Bring Cheesecake Factory Home With This Chicken Bellagio Recipe

Preheat the oven to 375°F.

Season chicken breasts with salt and black pepper.

Wrap each chicken breast with prosciutto slices.

Heat olive oil in a skillet over medium heat until shimmering.

Sear the wrapped chicken for 3-4 minutes on each side until golden.

Transfer the chicken to a baking dish and bake for 20-25 minutes until cooked through.

Cook pasta according to package instructions until al dente.

In the same skillet, add butter and garlic, sauté until fragrant, about 1 minute.

Pour in white wine and chicken broth, simmer for 5 minutes to reduce.

Stir in heavy cream and lemon juice, cook for another 3-4 minutes until thickened.

Add cooked pasta to the sauce, tossing to coat evenly.

Stir in arugula and fresh basil until wilted.

Plate the pasta and top with the baked chicken.

Garnish with grated parmesan cheese and toasted pine nuts.

Serve immediately with extra lemon wedges on the side.

Spice Level:

Dietary

Allergens