If you’re looking for a meal that’s as indulgent as it is impressive, Chicken Bellagio is the answer. This dish combines tender chicken breasts, crispy pine nuts, and savory prosciutto, all drenched in a rich, creamy Parmesan sauce. Paired with linguini and a handful of arugula, it’s a perfect balance of flavors and textures that will make your taste buds sing. Whether you’re preparing a cozy dinner for yourself or looking to impress guests, this dish is sure to become a favorite.
The beauty of Chicken Bellagio lies in the contrast of flavors—the slightly nutty pesto, the crisp prosciutto, and the creamy Parmesan sauce are just divine. The addition of fresh arugula at the end brings a pop of color and a peppery bite that ties everything together.
Why You’ll Love Chicken Bellagio
If you’re in the mood for a dish that’s both comforting and elegant, Chicken Bellagio will check all the boxes. Here’s why:
- Crispy, savory chicken that’s perfectly seasoned and coated with pine nuts for an extra crunch.
- Rich, creamy sauce made with heavy cream, Parmesan, and garlic that coats every bite of pasta and chicken.
- Prosciutto for a salty, savory punch that takes this dish over the top.
- Arugula to balance the richness with a little fresh bite that cuts through the creaminess.
Quick Tip: To get that crispy texture, ensure the chicken is seared well in butter and olive oil before adding the sauce. It creates a beautiful contrast when paired with the creamy linguini.
Ingredients in Chicken Bellagio
Here’s everything you’ll need to make this flavorful, elegant dish:
Pesto (Homemade or Jarred):
A few tablespoons of pesto bring a fragrant, herbal richness to the dish. You can make it fresh or use your favorite jarred version for convenience.
Boneless, Skinless Chicken Breasts:
The chicken is the star of this dish. It’s seasoned, pan-fried, and served crispy with pine nuts for that extra crunch.
Egg Whites and Lemon Juice:
These create a light, crispy coating for the chicken, adding texture without overpowering the flavors.
Dry Oregano:
This herb adds a Mediterranean flair and complements the pesto beautifully.
Pine Nuts:
Toasting pine nuts and sprinkling them over the chicken creates an irresistible nutty crunch.
Flour:
For dredging the chicken before frying. It gives the chicken a crispy, golden crust.
Salt and Pepper:
To season the chicken and bring all the flavors together.
Butter and Olive Oil:
For pan-frying the chicken to golden perfection.
Linguini Pasta:
A classic choice for this creamy chicken dish, linguini soaks up all that rich sauce beautifully.
Shallots and Garlic:
For a savory, aromatic base for the creamy sauce.
Prosciutto:
Cut into pieces, prosciutto adds a crispy, salty element to the dish that contrasts perfectly with the creamy sauce.
Fresh Flat-Leaf Parsley:
A bright, fresh herb to garnish the dish with a bit of color and flavor.
Heavy Cream and Parmesan Reggiano:
These create a luxuriously creamy sauce that brings all the components together, with Parmesan adding a sharp, nutty flavor.
Arugula:
This is the finishing touch. Its peppery bite adds freshness and balance to the rich dish.
(Note: Full ingredient measurements can be found in the recipe card below.)
Instructions
Creating Chicken Bellagio is simpler than it sounds, and each step builds layers of flavor that make this dish extraordinary. Here’s how to do it:
- Prepare the Chicken:
- In a shallow dish, whisk together the egg whites, lemon juice, and dry oregano.
- Season the chicken breasts with salt and pepper, then dredge them in the egg white mixture, followed by a coating of flour, ensuring an even coating on both sides.
- Cook the Chicken:
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 3–4 minutes per side. Once cooked, remove the chicken from the skillet and set it aside to keep warm.
- Cook the Linguini:
- In a separate large pot, cook the linguini pasta according to package directions. Drain and set aside, reserving a cup of pasta water for later.
- Prepare the Sauce:
- In the same skillet where you cooked the chicken, add the shallots and garlic. Sauté for 1-2 minutes, until softened and fragrant.
- Add the prosciutto pieces and cook for another 2 minutes, allowing them to crisp up.
- Stir in the heavy cream and bring it to a simmer. Let it cook for about 3-5 minutes until the sauce thickens slightly.
- Finish the Dish:
- Add half of the grated Parmesan to the sauce and stir until it melts and combines with the cream.
- Add the cooked linguini to the skillet, tossing to coat the pasta in the creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Slice the cooked chicken into strips and lay it on top of the pasta.
- Garnish with pine nuts, fresh parsley, and the remaining grated Parmesan. Add the arugula on top, giving the dish a pop of color and a fresh flavor contrast.
- Serve and Enjoy:
- Serve immediately, and enjoy this indulgent, flavorful meal with a side of crusty bread and your favorite glass of wine.
How to Serve Chicken Bellagio?
This dish is already a complete meal, but if you want to add a little something extra, here are some ideas:
Fresh Green Salad:
Pair it with a simple salad dressed with olive oil, balsamic vinegar, and fresh herbs for a light and refreshing balance.
Wine Pairing:
A crisp white wine like Sauvignon Blanc or Chardonnay pairs wonderfully with the creamy richness of this dish.
Garlic Bread:
Serve alongside warm garlic bread to mop up all that delicious sauce.
Nutrition Information (Per Serving)
- Serving Size: 1 plate
- Calories: 700
- Sugar: 6g
- Sodium: 1050mg
- Fat: 44g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
Tips & Variations / Quick Tips
- To Make It Lighter: Use half-and-half instead of heavy cream and reduce the butter. You can also opt for chicken thighs if you want more flavor.
- Add Veggies: Throw in some spinach or mushrooms to the sauce for added flavor and texture.
- Gluten-Free Option: Use gluten-free pasta and ensure your pesto is gluten-free.
FAQ Section
Q1: Can I make Chicken Bellagio ahead of time?
A1: While it’s best served fresh, you can prepare the chicken, pasta, and sauce in advance and reheat before serving.
Q2: Can I use something other than prosciutto?
A2: Yes! You could use crispy bacon or pancetta as a substitute.
Q3: What if I don’t have pine nuts?
A3: You can substitute with toasted almonds or walnuts for a similar nutty flavor.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Chicken Bellagio
Ingredients
- ½ to ¾ cup of pesto homemade or jarred
- 1 pound boneless skinless chicken breasts
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon dry oregano
- ⅓ cup pine nuts
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 –3 tablespoons butter
- 2 –3 tablespoons extra virgin olive oil
- 1 16- ounce package linguini pasta
- ¼ cup finely minced shallots
- 2 cloves garlic minced
- 10 slices prosciutto cut into 1-inch pieces
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 cups heavy cream
- ½ cup grated Parmesan Reggiano divided
- 1 cup arugula
Instructions
- Prepare the pesto (homemade or jarred) as needed.
- Cut the chicken into 1-inch wide by 2-inch long strips.
- In a bowl, mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto. Stir to combine. Place the chicken strips in a quart-sized zipper seal bag with the marinade and let them marinate for 30 minutes.
- In a small frying pan, toast the pine nuts over medium heat for about 5 minutes until lightly browned. Do not overcook.
- In a separate bowl, mix the flour, salt, and pepper. Dip the marinated chicken strips into the flour mixture, coating both sides.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a 14-inch sauté pan over medium-high heat until hot and frothy. Add the chicken strips in a single layer and cook for 2-3 minutes per side, or until cooked through. You may need to cook in 2-3 batches, adding more butter and oil as necessary. Remove the cooked chicken to a platter and set aside.
- Cook the linguini according to the package instructions.
- In the same pan, sauté the shallots over medium heat for 1-2 minutes until translucent. Add the garlic and cook for 30 seconds. Add the prosciutto, parsley, and toasted pine nuts. Cook for 1 more minute.
- Add the cream and 3 tablespoons of pesto to the pan. Stir in salt and pepper to taste, then mix in 1/3 cup of Parmesan cheese until melted into the sauce. Reserve the rest of the Parmesan for serving.
- Add the cooked chicken to the sauce and gently stir to combine.
- To serve, mix 2-3 tablespoons of pesto with the cooked linguini and place it on a serving platter. Top with the chicken and cream mixture. Sprinkle the remaining Parmesan cheese and top with arugula. Alternatively, serve individual portions with Parmesan and arugula on top.
