Chicken Bellagio is a recipe that is inspired by the dish at the Cheesecake Factory. It is crispy chicken served on a pile of buttered noodles, topped with a creamy parmesan sauce, an arugula salad, and prosciutto. It’s a delicious plate of comfort food that is full of flavor! Try my Spaghetti Carbonara for another tasty pasta dish!
Chicken Bellagio
Bellagio is both a beautiful village in Italy as well as a luxury resort and casino in Las Vegas, Nevada. The common theme in the name, Bellagio, is beauty. So, it makes total sense to call this dish Chicken Bellagio. The plated dish is a beautiful presentation, but also just as delicious!
Chicken Bellagio Recipe
This recipe may look like it’s a lot of work, but it really isn’t! Each part of the recipe is an important part of the flavor of the dish that comes together beautifully in both style and taste. (But, you will go through a lot of plates and bowls!)
How to Make the Chicken
The chicken breasts in this recipe are pan-fried to a nice and crispy texture. To prepare the chicken, first, pound them to about 1/2-inch thick. This helps the chicken cook evenly. Then, dip the chicken in a plate of flour, followed by the egg and water mixture, and finally, the breadcrumbs. Press the breadcrumbs into the chicken to set the final coat.
To cook the chicken, heat up the olive oil in a large skillet over medium heat. Add the coated chicken breasts to the skillet and cook for 3-4 minutes per side. The chicken is done when the internal temperature reaches 165°F. Remove the skillet from the heat and cover it to keep warm.
Buttered Noodles
To make the buttered noodles, simply combine cooked and drained spaghetti noodles with the oil, chicken broth, and butter. Keep it in a large bowl, covered, until you are ready to plate the noodles. This will help keep them warm.
Creamy Parmesan Sauce
The creamy parmesan sauce will be the first thing added to your buttered noodles once you begin putting the dish together. In fact, I could eat a plate of that on its own! To make the sauce, melt the butter in a saucepan and whisk in the flour until it’s combined. Pour in the heavy cream, continuing to whisk until it gets thick enough to coat the back of a spoon. Remove it from the heat and add the parmesan and some salt and pepper (to taste).
Arugula Mixture
Arugula, also known as salad rocket or garden rocket, is a leafy green that falls between a vegetable and an herb. In fact, it belongs to the mustard family. It is packed with antioxidants and is most related to spinach, broccoli, and cauliflower (not lettuce). Arugula has a distinctive taste that can add a lot of flavor to your salads and sandwiches, so don’t skip this arugula mixture in this dish if you can help it!
Rinse (by hand or in a salad spinner) the baby arugula. You can usually find arugula in the produce section of the grocery store, many times next to the spinach or spring greens. Mix the greens with olive oil, salt, pepper, lemon juice, and parmesan cheese in a bowl. (Yes, another bowl…but, it will all be worth it in the end!)
How to Assemble Chicken Bellagio
Once you have all the important parts of this recipe prepared, it’s time to pile it all up on a plate and dig in! Start by putting some buttered noodles on a plate and topping it with some of the parmesan sauce. Place chicken on top of the noodles. Garnish the chicken with some fresh parsley, a slice of prosciutto, and the arugula mixture. Finally, drizzle a little more of the parmesan sauce on top of it all. Be sure to get all of the wonderful flavors in each bite!
More Chicken Recipes
Chicken Bellagio
Ingredients
Chicken
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, pounded out to about 1/2-inch thick
- ½ teaspoon Kosher Salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup flour
- 1 large egg, room temperature
- 1 tablespoon water
- ½ cup seasoned breadcrumbs
Buttered Noodles
- 2 tablespoons olive oil
- 2 tablespoons chicken broth
- 2 tablespoons butter
- 16 ounces spaghetti noodles, cooked al dente
Creamy Parmesan Sauce
- ¼ cup butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- Salt and pepper, to taste
Arugula Mixture
- 1 cup baby arugula
- ½ teaspoon olive oil
- 1 pinch Kosher salt
- 1 pinch freshly ground black pepper
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon parmesan cheese
Toppings
- 1 teaspoon parsley, chopped
- 4 slices prosciutto, thinly sliced
Instructions
Chicken
- Pat the chicken breasts dry with a paper towel and season all sides with salt and pepper.
- Pour the flour onto a wide and deep plate.
- On a second plate, whisk the egg and water together.
- On a third plate, add the breadcrumbs.
- Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumbs. Making sure to coat the entire chicken breast each time.
- Gently press the breadcrumbs into the chicken to set the final coat.
- Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook on one side until the chicken is crispy (should be a golden brown color). Flip and repeat with the opposite side (3-4 minutes per side).
- Cover the chicken to keep it warm.
Buttered Noodles
- In a large bowl, combine the warm noodles with the oil, chicken broth, and butter. Cover to keep warm.
Creamy Parmesan Sauce
- In a saucepan, melt the butter. Add the flour and whisk until well combined.
- Slowly pour in the heavy cream, whisking constantly.
- Cook for 3-4 minutes or until the sauce has thickened. (It should coat the back of a spoon.)
- Remove from heat and add the grated parmesan.
- Season with salt and pepper to taste.
- Cover to keep warm.
Arugula Mixture
- In a large bowl, add arugula. Top with oil, lemon, salt, pepper, and parmesan cheese. Gently toss the ingredients together.
Assembly
- Evenly distribute the cooked noodles on four plates.
- Pour the creamy parmesan sauce equally over the noodles, reserving about ¼ cup.
- Place a chicken breast over each plate of noodles.
- Garnish with parsley, prosciutto, and the arugula mixture. Drizzle the reserved sauce over the top. Enjoy!
Did you make this recipe?
You can tag me at @iamhomesteader.
Made this for the first time for my family and my kids’ friends. Rave reviews from everyone. I made enough for 16 people, and had few leftovers. For a crowd I suggest putting most of the dauce on the noodles and dressing the chicken individually with the arugula and prosciutto secured with a toothpick. It worked well for us, and the college kids loved every bit of it.