Pasta Da Vinci Cheesecake Factory Copycat
Indulge in the delightful flavors of this Pasta Da Vinci Cheesecake Factory Copycat recipe! This comforting dish features tender chicken, earthy mushrooms, and a rich madeira sauce that captures the essence of the beloved restaurant classic. Perfect for family dinners or impressing guests, it’s both satisfying and simple to prepare. The creamy texture and savory notes make it an instant favorite that will have everyone asking for seconds. Serve it up with garlic bread or a fresh salad for a complete meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves six
- Category: Main
- Method: Sautéing
- Cuisine: Italian-American
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- kosher salt
- black pepper
- 6 teaspoons olive oil (divided)
- 8 ounces whole baby bella mushrooms
- 2 tablespoons butter
- 1 medium red onion
- 10 ounces penne pasta
- 2 cloves garlic
- 2 tablespoons flour
- 1 cup madeira wine
- 1 cup beef broth
- ¼ cup heavy cream
- ¼ cup parmesan cheese
- ⅛ cup parsley
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown; set aside.
- In the same skillet, add more olive oil and sauté mushrooms until golden; remove from skillet.
- Melt butter in the skillet, add sliced onions, and cook until soft, about 20 minutes. Add garlic and flour, stirring until golden.
- Pour in madeira wine and simmer until reduced. Add beef broth, then stir in cream, parmesan, and cooked chicken and mushrooms.
- Cook pasta al dente according to package instructions; drain and toss into the sauce mixture. Serve hot.
Nutrition
- Serving Size: 1 plate (approx. 290g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg