The sauce is what makes this copycat Cheesecake Factory Pasta Da Vinci worth staying home for. Tender chicken, golden mushrooms, and sweet sautéed onions are tossed with pasta in a creamy Madeira wine sauce that’s savory, slightly sweet, and finished with Parmesan. Every bite catches a little of that rich sauce, making this a cozy dinner you’ll want to scoop straight from the skillet.
This Pasta Da Vinci recipe comes together in about 50 minutes with simple ingredients and a few steps that build big flavor. Browning the mushrooms and simmering down the Madeira give the sauce its depth before the cream and cheese go in. If you love restaurant-inspired pasta dinners like my Copycat Carrabba’s Pasta Weesie or Olive Garden Calabrian Steak and Shrimp Bucatini, add this creamy chicken and mushroom pasta to your dinner plans.
Serve it with Cheesy Zucchini Garlic Bread and settle in for a comforting pasta night at home.
Why You’ll Love This Pasta Da Vinci Recipe
- A flavorful Madeira sauce. The wine adds a nutty, slightly sweet flavor that pairs beautifully with chicken and mushrooms.
- Simple ingredients. Most of the recipe uses familiar grocery staples.
- A complete, hearty dinner. Chicken, pasta, and vegetables come together in one satisfying dish.
- Perfect for a cozy night in. It feels special enough for a weekend dinner without requiring complicated steps.
What Is Pasta Da Vinci?
Pasta Da Vinci is a Cheesecake Factory pasta dish featuring sautéed chicken, mushrooms, and onions in a Madeira wine sauce.
This homemade version builds on that combination with garlic, heavy cream, and Parmesan for a creamy chicken mushroom pasta with a rich, savory sauce. Madeira is the ingredient that gives it its distinctive flavor, so it’s worth using when you can.
Ingredients
Chicken and Pasta
- 12 ounces rigatoni or penne pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher salt, plus more to taste and for the pasta water
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil, divided
Madeira Mushroom Sauce
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced about ¼ inch thick
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup medium-dry Madeira wine
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Freshly ground black pepper, to taste
- Up to ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, optional
Ingredient Notes
Madeira wine: This fortified wine gives the sauce its signature flavor. A medium-dry Madeira keeps the sauce balanced without making it overly sweet. Avoid salted cooking wine, which can make seasoning harder to control.
Mushrooms: Cremini mushrooms add a deeper flavor, but white button mushrooms also work. Pat them dry before cooking so they brown more easily.
Chicken: Cut the pieces evenly so they cook at the same rate. Boneless, skinless chicken thighs can also be used.
Pasta: Rigatoni and penne both hold the sauce well. Cook the pasta just until al dente so it keeps its texture when tossed in the skillet.
Parmesan: Freshly grated cheese melts into the sauce more smoothly than the shelf-stable grated kind.
How to Make Copycat Cheesecake Factory Pasta Da Vinci
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Before draining, reserve ½ cup of the pasta water. Set the drained pasta aside. You can cook the pasta while preparing the chicken and sauce.
2. Brown the Chicken
Pat the chicken dry, then season with the kosher salt, black pepper, and garlic powder.
Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through to 165°F.
Transfer the chicken to a plate. Cook in batches if necessary to avoid crowding the skillet.
3. Brown the Mushrooms
Add the remaining tablespoon of olive oil and 1 tablespoon of the butter to the skillet.
Add the mushrooms and spread them out. Let them cook undisturbed for 2–3 minutes before stirring, then continue cooking for another 3–5 minutes, until browned and most of their released liquid has evaporated.
Transfer the mushrooms to the plate with the chicken.
4. Soften the Onions
Reduce the heat to medium. Add the remaining 2 tablespoons butter and the sliced onion.
Cook for 7–9 minutes, stirring occasionally, until the onions soften and begin turning golden. Add the garlic and cook for 30 seconds, just until fragrant.
5. Reduce the Madeira
Briefly remove the skillet from the heat and pour in the Madeira. Return the skillet to medium-high heat and scrape up the browned bits from the bottom.
Simmer uncovered for 5–7 minutes, or until the wine has reduced by about half. This concentrates the flavor before the cream goes in.
6. Make the Creamy Sauce
Stir in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce the heat to medium-low.
Simmer for 4–6 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon. Avoid a hard boil.
Reduce the heat to low and gradually stir in the Parmesan until melted.
7. Toss Everything Together
Return the chicken, mushrooms, and any accumulated juices to the skillet. Add the cooked pasta and toss gently for 1–2 minutes, until everything is hot and coated in sauce.
If the sauce seems too thick, add reserved pasta water a tablespoon at a time. Taste and adjust with additional salt and pepper as needed.
Finish with parsley, if using, and extra Parmesan. Serve immediately.
More Creamy Chicken Recipes You’ll Love
Tips for the Best Madeira Chicken Pasta
Let the mushrooms brown. A crowded skillet traps moisture and makes the mushrooms steam. Use a wide skillet or cook them in batches for better color.
Reduce the wine before adding the cream. This step concentrates the Madeira and keeps the sauce from tasting thin or overly wine-forward.
Use gentle heat once the cheese goes in. Parmesan blends into a warm sauce best when the pan isn’t boiling.
Keep the sauce slightly loose. Pasta continues absorbing sauce as it sits. A splash of pasta water helps keep everything silky.
Taste at the end. The broth, Parmesan, and salted pasta water all contribute seasoning, so make your final salt adjustment after tossing everything together.
Substitutions and Variations
- Use chicken thighs: Substitute an equal weight of boneless, skinless thighs and cook to 165°F.
- Try Marsala: Dry Marsala can work in a pinch, although it will change the sauce’s flavor.
- Add spinach: Stir a couple of handfuls of baby spinach into the sauce just before adding the pasta.
- Make it meatless: Omit the chicken, double the mushrooms, and use vegetable broth.
- Skip the wine: Replace the Madeira with ¾ cup additional chicken broth. Simmer briefly, then continue with the sauce. Add 1–2 teaspoons balsamic vinegar to taste at the end for a little sweetness and acidity. This makes a creamy mushroom sauce with a different flavor from the Madeira version.
What to Serve with Pasta Da Vinci
This copycat Cheesecake Factory Pasta Da Vinci is hearty enough to serve on its own, but a crisp salad or a warm, garlicky side makes it feel like a complete restaurant-style dinner. Here are a few delicious recipes to serve alongside it:
- Cheesy Zucchini Garlic Bread: These golden zucchini breadsticks bring plenty of garlic and melted cheese to pasta night. Serve them warm alongside the creamy Madeira chicken pasta.
- Brussels Sprout Bacon Caesar Salad: Shaved Brussels sprouts add a fresh crunch that pairs beautifully with the tender chicken, mushrooms, and rich sauce.
- Creamy Boursin Green Beans: For an extra-cozy dinner, add these creamy green beans. Their garlic and herb flavors complement the savory mushroom sauce.
For an easy dinner spread, pair the pasta with the Brussels sprout Caesar salad and a few cheesy zucchini breadsticks.
Cheesecake Factory Pasta Da Vinci Copycat
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: DINNER | PASTA
- Method: STOVETOP
- Cuisine: copycat recipe, ITALIAN INSPIRED
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher salt, plus more to taste and for pasta water
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced ¼ inch thick
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup medium-dry Madeira wine
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Up to ½ cup reserved pasta water, as needed
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup pasta water before draining. Prepare the chicken and sauce while the pasta cooks.
- Season the chicken: Pat the chicken dry and toss with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and the garlic powder.
- Brown the chicken: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through to 165°F. Work in batches if needed. Transfer to a plate.
- Cook the mushrooms: Add the remaining tablespoon of olive oil and 1 tablespoon butter to the skillet. Add the mushrooms and let them cook undisturbed for 2–3 minutes. Stir and continue cooking for 3–5 minutes, until browned and most of their liquid has evaporated. Transfer to the plate with the chicken.
- Soften the onions: Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook for 7–9 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 30 seconds.
- Reduce the Madeira: Remove the skillet briefly from the heat and pour in the Madeira wine. Return to medium-high heat, scraping up the browned bits from the bottom. Simmer uncovered for 5–7 minutes, or until the wine has reduced by about half.
- Make the cream sauce: Stir in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce the heat to medium-low. Cook for 4–6 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
- Add the Parmesan: Reduce the heat to low. Gradually stir in the Parmesan until melted and smooth.
- Combine: Return the chicken, mushrooms, and accumulated juices to the skillet. Add the drained pasta and toss for 1–2 minutes, until hot and evenly coated. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
- Finish and serve: Taste and adjust the salt and pepper. Sprinkle with parsley, if using, and additional Parmesan. Serve immediately.
Notes
- Madeira: Medium-dry Madeira gives the sauce its distinctive flavor. Avoid salted cooking wine. Dry Marsala can be substituted, but the flavor will differ.
- Pasta: Rigatoni can replace penne using the same weight.
- Parmesan: Grate it fresh for smoother melting. Keep the sauce over low heat when adding the cheese.
- Sauce consistency: Keep the sauce slightly loose; it thickens as the pasta absorbs it. Add reserved pasta water as needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Warm gently with a splash of broth or water to loosen the sauce.
- Recipe note: This is a homemade copycat adaptation, not the restaurant’s official recipe.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat: Warm individual portions in the microwave or reheat gently in a skillet. Add a splash of broth or water to loosen the sauce, stirring as it warms.
Freeze: This pasta is best fresh or refrigerated. Freezing can soften the pasta and cause the cream sauce to separate when reheated.
Frequently Asked Questions
What wine is used in Pasta Da Vinci?
Madeira wine gives Pasta Da Vinci its distinctive flavor. This recipe uses medium-dry Madeira to balance the cream, mushrooms, and sweet onions.
Is Pasta Da Vinci the same as chicken Marsala?
No. Both dishes can feature chicken and mushrooms, but they use different wines. This Pasta Da Vinci recipe uses Madeira and combines the chicken and sauce with pasta.
Can I use penne instead of rigatoni?
Yes. Both shapes work well because their ridges and hollow centers catch the sauce. Use the same weight of either pasta.
Can I make it without heavy cream?
Half-and-half can be used, but the sauce will be thinner and less rich. Keep the heat low and avoid boiling it. Heavy cream gives this version its fullest texture.
Why is my sauce too thin?
The wine may need more reduction, or the cream sauce may need a few extra minutes of gentle simmering. Let the sauce lightly coat a spoon before adding the pasta. It will also thicken slightly as the Parmesan melts and the pasta absorbs liquid.
Can I make it ahead?
For the best texture, serve it right after tossing the pasta with the sauce. To get a head start, slice the mushrooms and onions, grate the Parmesan, and cut the chicken in advance, keeping the raw chicken refrigerated separately.
A Cozy Restaurant-Inspired Dinner at Home
This copycat Cheesecake Factory Pasta Da Vinci combines golden mushrooms, tender chicken, and a creamy Madeira sauce for a pasta dinner with plenty of flavor. Take a few extra minutes to brown the mushrooms and reduce the wine, then bring it all together with Parmesan and warm pasta. Add garlic bread, and dinner is ready.
