Chicken Bellagio Cheesecake Factory Copycat Recipe
This post may contain affiliate links. Please read my disclosure policy.
Chicken Bellagio features crispy pan-fried chicken breasts atop a mound of tender pasta tossed in homemade pesto cream sauce. Layers of arugula and salty prosciutto tie it all together for one unforgettable dish! You’re going to go nuts over this Cheesecake Factory® Chicken Bellagio copycat!
Skip the wait times and save money on delivery by preparing your favorite menu items from scratch. The extra love you add to each meal makes all the difference.
If you’re a fan of The Cheesecake Factory’s Chicken Bellagio, you’re going to love new recipes like this!
The thin spaghetti paired with the tender chicken makes a fabulous dish for the family.
The flavor of fresh arugula is the first thing that my taste buds pick up on, but I really do love all the flavors of this family feast.
With minimal prep time, it’ll be on the dinner table in no time at all.
Chicken Bellagio Recipe
The Cheesecake Factory is famous for its extensive menu and warm loaves of brown bread, but there are plenty of dishes of theirs that you can make easily at home!
Bang Bang Shrimp is another delicious Cheesecake Factory recipe that you can make right at home!
My recipe for their Evelyn’s Favorite Pasta is another classic Cheesecake Factory recipe that should be a staple in your kitchen!
If you’re partial to poultry, try my replica of their famous Chicken Madeira, featuring fresh veggies and plenty of gooey Mozzarella.
Need an easy appetizer? You can’t go wrong with avocado egg rolls dipped in a spicy chipotle ranch sauce!
This simple recipe is going to be one of your favorite dishes, and you’ll be counting down the days until you make it a second time!
Chicken Bellagio Cheesecake Factory Ingredient Notes
- Italian Bread Crumbs – Easily make your own by combining 1 cup of plain breadcrumbs with 1 tablespoon Italian seasoning and ½ teaspoon kosher salt.
- Prosciutto – This thinly sliced Italian ham is unique, because it doesn’t require cooking before eating it.
The aging process cures the meat for unmatched flavor. Don’t substitute anything else for this ingredient! - Spaghetti – Be sure to use a thin variety or substitute capellini for this Chicken Bellagio recipe.
- Pesto – Grab a jar of your favorite or make our recipe for pesto Genovese (basil pesto).
- Cream Sauce – We make ours with basic staples for a rich, thick consistency.
To make the sauce thinner, reduce the flour to 1 tablespoon and/or increase the amount of milk or cream.
Kitchen Tools for this Chicken Bellagio Recipe
- Large Pot and Strainer for the pasta
- Wide Skillet – This is my go-to pan that I’ve had for over a decade!
- Medium Saucepan – Heats evenly and is easy to clean too.
- Kitchen Mallet – I use this handy utensil for anything from pounding chicken to crushing crackers!
In a pinch, a rolling pin or heavy skillet does the same job. In a pinch, a rolling pin or heavy skillet does the same job. - 3 Shallow Bowls or plates for a dredging station
Storing Leftover Cheesecake Factory Chicken Bellagio
Cheesecake Factory Chicken Bellagio copycat tastes best when served immediately, but you can refrigerate any leftovers if needed.
I recommend storing each component of the dish in separate containers. The meat will keep for 3 to 4 days, while the pasta and sauce are fine for up to 5 days.
I don’t recommend freezing leftover chicken Bellagio Cheesecake Factory copycat. Unfortunately, cream sauces don’t freeze well — they tend to separate as they thaw.
Cheesecake Factory Chicken Bellagio FAQ
There are typically two reasons why creamy sauces aren’t smooth, and both are related to temperature.
First, always keep sauces made with milk over low to medium heat. Avoid bringing the sauce to a boil or the milk will scald and curdle.
Second, allow the milk or cream to warm on the counter before preparing the recipe. There will be less of a temperature “shock” when it’s added to a warm pan, creating smoother results every time.
Both are cuts of pork, but that’s about where the similarities end. Bacon is made from pork belly and is cured and cold-smoked before making its way to your refrigerator.
Prosciutto, on the other hand, is made from the hind leg of the animal and is cured in a process similar to dry-aged beef. Unlike bacon, the thin slices don’t need to be cooked before they are eaten.
It’s up to you! You can go simple and just add a little bit of parmesan cheese and lemon juice to the top of this recipe, or you can make a big arugula salad as a pairing option too.
The crispy chicken is so good on top of the pasta that the first time that I made this, I didn’t think about making anything else! A fresh veggie is a great option, but it’s hard to beat the flavor of that already added peppery arugula!
Pine nuts are also a great topping, and don’t forget to add a few lemon wedges to the plate as well. Add a little bit of fresh basil to the plate, and you can also add a generous pinch of salt. (and if you’re lucky, you can enjoy some leftovers the next day!)
While I think that this is the perfect dish, you can literally make any side dish and pair it with this Cheesecake Factory Copycat recipe. Pasta dishes like this already have a harmony of flavors, so have fun making the homemade version.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Copycat Chicken Recipes
Chicken Bellagio Cheesecake Factory Copycat Recipe
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts, (about 4 small or 2 large chicken breasts)
- salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup whole milk
- 1 cup Italian seasoned bread crumbs
- canola oil, or vegetable oil, for frying
- 8 ounces thin spaghetti noodles
- 4 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, Half and Half, or heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup pesto
- 6 slices prosciutto
- 1 cup arugula, use a heaping cupful
- 1 tablespoon olive oil
- fresh flat leaf parsley , and/or fresh basil, for garnish
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound out to ½” thick.
- Prepare dredging station: In one bowl, combine ½ cup flour and salt and pepper. In a second bowl, combine egg and milk. In a third bowl, spread the bread crumbs.
- Dip each piece of chicken into the flour mixture, then the egg mixture, and then coat with the bread crumbs.
- Fill a large skillet with about ½ inch of oil. Heat over medium high heat. Add the chicken to the skillet and brown on each side, reducing heat if needed to ensure the chicken cooks all the way through without burning.
- Meanwhile, cook the spaghetti noodles in a pot of salted, boiling water; follow the instructions on the box to cook to al dente (or desired doneness.) Drain.
- To make the basil cream sauce, melt butter in a saucepan over medium heat. Add 2 tablespoons of flour to the saucepan and brown. Whisk in the milk or cream until smoothm then whisk in the parmesan cheese and pesto; stir until smooth. Remove from heat and toss with the spaghetti noodles, reserving a bit of the sauce to drizzle over the plated dish if you wish.
- Mound noodles on a serving platter. Place the cooked chicken over the noodles. Gently fold the prosciutto slices into mounds over the top of the chicken. Toss arugula with a drizzle of olive oil and a bit of salt and pepper. Mound over the prosciutto. Top with a bit of extra parmesan cheese if desired.
- Serve with a sprinkle of chopped parsley and/or basil
Video
Donna’s Notes
- If possible, time your cooking so that the sauce and pasta are done at about the same time so that you can toss the pasta immediately and it doesn’t stick together. If the pasta is cooked in advance, toss with some olive oil while waiting for the sauce to finish.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- We made a pesto cream sauce with basic staples. You can make the sauce thinner by reducing the flour to 1 tablespoon and/or increasing the amount of milk/cream.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2022, updated and republished April 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I made this as a fancy home dinner instead of going out, and it was well worth the effort. My whole family loved it. The prosciutto, chicken, and pasta textures are all so different, yet blend together so well. The sauce is creamy, rich, and delicious. It is an incredible recipe that I will have to save for future date nights!
This recipe is absolutely amazing! It’s so easy to make, and the result is incredibly delicious. Donna and Chad from The Slow Roasted Italian really know their stuff!
Hi Riley!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
I can’t believe how close this Chicken Bellagio is to the restaurant version. It might even be better! Thanks, Donna and Chad, for sharing this gem.
Hi Lucas!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn