3.125
8 ratings

The Cheesecake Factory's Chicken Bellagio

Perfect to serve at your next dinner party
The Cheesecake Factory's Chicken Bellagio
Photo courtesy of The Cheesecake Factory

This buttery and creamy chicken dish will satisfy even the toughest-to-please guest.

Recipe courtesy of The Cheesecake Factory

Ingredients

  • 8 Ounces spaghettini pasta
  • 2 fluid ounces canola oil
  • 2 boneless, skinless chicken breasts (3 ounces each), pounded approximately 6 inches wide
  • 1/4 Teaspoon kosher salt
  • 1/8 Teaspoon freshly ground black pepper
  • 1 Ounce all-purpose flour
  • 2 fluid ounces egg wash
  • 2 Ounces seasoned bread crumbs
  • 3 fluid ounces Parmesan cream sauce
  • 1 and 1/2 fluid ounces basil oil
  • 1/2 fluid ounces chicken broth
  • 1 Tablespoon butter
  • 1/4 Ounce Parmesan/Romano cheese blend
  • 1/2 Teaspoon parsley, chopped
  • 3/4 Ounces prosciutto, sliced 1/16 inches
  • 1/2 Ounce baby arugula
  • 1/2 Teaspoon olive oil
  • pinch kosher salt
  • pinch freshly ground black pepper
  • 1 Teaspoon lemon juice, freshly squeezed
  • 1/4 Ounce Parmesan/Romano cheese blend

Directions

Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.)

Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with the seasoned breadcrumbs. Gently press the breadcrumbs onto the chicken to help “set” the coating.

Ladle the oil onto a flat grill or into a large sauté pan and allow to heat. Carefully place the breaded chicken breasts onto the grill or into the pan and cook until the chicken is crispy and has turned a light, even golden brown. Turn the chicken over and continue to cook until done.

While the chicken and pasta are cooking, ladle the parmesan cream sauce into a small non-stick sauce pot or sauté pan set over medium heat. Allow the sauce to come up to a boil, stirring occasionally to prevent burning. As soon as the sauce begins to boil, remove it from the heat immediately. Set aside and keep warm.

Ladle the basil oil and chicken broth into a large non-stick sauté pan set over medium heat. Cook the sauce ingredients until heated through. Add butter stirring to incorporate. Continue to cook until just heated through. Add the well-drained pasta and cheese to the pan tossing to incorporate.

Mound the pasta onto the center of the serving platter, leaving a 1” open border within the rim. Ladle 2 fz. of the parmesan cream sauce onto the platter and around the pasta.

Place the chicken cutlets on top of the pasta at a slight angle (shingled if necessary). When platted correctly, very little of the pasta will remain visible. Drizzle the remaining parmesan cream sauce randomly over the chicken. Sprinkle the chopped parsley evenly over the chicken and pasta.

Set the prosciutto slices around the top of the chicken forming a fluffy “crown” with an open area left in the center.

Place the arugula into a clean stainless steel mixing bowl. Drizzle the oil into the bowl and over the arugula. Squeeze the lemon wedge over the arugula and season with a little salt and pepper. Add the parm/romano into the bowl. Gently toss the ingredients together to coat the arugula with the dressing. Mound the arugula on top of (centered) the chicken and over the pasta within the open area of the prosciutto “crown”.