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.
Ingredients
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½ to ¾ cup pesto, divided (homemade or store-bought)
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1 lb boneless, skinless chicken breasts
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2 egg whites
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2 tbsp lemon juice
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1 tsp dry oregano
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⅓ cup pine nuts
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1 cup flour
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½ tsp salt
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¼ tsp freshly ground black pepper
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2–3 tbsp butter
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2–3 tbsp extra virgin olive oil
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1 (16 oz) package linguini pasta
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¼ cup finely minced shallots
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2 cloves garlic, minced
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10 slices Prosciutto, cut into 1-inch pieces
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1 tbsp chopped fresh flat-leaf parsley
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2 cups heavy cream
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½ cup grated Parmesan Reggiano, divided
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1 cup arugula
Instructions
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Prepare pesto (or use pre-made).
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Slice chicken into 1″ x 2″ strips.
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Mix egg whites, lemon juice, oregano, and 2 tbsp pesto. Add chicken to marinade and refrigerate for 30 minutes.
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Toast pine nuts in a dry skillet for 5 minutes until golden.
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Mix flour, salt, and pepper. Dredge chicken in flour mixture.
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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.
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Cook linguini per package directions.
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In the same pan, sauté shallots until soft (1–2 min). Add garlic, prosciutto, parsley, and pine nuts. Cook 1 more minute.
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Pour in cream and stir in 3 tbsp pesto. Add ⅓ cup Parmesan and stir until melted.
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Add chicken to the sauce and gently combine.
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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
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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