan was too hot. Whisk slowly, keep heat medium-low.
Not drying basil before blending: Oil and water don’t mix. If your basil’s still wet, your oil won’t emulsify right. Pat it down.
Bland pasta: Season the water. Pasta doesn’t get flavor later — only in the water.
Waiting too long to serve: The sauce thickens, chicken softens. Best eaten fresh. Reheats okay, but it’s never exactly the same.

Nutrition Facts (Per Serving)

Calories: 1283 kcal
Total Fat: 71g
Saturated Fat: 28g
Cholesterol: 225mg
Sodium: 1050mg
Potassium: 820mg
Total Carbohydrate: 78g
Dietary Fiber: 4g
Sugars: 3g
Protein: 65g

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