August 3, 2021
Vegan Chick’n Bellagio (Cheesecake Factory Copycat)
Vegan Chick’n Bellagio! Crispy fried chick’n served over pasta and tossed in THE MOST DELICIOUS basil cream sauce. Top it off with vegan prosciutto-style deli slices and herbaceous arugula, then serve with fresh lemon wedges for a delicious vegan version of one of Cheesecake Factory’s most popular dishes!
vegan restaurant remake series: take two
Alright ya’ll! We’re back with another vegan version of a beloved chain restaurant dish! After sharing my recipe for Louisiana Chick’n Pasta a few weeks ago, an overwhelming amount of you asked me to veganize Cheesecake Factory’s Chicken Bellagio. Fast forward to now, and here I am doing just that ????
Now I’ll be honest with you – I’ve actually never had the Chicken Bellagio from Cheesecake Factory (I almost always ordered the Louisiana Chicken Pasta), but after checking it out on their menu, I knew I had to recreate it ASAP!
Grab a drink and let’s get to making the best vegan chick’n Bellagio!
how to make Vegan Chick’n Bellagio
Aside from being absolutely delicious (and dare I say even more delicious than its original counterpart), my Vegan Chick’n Bellagio is super easy to prepare! Rather than making separate basil and parmesan cream sauces, I combined the two for a more streamlined process. Additionally, you can purchase basil-infused olive oil instead of making your own! Although, homemade is much better ???? Here’s how to make the best Vegan Chick’n Bellagio:
1. make the basil oil:
Blanch the basil in a medium saucepan of boiling water for 10 seconds. Drain and rinse under cold water. Transfer to a blender or food processor with olive oil, garlic, salt, and red pepper flakes and pulse until smooth. Set aside for 30 minutes to let the flavor develop.
2. Dredge and dry your chick’n:
Meanwhile, preheat the oil for frying. Then, prepare your dredging station for the chick’n. Place the breadcrumbs in a shallow bowl Italian seasoning, salt, garlic powder, and onion powder, mixing to combine. In a second shallow bowl, add the milk. In a third shallow bowl, add the flour. Coat the chick’n in the flour, turning it over to coat both sides evenly. Then place it into the milk, flipping to coat both sides. Lastly, coat the chick’n in the seasoned breadcrumb mixture, turning it over to ensure it’s fully coated. Repeat until all the chick’n pieces are coated. Fry your breaded chick’n in batches. Transfer to a paper-towel lined plate and repeat with the remaining 2 patties.
3. Sauce and Noods:
In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the starchy cooking water. Drain the pasta but do not rinse. While the pasta is cooking, finish the sauce. Place the butter in a large sauté pan over medium heat. Once the butter is melted, sprinkle in the flour and mix thoroughly to combine. Whisk in the reserved pasta water, broth and non-dairy milk until a thick sauce forms. Continue to simmer, while whisking, until the sauce reduces by about a quarter. Turn the heat to low, add the reserved basil oil, 1 cup of the parmesan and continue to stir until the residual heat melts the cheese. Add the lemon juice, cooked pasta, and mix well to ensure the noodles are coated in the sauce.
4. Serve and enjoy!
Serve the pasta with a crispy chick’n patty, some vegan prosciutto, a handful of arugula, a sprinkle of parmesan, some lemon wedges, and enjoy!
told you need to make vegan chick’n Bellagio:
more recipes that are better than your favorite restaurant’s:
so, whadya think?
Alrighty, ya’ll! Since I’ve never tried the OG Chicken Bellagio, I need you to let me know how my veganized version measures up!
I mean, I already know it’s better, but I wanna hear from you! If you make my Vegan Chick’n Bellagio, snap a photo or video and show me your rich, creamy noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
XO!!!
Vegan Chick'n Bellagio (Cheesecake Factory Copycat)
Ingredients
Basil Oil:
- 1 ¼ cup fresh packed basil leaves
- 4 cloves garlic
- ¾ teaspoon kosher salt
- ½ teaspoon red pepper flakes optional
- ½ cup extra virgin olive oil
Crispy Chick’n:
- Vegetable or canola oil for frying
- 1 ¼ cup vegan-friendly panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ - ¾ cup all-purpose flour
- ¾ cup unsweetened and unflavored non-dairy milk
- 1 10-ounce package Gardein Chick’n Scallopini (*see recipe notes1)
Sauce and Pasta:
- 12 oz spaghetti
- 2 tablespoon vegan butter
- 2 tablespoons all-purpose flour
- ¾ cup vegan chick’n broth *see recipe notes2
- ¾ cup unsweetened and unflavored non-dairy milk preferably soy milk (*see recipe notes3)
- 1/3 cup fresh lemon juice plus more lemon for serving
- Vegan prosciutto-style or deli-style slices
- Fresh arugula for serving
- 1 cup vegan parmesan-style shredded or grated cheese plus more for serving
Instructions
- For the basil oil, blanch the basil in a medium saucepan of boiling water for 10 seconds. Drain and rinse under cold water. Transfer to a blender or food processor with the olive oil, garlic, salt, and red pepper flakes and pulse until smooth. Set aside for 30 minutes to let the flavor develop.
- Meanwhile, preheat the oil for frying. Heat about 1 inch of oil in a deep sauté pan over medium-high heat. Then, prepare your dredging station for the chick’n. Place the breadcrumbs in a shallow bowl with the Italian seasoning, salt, garlic powder, and onion powder, mixing to combine. In a second shallow bowl, add the milk. In a third shallow bowl, add the flour.
- Working with one piece of chick’n at at time, gently coat the chick’n in the flour, turning it over to coat both sides evenly. Then place it into the milk, flipping to coat both sides. Lastly, coat the chick’n in the seasoned breadcrumb mixture, turning it over to ensure it’s fully coated. Repeat until all the chick’n pieces are coated.
- Fry your breaded chick’n in batches. You’ll know the oil is hot enough when you add in a couple of breadcrumbs, and it sizzles immediately. Gently place 1-2 chick’n pieces in the hot oil and fry until golden-brown and crispy, 3 to 5 minutes per side. Transfer to a paper-towel lined plate and repeat with the remaining patties.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the starchy cooking water. Drain the pasta but do not rinse. While the pasta is cooking, place the butter in a large sauté pan over medium heat. Once the butter is melted, sprinkle in the flour and mix thoroughly to combine. Whisk in the reserved pasta water, broth and non-dairy milk until a thick sauce forms. Continue to simmer, while whisking, until the sauce reduces by about a quarter. Turn the heat to low, add the reserved basil oil, 1 cup of the parmesan and continue to stir until the residual heat melts the cheese. Add the lemon juice, cooked pasta, and mix well to ensure the noodles are coated in the sauce.
- Serve the pasta with a crispy chick’n patty, some vegan prosciutto, a handful of arugula, a sprinkle of parmesan, some lemon wedges, and enjoy!
