Chicken Bellagio: Creamy Pesto Pasta with Crispy Chicken and Prosciutto

Meet the Chicken Bellagio: a deliciously creamy pasta dish that’s all about comfort and elegance. This recipe pairs tender, lightly breaded chicken with rich pesto cream sauce, fresh arugula, and savory bites of prosciutto—all tossed with al dente linguine. Perfect for a cozy dinner or an impressive meal for guests, this dish brings together vibrant flavors and indulgent textures.

This recipe became a weeknight favorite in our home after my husband and I tried it at a local Italian restaurant. I decided to recreate it, and the result was a new family classic! He now requests this dish for any special occasion, and it always brings everyone to the table in minutes. The mix of creamy pesto, crispy chicken, and salty prosciutto gives it that “wow” factor that we just can’t get enough of. Every bite is a taste of Italy, and it’s even more special when made from scratch in our kitchen.

Why This Chicken Bellagio Recipe Will Be Your Next Favorite Pasta Dish

Rich, Creamy Sauce: A luscious blend of pesto and cream coats each strand of pasta, bringing vibrant, herby flavor with every bite.
Crispy and Juicy Chicken: Lightly breaded chicken strips are seared to golden perfection, adding a satisfying crunch.
Savory Prosciutto and Pine Nuts: The addition of prosciutto and toasted pine nuts provides an extra layer of saltiness and crunch.
Perfectly Balanced: Topped with peppery arugula and fresh Parmesan, this dish strikes the perfect balance of creaminess, freshness, and umami.

Ingredients:

120-180ml (½ to ¾ cup) pesto, divided (homemade or jarred)
450g (1 lb) boneless, skinless chicken breasts
2 egg whites
30ml (2 tbsp) lemon juice
1 tsp dried oregano
50g (⅓ cup) pine nuts
120g (1 cup) all-purpose flour
½ tsp salt
¼ tsp freshly ground black pepper
30-45g (2-3 tbsp) butter
30-45ml (2-3 tbsp) extra virgin olive oil
450g (16 oz) package of linguine pasta
30g (¼ cup) finely minced shallots
2 garlic cloves, minced
10 slices prosciutto, shaved and cut into 2.5 cm (1-inch) pieces
1 tbsp fresh flat-leaf parsley, finely chopped
480ml (2 cups) heavy cream
60g (½ cup) grated Parmesan Reggiano, divided
1 cup (about 30g) fresh arugula

Directions:

Marinate the Chicken: Slice chicken into strips approximately 2.5 cm x 5 cm (1 x 2 inches). In a bowl, mix egg whites, lemon juice, oregano, and 2 tbsp pesto. Add the chicken, tossing to coat, and marinate in the refrigerator for 30 minutes.
Toast the Pine Nuts: In a small pan over medium heat, toast pine nuts until golden, about 5 minutes, watching closely to prevent burning.
Prepare the Chicken: In a shallow dish, combine flour, salt, and pepper. Dredge each marinated chicken strip in the flour mixture to coat both sides.
Cook the Chicken: In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium-high heat until hot. Sauté chicken in batches, cooking each side for 2-3 minutes until golden and fully cooked. Transfer cooked chicken to a plate and set aside, adding more butter and oil as needed.
Cook the Pasta: Prepare linguine according to package instructions. Drain and set aside.
Make the Sauce: In the same skillet, add shallots and sauté until translucent, about 1-2 minutes. Add garlic and cook for 30 seconds. Add prosciutto, parsley, and toasted pine nuts, stirring for another minute.
Add the Cream and Pesto: Pour in the heavy cream and 3 tbsp pesto, stirring until the mixture is fully combined. Add salt and pepper to taste, and stir in 40g (⅓ cup) Parmesan until it melts into the sauce.
Combine the Chicken and Sauce: Return the cooked chicken strips to the skillet, gently mixing to coat with the sauce.
Assemble the Dish: Toss cooked linguine with 2-3 tbsp pesto and transfer to a large serving dish. Pour the chicken and cream mixture over the pasta, sprinkle with the remaining Parmesan, and top with fresh arugula.
Serve: Serve immediately, with extra Parmesan and arugula if desired.

Notes:

Pesto Options: Homemade pesto brings the freshest flavor, but jarred pesto works well if short on time.
Variations: Try using spinach or kale in place of arugula for a slightly different texture and taste.
Make it Lighter: Swap heavy cream for half-and-half for a lighter version