Copycat Cheesecake Factory Da Vinci Pasta

Recreate the beloved Cheesecake Factory Da Vinci Pasta at home with this easy and flavorful recipe! Tender chicken is sautéed to perfection, then tossed with caramelized onions, earthy mushrooms, and a rich Marsala wine cream sauce. Combined with perfectly cooked penne pasta, this creamy, indulgent dish is packed with restaurant-quality flavor. Ideal for a cozy weeknight dinner or an impressive meal for guests, this homemade pasta recipe delivers bold, satisfying tastes. Learn how to make it with step-by-step instructions, plus tips for variations, substitutions, and serving ideas. Perfectly paired with garlic bread and salad, it’s a must-try for pasta lovers!

Ingredients

For the Chicken

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• Salt and ground pepper, to taste
• ⅓ cup all-purpose flour (optional, for coating)

For the Sauce

• 4 tablespoons butter
• 1 red onion, diced
• 1 lb. Morel or Shiitake mushrooms, sliced (adjust to preference)
• 2 cloves garlic, crushed
• 1 cup Marsala wine (or substitute with Madeira)
• ½ cup sour cream
• 1 cup heavy cream
• 1–2 tablespoons cold butter

For the Pasta

• ¾ pound penne pasta

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Instructions

Prepare the Chicken

1. Toss chicken cubes with salt, pepper, and flour (optional for a crispier texture).
2. Heat olive oil over medium heat in a large skillet. Add the chicken and sauté for about 8 minutes, tossing occasionally, until nearly cooked through. Remove from skillet and set aside.

Caramelize Onions and Mushrooms

3. Add butter to the same skillet over medium-low heat. Stir in the diced red onions. Cook slowly for about 15 minutes, stirring often, until caramelized and soft.
4. Add mushrooms and crushed garlic. Sauté until mushrooms soften and begin to brown.

Deglaze the Pan

5. Pour Marsala wine into the skillet. Use a spatula to scrape up any browned bits from the bottom of the pan for added flavor. Let the wine simmer and reduce for about 5 minutes.

Cook the Pasta

6. Meanwhile, cook penne according to the package instructions. Drain and set aside.

Make the Sauce

7. Reduce heat to low and stir in sour cream and heavy cream until well combined. Add cold butter and swirl until melted, creating a smooth, rich sauce. Return the cooked chicken to the skillet and toss to coat.

Combine and Serve

8. Add the cooked penne to the skillet and toss with the sauce until evenly coated. Serve immediately.

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Why You’ll Love This Recipe

• Restaurant Quality: A rich and creamy pasta dish inspired by Cheesecake Factory’s iconic Da Vinci pasta.
• Bold Flavors: The Marsala wine, caramelized onions, and mushrooms create a deeply flavorful sauce.
• Comfort Food at Its Best: Creamy, indulgent, and perfect for satisfying cravings.

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Tips

• Caramelizing Onions: Patience is key! Cook them low and slow to bring out their natural sweetness.
• Marsala Wine Substitute: Use Madeira or chicken broth with a splash of balsamic vinegar for similar results.
• Cold Butter for Sauce: Swirling in cold butter at the end creates a glossy, velvety texture.

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Variations and Substitutions

• Vegetarian Option: Swap chicken with sautéed zucchini, spinach, or tofu.
• Gluten-Free: Use gluten-free flour for coating the chicken and gluten-free pasta.
• Cheese Additions: Top with grated Parmesan or Pecorino for extra depth.

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FAQs

Can I make this dish ahead of time?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth.

What type of pasta works best?
Penne is ideal, but rigatoni, farfalle, or fettuccine can also be used.

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Serving

Serve this creamy pasta with garlic bread, a fresh Caesar salad, or roasted vegetables for a complete meal.

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Suggestions

• Pair with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc.
• Add a sprinkle of fresh parsley or cracked black pepper for garnish.
• Make it extra indulgent with a side of cheesy garlic bread!