Chicken Bellagio (Cheesecake Factory)


Ahhhh… thin spaghetti with chicken and basil cream sauce, topped with arugula, does it get any better than that? When I went to the Cheesecake Factory about a month ago, I had the Chicken Bellagio. I loved it, and so did everyone who tried it at my table. It is seriously amazing. I LOVE fried chicken, cream sauce, and noodles… just thinking about it makes my mouth water. This recipe I found online and then edited it. I hope you like it!

For the chicken:
  • 3-6 Chicken Breasts
  • 1 C Flour
  • 2 Eggs
  • 1 C Italian Seasoned Bread Crumbs
  • 1 C Parmesan Cheese
  • Oil {Vegetable oil works great, but olive or grape seed oil is a nice alternative}
You will need 3 bowls. In first bowl place flour. The second whisk the eggs and third combine bread crumbs and Parmesan cheese. Set aside. If chicken is frozen, allow to thaw completely. Butterfly the cutlets, or cut them in half by cutting through the middle of the meat so you have 2 thinner pieces. Then place in a large sturdy zip-lock bag and with a meat mallet gently hammer chicken so that the piece is an even and thickness. About this time, begin to heat your oil in a large skillet over medium -medium/high heat. You will want to fill your skillet about 3/4 inch deep with oil. You will know when ready if you flick a few drops of water on the oil and it crackles. Take each piece of chicken and first coat them with flour, then dip in the egg, then last coat with bread crumb mixture. Do this to each piece. Then place 2-3 pieces of chicken at a time in skillet. This will depend on how big your skillet is. Don’t over crowd. Allow to cook a few minutes, sides will start to turn a golden brown. Then flip and cook the other side. When finished remove and place on paper towels to drain excess oil. Repeat with remaining pieces.
For the sauce:
  • 2 Cup Heavy Cream
  • 2 tsp Minced Garlic
  • 3/4 C Fresh Grated Parmesan Cheese
  • 5-6 Fresh Basil Leaves Minced
  • Juice from 1/2 lemon
  • salt and pepper
Whisk heavy cream and garlic in sauce pan over medium-high heat until it begins to thicken. Add in Parmesan cheese and whisk til incorporated. Lower heat to medium-low careful not to scorch. Add in basil, lemon juice and salt and pepper. Whisk thoroughly and reduce to a low heat to keep warm.

For the plating:

  • Arugula Lettuce  (if you can’t find arugula, use a mix with arugula in it)
  • Extra Virgin Olive Oil
  • 1/2 Lemon
  • 1 pkg. Thin Spaghetti or Angle Hair, cooked
Place generous serving of pasta in middle of plate. Layer with two pieces of chicken side by side.  Spoon the cream sauce over the chicken and pasta. Put a handful of arugula over the chicken. Drizzle a little olive oil over arugula followed by juice of a lemon half.

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