I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (2024)

Follow along as we make The Cheesecake Factory's famous Chicken Bellagio at home, using the official recipe.

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With more than 250 items available on their 21-page menu, it’s amazing that any single dish can reign supreme at The Cheesecake Factory. However, year after year, Chicken Bellagio always comes out on top as one of their best sellers.

If you’ve tried this dish, you’re probably not surprised it’s a customer favorite. You’ll also be thrilled to learn that the official Chicken Bellagio Cheesecake Factory recipe was released to the public, along with dozens of other customer favorites.

It’s time to put the official recipe to the test and see how it stacks up to the original!

The Official Chicken Bellagio Cheesecake Factory Recipe

The recipe provided by The Cheesecake Factory is supposedly for a single serving. However, if you’ve ever eaten at The Cheesecake Factory, you know that their portions are enormous.

I tested the recipe below and feel you could pretty easily serve 2-3 people, depending on their appetite. In all honesty, you could even stretch it to 4 servings as long as you serve this Cheesecake Factory-inspired Chocolate Chip Cookie Dough Cheesecake for dessert.


  • 8 ounces thin spaghetti pasta
  • 1 ounce canola oil
  • 2 boneless, skinless chicken breasts, about 3 ounces each
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 ounces egg wash (that’s about 1 beaten egg)
  • 1/2 cup seasoned breadcrumbs
  • 3 ounces Parmesan cream sauce
  • 1-1/2 ounces basil oil
  • 1/2 ounce chicken broth
  • 1 tablespoon butter
  • 1/4 ounce Parmesan/Romano cheese blend

To plate the dish:

  • 1/2 teaspoon parsley, chopped
  • 3/4 ounce prosciutto, sliced
  • 1/2 ounce baby arugula
  • 1/2 teaspoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 ounce Parmesan/Romano cheese blend
  • Salt and ground black pepper, to taste

Editor’s Tip: To complete the meal, serve with one of these Cheesecake Factory copycat recipes.

Initial Thoughts

Don’t let the long list of ingredients scare you. Most of them are pantry staples you already keep stocked in your kitchen.

The most difficult to find (and most expensive) ingredient is basil oil. I found it at a specialty oil and vinegar store, but it’s also on Amazon. If you don’t want to splurge on this ingredient, feel free to swap in a tablespoon of store-bought or homemade pesto. I will say, however, that the basil oil really does give this dish its signature flavor!

Aside from that, the process of making this dish is easy and straightforward. Even if you’re a beginner when it comes to cooking, The Cheesecake Factory’s Chicken Bellagio is an impressive dish you can definitely pull off at home.

Preparing the Chicken

I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (1)Lauren Habermehl for Taste of Home

The first thing I did was prepare the chicken. When you order this dish at The Cheesecake Factory, the chicken always comes breaded, pan-fried and pounded thin. To flatten the chicken, I laid a piece of plastic wrap over each breast and pounded them to about 1/4-inch thick with the flat side of a meat tenderizer.

Editor’s Tip: If you can’t find small, 3-ounce chicken breasts, feel free to butterfly larger chicken breasts (here’s how to butterfly chicken) into four, smaller pieces.

Next, I seasoned the breasts evenly with salt and pepper before dredging both sides in flour. To finish breading the chicken, I dipped each breast in beaten egg and then coated them on both sides with Italian breadcrumbs. The Cheesecake Factory suggests gently pressing the breadcrumbs onto the chicken to help “set” the coating.

Struggling a little? Here’s why your breading might be falling off.

Cooking the Pasta

I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (2)Lauren Habermehl for Taste of Home

After breading the chicken, I brought a large pot of salted water to boil. Then, I dropped the pasta into the boiling water to cook to al dente—this took about 8 minutes.

Pan-frying the Chicken

I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (3)Lauren Habermehl for Taste of Home

While the pasta cooked, I pan-fried the breaded chicken. Warming just enough oil to coat the bottom of a 9.5-inch skillet, over medium heat, I fried each piece of chicken one at a time. You have to fry the first side for 3-5 minutes before flipping and cooking the other side until the breading is golden and crisp.

As the chicken finished cooking, I transferred each piece to a paper towel-lined plate to drain.

Finishing the Pasta

I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (4)Lauren Habermehl for Taste of Home

Once the pasta was fully cooked, I drained it using a colander, then returned it to the empty pot. Next, I tossed the pasta with the basil oil, chicken broth, butter and grated Parmesan cheese until it was well coated.

I couldn’t believe how simple this sauce was to make. It’s so flavorful!

All the Toppings

The last thing I needed to do before assembling the dish was warm a bit of store-bought Parmesan cream sauce (feel free to make your own homemade Alfredo sauce if you’re feeling ambitious) in a small saucepan over low heat, open a package of prosciutto and make the lemon-arugula topping.

For the arugula, I simply tossed the greens with fresh lemon juice, a bit of olive oil and a pinch of salt and pepper.


I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (5)Lauren Habermehl for Taste of Home

One of the most impressive aspects of this dish when served at The Cheesecake Factory is how all the ingredients are layered together and how the colors contrast against each other.

To replicate this restaurant-style plating, I began by mounding a large amount of the cooked pasta onto the center of a plate, leaving room around the rim of the plate to ladle a generous amount of the warmed Parmesan cream sauce.

Next, I layered the breaded chicken on top of the pasta and drizzled with a bit of the remaining Parmesan cream sauce and sprinkled with chopped parsley.

To finish off the dish, I shaped the prosciutto slices into a ring on top of the chicken, leaving a small, open area in the center. Then, I crowned everything with a heaping portion of the lemon-dressed arugula and a final sprinkle of Parmesan.

Taste Test and Verdict

WOW! I couldn’t believe how much this homemade version tasted like the real thing. It was creamy, crunchy, lemony, salty and oh-so-satisfying!

The cooking process had quite a few steps but was honestly very easy and not any more complex than making homemade chicken Parmesan (just with slightly different ingredients). If this is one of your favorite menu items from The Cheesecake Factory, it’s definitely worth trying to make at home—especially if your nearest restaurant is a few towns away.

Looking for dessert? Why not turn your kitchen into a home-based cheesecake factory with one of these contest-winning cheesecake recipes? Or if you’re looking for a great side dish, check out this recipe for the Cheesecake Factory’s Crispy Brussels Sprouts.

I Made The Cheesecake Factory's Recipe for Chicken Bellagio—Here's What Happened (2024)


What is chicken bellagio made of? ›

Chicken Bellagio features crispy pan-fried chicken breasts atop a mound of tender pasta tossed in homemade pesto cream sauce. Layers of arugula and salty prosciutto tie it all together for one unforgettable dish! You're going to go nuts over this Cheesecake Factory® Chicken Bellagio copycat!

What are the chicken dishes from Cheesecake Factory? ›

  • Green Chile Chicken Enchiladas. Corn Tortillas Filled with Chicken, Cheese, Chile and Onion, Covered with Salsa Verde and Sour Cream. ...
  • Korean Fried Chicken. ...
  • Crispy Pineapple Chicken and Shrimp. ...
  • Chicken Parmesan "Pizza Style" ...
  • White Chicken Chili. ...
  • Chicken Littles. ...
  • Shepherd's Pie. ...
  • Baja Chicken Tacos.

How many calories are in a chicken Bellagio Cheesecake Factory? ›

Cheesecake Factory
Nutrition Facts
For a Serving Size of 1 Order
How many calories are in Chicken Bellagio? Amount of calories in Chicken Bellagio: Calories 1790Calories from Fat 900 (50.3%)
% Daily Value *
How much fat is in Chicken Bellagio? Amount of fat in Chicken Bellagio: Total Fat 100g-
13 more rows

How much is the chicken bellagio at cheesecake factory? ›

We ordered the crispy crab bites ($7.95), fried mac n cheese (11.95), chicken bellagio ($16.95), Mai Tai (12.75), Moscow Mule (12.25), Red Velvet Cheesecake ($8.50), and White Chocolate Raspberry Truffle Cheesecake ($7.95).

What is the most expensive chicken part? ›

Chicken breast

The most popular but also the most expensive cut is chicken breast. This is the lean boneless white meat from the pectoral muscles. Suggested cooking methods are grilling, baking, roasting, frying, or barbecuing.

Who is the owner of Bellagio Restaurant? ›

Chef-Owner Louise Castle believes in using the finest and freshest seasonal produce.

What is the most popular chicken dish at Cheesecake Factory? ›

Their Chicken Madeira is one of those fan favorites, making it the Cheesecake Factory's most popular chicken dish. What makes the CF's Chicken Madeira different, in my opinion, is the slices of Mozzarella cheese that is broiled over the chicken breast before smothering it with the Madeira sauce.

What is the most famous cheesecake in Cheesecake Factory? ›

The Original Topped with Glazed Fresh Strawberries. Our Most Popular Flavor for over 40 Years!

What's the best food to order at Cheesecake Factory? ›

We Ranked The 34 Best Dishes From The Cheesecake Factory
  • Godiva Chocolate Cheesecake. This is a chocolate lover's dream. ...
  • Eggroll Sampler. ...
  • Fettuccini Alfredo. ...
  • Tiramisu Cheesecake. ...
  • Hot Spinach and Cheese Dip. ...
  • Fresh Strawberry Cheesecake. ...
  • Americana Cheeseburger. ...
  • Orange Chicken.

What is the most unhealthy dessert at Cheesecake Factory? ›

Peppermint Bark Cheesecake

"With white chocolate, chocolate peppermint bark, white chocolate mousse, and topped with more peppermint candy, it's no wonder this decadent dessert is extremely unhealthy," says registered dietitian Lorraine Chu, MS, RDN, CDN.

Why is Cheesecake Factory cake so high in calories? ›

Cheesecake is typically made with high calorie ingredients like cream cheese, sour cream, and butter. For this reason, cheesecake can pack in a surprising amount of calories. For example, a slice of Caramel Pecan Turtle Cheesecake from the popular chain restaurant The Cheesecake Factory packs 1,330 calories.

What makes Cheesecake Factory so high in calories? ›

How does The Cheesecake Factory make their dishes so calorie dense? Loads of butter,cheese, oil, and sugar. Most chefs will tell you they never cook like that at home.

What restaurant is owned by the Cheesecake Factory in Las Vegas? ›

Grand Lux Cafe is often thought of as a Cheesecake Factory sister restaurant, and if you like the latter, you'll definitely love the former.

What is the chicken on a stick on a Chinese buffet called? ›

Chicken On A Stick, also known as “chuanr” in Chinese, is a popular street food in China that has made its way into the international food scene. It consists of bite-sized pieces of chicken skewered onto bamboo sticks and grilled to perfection.

What is chicken rara made of? ›

Chicken Rara also known as Murgh Rara is a famous Indian recipe that you must try at home. Chicken pieces are cooked in a spicy and scrumptious chicken mince gravy, and served with hot phulkas or rice. Here, we share one of the best Chicken Rara recipes that's rich, aromatic, and delicious.

Where does chicken Marbella come from? ›

Chicken Marbella is many things, but it's not Spanish, despite the name. "The Silver Palate Cookbook" co-author Sheila Lukins is credited with creating this Spanish- and Moroccan-inspired chicken dish that includes olives, prunes, white wine and capers.

Where does chicken francese come from? ›

The original recipe was lost long ago so no one's quite sure who first created chicken Francaise. Anecdotal evidence indicates it likely came from Italian immigrants in New York City who eventually moved to Rochester, New York, where the dish gained popularity in the 1950s.


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