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Copycat Cheesecake Factory Chicken Bellagio Irresistible New Way to Make This Perfect Dish

Cheesecake Factory Chicken Bellagio recipe, served and ready to eat, easy homemade dish
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Enjoy a delicious Copycat Cheesecake Factory Chicken Bellagio featuring crispy breaded chicken paired with creamy pesto pasta. This dish is perfect for an easy dinner or weeknight family meal with rich flavors everyone will love.

Ingredients

Scale
  • 1 pound thin spaghetti
  • 4 chicken breasts boneless skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1 cup heavy cream
  • 6 ounces shaved parmesan
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1 cup fresh basil leaves
  • 1/2 cup olive oil
  • 1/2 cup basil oil
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 ounces shaved parmesan
  • 1 lemon cut into wedges
  • 4 slices prosciutto optional see notes
  • arugula leaves optional see notes

Instructions

  1. Boil the spaghetti and remove from heat one minute before it is fully cooked.
  2. Place each chicken breast between two sheets of plastic wrap and gently pound to a thickness of three quarters of an inch.
  3. Season both sides of the chicken with salt and pepper.
  4. Coat the chicken first in flour, then dip into beaten eggs, and finally press into breadcrumbs.
  5. Heat vegetable oil in a heavy skillet over medium-high heat and cook the chicken for 5 to 7 minutes on each side until golden brown.
  6. Remove chicken and wipe out the skillet to prepare for the sauce.
  7. Melt butter in the same skillet over medium heat then whisk in flour and cook for 30 seconds.
  8. Slowly add heavy cream while whisking continuously.
  9. Stir in shaved parmesan, salt, and white pepper and cook until the sauce thickens.
  10. Bring a pot of water to a boil, then blanch basil leaves for one minute and immediately transfer to ice water. Drain and squeeze dry then blend basil with olive oil until smooth to make basil oil.
  11. In the skillet, combine half a cup of basil oil, chicken broth, and butter and warm over medium heat.
  12. Return the pasta to the skillet along with shaved parmesan and toss everything together to coat well.
  13. Plate the pasta and top with the cooked chicken, additional parmesan, creamy sauce, extra basil oil, and optionally prosciutto and arugula.
  14. Serve with lemon wedges to squeeze over the dish.

Notes

  • I don’t normally add the prosciutto slice and arugula leaves when I am making this dish for my family to keep everyday meals more budget-friendly
  • However if you want the full Cheesecake Factory experience or just want to treat yourself to a fancier dish it’s definitely worth the splurge!

Nutrition

Find it online: https://www.amgroyal.com/copycat-chicken-bellagio-cheesecake-factory/