Cheesecake Factory Chicken Bellagio (Copycat)
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
1283 kcal
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Course
Main Course
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Cuisine
Italian
Cheesecake Factory Chicken Bellagio (Copycat)
Description
This recipe starts by cooking thin spaghetti just short of complete doneness. Chicken breasts are flattened to ¾ inch thickness, seasoned, then dredged in flour, eggs, and breadcrumbs before pan-frying in canola oil to a golden brown crust. A Parmesan cream sauce is made by creating a roux, whisking in cream and Parmesan cheese, and seasoning for smooth richness.
Fresh basil leaves are blanched and blended with olive oil to create a vibrant basil oil that adds herbal brightness. The dish is finished by combining basil oil, chicken broth, butter, and Parmesan cheese for a glossy, flavorful sauce that coats the pasta and chicken. Lemon wedges provide acidity balance and optionally parsley is used for garnish.
This copycat dish captures the layered textures and creamy, bright flavors associated with the restaurant original, suitable for a special meal when homemade comforts are desired.
Ingredients
CHICKEN:
- 1 pound spaghetti thin
- 4 chicken breast boneless skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1/4 cup flour
- 2 egg large
- 1 cup breadcrumbs
- 3 tablespoons canola oil
PARMESAN CREAM SAUCE:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup heavy cream
- 6 ounces Parmesan Cheese shaved
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper
BASIL OIL:
- 1 cup basil fresh leaves
- 1/2 cup olive oil
TO FINISH THE DISH:
- 1/2 cup basil oil
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 ounces Parmesan Cheese shaved
- 1 lemon cut into wedges
- parsley optional
Instructions
CHICKEN:
- Cook the pasta to one minute shy of the directions.
- Place the chicken between two pieces of saran wrap.
- Pound the chicken to a 3/4 inch thickness with either a mallet or rolling pin.
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, then beaten eggs, then breadcrumbs.
- Add the oil to a large cast iron skillet or heavy pan on medium high heat.
- Cook the chicken in the pan for 5-7 minutes on each side or until golden brown (as pictured).
- Wipe out the oil and crumbs and leave skillet for finishing dish.
PARMESAN SAUCE:
- Add the butter to the pan and let melt on medium heat.
- Add the flour and whisk well, let cook for 30 seconds.
- Add in the cream slowly while whisking.
- Add in the Parmesan, salt and pepper and whisk until thickened.
- Remove from heat for serving.
BASIL OIL:
- Set a pot of water to boil and a large bowl of ice water to the side.
- Blanche the basil for 1 minute then remove the basil to the ice water.
- Remove from ice water and squeeze dry.
- In a small food processor add the basil and oil and puree.
- Use basil oil within a week (trust me you’ll want to put it on everything).
TO FINISH THE DISH:
- Add 1/2 cup of basil oil, chicken broth and butter to the skillet and heat over medium heat.
- Add the pasta back in along with the shaved Parmesan and toss to coat.
- Plate with pasta, topped with cooked chicken, more Parmesan cheese (if desired), the cream sauce, more of the basil oil, a slice of the prosciutto rolled up and arugula leaves to top.
- Squeeze a wedge of lemon over the plate and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 1283 kcal
% Daily Value*
| Calories | 1283kcal | 64% |
| Carbohydrates | 81g | 27% |
| Protein | 47g | 94% |
| Fat | 85g | 131% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 220mg | 73% |
| Sodium | 1301mg | 54% |
| Potassium | 632mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 520mg | 52% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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