Tender chicken, earthy mushrooms, and a silky Madeira cream sauce… this cheesecake factory pasta da vinci tastes like it came straight from the restaurant. Red onion, parmesan, and penne bring it all home.
So let’s make a cozy dinner that feels a little fancy but doesn’t boss you around with complicated steps or rare ingredients. This creamy pasta brings some definite comfort food energy to the table—creamy, savory, slightly sweet (that Madeira wine does the heavy lifting there), with a little chew from the penne and a whisper of nuttiness from the Parmesan. Whether it’s Tuesday or you’re entertaining a pasta-loving friend with high taste and low patience, this one delivers.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cheesecake Factory Pasta Da Vinci
No drama here—just a skillet full of creamy, mushroom-y pasta goodness. The kind that makes your house smell like a very competent Italian grandmother moved in for the night.
- Ridiculously simple to make: You just boil, brown, simmer, stir, and then act like you planned it all week.
- Velvety, rich sauce: That dreamy combo of Madeira wine, cream, and Parmesan is the actual star—you’ll want to lick the pan.
- Restaurant flavor at home: Tastes like Cheesecake Factory without waiting in line or pausing for 30 pages of menu options.
- Swappable & forgiving: No Madeira? Sub it. Vegetarian? Skip the chicken. It won’t get mad.
- Great next-day leftovers: It reheats like a champ and might even taste better on day two, if that’s allowed.
Ingredient Notes
No ingredient gatekeeping here—most things are pantry staples, and the rest are easy to grab during a grocery sprint.
- Penne pasta: The tubular shape is perfect for holding onto that glossy sauce. Slightly al dente is the way to go.
- Boneless, skinless chicken breasts: Lean and easy, though thighs work too if you prefer more flavor and don’t mind a little trim work.
- Red onions: Sweeter and more colorful than yellow ones, and they caramelize beautifully into that sauce base.
- Baby bella or cremini mushrooms: They add earthiness and chew—think deep, autumn vibes in mushroom form.
- Madeira wine: Slightly sweet, totally divine. Marsala or dry sherry work, but keep it boozy (for flavor, not for tipsiness).
- Heavy cream: This is not a “light” dish, so don’t swap it with milk unless you really had to.
- Freshly grated Parmesan cheese: That’s non-negotiable. No pre-shredded business—it won’t melt right or taste as sharp.
- Garlic, olive oil, butter, chicken broth: All background players making sure the flavor sings. Don’t skimp.
How To Make This Cheesecake Factory Pasta Da Vinci
Let’s walk through it. It’s not fussy, just take it step-by-step and enjoy the saucepan symphony as things bubble and smell delicious.
- Cook the pasta: Boil your penne until al dente, then drain and set it aside. Don’t overcook—remember, it’ll get tossed into hot sauce later.
- Sear the chicken: Season it well on both sides, then give it a golden brown crust with olive oil in a hot pan. Cook through, then transfer out and resist snacking on it (okay maybe just one piece).
- Saute the veggies: In the same pan, melt the butter with your remaining olive oil, then toss in the onions for a quick 2-3 minute sizzle. Add garlic and mushrooms and let them cook down until soft, juicy, and richly browned.
- Make the roux-ish base: Stir in your flour and let that cook for about a minute, just to toast it slightly. Then slowly pour in the wine (gently scrape the bottom—that caramelized stuff is liquid gold). Simmer for 2–3 minutes.
- Creamy sauce time: Add the cream and chicken broth. Let it simmer on low for 45 minutes—yeah, it’s a bit of a wait, but trust me, the flavors go from “nice” to “oh wow.”
- Bring it all together: Sprinkle in the Parmesan, season to taste, then return the chicken and penne pasta to the pan. Coat everything in that luxurious sauce. Let it cook just long enough to get everyone cozy.
- Garnish optional but encouraged: A little fresh parsley and a final flourish of Parmesan? Go for it. Your fork’s waiting.
Storage Options
Got leftovers? Awesome. This pasta stores like a champ—provided it even makes it past night one.
For fridge storage, just scoop it into an airtight container once it’s cooled off. It’ll keep for 3 to 4 days, though the sauce may thicken a bit. If it gets too clingy when reheating, just stir in a splash of broth or cream to loosen things up. Microwave or low stovetop heat are both fine.
Now for the big question: can you freeze it?
Technically yes, but the texture might get a little funky. Cream sauces can separate after freezing and thawing, so only freeze if you really must. If you’re going the freezer route, use a sturdy, freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently with extra liquid.
And yes, you can make it ahead! Just keep the chicken and pasta separate, then fold them into the sauce when reheating.
Variations and Substitutions
Not everyone has Madeira on hand or loves chicken in their pasta. Luckily, this dish plays well with alternatives.
- Mushroom swap: Try shiitakes for extra umami or even portobellos if that’s what your fridge is pushing.
- No wine available: You can use broth instead, but you’ll be missing that sweet depth. A splash of balsamic can help.
- Dairy-free option: Use full-fat coconut milk instead of cream and skip the cheese (though the flavor will change quite a bit).
- Pasta variety: Penne holds sauce so well, but rigatoni or even bowties will hold their own here.
- Add some greens: Stir in a handful of spinach or kale near the end—it softens quickly and adds a nice contrast. Not sure if you have kale to spare? Here’s how to freeze kale properly if you’re overstocked.
What to Serve with Cheesecake Factory Pasta Da Vinci
You’ve got a rich, creamy pasta situation happening—so it’s nice to bring in something fresh or a little bright to round things out.
- A simple leafy salad with lemon vinaigrette works perfectly. You want something with tang to balance all that cream and Parmesan. Bonus points for arugula, pears, or walnuts.
- Warm bread is practically mandatory. Think crusty baguette or even your favorite garlic bread. Give it a little toast, and you’ve got yourself a sauce sponge.
- Roasted veggies? Yes please. Something like Asian glazed broccoli adds a punchy contrast, and it’s so easy to throw together while the sauce simmers away.
- For something cozy on the side (if you’re going all-in), you could make a mini batch of baked ziti or riff off it for a pasta night extravaganza. Not that anyone’s complaining.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this Pasta Da Vinci without wine?
Yep, you can skip the wine, though it’ll shift the flavor a bit. Use extra chicken broth instead, maybe with a dash of balsamic vinegar or grape juice to mimic the sweetness. It won’t be quite the same, but it’ll still be fully tasty and totally comforting.
What’s a good substitute for Madeira wine?
Marsala is the closest match—definitely a strong second. Dry sherry also works well. If you’re looking to avoid alcohol completely, a blend of white grape juice with a splash of vinegar gives that sweet-savory tang the sauce loves.
Can I use cooked chicken instead of raw?
Sure can. If you’ve got leftover rotisserie chicken, just skip the browning step and stir the shredded or cubed chicken in during the final mix. You won’t get the same seared flavor, but it’s a great weeknight hack.
Is this Cheesecake Factory Pasta Da Vinci spicy?
Nope, not even close. It’s creamy and savory, but there are no spicy ingredients involved. If you want to dial up the heat, toss in red pepper flakes or a pinch of cayenne when sautéing the onions. Otherwise, it stays mellow and kid-approved.
Cheesecake Factory Pasta Da Vinci
Ingredients
Pasta Da Vinci Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) boneless, skinless chicken breasts cut into bite-size pieces
- 2 tbsp (30 ml) olive oil divided
- 2 tbsp (28 g) unsalted butter
- 1 large red onion sliced
- 8 oz (227 g) baby bella or cremini mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp (16 g) all-purpose flour
- 3/4 cup (180 ml) Madeira wine Marsala or dry sherry may be used
- 3/4 cup (180 ml) low-sodium chicken broth
- 3/4 cup (180 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Equipment
- Large Skillet or Sauté Pan
- Large pot
- Colander
- wooden spoon
- Knife
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta until al dente according to package directions. Drain and set aside.
- Season chicken pieces with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and sear until golden brown and cooked through. Remove to a plate and set aside.
- In the same skillet, heat remaining tablespoon olive oil and the butter over medium heat. Add sliced red onion and sauté for 2–3 minutes until slightly softened.
- Add garlic and sliced mushrooms. Cook, stirring, until mushrooms have released their moisture and are lightly browned, about 5–7 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
- Slowly pour in the Madeira wine, scraping any browned bits from the pan. Simmer for 2–3 minutes until slightly reduced.
- Add chicken broth and heavy cream, stirring to combine. Lower heat and let the sauce simmer gently (barely bubbling) for about 10–15 minutes, stirring occasionally, until thickened and rich.
- Stir in the grated Parmesan cheese until smooth. Season sauce to taste with salt and pepper.
- Return the cooked chicken and drained pasta to the pan. Toss to coat everything evenly with sauce. Cook for another 2–3 minutes, just to heat through.
- Serve hot, garnished with extra Parmesan and fresh parsley if desired.
