Chicken Bellagio

If you’ve ever taken one bite of Chicken Bellagio at The Cheesecake Factory and thought, I need this in my life more often—well, today’s your lucky day. This homemade Chicken Bellagio recipe is your ticket to restaurant-level comfort food, right from the heart of your own kitchen. Creamy, crispy, herby, and just the right amount of indulgent, it’s the perfect dinner when you want to treat yourself or impress someone (with very little actual effort—shh, our secret!).

Whether you’re juggling dinner between Zoom calls and soccer practice or simply craving a dish that feels a little bit fancy, Chicken Bellagio is here to elevate your evening.

Why You’ll Love This Chicken Bellagio

Chicken Bellagio isn’t just a dish—it’s a mood. It’s that rich, creamy pasta with a crispy twist of chicken, kissed by pesto and sprinkled with shaved Parmesan, all topped off with a fresh handful of arugula for a peppery pop. It’s perfect for when you’re craving something a little extra without needing a culinary degree.

And let’s be honest: when else do you get to say “Bellagio” without booking a flight to Vegas?

Ingredients You’ll Need

Let’s break it down into manageable magic:

• Pesto: ½ to ¾ cup, divided (use your fave jarred pesto or make it fresh)
• Chicken: 1 lb boneless, skinless breasts, cut into strips
• Marinade Mix: 2 egg whites, 2 tbsp lemon juice, 1 tsp dry oregano, 2 tbsp pesto
• Flour Coating: 1 cup flour, ½ tsp salt, ¼ tsp black pepper
• Toasted Pine Nuts: ⅓ cup (toasting makes them heavenly)
• Cooking Fat: 2–3 tbsp butter + 2–3 tbsp olive oil
• Pasta: 1 lb linguini
• Flavor Boosters: ¼ cup minced shallots, 2 cloves garlic (minced), 10 slices Prosciutto (cut), 1 tbsp parsley
• Sauce Base: 2 cups heavy cream, ½ cup grated Parmesan Reggiano (divided)
• Finishing Touches: 1 cup arugula

How to Make Chicken Bellagio at Home

This recipe is surprisingly easy, even if it sounds like something from a four-star menu. Just follow the rhythm and you’ll be dishing out Bellagio brilliance in under an hour.

Step 1: Marinate the Chicken

• Slice the chicken into strips.
• In a zip-top bag, mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto.
• Toss in the chicken strips and let them soak in the flavor bath for 30 minutes.

Step 2: Toast the Pine Nuts

• Grab a small pan and toast your pine nuts over medium heat for 5 minutes until golden. Watch them like a hawk—they go from “yum” to “burnt” fast.

Step 3: Coat and Cook the Chicken

• Mix flour, salt, and pepper.
• Dredge the marinated chicken strips in the flour mixture.
• Heat butter and olive oil in a large sauté pan until bubbly.
• Sear the chicken in batches for 2–3 minutes per side. Set aside once golden and cooked through.

Step 4: Get the Pasta Going

• Cook the linguini according to the package directions. Drain and set aside.

Step 5: Build That Dreamy Sauce

• In the same pan (flavor central!), sauté shallots for a minute, then add garlic, Prosciutto, parsley, and the toasted pine nuts.
• Pour in the cream and stir in 3 tablespoons of pesto.
• Add ⅓ cup of Parmesan cheese and stir until melted into a creamy wonderland.

Step 6: Bring It All Together

• Gently mix the cooked chicken into the sauce.
• Toss the cooked pasta with a couple of tablespoons of pesto and arrange it on a platter.
• Top with the chicken and sauce, sprinkle remaining Parmesan, and finish with fresh arugula.

Pro tip: You can plate this restaurant-style by serving individual portions. Either way, it’s going to look and taste like a five-star meal.

Aneta’s Kitchen Tip

Don’t panic if your sauce looks a bit thick—just stir in a splash of pasta water to smooth it out. That’s grandma-level wisdom right there. And if your kids raise eyebrows at the green arugula? Just call it “superpower salad” and suddenly it’s cool.

A Little Backstory…

The first time I had Chicken Bellagio, it was at a girls’ dinner where everyone ordered salads… except me. I went all in with creamy pasta and crispy chicken, and let’s just say I did not regret it. Since then, it’s been my comfort dish after long days or when I just want to spoil myself (or my husband, who loves anything involving pesto and cream).

FAQs About Chicken Bellagio

Conclusion

Whether you’re cooking for your family, hosting a cozy dinner with friends, or just need a little midweek pick-me-up, Chicken Bellagio brings a beautiful blend of elegance and comfort to the table. One bite in and you’ll feel like you’ve escaped to a candlelit bistro—no reservations required.

So grab your skillet, pour a glass of something nice, and get cooking. The magic of Chicken Bellagio awaits!

More Chicken Recipes You’ll Absolutely Love

If Chicken Bellagio won your heart (or your family’s praise), you’re going to adore these flavorful favorites that follow the same deliciously comforting vibe. Here are four irresistible dishes that will bring variety to your weeknight dinners while keeping that rich, satisfying feel you crave. They also share the same creamy, crispy, or pasta-forward flair that makes Chicken Bellagio such a winner.

• For another indulgent, cheese-loaded masterpiece, you have to try this Parmesan Garlic Chicken Mac and Cheese. It’s the ultimate cozy bowl food with a creamy punch.
• Looking for a lighter twist with vibrant flavor? This Lemon Chicken Pasta balances brightness and creaminess perfectly—think Bellagio, but with a citrusy wink.
• If you loved the crispy chicken and creamy sauce duo, then Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce is another must-make. It’s weeknight-easy but feels like Sunday supper.
• And don’t sleep on this skillet favorite: Chicken Cheesesteak Skillet. It’s quick, savory, and packed with hearty, melty goodness—perfect for nights when you want bold flavor fast.

Craving more recipes like these? Keep exploring Chicken Magic Recipes for inspiration that makes your dinner table the happiest place on earth.

Chicken Bellagio

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• Author: Aneta
• Total Time: 50 mins
• Yield: 4 servings 1x

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Description

Chicken Bellagio is a showstopping dish with crispy pesto-marinated chicken, prosciutto, and pine nuts over creamy linguini, topped with fresh arugula. It’s indulgent, elegant, and perfect for both weeknight dinners and special occasions.

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Ingredients

Scale 1x2x3x

• ½ to ¾ cup pesto, divided (homemade or store-bought)

• 1 lb boneless, skinless chicken breasts

• 2 egg whites

• 2 tbsp lemon juice

• 1 tsp dry oregano

• ⅓ cup pine nuts

• 1 cup flour

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• 2–3 tbsp butter

• 2–3 tbsp extra virgin olive oil

• 1 (16 oz) package linguini pasta

• ¼ cup finely minced shallots

• 2 cloves garlic, minced

• 10 slices Prosciutto, cut into 1-inch pieces

• 1 tbsp chopped fresh flat-leaf parsley

• 2 cups heavy cream

• ½ cup grated Parmesan Reggiano, divided

• 1 cup arugula

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Instructions

1. Prepare pesto (or use pre-made).

2. Slice chicken into 1″ x 2″ strips.

3. Mix egg whites, lemon juice, oregano, and 2 tbsp pesto. Add chicken to marinade and refrigerate for 30 minutes.

4. Toast pine nuts in a dry skillet for 5 minutes until golden.

5. Mix flour, salt, and pepper. Dredge chicken in flour mixture.

6. Heat 2 tbsp butter and 2 tbsp olive oil in a sauté pan. Cook chicken 2–3 minutes per side in batches until golden. Set aside.

7. Cook linguini per package directions.

8. In the same pan, sauté shallots until soft (1–2 min). Add garlic, prosciutto, parsley, and pine nuts. Cook 1 more minute.

9. Pour in cream and stir in 3 tbsp pesto. Add ⅓ cup Parmesan and stir until melted.

10. Add chicken to the sauce and gently combine.

11. Toss cooked pasta with 2–3 tbsp pesto and arrange on a platter. Top with chicken and sauce. Garnish with remaining Parmesan and arugula.

Notes

• Add a splash of pasta water to thin the sauce if needed.
  Chicken thighs can be used for a juicier variation.
  Great for leftovers—just reheat gently with a splash of cream or milk.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Sautéed
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 780 kcal
• Sugar: 3 g
• Sodium: 670 mg
• Fat: 48 g
• Saturated Fat: 19 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 160 mg