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
Scale
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
