If you’re searching for restaurant-worthy comfort food you can pull off in your own kitchen, Chicken Bellagio is about to become your new obsession. Imagine plates twirled with silky pasta in a creamy Parmesan sauce, topped with crispy Parmesan-crusted chicken, draped with prosciutto, and crowned with a fresh, lemony arugula salad. Each bite is a beautiful balance of savory, creamy, crispy, and bright flavors. It’s a recipe that truly has it all—Italian-American elegance, fuss-free prep, and serious crowd-pleasing power.
Ingredients You’ll Need
The ingredients for Chicken Bellagio might look impressive, but they’re all kitchen staples that come together in perfect harmony. Each one plays a special role in the flavor, texture, or vibrant color of the dish.
- Boneless, Skinless Chicken Breasts: They’re the star of the show, providing a tender base for all those incredible layers.
- Salt and Freshly Ground Black Pepper: The not-so-secret key to maximizing the taste of every layer, don’t skip a generous seasoning.
- All-Purpose Flour: Helps the egg and breadcrumb-Parmesan mixture cling beautifully to the chicken.
- Large Eggs (beaten): The glue that helps your crispy crust hold on through frying.
- Italian-Style Breadcrumbs: A shortcut to perfectly seasoned, crunchy chicken cutlets.
- Grated Parmesan Cheese: Adds nutty, salty flavor to both the chicken’s crust and the creamy sauce.
- Olive Oil (for frying): Gives the chicken gorgeous color and that signature crispiness.
- Thin Spaghetti or Angel Hair Pasta: Soaks up all that dreamy, velvety sauce and keeps things light.
- Unsalted Butter: Infuses the sauce with richness and glossiness—your pasta will love it.
- Garlic Cloves (minced): Brings gentle warmth and a tempting aroma to the sauce.
- Chicken Broth: Balances the sauce with savory depth and keeps things from turning too heavy.
- Heavy Cream: Creates that luscious, restaurant-style texture in the sauce.
- Fresh Arugula: Adds a peppery kick, essential for freshening up every forkful.
- Fresh Lemon Juice: Lifts the dish with brightness and tang, making the flavors sing.
- Prosciutto: The salty, silky finishing touch that elevates Chicken Bellagio to new heights.
- Additional Parmesan: Because more cheese is never a bad idea—especially when it’s snowing softly over the top right before serving.
How to Make Chicken Bellagio
Step 1: Prep and Pound the Chicken
Start by grabbing your chicken breasts and giving them a little TLC. Lay each one between two sheets of plastic wrap or parchment, then use a meat mallet or rolling pin to gently pound them to an even thickness—about half an inch is perfect. This ensures quick, even cooking and a juicy result. Sprinkle both sides generously with salt and freshly ground black pepper. Set aside while you organize your breading station.
Step 2: Bread the Chicken
Set up three shallow bowls: the first with flour, the second with your beaten eggs, and the third with a mixture of Italian-style breadcrumbs and grated Parmesan cheese. Dip each seasoned chicken breast into the flour first, shaking off any excess, then coat in egg, and finally press into the breadcrumb-Parmesan mix, making sure every inch is covered. The cheese in the coating crisps up beautifully while frying, so don’t be shy!
Step 3: Fry the Chicken
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering and hot (but not smoking), carefully lay in the chicken breasts. Fry each piece for 4 to 5 minutes per side, turning once, until they’re golden brown and cooked through. Transfer the finished cutlets to a paper towel-lined plate to drain any excess oil and keep them crispy.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil and cook your thin spaghetti or angel hair pasta according to the package instructions. You want it just al dente—soft with the tiniest bite—since it will soak up the sauce later. Drain and set aside while you prepare your creamy sauce.
Step 5: Make the Creamy Parmesan Sauce
In a separate skillet, melt butter over medium heat until it’s just foaming, then stir in the minced garlic. Let it sizzle for about one minute, releasing all those fragrant oils. Next, pour in the chicken broth and let it come up to a simmer before adding in heavy cream and more grated Parmesan cheese. Let the sauce bubble and thicken, whisking for about three to four minutes until silky and glossy. Toss the cooked pasta right into the sauce, so every strand gets coated in cheesy goodness.
Step 6: Dress the Arugula
In a small bowl, toss your fresh arugula with lemon juice, a small drizzle of olive oil, and a pinch of salt. This salad is crisp and peppery, cutting through the richness of the chicken and sauce with a refreshing pop. The lemon is crucial—don’t skip it for that final layer of zing.
Step 7: Assemble and Serve Chicken Bellagio
To plate, twirl a generous portion of creamy pasta in the center of each plate. Top with a golden chicken cutlet, then a delicate slice of prosciutto, and pile on a small mound of dressed arugula. Finish with a shower of extra Parmesan if you’re feeling fancy. Get ready for a dish that feels truly special—restaurant quality, straight from your own kitchen.
How to Serve Chicken Bellagio
Garnishes
A classic finishing flourish for Chicken Bellagio is a generous sprinkle of freshly grated Parmesan, plus a little extra cracked black pepper. A few shavings of lemon zest over the arugula also give a pop of color and a whisper of citrus aroma. If you have it, a drizzle of high-quality olive oil right before serving brings everything together beautifully.
Side Dishes
While Chicken Bellagio is a complete meal on its own, it pairs wonderfully with light and simple sides. Consider serving it with a crisp Caesar salad, steamed green beans, or roasted asparagus. Warm, crusty bread is perfect for soaking up any extra sauce, so don’t leave the table without it!
Creative Ways to Present
For a fun twist, try serving Chicken Bellagio family-style on a big platter—mound the creamy pasta in the center, stack the chicken cutlets, and artfully drape the prosciutto and arugula on top. Mini versions using chicken tenders make an elegant appetizer for parties. Layering in a wide, shallow bowl gives that bistro feel, and don’t forget to serve with lemon wedges for a punch of freshness.
Make Ahead and Storage
Storing Leftovers
To keep your leftover Chicken Bellagio tasting fresh, store the components separately in airtight containers. Keep the fried chicken and pasta with sauce in the refrigerator for up to 3 days, and the dressed arugula and prosciutto in separate containers to keep their texture and flavor at their best.
Freezing
Though Chicken Bellagio is best savored fresh, you can freeze just the cooked chicken cutlets for up to 2 months—wrap them tightly and freeze individually. The pasta and sauce won’t freeze as well (the cream tends to separate), so it’s better to enjoy those right away.
Reheating
To reheat the chicken, use the oven or toaster oven at 350°F for 10-12 minutes to help restore its original crispiness. Warm the saucy pasta on the stove with a splash of cream or chicken broth, stirring until it’s hot and smooth again. Always add the arugula and prosciutto fresh right before serving for the best texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well for Chicken Bellagio. They’re juicier and stay tender even if slightly overcooked. Just be sure to pound them to an even thickness for consistent cooking.
Is it possible to bake the chicken instead of frying?
Yes, you can bake the breadcrumb-Parmesan coated chicken on a wire rack set over a baking sheet at 425°F for about 18-22 minutes, flipping halfway. It won’t be quite as crisp as frying, but it’s a lighter alternative.
What’s a good substitute for arugula?
If arugula isn’t your favorite, baby spinach or mixed field greens are excellent substitutes. They’ll offer a milder flavor, keeping that fresh, leafy element in the Chicken Bellagio.
Can I use gluten-free pasta and breadcrumbs?
Definitely! Swap in your favorite gluten-free pasta and gluten-free Italian breadcrumbs. The recipe will still work beautifully, and you’ll keep that crispy, creamy, savory magic front and center.
How do I keep the chicken crispy after assembling the dish?
For maximum crispiness, wait until the last minute to assemble Chicken Bellagio and only top the chicken with sauce, prosciutto, and arugula right before serving. If you’re making it for a crowd, keep the fried chicken in a warm oven until everyone is ready to dig in.
Final Thoughts
There’s something downright joyous about plating up Chicken Bellagio at home and watching everyone’s eyes light up at first bite. Try it for your next cozy night in or when you want to wow a dinner guest—the balance of comfort, elegance, and ease is pure magic. Give it a go, and don’t be surprised if it becomes a regular craving!
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Chicken Bellagio Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Chicken Bellagio is a delightful Italian-American dish featuring crispy breaded chicken served on a bed of creamy pasta, topped with prosciutto and fresh arugula. This recipe balances textures and flavors beautifully, making it a perfect choice for a special dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 3/4 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil (for frying)
For the Pasta:
- 8 oz thin spaghetti or angel hair pasta
- 2 tablespoons unsalted butter
- 2 garlic cloves (minced)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (for sauce)
For Serving:
- 2 cups fresh arugula
- 1 tablespoon fresh lemon juice
- 4 slices prosciutto
- Additional Parmesan for garnish
Instructions
- Prepare the Chicken: Pound chicken breasts to even thickness, season with salt and pepper. Dredge in flour, dip in beaten egg, coat in breadcrumbs and Parmesan. Fry in olive oil until golden and cooked through.
- Cook the Pasta: Cook spaghetti until al dente. In a skillet, melt butter, add garlic, chicken broth, cream, and Parmesan. Simmer and toss with cooked pasta.
- Prepare the Arugula: Toss arugula with lemon juice and salt.
- Serve: Plate creamy pasta, top with chicken, prosciutto, and dressed arugula. Garnish with Parmesan.
Notes
- Use freshly grated Parmesan for best results.
- You can substitute spinach for arugula if preferred.
- This dish is best served immediately to maintain the crispiness of the chicken.
Nutrition
- Serving Size: 1 plated portion
- Calories: 720
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 165 mg
