Cheesecake Factory Chicken Bellagio (Copycat Recipe)
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?
The Cheesecake Factory’s Chicken Bellagio is a pasta dish that has crispy chicken, salty prosciutto, and a fresh arugula salad on top. Did I mention that the pasta has a basil oil (pesto) sauce and a creamy white sauce that pulls everything together?
It’s herby…creamy…packed with delicious flavors that are just meant to go together. It’s pretty much a perfect comfort food dish.
Every bite comes together in perfect harmony. The flavors complement each other well: parmesan, basil, and garlic! Your taste buds will dance just like mine are right now thinking about this dish of awesomeness.
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
In the restaurant, they bread and deep fry a boneless chicken breast. My version uses chicken breasts but rather than frying it as they do in the restaurant, my version is pan-seared.
Toss the pasta into the basil oil mixture and then start layering the dish together in this order:
- Pesto pasta on the bottom
- Drizzle some parmesan sauce on top
- Add your crispy coated chicken breast on top
- Drizzle on some more parmesan sauce
- Lay your prosciutto on top
- 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!
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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.!
Step 1
Boil the pasta to al dente in a large pot of salted water.
Step 2
Tenderize and flatten the chicken.
Step 3
Prepare 3 bowls (use a shallow bowl for each to make the process easier): egg wash, flour bowl, and a bread crumbs bowl.
Step 4
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.
Step 5
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.
Step 6
Prepare the basil oil.
Step 7
Drain the spaghetti pasta, and add to the pan with the basil oil.
Step 8
Prepare the arugula.
Step 9
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
This dish, while easy to make, looks fancier than your typical pesto pasta recipe. It’s perfect for making for a birthday dinner, when you have dinner guests, or when you want a special meal for an at-home date night.
This recipe is made up of several mini recipes. Each of these comes together into one unified dish that will make your tastebuds so happy.
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.
Yes, you can, but the flavor will be different. Arugula adds a slightly fresh, bitter flavor that pairs well with the other ingredients.
Using spinach will add a similar texture but will change the flavor composition of the dish slightly.
So it boils down to:
– Like the bitter flavor? Use arugula.
– If you don’t like it, use spinach
– Spinach also works well in a pinch!
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 😉
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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
| Servings | Prep Time |
| 4 servings | 15 minutes |
| Cook Time |
| 20 minutes |
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This Chicken Bellagio dinner recipe is a copy-cat of the popular Cheesecake Factory chicken and pasta dish with crispy, juicy pan-fried chicken, spaghetti coated in a creamy Parmesan pesto cream sauce and topped with prosciutto and arugula!
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- 1/2 c all purpose flour
- 1 egg room temperature
- 1/4 c milk
- 1 3/4 c Italian seasoned bread crumbs
- 1 tsp salt divided
- 1 tsp pepper divided
- 32 oz spaghetti pasta
- 1 c parmesan/romano cheese blend
- 4 slices prosciutto
- 2 cups baby arugula
- 4 tbsp olive oil divided
- 1 tbsp lemon juice
- salt and pepper to taste
- 1/4 c parmesan/romano cheese blend
- 1/2 cup fresh basil leaves packed
- 2 tbsp olive oil
- 3 tbsp parmesan/romano cheese blend
- 1/2 c chicken broth
- 2 tbsp butter
- 1 c heavy whipping cream
- 4 tbsp salted butter
- 1 tsp pepper
- 1 tbsp minced garlic
- 1 1/4 c shredded parmesan cheese
- 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.