Copycat Cheesecake Factory Chicken Bellagio Recipe
Servings:
Ingredients
  • 4 thin-sliced chicken cutlets (approximately 12 ounces total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 ½ cups Italian-style breadcrumbs
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • ¾ cup heavy cream
  • ½ cup chicken broth
  • ½ lemon, juiced (approximately ¼ cup)
  • ½ cup pesto sauce
  • ½ cup grated Parmesan cheese, plus extra for sprinkling
  • 2 teaspoons lemon zest
  • 1 pound spaghetti, cooked according to the instructions on the package
  • 4 cups baby arugula
  • 1 (3-ounce) package sliced prosciutto
Directions
  1. Pat the chicken dry with paper towels.
  2. Season the chicken with salt, pepper, Italian seasoning, garlic powder, and onion powder.
  3. Set up your breading station, placing the flour in one shallow bowl, the beaten eggs in another, and the breadcrumbs in a third.
  4. Coat the chicken in flour, shaking off any excess.
  5. Dip the chicken into the egg, letting any excess drip off.
  6. Lastly, coat the chicken in the breadcrumbs, gently pressing to adhere the crumbs.
  7. Working in batches, if necessary, heat the olive oil in a large skillet over medium-high heat.
  8. Once hot, add the chicken and cook for 2–3 minutes per side, or until golden, crisp, and cooked through.
  9. Set the cooked cutlets aside on a wire rack.
  10. Meanwhile, make the sauce: Melt the butter in a large saucepan over medium heat.
  11. Once melted, add the flour and stir to combine the roux.
  12. Add the cream, broth, lemon juice, and pesto to the saucepan, and whisk to combine.
  13. Bring the sauce to a low simmer and, once simmering, add the Parmesan and lemon zest.
  14. Whisk to combine, and continue simmering until the sauce has thickened, about 2 minutes. Season, to taste, with salt and pepper.
  15. Add the cooked spaghetti to the saucepan and toss to coat the noodles.
  16. Divide the sauced noodles between 4 plates.
  17. Top the noodles with the cooked cutlets.
  18. Lastly, top the chicken with slices of prosciutto and arugula.
  19. Serve, with some additional grated Parmesan cheese on the side for extra sprinkling.