Cheesecake Factory Pasta Da Vinci Copycat
Recreate the indulgent flavors of a restaurant favorite with this Cheesecake Factory Pasta Da Vinci Copycat recipe! Featuring tender penne pasta, succulent sautéed chicken, and a rich, velvety Madeira cream sauce, this dish is an irresistible blend of savory and creamy. Sliced cremini mushrooms and sweet red onions add layers of earthy and caramelized flavors, while garlic and Parmesan cheese bring a decadent depth to the sauce. Perfect for a cozy dinner at home, this quick and easy recipe comes together in just 45 minutes and is sure to impress your family or guests. Garnished with fresh parsley for a pop of color and freshness, this copycat recipe captures the magic of the Cheesecake Factory menu in every bite. Whether for a weeknight treat or a special occasion, this pasta is a must-try for lovers of comfort food.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 1 lb Chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Red onion
- 8 oz Cremini mushrooms
- 3 cloves Garlic
- 0.75 cup Madeira wine
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken breast with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the chicken to the skillet and cook until golden brown on both sides, about 4-5 minutes per side, or until fully cooked. Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced red onion and sliced cremini mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and the onions are translucent.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Deglaze the pan by adding the Madeira wine. Stir and let it simmer for 2-3 minutes until reduced by half.
Pour in the heavy cream and chicken broth. Stir to combine, then let the sauce simmer for 5 minutes to allow it to thicken.
Stir in the Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the sliced chicken and cooked pasta to the skillet, tossing everything to coat evenly in the sauce.
Garnish with freshly chopped parsley and serve immediately. Optionally, sprinkle additional Parmesan cheese over the top before serving.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 17.6 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 626 mg | 48% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3566 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
