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Cheesecake Factory Chicken Bellagio Copycat Soup

If you've ever swooned over the creamy, dreamy Chicken Bellagio at Cheesecake Factory, you're going to love this soup version! It's got all that rich basil-Parmesan goodness in a cozy bowl that's perfect for those nights when you want restaurant flavors without leaving home. Trust me, your family will think you've been keeping secrets from them!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1½ pounds boneless skinless chicken breasts, cubed
  • 4 tablespoons butter
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup fresh basil leaves chopped (plus more for garnish)
  • 1½ cups grated Parmesan cheese
  • 1 cup sun-dried tomatoes drained and chopped
  • Salt and black pepper to taste
  • 8 oz prosciutto crisped and crumbled

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
  2. In the same pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux.
  4. Gradually whisk in chicken broth, making sure to smooth out any lumps. Bring to a gentle simmer.
  5. Reduce heat to low and stir in heavy cream. Add the cooked chicken, basil, Parmesan cheese, and sun-dried tomatoes.
  6. Simmer gently for 15 minutes, stirring occasionally, until the soup thickens and flavors meld together. Adjust seasoning with salt and pepper.
  7. Serve hot, topped with crispy prosciutto and extra fresh basil. Perfect with crusty bread for dipping!