Chicken Bellagio

• ⏲️ Prep time: 50 minutes
• 🍽️ Servings: 6

Ingredients

Chicken

• 1 pound thin spaghetti
• 4 boneless skinless chicken breasts
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon coarse ground black pepper
• 1/4 cup flour
• 2 large eggs
• 1 cup breadcrumbs
• 3 tablespoons cooking oil

Parmesan Cream Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup heavy cream, cashew milk, or similar
• 6 ounces shaved parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

To Finish the Dish

• 3 tablespoons basil pesto
• 1/2 cup chicken broth
• 2 tablespoons butter
• 2 ounces shaved parmesan
• 1 lemon cut juced into the pan
• parsley optional

Directions

Chicken

1. Cook the pasta to one minute shy of the directions.
2. Place the chicken between two pieces of saran wrap.
3. Butterfly the chicken.
4. Season the chicken with salt and pepper.
5. Dredge the chicken in flour, then beaten eggs, then breadcrumbs.
6. Add the oil to a large cast iron skillet or heavy pan on medium high heat.
7. Cook the chicken in the pan for 5-7 minutes on each side or until the correct interal temp.
8. Wipe out the oil and crumbs and leave skillet for finishing dish.

Parmesan Sauce

1. Add the butter to the pan and let melt on medium heat.
2. Add the flour and whisk well, let cook for 30 seconds.
3. Add in the cream slowly while whisking.
4. Add in the parmesan, salt and pepper and whisk until thickened.

To Finish the Dish

1. Add the basil pesto, chicken broth, lemon juice, and butter to the skillet and heat over medium heat.
2. Add the pasta back in along with the shaved parmesan and toss to coat.
3. Plate with pasta, topped with cooked chicken, more Parmesan cheese (if desired), the cream sauce, more of basil pesto (if desired.)