Name: Chicken Bellagio with Pesto, Prosciutto, and Creamy Parmesan Linguini Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: ½ to ¾ cup pesto, divided (homemade or jarred); 1 pound boneless, skinless chicken breasts; 2 egg whites; 2 tablespoons lemon juice; 1 teaspoon dry oregano; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 cup flour; 2-3 tablespoons butter; 2-3 tablespoons extra virgin olive oil; 1 16 oz. 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; 1/3 cup pine nuts; 2 cups heavy cream; ½ cup grated Parmesan Reggiano, divided; 1 cup arugula

Introduction

Chicken Bellagio is a flavorful Italian-inspired dish featuring tender chicken strips in a creamy pesto sauce served over linguini. It combines the nuttiness of pine nuts, the brightness of lemon and herbs, and the richness of Parmesan for a satisfying meal that’s perfect for weeknight dinners or special occasions.

A white oval plate filled with a bed of thin yellow pasta on the bottom layer, topped with creamy sauce-covered pieces of chicken mixed with small bits of herbs and seasoning. On top of the chicken, there is a small bunch of fresh bright green arugula leaves adding a pop of color and freshness. The dish is presented on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ to ¾ cup pesto, divided (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 oz. package linguini pasta

¼ cup finely minced shallots

2 cloves garlic, minced

10 shaved 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

Step 1: Prepare the pesto according to your preferred recipe or use your favorite jarred pesto.

Step 2: Cut the chicken breasts into strips approximately 1 inch wide by 2 inches long.

Step 3: In a bowl, mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto. Place this mixture and the chicken strips into a quart-size zipper bag and marinate for 30 minutes.

Step 4: Toast pine nuts in a small frying pan over medium heat for about 5 minutes until lightly browned, stirring often to avoid burning. Set aside.

Step 5: In a shallow dish, combine flour, salt, and black pepper. Remove chicken strips from marinade and dredge in the flour mixture, coating both sides.

Step 6: 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. Cook chicken strips in a single layer for 2-3 minutes per side, or until just cooked through. Cook in batches if necessary, adding more butter and oil as needed. Remove chicken to a platter and keep warm.

Step 7: Cook linguini pasta according to package instructions. Drain and set aside.

Step 8: In the same sauté pan over medium heat, cook shallots until translucent, about 1-2 minutes. Add garlic and cook for an additional 30 seconds. Stir in prosciutto, parsley, and toasted pine nuts; cook for another minute.

Step 9: Add heavy cream and 3 tablespoons of pesto to the pan. Season with salt and pepper only if needed, and stir to combine. Mix in ⅓ cup of grated Parmesan cheese until melted and incorporated into the sauce.

Step 10: Return the cooked chicken strips to the sauce and gently mix to combine and coat with sauce.

Step 11: To serve, toss linguini with 2-3 tablespoons of pesto and arrange on a serving platter. Spoon the chicken and creamy sauce over the pasta. Sprinkle with remaining Parmesan cheese and top with arugula. Alternatively, plate pasta, chicken, and sauce individually and garnish each plate with Parmesan and arugula.

Tips & Variations

Use homemade pesto for the freshest flavor, or select a high-quality jarred pesto for convenience.

Substitute pine nuts with toasted walnuts or almonds if preferred or to reduce cost.

For a lighter dish, swap heavy cream for half-and-half, but the sauce will be less rich.

Adding a squeeze of fresh lemon juice right before serving brightens the flavors beautifully.

Use fresh pasta instead of dried linguini for a different texture and quicker cooking time.

FAQs

Can I prepare Chicken Bellagio ahead of time?

You can marinate the chicken and prepare the pesto sauce in advance, but cooking the chicken and mixing everything together is best done just before serving for optimal texture and flavor.