Cheesecake Factory Pasta Da Vinci is made with chicken, pasta, mushrooms and onions tossed in a flavorful Madeira wine sauce for a restaurant quality meal made right at home?.
Cheesecake Factory Pasta Da Vinci
From the recipe collection of Tara Ippolito
Anyone’s who’s had Cheesecake Factory Pasta Da Vinci knows just how good it is.
This is one of my favorite chain restaurants. The menus is huge and there are always so many great dishes to choose from.
I’ve made their Chicken Costoletta at home before and it was absolutely incredible. I figured their pasta couldn’t be too difficult to make either so I decided to give it a try.
Wow! This recipe was an absolute smash hit. Everyone in my house couldn’t have loved it more.
If you haven’t tried their version yet, this one is incredibly similar. I did switch out the penne paste for bow ties but other than that, it’s as close as you can get.
The creamy Madeira wine sauce goes so well with the mushrooms, chicken and pasta. My house at the whole thing with zero leftovers to spare.
This recipe really is a restaurant quality meal made right in the comfort of your own home.
I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do. ?
Fast. Simple. Delicious.
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Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.
Cheesecake Factory Pasta Da Vinci Variations
I like this pasta recipe made just the way it is, but here are some ways to change it up if you’d like to.
- Pasta- The Cheesecake Factory uses penne pasta for their recipe, but you can use any kind of pasta that you’d like.
- Wine- Madeira wine is preferred and what they use for this recipe, but Marcella wine can also be used if needed.
- Mushrooms- Shiitake mushrooms are preferred but any type of sliced white mushroom would be okay to use here.
Other Easy Pasta Dishes
If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.
Cheesecake Factory Pasta Da Vinci Ingredients
- Cooked Bow Tie Pasta
- Chicken Breast
- Olive Oil
- Red Onion, diced
- Sliced White Mushrooms
- Chopped Garlic
- Madeira Wine
- Heavy Cream
- Sour Cream
- Butter
- Salt, Pepper, Garlic Powder, Italian Seasoning
- Fresh Parsley, for garnish (optional)
Instructions
First, season the chicken breasts with salt, pepper, and garlic powder on both sides.
Now, heat the olive oil over medium high heat in a large skillet and add the chicken breast. Cook the chicken breast on both sides for about 3 to 4 minutes (depending on the thickness of the chicken) or until the chicken breasts are cooked all the way through and set them aside.
Next, in the same skillet, add the chopped red onion and sauté it on low heat for about 5 minutes or until they are soft.
Now, raise the heat to medium and add the sliced mushroom and garlic. Season them with salt and pepper and sauté them for an additional 5 minutes, or until the mushrooms are soft, stirring frequently.
Then, slowly pour in the wine and scrape any bits off the bottom of the pan. Turn the heat to a simmer and continue cooking for 5 minutes.
Next, keep the heat on low and stir in the heavy cream and sour cream.
Now, stir in the butter and cube up the chicken and add that back into the sauce, too. Be sure to add any juice that came off the chicken, too!
Then, season the sauce with salt, pepper, garlic powder and Italian seasoning and add the cooked pasta.
Next, add in the cooked pasta and toss it into the sauce until it’s evenly coated.
Finally, transfer the pasta to a serving dish, garnish with fresh parsley (if desired), serve warm and enjoy.
Cheesecake Factory Pasta Da Vinci
Ingredients
- 1 box Bow Tie Pasta, cooked
- 2 large Chicken Breast
- 2 tbs Olive Oil
- 1 large Red Onion, chopped
- 1 lb White Mushrooms, sliced
- 4 cloves Garlic, minced
- 1 cup Madiera Wine
- 1 cup Heavy Cream
- ½ cup Sour Cream
- 2 tbs Butter
- Salt and Pepper to taste
- 2 tbs Garlic Powder
- 1 tbs Italian Seasoning
- ¼ cup Fresh Parsley, for garnish (optional)
Instructions
- Season the chicken breasts with salt, pepper, and 1 tbs of garlic powder on both sides.
- In a large skillet, heat the olive oil and add the chicken breast. Cook the chicken breast on both sides for about 3 to 4 minutes (depending on the thickness of the chicken) or until the chicken breasts are cooked all the way through and set them aside.
- In the same skillet, add the chopped red onion and sauté it on low heat for about 5 minutes or until they are soft.
- Raise the heat to medium and add the sliced mushroom and garlic. Season them with salt and pepper and sauté them for an additional 5 minutes or until the mushrooms are soft, stirring frequently.
- Slowly pour in the wine and scrape any bits off the bottom of the pan. Turn the heat to a simmer and continue cooking for 5 minutes.
- Keep the heat on low and stir in the heavy cream and sour cream.
- Stir in the butter and cube up the chicken and add that back into the sauce, too. Be sure to add any juice that came off the chicken, too!
- Season the sauce with salt, pepper, 1 tbs of garlic powder and Italian seasoning and add the cooked pasta.
- Add in the cooked pasta and toss it into the sauce until it’s evenly coated.
- Transfer the pasta to a serving dish, garnish with fresh parsley (if desired), serve warm and enjoy.
Anonymous says
trying to cancel and this site makes it very difficult !!
Al Dente Diva says
I’ll look into it ?
feenix says
Louisiana Chicken Pasta next, please!!!