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Chicken Bellagio Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 74 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

Chicken Bellagio is a delicious Italian-American dish featuring crispy breaded chicken breasts served over angel hair pasta tossed in a creamy Parmesan sauce, topped with fresh arugula and prosciutto slices. This hearty and flavorful meal combines crunchy textures with rich, silky sauce, making it perfect for a comforting dinner.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • ½ cup unsalted butter, divided
  • 2 tablespoons olive oil

Pasta and Sauce

  • 8 oz angel hair pasta
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese (for sauce)
  • 1 teaspoon lemon juice

Assembly and Garnish

  • 2 cups fresh arugula
  • Prosciutto slices (about 4)
  • Extra Parmesan cheese, for garnish
  • Fresh parsley, for garnish

Instructions

  1. Prepare the chicken: Flatten each chicken breast to an even thickness using a meat mallet. Season both sides with salt, black pepper, and garlic powder. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of Italian-style breadcrumbs and grated Parmesan.
  2. Coat the chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb-Parmesan mixture. Press gently to adhere the coating well.
  3. Cook the chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes per side until golden brown and fully cooked through. Remove the chicken and place on a paper towel-lined plate to drain excess oil.
  4. Cook the pasta: Meanwhile, cook the angel hair pasta according to the package instructions until al dente. Drain and set aside.
  5. Make the sauce: In a saucepan, melt the remaining butter over medium heat. Add the heavy cream, chicken broth, and lemon juice. Bring the mixture to a simmer, then stir in the grated Parmesan cheese. Keep simmering for 3 to 4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  6. Toss pasta with sauce: Add the cooked angel hair pasta to the sauce and toss gently to coat evenly.
  7. Assemble the dish: Divide the creamy pasta among four plates. Top each plate with a handful of fresh arugula, a cooked breaded chicken breast, and one slice of prosciutto.
  8. Garnish and serve: Sprinkle extra grated Parmesan and freshly chopped parsley over the top of each plate. Serve immediately for best flavor and texture.

Notes

  • For extra crispy chicken, you can finish cooking the breaded cutlets in a preheated oven at 375°F (190°C) for 5 minutes after pan-frying.
  • Substitute pancetta for prosciutto if desired.
  • Spinach can be used instead of arugula for a milder green topping.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Angel hair pasta is preferred for its delicate texture, but thin spaghetti can be a good alternative.

Find it online: https://slsrecipes.com/chicken-bellagio-recipe/