The Best Cheesecake Factory Chicken Bellagio Copycat Recipe

Welcome back to cooking with Hannah Soule and Merry Christmas Eve!

Start by boiling a pot of water over medium-high heat, adding olive oil and salt.

Once boiling, add the thick spaghetti and cook until al dente, about 11 minutes, stirring to prevent sticking.

In a separate pot, combine 2 cups of heavy cream, 1/2 cup of chicken broth, and the juice of 1/2 lemon. Bring to a boil and reduce by half.

Once reduced, add parmesan cheese, salt, pepper, and garlic powder to the sauce and mix until smooth.

Prepare the coating for the chicken by combining a full package of panko with 1 teaspoon each of kosher salt, black pepper, dried parsley, and garlic powder.

Pound the chicken breasts to about 1/4 inch thick for even cooking and crispiness.

Set up a breading station with seasoned flour, an egg wash (2 eggs and 1 tablespoon of milk), and the panko mixture.

Coat the chicken by first dipping in flour, then the egg wash, and finally pressing the panko onto the chicken to ensure it sticks.

Heat a skillet over medium-high heat and add 3 tablespoons of olive oil and 4 tablespoons of butter until sizzling.

Add the coated chicken breasts to the skillet and cook for about 3-4 minutes on each side, turning periodically to avoid burning.

Once the chicken is cooked through, take the pasta and add pesto sauce over medium-high heat, ensuring all noodles are coated.

Plate the dish starting with the parmesan cream sauce, followed by pasta, chicken, prosciutto, and arugula. Drizzle more parmesan cream sauce on top and add fresh grated parmesan cheese.

Equipment Needed

Spice Level:

Allergens