Cheesecake Factory Pasta Da Vinci Copycat
This copycat Cheesecake Factory Pasta Da Vinci combines tender chicken, golden mushrooms, sautéed onions, and penne in a creamy Madeira wine sauce with Parmesan. A cozy restaurant-inspired pasta dinner ready in about 50 minutes.
- 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
Scale
- 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.