Chicken Bellagio

A make-at-home recipe for Chicken Bellagio – based on the popular version from The Cheesecake Factory.

What is Chicken Bellagio?

Chicken Bellagio is a popular chicken and pasta dish served at The Cheesecake Factory restaurant chain. The official description on the menu is a “crispy coated chicken breast over basil pasta and Parmesan cream sauce, topped with prosciutto and arugula salad.”

I have to confess I always order the Chicken Bellagio when we eat there – it’s so good!  Today’s recipe is my husband Jack’s make-at-home version and – dare I say – it’s even better than the dish they make at the restaurant!

An easier version you can make at home!

Rather than breading and frying a whole, butterflied, boneless chicken breast like they do at the restaurant, our version includes bite-sized, boneless chicken pieces that are briefly marinated, then sautéed with prosciutto and pine nuts. This helps to infuse some really wonderful flavors into the chicken. 

And instead of making a basil oil to toss with the pasta, and a Parmesan cream sauce to drizzle over the top – we made an easy, creamy pesto-Parmesan cream sauce to toss with cooked linguini and the chicken.

Finally, our easier Chicken Bellagio is topped with fresh arugula, giving it a fantastic, bright and fresh flavor that complements and balances the creaminess of the sauce. (At the restaurant, they dress the arugula – but we think it’s not needed for our version. If you still want a dressing, try our Simple Red Wine Vinaigrette.)

• You don’t have to leave home to enjoy this fabulous restaurant-quality dinner!
• Our creamier version is easier to make – with all of the same delicious flavors.
• The chicken cooks up super moist and tender, and the flavors of the pesto, Parmesan, and prosciutto just dance in your mouth! 

• Pesto – You can make your own basil pesto at home following this recipe, or buy a good-quality jarred pesto for convenience.
• Chicken – You’ll use boneless, skinless chicken breasts – cut into bite-sized pieces – for this recipe. You could swap in boneless, skinless thighs if you have those on hand.
• Marinade for the Chicken – Egg whites, lemon juice, dried oregano, and some pesto are combined to create marinade that tenderizes the chicken.
• Flour, Salt & Pepper – This mixture is used to bread the chicken.
• Butter & Extra Virgin Olive Oil – This combination is used to fry the chicken pieces. Adding oil to the butter will prevent scorching.
• Prosciutto – Ask for thinly-sliced imported prosciutto at the deli counter.
• Pasta – We cooked up linguini pasta for our recipe, but any strand or sturdy shaped pasta would also work.
• Shallots – This mild onion adds the perfect savory note to the cream sauce.
• Fresh Garlic – We are not fans of the jarred, minced garlic – always use fresh.
• Pine Nuts – This nut adds both texture and a nice earthy flavor to the dish.
• Heavy Cream – Used to make the sauce. Don’t skimp on a lower fat cream.
• Parmesan Cheese – This cheese is used to flavor the cream sauce. In a pinch, Romano cheese could be substituted if that’s what you have on hand.
• Arugula – This peppery, fresh green adds a nice balanced flavor to the dish and complements the rich, creamy sauce.

1. Prepare the pesto, if you are making a homemade version.
2. Marinate the chicken pieces.
3. Toast the pine nuts.
4. Coat the chicken pieces in seasoned flour.
5. Fry the chicken pieces in batches until golden brown. Set aside on a platter.
6. Cook the pasta according to package instructions.
7. Prepare the sauce.
8. Add cooked chicken to the sauce and mix to coat the pieces.
9. Serve chicken and sauce over the pasta, topped with a handful of arugula.

• Can I make Chicken Bellagio ahead of time? This dish is best freshly made, but it reheats fairly well too. Just be sure not to overcook the chicken if you reheat it – the chicken will get tough. Also the pesto sauce can separate if it gets too hot.
• How do I store leftovers? Store covered and in the refrigerator for up to three days.
• How do I reheat leftovers? Gently reheat the sauce in a pan on the stove. Or reheat individual portions in the microwave. Just be sure to avoid over heating the chicken and sauce.
• What can I do with the extra arugula I have on hand from this recipe? See below.

This recipe originally appeared on A Family Feast in 2013. The post has been updated but the delicious recipe remains the same.

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