Chicken Bellagio
Chicken Bellagio is a plate of buttered noodles topped with a pan-seared, crispy chicken breast covered in a parmesan cream sauce, prosciutto, and an arugula salad.
Servings: 4
Calories: 859kcal
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!
Nutrition
Calories: 859kcal