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
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
Instructions
Prepare pesto (or use pre-made).
Slice chicken into 1″ x 2″ strips.
Mix egg whites, lemon juice, oregano, and 2 tbsp pesto. Add chicken to marinade and refrigerate for 30 minutes.
Toast pine nuts in a dry skillet for 5 minutes until golden.
Mix flour, salt, and pepper. Dredge chicken in flour mixture.
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.
Cook linguini per package directions.
In the same pan, sauté shallots until soft (1–2 min). Add garlic, prosciutto, parsley, and pine nuts. Cook 1 more minute.
Pour in cream and stir in 3 tbsp pesto. Add ⅓ cup Parmesan and stir until melted.
Add chicken to the sauce and gently combine.
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