Chicken Bellagio

Cheesecake Factory Chicken Bellagio has creamy pesto pasta, crispy chicken, prosciutto, parmesan, and topped with arugula. This version is a delicious copycat that you can make at home!

Chicken Bellagio is my go-to order at the Cheesecake Factory. I know everyone has their favorites there, but this one is mine.

I love the creamy basil pasta topped with crispy chicken, prosciutto, and arugula. The addition of the asparagus at the end is delicious as well. I have made a copycat version of the Chicken Costoletta because that is a close second favorite of mine.

This chicken recipe has a few steps, but none of them are difficult and the result is a truly impressive chicken and pasta dish.

I made a few adjustments to the restaurant version to make it a little easier to create at home. The original Cheesecake Factory recipe uses a basil oil and a parmesan cream sauce for the pasta and topping. I combined the two with a creamy pesto and tossed the sauce with the pasta before adding the crispy chicken and other toppings. The flavors as spot on to the original, but it skips a few steps.

Ingredients

Chicken:

• chicken cutlets 
• all-purpose flour
• panko breadcrumbs
• eggs
• grated parmesan cheese
• salt 
• black pepper
• canola or olive oil

Pasta:

• uncooked spaghetti
• basil pesto
• heavy cream
• grated parmesan cheese

Assembly:

• fresh arugula
• prosciutto
• grated parmesan
• fresh lemon juice
• black pepper

Instructions

Pasta:

1. Prepare pasta before you begin to make the chicken.
2. Cook pasta according to package instructions.
3. After past is done cooking, drain the pasta and return it to the pot. Add the pesto, heavy creamy, and cheese. Stir gently to mix. Cover and set aside while the chicken is prepared.

Chicken:

1. Set up a station to bread the chicken. One dish with flour, 1 teaspoon salt and pepper. One dish with egg beaten. One dish with breadcrumbs, ½ teaspoon salt, and cheese.
2. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
3. Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). The oil should register at 350°F if temped with an instant read thermometer.
4. Once oil is hot place chicken gently in the skillet. Cook until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates. The chicken should be golden brown and breading firm and crunchy.

Assembly:

1. Portion the pasta onto 4 plates.
2. Place the chicken on top of the pasta. Top with prosciutto and arugula. squeeze lemon juice over the arugula and top with cheese. Serve the Chicken Bellagio nice and warm.

Looking For More Delicious Copycat Recipes?

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Starbuck's Cranberry Bliss Bars from Family Around The Table

Copycat Crumbl New York Cheesecake Cookies from Hezzi-D's Books and Cooks

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Chicken Bellagio

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

For Chicken:

• 4 chicken cutlets about 1 inch thick
• ⅔ cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 eggs
• 2 tablespoon grated parmesan cheese
• 1 ½ teaspoon salt divided
• ½ teaspoon black pepper
• ¼ cup canola or olive oil

For Pasta:

• 8 oz uncooked spaghetti
• ¼ cup basil pesto
• ¼ cup heavy cream
• 3 tablespoon grated parmesan cheese

For Assembly:

• 2 cups fresh arugula
• 8 slices of prosciutto
• 2 tablespoon grated parmesan
• 1 tablespoon fresh lemon juice
• 1 tsp black pepper

Instructions

 

For Pasta:

• Prepare pasta before you begin to make the chicken.
• Cook pasta according to package instructions.
• After past is done cooking, drain the pasta and return it to the pot. Add the pesto, heavy creamy, and cheese. Stir gently to mix. Cover and set aside while the chicken is prepared.

For Chicken:

• Set up a station to bread the chicken. One dish with flour, 1 teaspoon salt and pepper. One dish with egg beaten. One dish with breadcrumbs, ½ teaspoon salt, and cheese.
• Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
• Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). The oil should register at 350°F if temped with an instant read thermometer.
• Once oil is hot place chicken gently in the skillet. Cook until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates. The chicken should be golden brown and breading firm and crunchy.

For Assembly:

• Portion the pasta onto 4 plates.
• Place the chicken on top of the pasta. Top with prosciutto and arugula. squeeze lemon juice over the arugula and top with cheese.

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