Picture this: a warm, bustling kitchen on a Sunday afternoon, the aroma of garlic and basil swirling around like a familiar dance. Chicken Bellagio, with its crispy chicken cutlets and creamy pasta, feels like a symphony of flavors, each bite a crescendo. It’s a dish that transports you to an Italian bistro, even if you’re just in your PJs at home—who needs to go out when you can bring Italy to your kitchen?
Steps
- Cook 1 pound of thin spaghetti following the instructions on the package.
- Butterfly the chicken breasts by slicing them in half to reduce their thickness. Pound them evenly between parchment sheets or in a plastic bag.
- Heat oil in a large skillet over medium heat. Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with parmesan.
- Dip each chicken piece in flour, ensuring it is coated on both sides.
- Submerge the floured chicken in the beaten eggs, covering both sides thoroughly.
- Coat the chicken with the breadcrumb and parmesan mixture, ensuring even coverage.
- Fry the chicken in the heated skillet for about 3 minutes on each side until golden brown and cooked through. Work in batches without overcrowding the pan, and drain on paper towels once done.
- Clean the skillet, add 1 teaspoon of olive oil, and sauté minced garlic for about 30 seconds.
- Pour in heavy cream, let it simmer and thicken for a few minutes, then add lemon juice.
- Stir in ½ cup of parmesan cheese until it melts into the sauce.
- Mix in minced basil and season with salt and black pepper. Remove from heat.
- Combine the cooked pasta with the cream sauce in the skillet, tossing to coat the noodles evenly.
- On a serving plate, place a generous portion of pasta.
- Add two pieces of the prepared chicken on top of the pasta.
- Top with a few slices of prosciutto and garnish with arugula and shaved parmesan. Enjoy the dish!
Ingredients
- 1 pound thin spaghetti
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- Canola oil, for frying
- 1 clove garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 5-6 fresh basil leaves, finely chopped
- Juice from 1 lemon
- Salt and ground black pepper, to taste
- 8 slices prosciutto, at room temperature
- Fresh arugula, washed and dried
- Extra virgin olive oil
- 1-2 lemons, for garnish
Nutritional Values
Calories: 1190kcal | Carbohydrates: 109g | Protein: 74g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 1157mg | Potassium: 1180mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1587IU | Vitamin C: 17mg | Calcium: 511mg | Iron: 5mg
FAQ
- How should I store Chicken Bellagio leftovers?
- Store the leftovers in an airtight container in the refrigerator. It’s best to separate the salad from the chicken and pasta. This way, you can reheat the chicken and pasta in the microwave and add the fresh salad afterward.
- What distinguishes prosciutto from bacon?
- Prosciutto is made from the hind leg of the pig, unlike bacon, which is from the belly. It’s salt-cured for a longer period, making it safe to eat without cooking.
- Can I use regular spaghetti instead of thin spaghetti?
- Yes, regular spaghetti can be used if you can’t find thin spaghetti or spaghettini. However, thin spaghetti is preferred to closely mimic the Cheesecake Factory version.
- What can I add to enhance the flavor of Chicken Bellagio?
- You can drizzle some pesto on top for added flavor, incorporate additional fresh vegetables into the arugula salad, or sprinkle red pepper flakes for a spicy kick.
- Is it necessary to use fresh Parmesan cheese?
- Fresh Parmesan cheese is recommended for the best taste, but a Romano cheese blend can also be used. Avoid prepackaged Parmesan for optimal flavor.
Tips
- Butterfly Chicken for Even Cooking: Slice chicken breasts into halves to make them thinner. This ensures they cook faster and more evenly.
- Use Fresh Ingredients: Opt for fresh parmesan and basil for the best flavor. Prepackaged cheese can compromise the dish’s taste and authenticity.
- Avoid Overcrowding the Pan: When frying the chicken, work in batches to avoid overcrowding. This helps achieve a crispy, golden crust on each piece.
- Separate Leftover Components: Store leftover chicken and pasta separately from the salad. This allows you to reheat the chicken and pasta without affecting the freshness of the arugula salad.
Equipment
- Meat Mallet – For pounding the chicken to an even thickness.
- Skillet – A good quality large skillet for frying the chicken and making the sauce.
