A Family Favorite: Chicken Bellagio Recipe
Gather around the table for A Family Favorite: Chicken Bellagio, a show-stopping dish where crispy Parmesan-coated chicken meets a silky, garlic-infused cream sauce over twirls of spaghetti, all brightened with peppery arugula and (if you fancy) luscious prosciutto. This Italian-American classic is pure comfort, full of contrasts—crispy and creamy, savory and fresh—making it a recipe you’ll reach for whenever you want to treat loved ones. Whether you’re recreating restaurant magic or just jazzing up a weeknight dinner, A Family Favorite: Chicken Bellagio will win hearts with every forkful.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a few kitchen staples transform into something as special as A Family Favorite: Chicken Bellagio. Every element plays its part, from the crunchy chicken breading to that irresistible creamy sauce, adding nuance, color, and so much flavor. Here’s what you’ll need—plus why you need it!
- Chicken cutlets: Thin, boneless, and quick to cook—these are the star for perfect crispiness.
- Salt and black pepper: Simple seasoning that brings out the natural flavor of your chicken.
- All-purpose flour: Helps the breading stick and keeps the chicken tender inside.
- Eggs (beaten): The glue for your breadcrumb coating—don’t skip them!
- Italian-style breadcrumbs: Pre-seasoned, they add texture and flavor in every crunchy bite.
- Parmesan cheese (grated): Adds sharp, salty richness to both the breading and the sauce.
- Olive oil: For frying chicken to a beautiful golden brown.
- Spaghetti: The traditional pasta base, soaks up the creamy, garlicky sauce.
- Butter: Adds luscious body to the sauce when melted with garlic.
- Garlic (minced): Brings aromatic depth to the cream sauce—just a brief sauté for full flavor.
- Chicken broth: Enhances the sauce with a savory backbone and keeps it from being too heavy.
- Heavy cream: Makes the sauce decadently creamy; you can sub half-and-half for a lighter touch.
- Crushed red pepper flakes (optional): For a gentle splash of heat—totally up to you!
- Arugula: Fresh, peppery greens add contrast and keeps the dish tasting bright.
- Lemon juice: Just a splash gives your arugula (and the whole dish) a fresh lift.
- Prosciutto (optional): The ultimate garnish: salty, silky slices that make every bite feel gourmet.
How to Make A Family Favorite: Chicken Bellagio
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil—just like the pros do! Toss in your spaghetti and cook it until it’s al dente, that perfect place between tender and chewy. Drain well, but don’t forget to reserve a splash of pasta water in case you want to loosen the sauce later. Set your pasta aside and get ready for the main event.
Step 2: Prep and Bread the Chicken
While the spaghetti cooks, give your chicken cutlets a generous sprinkle of salt and black pepper. Dredge each piece first in flour (shake off the excess), then dip in the beaten eggs, and finally coat in the Parmesan-breadcrumb mixture. The goal is an even, clinging layer—this is what will turn gorgeously crisp and golden when cooked.
Step 3: Cook the Chicken Cutlets
Heat the olive oil in a large skillet over medium-high heat, then add your breaded chicken cutlets. Don’t crowd the pan! Fry each cutlet for 4 to 5 minutes per side, until deeply golden and cooked through. Transfer cooked chicken to a plate and keep it warm—you want it crisp and inviting for serving.
Step 4: Make the Creamy Garlic Sauce
Keep that skillet on the stove, but lower the heat a bit and add butter. Once melted, toss in your minced garlic and let it sizzle for about 30 seconds—it should smell fragrant, not burnt. Pour in the chicken broth and simmer for 2 minutes, then add the heavy cream and more grated Parmesan. Let it all bubble together until the sauce starts to thicken slightly; a sprinkle of red pepper flakes here adds a gentle kick if you love a bit of heat.
Step 5: Toss the Pasta
Add your cooked spaghetti directly to the pan of sauce and use tongs to toss until every strand is luxuriously coated. If needed, use that reserved pasta water to thin the sauce for perfect silkiness. Now you have the ultimate base for your A Family Favorite: Chicken Bellagio.
Step 6: Assemble and Finish
Toss fresh arugula with a squeeze of lemon juice—this will cut the richness and brighten the whole plate. To serve, swirl a nest of creamy spaghetti onto each plate, top with a crispy chicken cutlet, add a handful of lemony arugula, and, if you’re feeling decadent, a slice or two of prosciutto. Bring it to the table immediately for maximum wow-factor.
How to Serve A Family Favorite: Chicken Bellagio
Garnishes
A final flourish of arugula tossed with lemon juice brings vibrant color and a peppery punch right at the end, while a sprinkle of freshly grated Parmesan gives every plate a savory boost. That paper-thin prosciutto on top is simply irresistible—don’t be surprised if it disappears quickly!
Side Dishes
To round out your meal, serve A Family Favorite: Chicken Bellagio with a crisp green salad tossed in a lemony vinaigrette or some simply roasted asparagus. Garlic bread is never wrong for mopping up extra sauce, and a chilled glass of Pinot Grigio makes a lovely pairing.
Creative Ways to Present
Wow your guests by plating pasta as little “nests” with tongs, or slice chicken cutlets diagonally and fan them over the pasta for a cheffy touch. Mini versions can even be made as part of an elegant Italian-inspired dinner platter—perfect for parties or special occasions!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer pasta and chicken to an airtight container and refrigerate within two hours of serving. The creamy sauce may thicken a bit, but a smooth reheat will bring it right back to life.
Freezing
While A Family Favorite: Chicken Bellagio is at its best fresh, you can freeze the chicken cutlets (without sauce or pasta) for up to two months. Let them cool, wrap individually, and freeze on a tray before transferring to a bag for best texture. The creamy sauce and pasta, however, are best enjoyed fresh and may not freeze as well.
Reheating
Gently reheat pasta and chicken in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Avoid the microwave if possible to keep the chicken crisp. If you’ve frozen the chicken, thaw overnight in the fridge, then re-crisp in a hot oven before adding to freshly warmed pasta.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is classic for A Family Favorite: Chicken Bellagio, feel free to try linguine, fettuccine, or even penne—any sturdy pasta that soaks up sauce will work beautifully.
What’s the best way to keep chicken crispy?
Let cooked chicken rest on a wire rack (not paper towels) for maximum crispness. Serve it right away, and if you’re prepping ahead, reheat in the oven for a few minutes to restore the crunch before plating.
Is there a gluten-free option?
Yes! Use gluten-free flour and breadcrumbs for breading and swap in certified gluten-free pasta. With these easy substitutions, A Family Favorite: Chicken Bellagio can be enjoyed by everyone at your table.
Can I make this dish lighter?
Absolutely—try substituting half-and-half for heavy cream in the sauce, bake your chicken instead of frying, and swap arugula for baby spinach if you like a milder green. It will still taste wonderful!
Do I have to use prosciutto?
Not at all! Prosciutto adds a savory, upscale element to A Family Favorite: Chicken Bellagio, but the dish is just as delicious (and a bit lighter) without it. You can even top with crispy pancetta or omit altogether for a simpler presentation.
Final Thoughts
I hope you feel inspired (and maybe a little hungry) to create A Family Favorite: Chicken Bellagio for your next family dinner or special occasion. This is the kind of recipe that brings people together, offering comfort and delight with every comforting, creamy, crispy bite. Give it a try — you just might start a new tradition!
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A Family Favorite: Chicken Bellagio Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious rendition of the Cheesecake Factory classic, Chicken Bellagio, featuring crispy Parmesan-crusted chicken atop creamy pasta, finished with a zesty arugula salad and optional prosciutto slices.
Ingredients
For the Chicken:
- 4 boneless skinless chicken cutlets
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
For the Pasta:
- 8 oz spaghetti
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
For Serving:
- 1 cup arugula
- 1 tablespoon lemon juice
- Prosciutto slices (4–6, optional for topping)
Instructions
- Cook the Spaghetti: Boil salted water, cook pasta until al dente, then drain.
- Prepare the Chicken: Season, dredge in flour, dip in egg, coat in breadcrumbs and Parmesan, then fry until golden.
- Make the Sauce: Sauté garlic, add broth, cream, Parmesan, and simmer until thickened.
- Combine: Toss pasta in sauce.
- Serve: Plate pasta, top with chicken, arugula dressed in lemon juice, and prosciutto if desired.
Notes
- Inspired by Cheesecake Factory’s Chicken Bellagio.
- For a lighter version, use half-and-half and bake chicken.
- Substitute baby spinach for arugula if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plated portion
- Calories: 640
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 155mg
