Recipe of the Week: Copycat Cheesecake Factory Chicken Bellagio With Pesto Pasta

mag813 January 27, 2018 0
Recipe of the Week: Copycat Cheesecake Factory Chicken Bellagio With Pesto Pasta



  • 1 pound thin spaghetti
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 3 tablespoons canola oil


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup heavy cream
  • 6 ounces shaved parmesan
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon white pepper


  • 1 cup fresh basil leaves
  • 1/2 cup olive oil


  • 1/2 cup basil oil
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 2 ounces shaved Parmesan
  • 1 lemon, cut into wedges
  • parsley (optional)



  1. Cook the pasta to one minute shy of the directions.
  2. Place the chicken between two pieces of saran wrap.
  3. Pound the chicken to a 3/4 inch thickness with either a mallet or rolling pin.
  4. Season the chicken with salt and pepper.
  5. Dredge the chicken in flour, then beaten eggs, then breadcrumbs.
  6. Add the oil to a large cast iron skillet or heavy pan on medium high heat.
  7. Cook the chicken in the pan for 5-7 minutes on each side or until golden brown (as pictured).
  8. Wipe out the oil and crumbs and leave skillet for finishing dish.


  1. Add the butter to the pan and let melt on medium heat.
  2. Add the flour and whisk well, let cook for 30 seconds.
  3. Add in the cream slowly while whisking.
  4. Add in the Parmesan, salt and pepper and whisk until thickened.
  5. Remove from heat for serving.


  1. Set a pot of water to boil and a large bowl of ice water to the side.
  2. Blanche the basil for 1 minute then remove the basil to the ice water.
  3. Remove from ice water and squeeze dry.
  4. In a small food processor add the basil and oil and puree.
  5. Use basil oil within a week (trust me you’ll want to put it on everything).


  1. Add 1/2 cup of basil oil, chicken broth and butter to the skillet and heat over medium heat.
  2. Add the pasta back in along with the shaved Parmesan and toss to coat.
  3. Plate with pasta, topped with cooked chicken, more Parmesan cheese (if desired), more of the cream sauce, more of the basil oil, a slice of the pancetta rolled up and arugula leaves to top.
  4. Squeeze a wedge of lemon over the plate and serve.

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