Description
Chicken Bellagio is a flavorful Italian-inspired dish featuring tender chicken strips marinated in pesto and lemon, lightly coated in flour, and sautéed to perfection. Served over linguini pasta tossed in a creamy pesto sauce enriched with prosciutto, pine nuts, and Parmesan cheese, this recipe balances savory, nutty, and fresh flavors for a comforting yet elegant meal.
Ingredients
Scale
Chicken Marinade and Coating
- 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
Cooking Fats
- 2–3 tablespoons butter
- 2–3 tablespoons extra virgin olive oil
Pasta and Sauce
- 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
Instructions
- Prepare Pesto: Make the pesto according to your preferred recipe or use a store-bought variety for ease.
- Cut Chicken: Slice the chicken breasts into strips approximately 1 inch wide by 2 inches long to ensure even cooking.
- Marinate Chicken: In a bowl, whisk together egg whites, lemon juice, oregano, and 2 tablespoons of pesto. Place this mixture along with the chicken strips into a quart-sized zipper seal bag and allow them to marinate for 30 minutes to absorb flavors.
- Toast Pine Nuts: In a small frying pan over medium heat, toast the pine nuts for about 5 minutes until they become lightly browned and fragrant. Be careful not to burn them.
- Coat Chicken: Combine flour, salt, and black pepper in a shallow dish. Remove chicken from marinade and dredge each strip in the flour mixture, coating both sides thoroughly.
- Sauté Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a 14-inch sauté pan over medium-high heat until frothy. Add chicken strips in a single layer and cook for 2-3 minutes per side or until just cooked through. Cook in batches if necessary, adding more butter and oil as needed. Transfer cooked chicken to a platter and keep warm.
- Cook Pasta: Prepare linguini pasta according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics and Prosciutto: Using the same pan, reduce heat to medium. Sauté shallots until translucent, about 1-2 minutes, then add garlic and cook for an additional 30 seconds. Stir in chopped prosciutto, parsley, and toasted pine nuts, cooking for another minute to combine flavors.
- Make Cream Sauce: Pour in heavy cream and add 3 tablespoons of pesto. Season with salt and pepper only if needed. Stir in 1/3 cup Parmesan cheese until melted and sauce is smooth.
- Combine Chicken with Sauce: Add the cooked chicken strips into the creamy sauce and gently toss to coat evenly.
- Serve: Toss the cooked linguini with 2-3 tablespoons of pesto and transfer to a serving platter. Top with the chicken and cream sauce mixture. Sprinkle the remaining Parmesan cheese over the top and garnish with fresh arugula. Alternatively, serve pasta and chicken individually plated, finishing each with Parmesan and arugula for a beautiful presentation.
Notes
- For homemade pesto, use fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil blended until smooth.
- Be cautious not to overcook the chicken to maintain juiciness and tenderness.
- To toast pine nuts evenly, stir frequently and watch closely to avoid burning.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but the texture will be less rich.
- Prosciutto adds a salty and savory depth; feel free to substitute with pancetta if preferred.
- Serve immediately after assembling to enjoy the fresh texture of arugula and warmth of the dish.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Bellagio, Pesto Chicken, Creamy Chicken Pasta, Italian Chicken Pasta, Prosciutto Pasta
