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Copycat Cheesecake Factory Chicken Bellagio Recipe

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4.3 from 6 reviews

This Copycat Cheesecake Factory Chicken Bellagio recipe delivers a restaurant-quality meal featuring crispy chicken breasts coated in panko and Parmesan, served over al dente spaghetti tossed with a luxurious Parmesan cream sauce, complemented with prosciutto, wild arugula, and fragrant basil oil. This dish balances rich flavors and textures, perfect for an impressive dinner at home.

Ingredients

For the Basil Oil

  • 2 cups fresh basil leaves
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt

For the Chicken

  • 4 boneless skinless chicken breasts, pounded to ¼-inch thickness
  • Salt and pepper, to taste
  • 1 ½ cups panko breadcrumbs
  • ⅔ cup Parmigiano-Reggiano, finely grated
  • ¾ cup all-purpose flour
  • 2 eggs, beaten
  • Oil, for frying (enough to fill pan to 1 inch depth)

For the Parmesan Cream

  • 4 tablespoons (½ stick) unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups heavy cream
  • 1 ¼ cups Parmigiano-Reggiano, microplaned
  • Salt, to taste
  • White pepper, to taste

For the Pasta

  • 14 ounces spaghetti
  • 3 ½ ounces prosciutto di Parma, thinly sliced
  • 3 cups wild arugula
  • ¼ cup Parmigiano-Reggiano, shaved

Instructions

  1. Prepare the Basil Oil: Bring a saucepan of water to a boil. Blanch the basil leaves in boiling water for 10 seconds, then immediately shock them in ice water to preserve color and flavor. Thoroughly dry the basil leaves using a clean kitchen towel or salad spinner. Blend the basil with the olive oil and salt until completely smooth. Strain the mixture through a fine mesh strainer or coffee filter to achieve a silky oil. Set aside.
  2. Season and Bread the Chicken: Season the pounded chicken breasts evenly with salt and pepper. Combine panko breadcrumbs with grated Parmigiano-Reggiano in a shallow dish. Coat each chicken breast first in all-purpose flour, shaking off excess, then dip into beaten eggs, and finally dredge thoroughly in the panko and Parmesan mixture, pressing gently to adhere.
  3. Fry the Chicken: Heat oil in a large pan to a depth of about 1 inch over medium-high heat until hot but not smoking. Fry the chicken breasts in batches, about 3 minutes per side or until the coating is golden brown and crispy and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack to rest and drain excess oil.
  4. Make the Parmesan Cream Sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 2 minutes to form a roux, stirring constantly to avoid browning. Gradually add the heavy cream while whisking continuously to prevent lumps. Simmer gently until the sauce thickens to coat the back of a spoon. Remove from heat, fold in the microplaned Parmigiano-Reggiano, then season with salt and white pepper to taste.
  5. Cook the Spaghetti: Bring a large pot of heavily salted water to a boil. Cook the spaghetti until al dente according to package instructions, typically about 8-10 minutes. Drain well, reserving a small amount of pasta water if needed. Toss the pasta immediately with ¼ cup of the Parmesan cream sauce to lightly coat the noodles.
  6. Assemble the Dish: Place the coated spaghetti in the center of each plate. Top with a sliced fried chicken breast. Drizzle additional Parmesan cream sauce over the chicken and pasta. Layer thin slices of prosciutto and a generous handful of wild arugula over the chicken. Finish by drizzling the prepared basil oil and sprinkling shaved Parmigiano-Reggiano on top. Serve immediately for best flavor and texture.

Notes

  • For best results, pound the chicken breasts evenly for consistent cooking.
  • Make sure to dry the basil thoroughly before blending to avoid excess water diluting the basil oil.
  • Use fresh Parmigiano-Reggiano for optimal flavor in both the breadcrumb coating and cream sauce.
  • Maintain oil temperature around 350°F (175°C) for crispy, non-greasy fried chicken.
  • Reserve some pasta water when draining to adjust the consistency of the cream sauce if needed.
  • This dish pairs well with a crisp white wine or sparkling water to balance richness.

Find it online: https://marthatasty.com/copycat-cheesecake-factory-chicken-bellagio-recipe/