Every bite comes together in perfect harmony. The flavors complement each other well: parmesan, basil, and garlic! Your taste buds will dance just like mine are right now thinking about this dish of awesomeness.
Make this copycat Cheesecake Factory Chicken Bellagio with crispy chicken, pesto pasta, Parmesan, and prosciutto for an authentically perfect copycat of a delicious meal!
Have you ever tried this particular Chicken dish at the Cheesecake Factory? OMG, it's heavenly. So many yummy complementing flavors in one dish. This delicious recipe sounds (and even looks) complicated to make, but it's WAY easier than you might think!
I'll admit that I've never been a frequent diner of The Cheesecake Factory. However, the few times I have been there, I get the THIS meal. I think there are two things that The Cheesecake Factory does REALLY well: cheesecake (obviously) and Chicken Bellagio.
This dish is an amazing pesto pasta dish, and with my weakness for pesto, it's a no-brainer for me! Today I'm sharing with you my DIY version, and it’s even better than the restaurant version (in my humble opinion, lol)!
What is Chicken Bellagio?
The Cheesecake Factory's Chicken Bellagio is a pasta dish that has crispy chicken, prosciutto and arugula on top. Did I mention that the pasta has a basil oil sauce and a parmesan cream sauce?
It’s herby…creamy…packed with delicious flavors that are just meant to go together. It's pretty much a perfect comfort food dish.
Making Copycat Chicken Bellagio – Cheesecake Factory Style
If you have been reading this site for almost any length of time, you probably know that I love making some of my favorite foods at home. I am a huge fan of homemade food because it's healthier, cheaper, and it usually tastes better!
This dish is a perfect example, because making it at home cuts out gobs of sodium and calories without sacrificing ANY of the flavor. Plus, the chicken turns out SO tender. Then you add the creamy sauce and…perfection!
Creating a Healthier Version of Chicken Bellagio
In the restaurant, they bread and deep fry a boneless chicken breast. My version uses chicken breasts but rather than frying it as they do in the restaurant, my version is pan-seared.
Toss the pasta into the basil oil mixture and then start layering the dish together in this order:
- Pesto pasta on the bottom
- Drizzle some parmesan sauce on top
- Add your chicken breast on top
- Drizzle on some more parmesan sauce
- Lay your prosciutto on top
- Top with the arugula
This dish is very similar to the original, with chicken so tender and moist meshing in perfect harmony with the pesto, cheese, and prosciutto just dance in your mouth!
Chicken Bellagio is comfort food, plain and simple. Now you can enjoy it from the comfort of your own home!
FAQs About Our Chicken Bellagio Recipe
This dish, while easy to make, looks fancier than your typical pesto pasta recipe. It's perfect for making for a birthday dinner, when you have dinner guests, or when you want a special meal for an at-home date night.
This recipe is made up of several mini recipes. Each of these comes together into one unified dish that will make your tastebuds so happy.
How Do You Make the Basil Oil?
Prepare the basil oil by adding the fresh basil leaves to a food processor. Pour 2 Tbsp olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.
How Do You Make the Parmesan Cream Sauce?
Begin by adding the 4 tbsp 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.
What is the Difference Between Bacon and Prosciutto?
Pork belly is brined and smoked to make bacon.
Prosciutto uses salt and pepper to cure but isn't smoked, and it's rolled into a spiral to prevent it from losing its shape.
Can You Use Spinach Instead of Arugula?
Yes, you can, but the flavor will be different. Arugula adds a slightly fresh, bitter flavor that pairs well with the other ingredients.
Using spinach will add a similar texture but will change the flavor composition of the dish slightly.
So it boils down to:
- Like the bitter flavor? Use arugula.
- If you don't like it, use spinach
- Spinach also works well in a pinch!
I Don't Have Time To Spend an Hour Cooking – How Long Does Chicken Bellagio Take?
This isn't a 15-minute meal, but at only slightly longer than 30 minutes, it doesn't take as long to make as it looks like it does.
Trust me, it's worth every. Single. Second.
And the leftovers…well, let's just say that leftovers never be the same again 
Tools Used to Make Cheesecake Factory Chicken Bellagio
The key to success in the kitchen (not to mention saving yourself time) is having the right tools. Here are the gadgets that you need to make this fabulous meal.
Mini Food Processor
Sometimes you need a small gadget for making small sauces because the large version is just too much. I use my mini food processor all the time!
Cast Iron Skillet
Let's face it. A cast iron skillet is a MUST HAVE in every kitchen. It's heavy, heats evenly, stays warm well, and creates an unbelievable sear.
Top Tips For Making Chicken Bellagio
- Use good quality prosciutto for top flavor
- You can use regular spaghetti pasta or even linguini
- To get a good sear on your chicken, be sure to get your skillet nice and hot
I hope you love this Chicken Bellagio Cheesecake Factory copycat dish as much as we do. If you tried this recipe and enjoyed it, be sure to rate the recipe and leave a comment below!
More Delicious Dinner Recipes
Healthy Shrimp Fried Rice
Lazy Crock Pot Lasagna
Honey Dijon Salmon
Copycat Cheesecake Factory Chicken Bellagio
This Chicken Bellagio dinner recipe is a copy-cat of the popular Cheesecake Factory chicken and pasta dish with crispy, juicy pan-fried chicken, spaghetti coated in a creamy Parmesan pesto cream sauce and topped with prosciutto and arugula!
Servings4 servings
Prep Time15 minutes
Cook Time20 minutes
Ingredients
- 1/2c all purpose flour
- 1 eggroom temperature
- 1/4c milk
- 1 3/4c Italian seasoned bread crumbs
- 1tsp saltdivided
- 1tsp pepperdivided
- 32oz spaghetti pasta
- 1c parmesan/romano cheese blend
- 4slices prosciutto
- 2cups baby arugula
- 4tbsp olive oildivided
- 1tbsp lemon juice
- salt and pepperto taste
- 1/4c parmesan/romano cheese blend
Basil Oil
- 1/2cup fresh basil leavespacked
- 2tbsp olive oil
- 3tbsp parmesan/romano cheese blend
- 1/2c chicken broth
- 2tbsp butter
Parmesan Cream Sauce
- 1c heavy whipping cream
- 4tbsp salted butter
- 1tsp pepper
- 1tbsp minced garlic
- 1 1/4c shredded parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta to the pot, and cook until 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 ziplock baggie, 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 total.
- 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 tsp salt and pepper into the flour.
- Place the seasoned bread crumbs in a third bowl.
- In a large skillet pan, heat 2 tbsp of olive oil over medium-high heat. Season the chicken breasts evenly with ½ tsp 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. Finally, 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. Cook approximately 3-4 minutes on each side, or until lightly golden brown and fully cooked.
- While the chicken and pasta are cooking, prepare the parmesan cream sauce. Begin by adding the 4 tbsp 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.
- Prepare the basil oil by adding the fresh basil leaves to a food processor. Pour the 2 tbsp olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.
