Chicken Bellagio Copycat Recipe (Cheesecake Factory)
Make this copycat Cheesecake Factory Chicken Bellagio with crispy chicken, pesto pasta, Parmesan, and prosciutto for an authentically perfect copycat of a delicious (family or date night) meal!
Have you ever tried this particular chicken dish at the Cheesecake Factory? OMG, it’s heavenly. So many yummy complementing flavors in one dish. This delicious recipe sounds (and even looks) complicated to make, but it’s WAY easier than you might think!
I’ll admit that I’ve never been a frequent diner at The Cheesecake Factory. However, the few times I have been there, I get the THIS meal.
I think there are two things that The Cheesecake Factory does REALLY well: cheesecake (obviously) and Chicken Bellagio.
This dish is an amazing pesto pasta dish, and with my weakness for pesto, it’s a no-brainer for me!
Today I’m sharing with you my DIY version, and it’s even better than the restaurant version (in my humble opinion, lol)!
If you love copycat recipes, be sure to check out our Copycat Panera Fuji Apple Salad, Easy S’mores Bars (Starbucks Copycat), and Copycat Panera Broccoli Cheddar Soup!
What is Chicken Bellagio?
Chicken Bellagio is a Cheesecake Factory pasta dish recreated here with pan-seared breaded chicken, spaghetti in basil oil, Parmesan cream sauce, prosciutto, and lemon-dressed arugula. The layers combine crisp chicken with creamy Parmesan, basil, garlic, salty prosciutto, and slightly bitter greens for a comfort-food dinner that feels special enough for guests or date night.
Making Copycat Chicken Bellagio – Cheesecake Factory Style
If you have been reading this site for almost any length of time, you probably know that I love making some of my favorite foods at home. I am a huge fan of homemade food because it’s healthier, cheaper, and it usually tastes better!
This dish is a perfect example because making it at home cuts out gobs of sodium and calories without sacrificing ANY of the flavors. Plus, the chicken turns out SO tender. Then you add the creamy sauce, and…perfection!
Creating a Healthier Version of Chicken Bellagio
Made In A Pinch’s Chicken Bellagio copycat replaces the restaurant’s deep-fried boneless chicken breast with pan-seared breaded chicken, while keeping the layered combination of basil-oil pasta, Parmesan sauce, prosciutto, and arugula. Assemble each serving in this order:
- Place basil-oil pasta in the bottom of the bowl.
- Drizzle Parmesan cream sauce over the pasta.
- Add the crispy coated chicken breast.
- Drizzle with more Parmesan cream sauce.
- Lay prosciutto over the chicken.
- Top with a small arugula salad.
This dish is very similar to the original, with chicken so tender and moist meshing in perfect harmony with the pesto, cheese, and prosciutto that just dance in your mouth!
Chicken Bellagio is a comfort food, plain and simple. Now you can enjoy it from the comfort of your own home!
Ingredients Needed For Chicken Bellagio
This isn’t going to be a meal that uses minimal ingredients. However, all the ingredients are healthy and natural!
- Boneless chicken breasts (or chicken cutlets)
- All-purpose flour
- Egg
- Milk
- Italian breadcrumbs
- Salt and pepper
- Spaghetti pasta
- Parmesan/romano cheese blend
- Prosciutto
- Baby arugula
- Olive oil
- Lemon juice
- Salt and pepper, to taste
- Parmesan/romano cheese blend
Basil Oil:
- Fresh basil leaves, packed
- Olive oil
- Parmesan/romano cheese blend
- Chicken broth
- Butter
(OR make homemade pesto!)
Parmesan Cream Sauce:
- Heavy cream (heavy whipping cream)
- Salted butter
- Pepper
- Minced garlic
- Shredded parmesan cheese
NOTE: for the detailed recipe, please see the handy printable recipe card at the bottom of this post!
How To Make Chicken Bellagio
This isn’t a super quick meal to make, so I don’t recommend making it for weeknight meals. Save it to adorn your dinner table for special occasions, Sunday family dinners, holidays, etc.!
- Cook Pasta – Boil the pasta to al dente in a large pot of salted water.
- Prepare the chicken – Tenderize and flatten the chicken. Prepare 3 bowls (use a shallow bowl for each to make the process easier): an egg wash bowl, a flour bowl, and a breadcrumb bowl.
- Cook Chicken – Heat oil in a skillet or large sauté pan over medium-high heat. Dip each chicken breast into the flour, making sure to cover both sides. Shake off any excess flour, and then dip into the egg wash, and then coat the chicken with the seasoned breadcrumbs on both sides. Carefully place each piece of chicken in the hot oiled skillet, and cook approximately 3-4 minutes on each side.
- Prepare the parmesan cream sauce
- Prepare the basil oil
- Coat pasta in basil oil – Drain the spaghetti pasta, and add to the pan with the basil oil.
- Prepare the arugula
- Arrange and Serve – To serve, place cooked pasta into a bowl. Top with parmesan cream sauce. Place one of the breaded chicken breasts on top of the pasta. Drizzle more creamy parmesan sauce over the chicken. Lay one slice of prosciutto on top of the chicken. Place arugula on top of the prosciutto.
Serve your Cheesecake Factory copycat chicken recipe immediately and enjoy!
Chicken Bellagio Recipe FAQs
Chicken Bellagio is a special-occasion pasta dinner built from several simple components: breaded chicken, basil-oil spaghetti, Parmesan cream sauce, prosciutto, and arugula. The answers below explain how to make the basil oil and Parmesan cream sauce, use spinach instead of arugula, understand the difference between bacon and prosciutto, and plan for the recipe’s 35-minute total time.
Prepare the basil oil by adding the fresh basil leaves to a food processor. Pour 2 Tbsp olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.
Or, alternatively, you could also make pesto sauce.
Begin by adding the 4 tbsp of butter and heavy whipping cream to a large skillet pan. Simmer over low heat for 2-3 minutes, stirring continuously to keep the cream from scorching.
Add the minced garlic and pepper, and mix well. Add in the parmesan cheese, and heat until fully melted. Remove from heat, and set aside.
Pork belly is brined and smoked to make bacon.
Prosciutto uses salt and pepper to cure but isn’t smoked, and it’s rolled into a spiral to prevent it from losing its shape.
Since arugula adds a fresh, slightly peppery bite to Chicken Bellagio, the best substitute depends on whether you want to preserve that flavor or make the dish more kid-friendly.
Baby spinach – Probably the best all-around substitute. It’s tender and mild, making it especially good for families and picky eaters.
Baby kale – Adds a little more texture and heartiness without overwhelming the chicken and pasta.
Watercress – A great choice if you want to keep the peppery flavor that arugula provides.
Spring mix – Convenient and mild, with enough variety to add freshness and texture.
Romaine lettuce – Crisp and very mild; a good option if you want the greens to provide crunch rather than peppery flavor.
Mixed baby greens – Another easy substitute that works well when you already have a container in the refrigerator.
For a family-friendly Chicken Bellagio, I’d choose baby spinach. You can use roughly the same amount as the arugula called for in the recipe, and its mild flavor pairs nicely with the crispy chicken, pasta, Parmesan cream sauce, and prosciutto.
This isn’t a 15-minute meal, but at only slightly longer than 30 minutes, it doesn’t take as long to make as it looks like it does.
Trust me, it’s worth every. Single. Second.
And the leftovers…well, let’s just say that leftovers never be the same again 😉
Want Some More Fast & Easy Weeknight Meals? Click on the image to get them FREE! 👇
More Delicious Family-Favorite Recipes
If you love this Cheesecake Factory Chicken Bellagio recipe, check out these other popular recipes!
- Chicken Bacon Ranch Flatbread
- Cheesy Chicken Broccoli Rice Skillet Weeknight Dinner
- Air Fryer Greek Chicken Kabobs
- Crock Pot Mississippi Chicken
- Chicken And Broccoli Lasagna
- Gouda And Grilled Chicken Salad
Copycat Cheesecake Factory Chicken Bellagio
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta to the pot, and cook until al dente, approximately 8 minutes.
- Using kitchen shears, trim all fat from the chicken breasts. Place them one by one into a quart or gallon-sized ziplock baggie, and use a meat mallet to flatten the chicken to approximately ¼ inch thickness. Cut in half so that you have 4 pieces of chicken total.
- Whisk the egg and ¼ c milk together to create an egg wash. Place in a large wide bowl. (A small glass baking dish could also be substituted)
- Add the all-purpose flour to a second wide bowl and mix ½ tsp salt and pepper into the flour.
- Place the seasoned bread crumbs in a third bowl.
- In a large skillet pan, heat 2 tbsp of olive oil over medium-high heat. Season the chicken breasts evenly with ½ tsp salt and pepper. Dip each chicken breast into the flour, making sure to cover both sides. Shake off any excess flour, and then dip into the egg wash. Finally, coat the chicken with the seasoned breadcrumbs on both sides. You may need to lightly press the breadcrumbs onto the chicken to ensure you get a nice even coating.
- Carefully place each piece of chicken in the hot oiled skillet. Cook approximately 3-4 minutes on each side, or until lightly golden brown and fully cooked.
- While the chicken and pasta are cooking, prepare the parmesan cream sauce. Begin by adding the 4 tbsp of butter and heavy whipping cream to a large skillet pan. Simmer over low heat for 2-3 minutes, stirring continuously to keep the cream from scorching. Add the minced garlic and pepper, and mix well. Add in the parmesan cheese, and heat until fully melted. Remove from heat, and set aside.
- Prepare the basil oil by adding the fresh basil leaves to a food processor. Pour the 2 tbsp olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.
- Pour the basil mixture into a large skillet pan. Add the 2 tbsp of butter, and ½ c of chicken broth to the pan. Cook over medium heat until heated through, and butter has fully melted.
- Drain the spaghetti pasta, and add to the pan. Add the 1 cup parmesan/romano cheese blend, and mix well until all ingredients are incorporated. Turn off the stovetop burner.
- In a large bowl add the arugula, 2 tbsp olive oil, salt and pepper to taste, and lemon juice. Mix well to incorporate all ingredients. Sprinkle with ¼ c parmesan/romano blend cheese, and again mix well.
- To serve, place approximately ¼ of the pasta into a bowl. Top with parmesan cream sauce. Place one piece of chicken on top of the pasta. Drizzle more parmesan cream sauce over the chicken. Lay one slice of prosciutto on top of the chicken. Place approximately ½ cup of the arugula on top of the prosciutto, and serve immediately.
Tried this recipe?
Let us know how it was!
I have been scrolling up and down and cannot find a list of ingredients… Where can I see the basic recipe itself? Thank you
Hi Pam! You’re right! This post doesn’t include the list of ingredients within the post itself (I’ll update it soon to include it). However, there is a recipe card at the bottom of the post that includes the entire recipe and you can print it out if you want! I hope you enjoy the dish and thanks for stopping by!
This is my favorite recipe to make! So good and so tasty. When my children and grandchildren come to visit we all go to cheesecake factory to eat Chicken Bellagio. I love being able to make it at home.