Set out flour, egg wash and seasoned breadcrumbs for your chicken dredging. It's important that after you dredge your chicken stick it in the fridge for 15 min. This will help the mixture stick while cooking.
Drop the pasta into a pot of boiling water with salt. Cook "Al Dente" Read your pasta package for boiling times.
Add heavy cream to saute pan and bring the cream to a simmer. Incorporate the basil pesto. Add salt and pepper. As it thickens add the parmesan cheese, stir. Keep warm.
The sauce should be thick, yet pourable.
Like most of the world I'm a HUGE Cheesecake Factory fan! I've already posted the recipe for their chicken madeira recipe. http://thehomecookingkitchen.blogspot.com/2012/12/cheesecake-factory-madeira-chicken.html So Good! Another Cheesecake Factory dish I crave is their Chicken Bellagio. A crispy coated chicken breast over a basil pasta and parmesan cream sauce topped with prosciutto and arugla salad. Come on, this sounds so amazing I had to try making it for myself.
The directions seem a bit complicated because their are many components to the dish, but it's pretty simple after you read it through a couple of times. This is also a great thing to prepare with someone else. I made it with my boyfriend and I just gave him a part of the recipe and he could do his own thing with it. Perfect!
I decided to make this because luckily I had all the ingredients in my fridge. NOTE: I didn't have prosciutto so you wont see it in the pictures, but I would have loved to add it. Also, instead of making my own basil pesto I used the jar version I had in my fridge. Just as good!
For the Breading:
1 large egg, beaten
1/4 cup clour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. oregano
6 oz. angel hair pasta
2 Tbsp. garlic pesto sauce
For the parmesan cream sauce:
1 cup heavy whipping cream
3 tbsp. garlic pesto sauce
1/3 cup Parmesean cheese
1/2 tsp. salt
1/4 tsp. pepper
For the Salad:
1 cup washed arugula
red wine vinegar
Coat the breasts in flour, and then dip the beaten egg, and then into the seasoned bread crumbs. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 min, uncovered, to get the seasoned bread crumbs to really stick.
Boil the pasta in salted water until done, about 10 min. Reduce heat to low until needed.
To prep the parmesan cream sauce, add heavy cream to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and pepper to taste, and as it begins to thicken, add the parmesan cheese and still vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.
Preheat over to 200 degrees F.
heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 min. I pounded out my chicken.
Drain the pasta and place in a large bowl. Stir in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breast. Top breast with more cream sauce. Top with Aruguala that has been tossed with olive oil and red wine vinegar.