Crispy fried chicken with spaghetti, prosciutto, arugula and lemon. Every bite of that dish just works in harmony together. The flavors compliment and entertain~ basil, lemon, garlic, Parmesan(oh my)! This cheesecake factory copycat recipe of their Chicken Bellagio is easy to make at home and tastes super gourmet. Let us show you just how to make it!
Why You'll Love This Recipe
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.
You're going to love this recipe because:
- It tastes just like the restaurant.
- This dish tastes gourmet, but is easy to make.
- Everyone loves this meal.
Serve this alongside our apple gorgonzola salad or our summer asparagus salad for a complete meal.
What is Chicken Bellagio?
Chicken Bellagio is a popular menu item served at The Cheesecake Factory restaurant. Next to their Cheesecake Factory chicken Madera, this dish is one of their most served. Their menu describes the dish as “Crispy Coated Chicken Breast over Basil Pasta and Parmesan Cream Sauce Topped with Prosciutto and Arugula Salad”
About The Ingredients
All of the ingredients for this copycat Cheesecake Factory recipe can be found at your local grocery store. Here are a few items to note:
- Chicken breast - I like to use boneless skinless chicken breasts in this recipe. They cook up fast and I like having a lean mean with a rich sauce.
- Prosciutto - prosciutto is a thin cured ham. It is similar to bacon, but much thinner. This will be a garnish for the dish.
- Arugula - this is another garnish. This adds a nice peppery flavor to the dish and adds some freshness to the dish.
- Fresh parmesan - you can also use a Romano cheese blend. But fresh is best! Don't but the prepackaged stuff.
- Pantry items - flour, bread crumbs, and parmesan cheese. We will combine these ingredients to make the chicken breading and the sauce.
- Thin spaghetti - I like to use the thin rather than there regular for this dish. It matches more what Cheesecake Factory uses.
A complete list of ingredients and amounts is located in the recipe card below.
How To Make Chicken Bellagio
While we don't have the Cheesecake Factory recipe, we feel like we got pretty dang close. Here is how to make our version of this classic dish.
Prep: Prepare 1 pound of thin spaghetti according to the package directions.
The Chicken
1. Prepare chicken by butterflying, or slicing in half so that the breast is half as thick. This helps it to cook faster and more evenly.
2. Transfer to a sipper bag, or place between parchment sheets and pound chicken so that it is even in thickness.
3. In a large skillet, add oil to the pan and heat over medium heat. Prepare your breading by placing flour in 1 bowl, beaten eggs in a 2nd, and the breadcrumbs and parmesan in a 3rd. Toss the parmesan and breadcrumbs together.
4. Take a slice of chicken and dip it into the flour, coating both sides.
5. Immediately dip the floured chicken into the beaten eggs. Coat both sides.
6. Transfer to the bread crumb/parmesan mixture. Coat both sides.
Pro Tip: Use one hand only to do the dipping. It helps to have one hand clean to transfer dishes.
7. Place in heated skilled and cook 3 minutes each side until golden and cooked thru. Do not crowd the pan, working in batches. Once chicken is cooked and internal temp is 165 degrees Fahrenheit, transfer to a plate lined with paper towel to drain.
The Cream Sauce
8. Wipe out pan and add 1 teaspoon of olive oil. Add in minced garlic and cook quickly about 30 seconds.
9. Add in heavy whipping cream. Bring to a simmer and let thicken for a few minutes.
10. Add in lemon juice.
11. Add in ½ cup parmesan cheese. Stir until melted and combined.
12. Stir in minced basil.
13. Season with salt and ground black pepper. Remove from heat.
14. Add cooked pasta to the sauce. Toss to coat.
Assemble Just like Cheesecake Factory
1. To make your plate, start with a generous amount of pasta.
2. Top with to pieces of chicken.
3. Top with a few ribbons of prosciutto.
4. Garnish with arugula and shaved parmesan. Enjoy!
Variations
- Add a little pesto - The restaurant will serve basil oil drizzled on top of this dish. You can sub Pesto and add a little drizzle to the top to amp up the flavor.
- Amp up the veggies - don't stop at the arugula. If you want to add tomatoes or other fresh veggies to the arugula salad, go for it!
- Add some spice - I like to sprinkle a few red pepper flakes on mine to add a little kick!
Top Tips For Making Chicken Bellagio
- Make sure to get good quality prosciutto for the best flavor.
- If you can't find spaghettini or thin spaghetti, regular spaghetti will do.
- Don't skip the arugula it gives so much flavor to the dish.
FAQs
I recommend storing the leftovers in an airtight container in the fridge. I also recommend separating the salad from the chicken and pasta. That way you can reheat the chicken and pasta in the microwave and add the salad back on afterwards.
Unlike pancetta and bacon, prosciutto is taken from the hind leg of the pig, not the belly. It's also salt-cured, but the curing process is much longer, which makes it safe to eat without cooking.
More Pasta Dishes You'll Love!
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Chicken Bellagio ~ Cheesecake Factory Copycat
Equipment
- skillet
- Meat Mallet
Ingredients
- 1 lb Spaghettini thin spaghetti
Chicken
- 4 Chicken Breasts
- 1 cup Flour
- 3 Eggs
- 1 cup Italian Seasoned Bread Crumbs
- 1 cup Parmesan Cheese
- canola oil
Pasta and Sauce
- 1 clove Minced Garlic
- 1 Cup Heavy Cream
- ½ cup Fresh Grated Parmesan Cheese
- 5-6 Fresh Basil Leaves Minced
- Juice from 1 lemon
- salt and pepper
Garnish
- 8 slices Prosciutto at room temp.
- Arugula Lettuce washed and dried
- Extra Virgin Olive Oil
- 1-2 Lemons
Instructions
- Prep: Prepare 1 pound of thin spaghetti according to the package directions.
THE CHICKEN
- Prepare chicken by butterflying, or slicing in half so that the breast is half as thick. This helps it to cook faster and more evenly.
- Transfer to a sipper bag, or place between parchment sheets and pound chicken so that it is even in thickness.
- In a large skillet, add oil to the pan and heat over medium heat. Prepare your breading by placing flour in 1 bowl, beaten eggs in a 2nd, and the breadcrumbs and parmesan in a 3rd. Toss the parmesan and breadcrumbs together.
- Take a slice of chicken and dip it into the flour, coating both sides.
- Immediately dip the floured chicken into the beaten eggs. Coat both sides.
- Transfer to the bread crumb/parmesan mixture. Coat both sides.
- Place in heated skilled and cook 3 minutes each side until golden and cooked thru. Do not crowd the pan, working in batches. Once chicken is cooked transfer to a plate lined with paper towel to drain.
THE CREAM SAUCE
- Wipe out pan and add 1 teaspoon of olive oil. Add in minced garlic and cook quickly about 30 seconds.
- Add in heavy whipping cream. Bring to a simmer and let thicken for a few minutes.
- Add in lemon juice.
- Add in parmesan cheese. Stir until melted and combined.
- Stir in minced basil. Season with salt and pepper. Remove from heat.
- Add cooked pasta to the sauce. Toss to coat.
ASSEMBLE JUST LIKE CHEESECAKE FACTORY
- To make your plate, start with a generous amount of pasta.
- Top with to pieces of chicken.
- Top with a few ribbons of prosciutto.
- Garnish with arugula and shaved parmesan. Enjoy!
Alex says
I've been looking for this recipe for years! It is my favorite dish from cheesecake factory. This was so delicious.
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