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Cheesecake Factory Pasta Da Vinci Recipe

★★★★★

5 from 84 reviews
  • Author: Simon
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Cheesecake Factory Pasta Da Vinci is a rich and creamy pasta dish featuring tender chicken breast, sautéed mushrooms, and red onions in a luxurious Madeira wine cream sauce. This homemade version replicates the beloved restaurant classic, combining perfectly cooked bow tie pasta with a flavorful herb-infused sauce for a comforting and elegant meal.

Ingredients

Scale

Protein

  • 2 large Chicken Breast

Pasta

  • 1 box Bow Tie Pasta, cooked

Vegetables

  • 1 large Red Onion, chopped
  • 1 lb White Mushrooms, sliced
  • 4 cloves Garlic, minced
  • ¼ cup Fresh Parsley, for garnish (optional)

Dairy

  • 1 cup Heavy Cream
  • ½ cup Sour Cream
  • 2 tbs Butter

Liquids

  • 1 cup Madiera Wine
  • 2 tbs Olive Oil

Spices and Seasonings

  • Salt and Pepper to taste
  • 2 tbs Garlic Powder (divided)
  • 1 tbs Italian Seasoning

Instructions

  1. Season the chicken: Season the chicken breasts on both sides with salt, pepper, and 1 tablespoon of garlic powder to ensure they are flavorful before cooking.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook on both sides for 3 to 4 minutes each, until fully cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the onions: In the same skillet, reduce heat to low and add the chopped red onion. Sauté gently for about 5 minutes until the onions are softened and translucent.
  4. Add mushrooms and garlic: Increase the heat to medium, add the sliced mushrooms and minced garlic to the skillet. Season with salt and pepper, then sauté for another 5 minutes, stirring frequently, until mushrooms are tender.
  5. Deglaze with wine: Pour in the Madeira wine slowly, scraping the bottom of the pan to release any browned bits. Let the wine simmer for 5 minutes to reduce and concentrate the flavors.
  6. Add cream and sour cream: Lower the heat to low. Stir in the heavy cream and sour cream evenly into the mushroom and wine mixture to create a smooth, creamy sauce.
  7. Finish the sauce: Stir in the butter until melted. Dice the cooked chicken breasts and add them back into the sauce, including any accumulated juices, to infuse more flavor.
  8. Season the sauce and combine: Season the sauce with salt, pepper, the remaining 1 tablespoon of garlic powder, and Italian seasoning. Add the cooked bow tie pasta to the skillet and toss thoroughly to coat every piece in the creamy sauce.
  9. Serve: Transfer the pasta mixture to a serving dish. Garnish with fresh parsley if desired. Serve warm and enjoy your Pasta Da Vinci.

Notes

  • Use Madeira wine for authentic flavor; substitute with dry sherry or white wine if unavailable.
  • Cooking times may vary depending on chicken breast thickness; ensure chicken is cooked to an internal temperature of 165°F (75°C).
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
  • Bow tie pasta can be substituted with farfalle or penne if preferred.
  • Garnishing with fresh parsley adds a bright color and fresh herbal note.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: Pasta Da Vinci, Cheesecake Factory recipe, creamy chicken pasta, Madeira wine pasta, bow tie pasta recipe, mushroom pasta, chicken pasta recipe

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Find it online: https://kitchenofsimon.com/cheesecake-factory-pasta-da-vinci-recipe/