I Made the Cheesecake Factory’s Chicken Bellagio—and It’s a Must-Try

I’ve yet to meet a chicken cutlet that I didn’t like. From Milanese and schnitzel to katsu and escalope, I’ll gladly eat them all. I’m also a big fan of The Cheesecake Factory’s version, which is the star of their popular Chicken Bellagio—so much so that I decided to recreate the restaurant’s recipe at home.

The recipe follows commercial kitchen lingo, but I’ve done some interpreting so that you can get the same pro (aka delicious) results at home. While it looks super impressive, it’s easier to make than you might think, and cheaper than dining out.

Why Restaurant Guests Love This Dish

If you’ve had this dish before, you know exactly why it’s a favorite among The Cheesecake Factory guests. If you haven’t, the menu description paints a mouthwatering picture: crispy coated chicken breast over basil pasta and parmesan cream sauce with prosciutto and arugula salad. Yum.

And like most of the chain’s dishes, the portion for this one is huge—enough to split between two hungry adults for sure. But who doesn’t love leftovers? If you’re making it at home to feed a crowd, you can double or triple the recipe.

Chicken Bellagio Recipe Ingredient List

This dish is slightly time-consuming, but don’t be put off by the long ingredient list. I’ve tweaked it for home cooks and, as for the duplicate ingredients, just keep in mind that there are a few components to this dish that call for the same ingredients.

For the pasta and chicken:

• 1/2 pound thin spaghetti pasta
• 2 tablespoons canola oil
• 2 boneless, skinless chicken breasts
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1 large egg
• 1 tablespoon water
• 1/4 cup Italian breadcrumbs
• 1/4 cup parmesan cheese 

For the parmesan cream sauce:

• 1 tablespoon unsalted butter
• 1/2 cup heavy cream
• 1/4 cup parmesan cheese 
• 1/8 teaspoon ground black pepper

For the basil oil:

• 2 tablespoons basil oil
• 1 tablespoon chicken broth
• 1 tablespoon butter

For the prosciutto and arugula salad:

• 1 teaspoon chopped fresh parsley
• 2 prosciutto slices
• 1/4 cup arugula, packed
• 1/2 teaspoon olive oil
• Pinch kosher salt
• Pinch ground black pepper
• 1 teaspoon fresh lemon juice
• 1/4 cup parmesan cheese 

How I Make the Cheesecake Factory’s Bellagio Chicken

I like to start in the middle of the ingredient list, preparing the sauces so that they’re ready to go when the chicken and pasta are finished cooking. The commercial recipe calls for parmesan cream sauce, which is simply made by melting butter in a pan heated to medium-low, and whisking in cream and parmesan cheese and a bit of pepper until smooth (more involved recipes can be found online). The other sauce is just basil oil (you can find this in most grocery stores) warmed in a pan with butter and a splash of chicken broth. 

Next, I tackle the pasta and chicken, bringing a large pot of salted water to a boil and dredging the chicken. I pop the pasta into the pot, add oil to a large pan, and heat it until shimmery but not smoking. The chicken gets cooked on both sides until golden and crispy, then transferred to a paper towel-lined plate. The drained pasta gets tossed in the basil oil blend and parmesan cheese. Finally, I move down the list and toss the arugula in olive oil, salt, pepper, and lemon juice.

When it’s time to serve, I add the pasta to a large plate and ladle most of the parmesan cream sauce around it. Then, I place the cutlets over the pasta and top them with the leftover cream sauce, parsley, prosciutto slices (formed into a little crown), the arugula salad, and a sprinkle of parmesan cheese.

Tips for Making the Cheesecake Factory’s Bellagio Chicken in Your Kitchen

• Gather the ingredients: Do yourself a favor and get all of your ingredients measured and set up on your countertop. This will help you move through the recipe more effortlessly.
• Prep the chicken: Be sure to pound the chicken breasts until they're about a 1/4-inch thick. They’ll cook faster this way and have a crispier texture. You should also season the pounded chicken with salt and pepper before dredging them.
• Dredge the right way: The dredging ingredients should be set up in order of use: first the flour, then the egg wash (whisked egg and water), followed by the breadcrumbs. I like to use a divided sheet pan for this and reserve one hand for wet ingredients and one for dry to avoid creating a mushy mess.
• Heat the oil to the correct temperature: Keep the pan at medium heat and look for shimmering oil before adding the chicken. This will ensure crispy results, instead of oily or burned cutlets. A tip I learned from my Italian aunt is to sprinkle in a few dry breadcrumbs—if they float to the top, the oil’s ready.