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Cheesecake Factory Chicken Bellagio (Copycat)
5 from 21 votes

Cheesecake Factory Chicken Bellagio (Copycat)

Cheesecake Factory Chicken Bellagio (Copycat) recreates a crisp breaded chicken breast served with thin spaghetti and a rich Parmesan cream sauce. The dish includes a herbal basil oil and is finished with butter, chicken broth, Parmesan shavings, and lemon wedges to enhance its savory, creamy profile. The chicken is pounded and breaded for a golden crust while the pasta is cooked al dente.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 1283 kcal
Course: Main Course
Cuisine: Italian

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:
    Cup of Yum
  1. Cook the pasta to one minute shy of the directions.
  2. Place the chicken between two pieces of saran wrap.
  3. Pound the chicken to a 3/4 inch thickness with either a mallet or rolling pin.
  4. Season the chicken with salt and pepper.
  5. Dredge the chicken in flour, then beaten eggs, then breadcrumbs.
  6. Add the oil to a large cast iron skillet or heavy pan on medium high heat.
  7. Cook the chicken in the pan for 5-7 minutes on each side or until golden brown (as pictured).
  8. Wipe out the oil and crumbs and leave skillet for finishing dish.
PARMESAN SAUCE:
  1. Add the butter to the pan and let melt on medium heat.
  2. Add the flour and whisk well, let cook for 30 seconds.
  3. Add in the cream slowly while whisking.
  4. Add in the Parmesan, salt and pepper and whisk until thickened.
  5. Remove from heat for serving.
BASIL OIL:
  1. Set a pot of water to boil and a large bowl of ice water to the side.
  2. Blanche the basil for 1 minute then remove the basil to the ice water.
  3. Remove from ice water and squeeze dry.
  4. In a small food processor add the basil and oil and puree.
  5. Use basil oil within a week (trust me you’ll want to put it on everything).
TO FINISH THE DISH:
  1. Add 1/2 cup of basil oil, chicken broth and butter to the skillet and heat over medium heat.
  2. Add the pasta back in along with the shaved Parmesan and toss to coat.
  3. 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.
  4. Squeeze a wedge of lemon over the plate and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 1283

% 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.