Copycat Cheesecake Factory Chicken Bellagio is a deliciously easy chicken recipe to make at home. This recipe produces moist and tender chicken with a golden, crispy crust. Served on a bed of pasta with a creamy white sauce, just like Chicken Bellagio from Cheesecake Factory.
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❤️ Why you'll love this recipe
- Chicken Bellagio is delicious, easy, and and a great dinner recipe.
- It's a great favorite with the kids!
- Save money by making this restaurant favorite at home.
- All the ingredients are easy to find at your local grocery store.
Ingredients
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- boneless skinless chicken breasts
- all-purpose flour
- large egg, room temperature
- milk
- Italian seasoned bread crumbs
- salt, divided
- black pepper, divided
- spaghetti pasta
- Parmesan/Romano cheese blend
- prosciutto
- fresh baby arugula
- olive oil, divided
- lemon juice
- salt and black pepper, to taste
Basil Oil
- fresh basil leaves, packed
- olive oil
- Parmesan Romano cheese blend
- chicken broth
- salted butter
Parmesan Cream Sauce
- heavy whipping cream
- salted butter
- black pepper
- garlic, peeled and minced
- Parmesan cheese, shredded
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to Make the chicken
- Over medium-hot heat, bring a large pot of salted water to a boil. Add the pasta to the pot, reduce heat to medium, cook until the spaghetti is al dente, approximately 8 minutes.
- Using kitchen shears, trim all fat from the chicken breasts. Place them one by one into a quart or gallon-sized plastic storage bag, and use a meat mallet to flatten the chicken to approximately ¼ inch thickness. Cut in half so that you have 4 pieces of chicken.
- Whisk the egg and ¼ c milk together to create an egg wash. Place in a large wide bowl. (A small glass baking dish could also be substituted)
- Add the all-purpose flour to a second wide bowl, and mix ½ teaspoon salt and pepper into the flour.
- Place the seasoned bread crumbs in a third bowl.
- In a large skillet pan, heat 2 tablespoon of olive oil over medium-high heat
- Season the chicken breasts evenly with ½ teaspoon salt and pepper.
- Dip each chicken breast into the flour, making sure to cover both sides.
- Shake off any excess flour, and then dip into the egg wash, and then coat the chicken with the seasoned breadcrumbs on both sides.
- You may need to lightly press the breadcrumbs onto the chicken to ensure you get a nice even coating.
- Carefully place each piece of chicken in the hot oiled skillet, and cook approximately 3-4 minutes on each side, or until lightly golden brown and fully cooked.
Parmesan Cream Sauce
- While the chicken and pasta are cooking, prepare the parmesan cream sauce. Begin by adding the 4 tablespoon of butter and heavy whipping cream to a large skillet pan.
- Simmer over low heat for 2-3 minutes, stirring continuously to keep the cream from scorching.
- Add the minced garlic and pepper, and mix well. Add in the parmesan cheese, and heat until fully melted. Remove from heat, and set aside.
Basil Oil
- Prepare the basil oil by adding the fresh basil leaves to a food processor.
- Pour the 2 tablespoon olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.
- Pour the basil mixture into a large skillet pan. Add the 2 tablespoon of butter, and ½ c of chicken broth to the pan. Cook over medium heat until heated through, and butter has fully melted.
- Drain the spaghetti pasta, and add to the pan with the basil oil.
- Add the 1 cup parmesan/romano cheese blend, and mix well until all ingredients are incorporated.
- Turn off the stovetop burner. In a large mixing bowl add arugula, 2 Tablespoons olive oil, lemon juice, salt, and pepper to taste. Mix well to incorporate all ingredients.
- Sprinkle the arugula mixture with ¼ cup parmesan/romano blend cheese, and again, mix well.
How to serve
- To serve, place approximately ¼ of the pasta into a bowl. Top with parmesan cream sauce.
- Place one piece of chicken on top of the pasta. Drizzle more parmesan cream sauce over the chicken.
- Lay one slice of prosciutto on top of the chicken. Place approximately ½ cup of the arugula on top of the prosciutto, and serve immediately.
Storage
The leftovers can be stored in the refrigerator for up to 3 days.
It also freezes well, so you can make a large batch of the chicken and freeze it for convenient leftovers!
Expert Tips
Expert Tip: Make sure to get the chicken breasts as even as possible when pounding them so that they are cooked evenly.
Frequently Asked Questions
Can I freeze leftover Chicken Bellagio?
Yes, the cooked chicken can be frozen for up to three months in a freezer-safe container.
How to reheat?
For best results reheat in the oven at 350 degrees for 10 - 12 minutes. Or in the microwave at 50% for one to two minutes.
What temperature should chicken breasts be when done?
The internal temperature of the chicken should reach 165 degrees.
Variations
- Add other favorite toppings to the dish, such as sliced black olives or sauteed mushrooms.
- Expand or change up the arugula salad by adding other fresh garden veggies, such as tomatoes and cucumbers.
- If you are a fan of spice you can add red pepper flakes to your breading for a spicy kick.
- In a pinch, use either a few tablespoon of pesto, storebought or homemade instead of of the basil oil.
Serving Suggestions
A side of roasted asparagus with lemon and garlic would be a fresh side to accompany this dish.
If you love a green vegetable with pasta then try this Cheesy Bacon Ranch Zucchini.
Sweet Hawaiian Rolls make for a great side dish for every recipe.
You can't have a Copycat Cheesecake Factory recipe without cheesecake! Give this No-Bake Grasshopper Mini Cheesecakes a try for an easy dessert.
Similar recipes
If you love rich pasta recipes, next time give this Brown Butter Scallop recipe a try.
This Creamy Ham and Pea Pasta recipe is not only kid-friendly but also simple to make.
Go meatless for dinner with this Mediterranean Eggplant Pasta Sauce.
Instant Pot Tuna Casserole is a modern twist on an old-fashioned pasta recipe.
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Copycat Cheesecake Chicken Bellagio
Print RateServings: 4 servings
Calories: 1551kcal
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 2 large chicken breasts, boneless, skinless
- ½ cup all-purpose flour
- 1 large egg, room temperature
- ¼ cup milk
- 1 cup Italian seasoned bread crumbs
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 pound spaghetti pasta
- 1 cup Parmesan/Romano cheese blend
- 4 slices prosciutto
- 2 cups baby arugula
- 4 Tablespoons olive oil, divided
- 1 Tablespoon lemon juice
- salt and black pepper, to taste
- ¼ cup Parmesan Romano cheese blend
Basil Oil
- ½ cup fresh basil leaves, packed
- 2 Tablespoons olive oil
- 3 Tablespoons Parmesan Romano cheese blend
- ½ cup chicken broth
- 2 Tablespoons salted butter
Parmesan Cream Sauce
- 1 cup heavy whipping cream
- 4 Tablespoons salted butter
- 1 teaspoon black pepper
- 3 cloves garlic, peeled and minced
- 1 ¼ cup Parmesan cheese, shredded
Instructions
How to Make the chicken
- Over medium-hot heat, bring a large pot of salted water to a boil. Add the pasta to the pot, reduce heat to medium, cook until the spaghetti is al dente, approximately 8 minutes.
- Using kitchen shears, trim all fat from the chicken breasts. Place them one by one into a quart or gallon-sized plastic storage bag, and use a meat mallet to flatten the chicken to approximately ¼ inch thickness. Cut in half so that you have 4 pieces of chicken.
- Whisk the egg and ¼ c milk together to create an egg wash. Place in a large wide bowl. (A small glass baking dish could also be substituted)
- Add the all-purpose flour to a second wide bowl, and mix ½ teaspoon salt and pepper into the flour.
- Place the seasoned bread crumbs in a third bowl.
- In a large skillet pan, heat 2 tablespoon of olive oil over medium-high heat
- Season the chicken breasts evenly with ½ teaspoon salt and pepper.
- Dip each chicken breast into the flour, making sure to cover both sides.
- Shake off any excess flour, and then dip into the egg wash, and then coat the chicken with the seasoned breadcrumbs on both sides.
- You may need to lightly press the breadcrumbs onto the chicken to ensure you get a nice even coating.
- Carefully place each piece of chicken in the hot oiled skillet, and cook approximately 3-4 minutes on each side, or until lightly golden brown and fully cooked.
Parmesan Cream Sauce
- While the chicken and pasta are cooking, prepare the parmesan cream sauce. Begin by adding the 4 tablespoon of butter and heavy whipping cream to a large skillet pan.
- Simmer over low heat for 2-3 minutes, stirring continuously to keep the cream from scorching.
- Add the minced garlic and pepper, and mix well. Add in the parmesan cheese, and heat until fully melted. Remove from heat, and set aside.
Basil OIl
- Prepare the basil oil by adding the fresh basil leaves to a food processor.
- Pour the 2 tablespoon olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.
- Pour the basil mixture into a large skillet pan. Add the 2 tablespoon of butter, and ½ c of chicken broth to the pan. Cook over medium heat until heated through, and butter has fully melted.
- Drain the spaghetti pasta, and add to the pan with the basil oil.
- Add the 1 cup parmesan/romano cheese blend, and mix well until all ingredients are incorporated.
- Turn off the stovetop burner. In a large mixing bowl add arugula, 2 Tablespoons olive oil, lemon juice, salt, and pepper to taste. Mix well to incorporate all ingredients.
- Sprinkle the arugula mixture with ¼ cup parmesan/romano blend cheese, and again, mix well.
How to serve
- To serve, place approximately ¼ of the pasta into a bowl. Top with parmesan cream sauce. Place one piece of chicken on top of the pasta. Drizzle more parmesan cream sauce over the chicken. Lay one slice of prosciutto on top of the chicken. Place approximately ½ cup of the arugula on top of the prosciutto, and serve immediately.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Storage:
The leftovers can be stored in the refrigerator for up to 3 days.
It also freezes well, so you can make a large batch of the chicken and freeze it for convenient leftovers!
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1serving | Calories: 1551kcal | Carbohydrates: 123g | Protein: 70g | Fat: 86g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 2383mg | Potassium: 992mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2257IU | Vitamin C: 8mg | Calcium: 846mg | Iron: 5mg
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