Whenever we eat out at The Cheesecake Factory, more often than not, I order the Chicken Bellagio. I love pesto (as I confessed yesterday) and the Chicken Bellagio is a delicious pesto pasta dish! This recipe is Jack’s make-at-home version, and – dare I say – it’s even better than the dish they make at the restaurant!
Our Chicken Bellagio recipe is loosely adapted from the official recipe that the folks at The Cheesecake Factory are nice enough to share on their website here.
Rather than breading and frying a whole boneless chicken breast like they do at the restaurant, our version includes bite-sized, boneless chicken pieces that are marinated, and then sautéed with prosciutto and pine nuts helping to infuse some wonderful flavors into the chicken. Then the chicken-prosciutto-pine nut mixture is added to a creamy pesto-parmesan cheese sauce that is tossed with linguini. The dish is topped with some fresh arugula, giving it a great bright, fresh flavor that complements the creaminess of the sauce.
- ½ to ¾ cup of pesto, divided ( see our homemade pesto recipe here ) or use your favorite jarred pesto
- 1 pound boneless, skinless chicken breasts
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon dry oregano
- 1 cup of flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2-3 tablespoon butter
- 2-3 tablespoon extra virgin olive oil
- 1 package linguini pasta
- ¼ cup finely minced shallots
- 2 cloves garlic, minced
- 10 shaved slices Prosciutto, cut into one inch pieces
- 1 tablespoon finely chopped fresh flat leaf parsley
- ⅓ cup pine nuts
- 2 cups heavy cream
- ½ cup grated Parmesan Reggiano, divided
- 1 cup arugula