Cheesecake Factory Pasta Da Vinci
Tender chicken, earthy mushrooms, and a silky Madeira cream sauce... this Cheesecake Factory Pasta Da Vinci tastes like it came straight from the restaurant. Creamy, savory, slightly sweet, and packed with comfort food energy—it’s an easy, one-pan pasta dinner you’ll want to make again and again.
4
servings
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.
Notes
This recipe is easy to adjust to fit what you have on hand—substitute the wine, use thighs instead of breasts, or add fresh greens like spinach near the end. For leftovers, store in an airtight container for 3–4 days in the refrigerator; add a splash of broth or cream to loosen the sauce when reheating. Freezing is possible, but the sauce may separate.
Nutrition
Calories: 670kcal | Carbohydrates: 52g | Protein: 38g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 139mg | Sodium: 661mg | Potassium: 900mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 6mg | Calcium: 330mg | Iron: 3mg