Have you ever been to the Cheesecake Factory? And tried the Chicken Bellagio? {my mouth is watering}.It is so delicious and easy to make at home too. Crispy fried chicken with spaghetti, prosciutto, arugula and lemon.
Divine.
Every bite of that dish just works in harmony together. The flavors compliment and entertain~ basil, lemon, garlic, Parmesan! {oh my...}
The first time I ate this dish, I left thinking about it. I though about it the next day. When I would drive by, I would remember how good it was. That good. So I went on another occasion and ordered it again. This time I ate slowly, determined to taste every flavor and examine every aspect of the dish to see if I could bring some of this goodness home.
This is a cell phone picture of the actual dish at Cheesecake Factory. I think I am pretty close and its a whole lot cheaper ;)
Enjoy this Chicken Bellagio Cheesecake Factory CopyCat Recipe.
ps....... Try not to short cut on the Arugula. I am currently OBSESSED with arugula. I don't even buy lettuce any more. Just Arugula, baby arugula because that is what my grocer carries. It just has a wonderful nutty flavor. Seriously nutty. Try it.. you will think, hum... nutty? Then try it will a little lemon juice and S/P. How healthy and tasty is that!? I've been partnering my lovely arugula topped with some Pico and grilled chicken. So lean and so tasty.
Top Tips For Making Chicken Bellagio;
- Make sure to get good quality prosciutto for the best flavor
- If you can't find spaghettini regular spaghetti will do
- Don't skip the arugula it gives so much flavor to the dish
If you tried this Chicken Bellagio Recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!
Chicken Bellagio ~ Cheesecake Factory
Easy and Delicious Chicken Bellagio copycat recipe will quench your cravings without the price tag.
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Servings: 5 servings
Calories: 575kcal
Ingredients
Pasta and Sauce
- 1 Cup Heavy Cream
- 1 teaspoon Minced Garlic
- ½ cup Fresh Grated Parmesan Cheese
- 5-6 Fresh Basil Leaves Minced
- Juice from 1 lemon
- salt and pepper
- 1 package Spaghettini thin spaghetti
Chicken
- 3-4 Chicken Breast
- 1 cup Flour
- 2 Eggs
- 1 cup Italian Seasoned Bread Crumbs
- 1 cup Parmesan Cheese
- Oil {Vegetable oil works great but olive or grape seed oil is a nice alternative}
Garnish
- Prosciutto at room temp.
- Arugula Lettuce washed and dried Pictured is baby Arugula
- Extra Virgin Olive Oil
- 1-2 Lemons
Instructions
Pasta and Sauce
- Whisk heavy cream and garlic in sauce pan over medium-high heat until it begins to thicken.
- Lower heat to medium-low careful not to scorch.
- Add in Parmesan cheese and whisk til incorporated.
- Add in basil, lemon juice and salt and pepper.
- Whisk thoroughly and reduce to a low heat to keep warm. When ready to serve toss with Spaghettini that has been cooked at pkg directs.
Chicken
- You will need 3 bowls. In first bowl place flour. The second whisk the eggs and third combine bread crumbs and Parmesan cheese. Set aside.
- If chicken is frozen, allow to thaw completely.
- Butterfly the cutlets, or cut them in half by cutting through the middle of the meat so you have 2 thinner pieces.
- Then place in a large sturdy zip-lock bag and with a meat mallet gently hammer chicken so that the piece is an even and thickness.
- About this time, begin to heat your oil in a large skillet over medium -medium/high heat. You will want to fill your skillet about ¾ inch deep with oil. You will know when ready if you flick a few drops of water on the oil and it crackles.
- Take each piece of chicken and first coat them with flour, then dip in the egg, then last coat with bread crumb mixture. Do this to each piece.
- Then place 2-3 pieces of chicken at a time in skillet. This will depend on how big your skillet is. Don't over crowd.
- Allow to cook a few minutes, sides will start to turn a golden brown. Then flip and cook the other side. When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.
Assembly
- To assemble this dish in true Cheesecake Factory Style..
- Place generous serving of pasta in middle of plate.
- Layer with two pieces of chicken side by side.
- Ribbon 1-2 pieces of Prosciutto over top of chicken.
- Then place a generous handful of arugula over prosciutto.
- Drizzle a little evoo over arugula followed by juice of a lemon half.
- Oh lovely lemons. Can't get enough!
Nutrition
Calories: 575kcal | Carbohydrates: 40g | Protein: 34g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 194mg | Sodium: 924mg | Potassium: 450mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 13.4mg | Calcium: 452mg | Iron: 3.3mg
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Nutrition Facts
Chicken Bellagio ~ Cheesecake Factory
Amount Per Serving
Calories 575
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 194mg65%
Sodium 924mg40%
Potassium 450mg13%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 2g2%
Protein 34g68%
Vitamin A 1115IU22%
Vitamin C 13.4mg16%
Calcium 452mg45%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
gretta says
so good!
Adolph says
IMadre this and loved it. I used a little pesto sauce instead of the basil oil strictly for the sake of time and prep. I also wanted a lighter sauce so I cut back on the heavy cream and added Chicken broth and white wine to stretch and thin it out. It still ended up with a nice consistency. my roommate loved it and drizzling a little sauce on the plate instead of over the pasta makes it a little healthier too. i added way more garlic to my sauce as well. you can never have too much.
Michelle Verwer-Miller says
The actual restaurant recipe uses basil oil. I've seen some versions with pesto but if you want an authentic copycat recipie you need to blanch about 1 1/2 cups of basil for 10 seconds in boiling water. Rinse with cold water and drain on paper towels. That way when you blend the oil (3/4 c) it will stay bright green. The white sauce that is drizzled is a parmesean cream sauce. A thinner version of alfredo.
dns information says
I just cooked this using the recipe. It was good, but not Cheesecake Factory good. I'll try it again with basil oil and my own thinned Alfredo sauce recipe. The lemon was a little to "lemony" also, so I'll use less. This recipe was, however, a great start. Thanks!
David says
I forgot to add that I noticed when I ordered this the sauce seemed to have a green tint. After a little research I'm thinking that it may possibly be oil of basil added to the sauce. I'm not sure. I'll try it both ways and report back. Thanks
David Harris says
Thank you so much for the recipe. I've had this 4 times at Cheesecake Factory and spent months looking for a recipe that comes close. I know it's a lot of work but the taste is awesome. Thank you.
PS I'm sure super large portions may refrigerate well.
margaret says
I tried the c. Bellagio I was pretty good about following the reciepe but there wasn't enough sauce nor did it have the richness of the c factory