If you’re looking to spice up your pasta game, you’ve landed in the right place! This Cheesecake Factory Pasta Da Vinci copycat recipe is a delightful blend of creamy flavors and hearty ingredients. With tender chicken, juicy mushrooms, and a rich Madeira sauce, it’s both gourmet enough for special occasions and simple enough for a weeknight meal. Once you try it, you will understand why it’s hard to resist just one more bite!

Why You’ll Love Pasta Da Vinci

It’s a restaurant-quality experience at home: Enjoy the luxury of a restaurant meal without the hefty bill. This dish tastes just like the original, minus the wait time!

The ultimate comfort food: With a perfect balance of savory and sweet flavors, it’s like a hug in a bowl.

Versatile: Feel free to make it your own! Switch up the mushrooms or pasta, or even use a different type of wine—it’s entirely up to you.

Easy preparation: While it sounds extravagant, this dish is quite simple to whip up, making it accessible for all skill levels in the kitchen.

Ingredients

• Pasta: Penne works best to stay true to the original recipe, but any short pasta shape like fusilli, farfalle, or ziti will do.
• Chicken Breasts: Cut into bite-sized pieces for quick cooking.
• Madeira Wine: This sweet wine is essential for the rich flavor; Marsala or dry sherry can be used as substitutes.
• Onions and Garlic: These aromatics add natural sweetness and depth to your sauce.
• Butter and Olive Oil: This combo is perfect for sautéing and thickening your sauce.
• Mushrooms: While shiitake are ideal, Bella or cremini mushrooms work well too.
• Flour: Necessary for creating a roux that will give your sauce a silky finish.
• Heavy Cream: For a rich and creamy sauce; use light cream if you prefer something lighter.
• Chicken Broth: This helps to loosen the sauce; beef broth is also a good option.
• Parmesan: Freshly grated for the best flavor.

Instructions

Creating this mouthwatering Cheesecake Factory-inspired pasta is a breeze! Here’s how to make it:

1. Cook the Penne

Prepare the penne according to the package directions until al dente. Once cooked, drain and set aside.

2. Cook the Chicken

Season the chicken pieces with salt and pepper, then pan-fry them for about 6-8 minutes until browned and cooked through. Remove from skillet and set aside.

3. Make the Sauce

Sauté the onions, garlic, and mushrooms in a mix of butter and olive oil until softened. Stir in the flour and cook for an additional minute. Pour in the Madeira wine, scraping up any browned bits from the skillet. Then, mix in the heavy cream and chicken broth.

4. Simmer the Sauce

Allow the sauce to simmer on low heat for about 45 minutes. Add the grated Parmesan cheese and season with salt and pepper to taste.

5. Combine Everything

Introduce the cooked chicken and penne to the skillet. Toss everything together until the pasta is well-coated with the creamy sauce. Heat through for an additional 2-3 minutes.

6. Serve

Serve immediately, garnished with chopped parsley and more Parmesan if desired. Dig in and enjoy the burst of flavors!

Tips and Substitutions

These tips will help you customize your dish to suit your taste or what you have on hand:

• Dairy Alternatives: Swap heavy cream for half-and-half or light cream for a lighter sauce. Avoid using whole milk as it can thin out the sauce.
• Madeira Alternatives: If you don’t have Madeira, consider using dry sherry or Marsala. Or mix 1/4 cup dry white wine with a teaspoon of brandy.
• Boost Richness: Add a bit of softened cream cheese or sour cream for a richer, tangy flavor.
• Mushroom Options: If shiitake mushrooms are hard to find, Bella or cremini mushrooms are convenient alternatives.
• Protein Swaps: Substitute chicken with shrimp or sautéed mushrooms for a vegetarian option.
• Add Vegetables: Add a handful of spinach towards the end of cooking for added color and nutrients.

Alternatives to Madeira Wine

In case Madeira is unavailable, here are some alternatives:

• Marsala wine
• Dry Sherry (not cooking sherry)
• Brandy
• Cognac
• Triple Sec
• A combination of dry sherry and sweet vermouth
• A mix of 1/4 cup dry white wine with 1 teaspoon of brandy

For non-alcoholic options, try:

• A mix of 1/4 cup white grape juice with 2 tablespoons of sherry vinegar and 1 tablespoon of vanilla.
• A mix of balsamic vinegar with brown sugar.

How to Store

This delightful pasta dish is best enjoyed fresh, but if you have leftovers, they can be stored for up to 2-3 days.

To Store: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

To Reheat: Microwave in medium-high heat in 60-second intervals until warmed throughout.

Do Not Freeze: Freezing is not recommended as the dairy in the sauce may separate and become gritty upon thawing.