Cheesecake Factory Pasta Da Vinci

Tired of the same old red or white sauce? This Cheesecake Factory Pasta Da Vinci copycat is the perfect mix of creamy, savory, and a little bougie. I'm obsessed!

With tender chicken, hearty penne, and mushrooms swimming in a velvety Madeira sauce, you won’t believe it’s homemade. It’s everything you want in a pasta dish: rich and creamy, with a bit of fancy flair.

Fair warning: your willpower doesn’t stand a chance. You'll say “just one bite,” then eat the whole thing.

Why You’ll Love Pasta Da Vinci

It tastes just like the OG. It has the same rich sauce and perfectly al dente pasta, only cheaper. Restaurant-quality food without the wait or the bill!

It’s the ultimate comfort food. It’s rich, creamy, and has the perfect balance of savory and sweet. If you're craving comfort in the form of food, I can’t think of a better dish than this.

It’s flexible. There are many ways to make this dish your own. Switch up the mushrooms, the pasta, even the wine – it’s your call.

It’s easy to make. It sounds fancy, but don’t let the fancy name fool you. Just like most pasta recipes, this one is a breeze.

Ingredients

• Pasta: I use penne to stick to the OG recipe, but any short-cut pasta shape works. Try fusilli, farfalle, ziti, or even shells.

• Chicken Breasts: Cut them into bite-sized pieces so they cook quicker and are easier.

• Madeira Wine: This sweet wine is key to the sauce’s signature flavor. You can also use Marsala or dry sherry if you can’t find Madeira.

• Onions and Garlic: Let your aromatics caramelize slightly to add natural sweetness and depth to your Madeira sauce.

• Butter and Olive Oil: I use a mix of butter and olive oil to saute and caramelize the onions. Butter also helps thicken the sauce along with flour.

• Mushrooms: Cheesecake Factory uses thinly sliced shiitake, but Bella or cremini mushrooms work, too.

• Flour: Whisk it into the butter to form a smooth roux. This is key to getting that silky, restaurant-style sauce.

• Heavy Cream: I prefer heavy cream because it makes the sauce extra rich and thick. Use light cream for a lighter sauce.

• Chicken Broth: To loosen the sauce. You can also use beef broth.

• Parmesan: Grate it fresh for the best flavor.

How to Make Pasta Da Vinci

Bring this Cheesecake Factory-inspired pasta to life right in your own kitchen. Here's how:

1. Cook the Penne according to package instructions until al dente. Drain and set aside.

2. Cook the Chicken. Season with salt and pepper and pan-fry until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.

3. Make the Sauce. Saute onions, garlic, and mushrooms in butter and olive oil. Stir in flour and cook for 1 minute. Mix in the wine, scraping up the bottom of the skillet. Mix in cream and chicken broth.

4. Simmer the Sauce. Simmer on low heat for 45 minutes. Stir in Parmesan and season with salt and pepper.

5. Combine Everything. Add cooked chicken and pasta to the skillet and toss until evenly coated with the sauce. Cook for 2-3 minutes until heated through.

6. Serve. Garnish with chopped parsley and more Parmesan, if desired. Enjoy!

Tips and Substitutions

Whether you’re out of an ingredient or just want to level it up, these tips will help.

• Dairy alternatives: You can replace the cream with half-and-half or light cream for a lighter sauce. I don’t recommend whole milk, as this will thin out the sauce too much.
  
• Madeira alternatives: Madeira wine gives the sauce its signature flavor, but if you don’t have it, use dry sherry or marsala. For more options, check out the section right below.

• Add richness: For a richer, tangy flavor, mix in some softened cream cheese or sour cream.

• Mushroom alternatives: Cheesecake Factory uses Shiitake, but it’s more expensive and hard to find. For convenience, use Bella, cremini, or button mushrooms instead. 
  
• Protein swap: Not into chicken? Try cooked shrimp or sautéed mushrooms for a vegetarian version.
  
• Add greens: Stir in a handful of spinach right at the end for color, nutrients, and a pop of freshness.

What can I use instead of Madeira wine? 

Madeira is a bit on the expensive side and also difficult to find. Here are some alternatives:

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

Prefer a non-alcoholic substitute? Try these substitutes:

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

How to Store

This copycat pasta dish is best enjoyed fresh, straight from the skillet. But you can store leftovers for up to 2-3 days.

To Store: Let the dish cool completely. Transfer to an airtight container and refrigerate up to 2-3 days.

To Reheat: Microwave on medium-high in 60-second intervals until warmed through.

Do not freeze. The dairy in the sauce can separate and turn gritty once thawed.