{"id":1684417,"date":"2021-08-16T08:49:01","date_gmt":"2021-08-16T13:49:01","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1684417"},"modified":"2024-11-26T14:23:14","modified_gmt":"2024-11-26T20:23:14","slug":"chicken-bellagio-cheesecake-factory-recipe","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/chicken-bellagio-cheesecake-factory-recipe\/","title":{"rendered":"I Made The Cheesecake Factory&#8217;s Recipe for Chicken Bellagio\u2014Here&#8217;s What Happened"},"content":{"rendered":"With more than 250 items available on their 21-page menu, it's amazing that any single dish can reign supreme at <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-factory-secrets\/\">The Cheesecake Factory<\/a>. However, year after year, Chicken Bellagio <em>always<\/em> comes out on top as one of their best sellers.\r\n\r\nIf you've tried this dish, you're probably not surprised it's a customer favorite. You'll also be thrilled to learn that the official Chicken Bellagio recipe from The Cheesecake Factory was released to the public, along with <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-factory-best-recipes\/\">dozens of other customer favorites<\/a>.\r\n\r\nIt's time to put the official recipe to the test and see how it stacks up to the original! To complete the meal, serve with one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-factory-copycat-recipes\/\">copycat recipes from The Cheesecake Factory<\/a>.\r\n<h2>What Is The Cheesecake Factory's Chicken Bellagio?<\/h2>\r\nThis whopper of a dish consists of a pile of spaghetti topped with Parmesan sauce, breaded, pan-fried chicken, prosciutto and lemon-dressed arugula. It's creamy, crunchy, lemony, salty and oh-so-satisfying!\r\n\r\nThe cooking process has quite a few steps but it's honestly pretty easy to make. If this is one of your favorite menu items from The Cheesecake Factory, it's definitely worth trying to make at home\u2014especially if your nearest restaurant is a few towns away\r\n<h2 class=\"\">The Official Chicken Bellagio Cheesecake Factory Recipe<\/h2>\r\nThe recipe provided by The Cheesecake Factory is supposedly for a single serving. However, if you've ever eaten at The Cheesecake Factory, you know that their portions are <em>enormous<\/em>. If you follow more normal portion sizes, this recipe could easily serve 2 to 3 people.\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<ul>\r\n \t<li>8 ounces thin spaghetti pasta<\/li>\r\n \t<li>1 ounce canola oil<\/li>\r\n \t<li>2 boneless, skinless chicken breasts, about 3 ounces each<\/li>\r\n \t<li>1\/4 teaspoon kosher salt<\/li>\r\n \t<li>1\/8 teaspoon ground black pepper<\/li>\r\n \t<li>1\/4 cup all-purpose flour<\/li>\r\n \t<li>2 ounces egg wash (about 1 beaten egg)<\/li>\r\n \t<li>1\/2 cup seasoned breadcrumbs<\/li>\r\n \t<li>3 ounces Parmesan cream sauce<\/li>\r\n \t<li>1-1\/2 ounces basil oil<\/li>\r\n \t<li>1\/2 ounce chicken broth<\/li>\r\n \t<li>1 tablespoon butter<\/li>\r\n \t<li>1\/4 ounce Parmesan\/Romano cheese blend<\/li>\r\n<\/ul>\r\n<strong>To plate the dish:<\/strong>\r\n<ul>\r\n \t<li>1\/2 teaspoon parsley, chopped<\/li>\r\n \t<li>3\/4 ounce prosciutto, sliced<\/li>\r\n \t<li>1\/2 ounce baby arugula<\/li>\r\n \t<li>1\/2 teaspoon extra-virgin olive oil<\/li>\r\n \t<li>1 teaspoon lemon juice<\/li>\r\n \t<li>1\/4 ounce Parmesan\/Romano cheese blend<\/li>\r\n \t<li>Salt and ground black pepper, to taste<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Prepare the chicken<\/h4>\r\n<img class=\"alignnone size-large wp-image-1684832\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/08\/preparing-the-chicken-bellagio.jpg?fit=700,467\" alt=\"Preparing The Chicken Bellagio\" width=\"700\" height=\"467\" \/>\r\n\r\nFlatten the chicken by laying a piece of plastic wrap over each breast and pounding them to about 1\/4-inch thick with the flat side of a meat tenderizer.\r\n\r\nNext, season the breasts evenly with salt and pepper before dredging both sides in flour. To finish breading the chicken, dip each breast in a beaten egg and then coat them on both sides with Italian breadcrumbs. The Cheesecake Factory suggests gently pressing the breadcrumbs onto the chicken to help \"set\" the coating. (Struggling a little? Here's <a href=\"https:\/\/www.tasteofhome.com\/article\/breaded-chicken-tips\/\">why your breading might be falling off<\/a>.)\r\n\r\n<em>Editor's Tip: <\/em>If you can't find small, 3-ounce chicken breasts, feel free to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-butterfly-chicken\/\">butterfly larger chicken<\/a> breasts\u00a0into four, smaller pieces.\r\n<h4>Step 2: Cook the pasta<\/h4>\r\n<img class=\"alignnone wp-image-1684833 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/08\/cooking-the-pasta-for-chicken-bellagio-scaled-e1628606514357.jpg?fit=700,467\" alt=\"Cooking The Pasta For Chicken Bellagio\" width=\"700\" height=\"467\" \/>\r\n\r\nBring a large pot of salted water to a boil. Follow the package directions and cook to <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-al-dente\/\">al dente<\/a>\u2014this took about 8 minutes for me.\r\n<h4>Step 3: Pan-fry the chicken<\/h4>\r\n<img class=\"alignnone wp-image-1684834 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/08\/chicken-bellagio-061621-TOH-05-scaled-e1628606494816.jpg?fit=700,466\" alt=\"pan frying chicken bellagio\" width=\"700\" height=\"466\" \/>\r\n\r\nWhile the pasta cooks, pan-fry the breaded chicken. Warm just enough oil to coat the bottom of a cast-iron skillet. Over medium heat, fry one piece of chicken at a time. Fry the first side for 3 to 5 minutes before flipping and cooking the other side until the breading is golden and crisp.\r\n\r\nTransfer each piece of chicken to a paper towel-lined plate to drain.\r\n<h4>Step 4: Finish the pasta<\/h4>\r\n<img class=\"alignnone wp-image-1684835 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/08\/pasta-for-chicken-bellagio-scaled-e1628606450714.jpg?fit=700,467\" alt=\"Pasta For Chicken Bellagio\" width=\"700\" height=\"467\" \/>\r\n\r\nDrain the pasta and then return it to the pot. Toss the pasta with the basil oil, chicken broth, butter and grated Parmesan cheese until well coated.\r\n<h4>Step 5: Heat the Parmesan cream sauce<\/h4>\r\nWarm the store-bought Parmesan cream sauce in a small saucepan over low heat.\r\n\r\nIf you're feeling ambitious, make your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-alfredo-sauce\/\">homemade Alfredo sauce<\/a>.\r\n<h4>Step 6: Dress the arugula<\/h4>\r\nToss the arugula with fresh lemon juice, a bit of olive oil and a pinch of salt and pepper.\r\n<h4>Step 7: Assemble<\/h4>\r\n<img class=\"alignnone size-large wp-image-1684845\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/08\/chicken-bellagio-assembly.jpg?fit=700,467\" alt=\"Chicken Bellagio Assembly\" width=\"700\" height=\"467\" \/>\r\n\r\nAdd a mound of pasta to the plate. Ladle a generous amount of Parmesan cream sauce around the pasta (not on top of it).\r\n\r\nNext, place the breaded chicken on top of the pasta and drizzle with a bit of the remaining Parmesan cream sauce. Sprinkle chopped parsley over top.\r\n\r\nShaped the prosciutto slices into a ring on top of the chicken, leaving a small, open area in the center. Finally, add a heaping portion of the lemon-dressed arugula and a final sprinkle of Parmesan.\r\n<h2>Recipe Variations<\/h2>\r\n<ul>\r\n \t<li><strong>Change the pasta:<\/strong> Make this with whole wheat spaghetti for a slightly healthier version. Or, use a smaller <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\">pasta shape<\/a> so it's a bit easier to eat.<\/li>\r\n \t<li><strong>Make it with pork:<\/strong> Swap the chicken for thin-cut boneless pork loin chops.<\/li>\r\n<\/ul>\r\n<h2>How to Store Chicken Bellagio<\/h2>\r\nSince there are so many components to this dish, it's best to eat it right away. If you do have extras, store each component separately in airtight containers. It will last for a couple days.\r\n<h3>Can you freeze Chicken Bellagio?<\/h3>\r\nWe don't recommend freezing this dish. Many of the individual components don't freeze well, and they'd have to be stored separately anyway. You're not saving yourself any time by making this ahead and freezing it.\r\n<h2>Chicken Bellagio Tips<\/h2>\r\n<h3>What is basil oil?<\/h3>\r\nThe most difficult ingredient to find (and most expensive) is basil oil. It can be found at a specialty oil and vinegar store, or on Amazon. The basil oil really does give this dish its signature flavor, so it's worth picking up a bottle.\r\n\r\nMaking basil oil at home is possible but a bit labor intensive. First, blanch basil leaves, put them in an ice bath and then squeeze out the water. Then, blend the basil, olive oil and salt in a food processor.\r\n\r\nIf you don't want to spend a lot of money or time on this ingredient, however, simply swap in a tablespoon of store-bought or homemade pesto.\r\n<h3>How do you assemble Chicken Bellagio?<\/h3>\r\nOne of the most impressive aspects of this dish when served at The Cheesecake Factory is how all the ingredients are layered together and how the colors contrast against each other. To replicate this restaurant-style plating, first place the pasta in a mound in the center of the plate. Ladle the cream sauce around the pasta. Next, add the chicken on top of the pasta and drizzle with the remaining Parmesan cream sauce. Sprinkle chopped parsley over top.\r\n\r\nTo finish off the dish, shape the prosciutto slices into a ring on top of the chicken, leaving a small, open area in the center. Then, crown everything with a heaping portion of the lemon-dressed arugula and a final sprinkle of Parmesan.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>We got our hands on the official Chicken Bellagio recipe from The Cheesecake Factory. The Cheesecake Factory aficionado Lauren Habermehl put this recipe to the test!<\/p>\n","protected":false},"author":7801,"featured_media":1684849,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307330,304328,339637,306848,307307,303719,303738],"categories-v2":[310369,308984,309603,310342,308324,308366],"coauthors":[206601],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Official Chicken Bellagio Cheesecake Factory Recipe + Review<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/chicken-bellagio-cheesecake-factory-recipe\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Official Chicken Bellagio Cheesecake Factory Recipe + Review","description":"We got our hands on the official Chicken Bellagio recipe from The Cheesecake Factory. 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At <em>Taste Recipes<\/em>, you\u2019ll find her putting famous celebrity recipes to the test, from Dolly Parton\u2019s stampede soup to Stanley Tucci\u2019s six-ingredient pasta casserole. She\u2019s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she\u2019s not trying out a recipe-gone-viral, she\u2019s developing copycat recipes and new twists on comfort food for her food blog, <em>Frydae<\/em>.","twitter":"https:\/\/www.linkedin.com\/in\/laurenhabermehl","instagram":"https:\/\/www.instagram.com\/frydaeblog\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Marquette University","education":"Marquette University, bachelor's in advertising and minor in communication design in association with Milwaukee Institute of Art and Design","highlights":"<ul>\r\n \t<li>Four years at <em>Taste Recipes<\/em> as a writer, photographer and recipe developer<\/li>\r\n \t<li>Creator of <em>Frydae<\/em>, a food blog focused on fresh takes of classic recipes<\/li>\r\n \t<li>Writer for <em>Well Plated by Erin<\/em>, Sky Valley Foods, Sabatino Tartufi and Lesaffre Yeast<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktail","short_bio":"Often found with a spoon in one hand and a pen in the other, Lauren is a recipe developer, food photographer and the creator of the blog, <em>Frydae<\/em>. 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