Copycat Cheesecake Factory Pasta
This Cheesecake Factory Copycat recipe for Pasta Da Vinci is easy to make at home and is full of flavor! The savory pasta is surrounded by a creamy Marsala wine sauce with swirls of caramelized onions and flavorful mushrooms!
I have been going through some of my favorite recipes that I originally posted in 2014 when I first started my blog. Some of those recipes are getting the boot, while others, (like this one), are making a comeback to make sure the world doesn’t forget about them. This Pasta Da Vinci recipe is so creamy and delicious, I can’t let it go!
Why Pasta Da Vinci is one of my favorites:
- The seared chicken. Searing chicken in the pan first is an amazing way to add flavor to the meal, especially when all of those delicious brown bits get deglazed by the Marsala Wine.
- The Caramelized Onions. If you or your family doesn’t care for onions, fear not. These onions are so tiny when they are done caramelizing that you barely know they’re in there. They really just add a hint of sweet caramelized flavor to the dish.
- The Marsala Wine. I love wine sauces of all kinds, but the nutty flavor that the Marsala wine gives off in this dish makes you feel like you’re eating at a restaurant.
What Can I Substitute For Marsala Wine?
- The flavors of this meal definitely circulate around the Marsala wine flavor, but if you would like to attempt a substitution, here are some options:
- For a non-alcoholic Substitute: 1/4 cup of white grape juice + 1 Tablespoon vanilla extract + 2 Tablespoons Sherry vinegar.*
- Madeira Wine
- Dry Sherry (not cooking sherry.) or, 1/2 Dry Sherry 1/2 Sweet Vermouth
- 1/4 cup dry white wine + 1 teaspoon Brandy *
Can I Use Button Mushrooms?
Yes! In fact you can really use any kind of mushrooms that you like, but for the most authentic version of this meal, go with Shitake. You can use less than the amount notated in the recipe if preferred.
- 2 Tablespoons Olive Oil
- 2 boneless/skinless chicken breasts
- Ground pepper
- 1/3 cup all-purpose flour, optional
- 4 Tablespoons Butter
- 1 red onion, diced
- 1 pound Morel or Shitake Mushrooms; sliced, more or less, your preference
- 2 cloves garlic; crushed
- 1 cup Marsala wine;, or Madeira
- 1/2 cup sour cream
- 1 cup heavy cream
- 1-2 tablespoons butter
- 1 pound penne pasta; cooked and drained according to directions
- Cut the chicken in bite-sized cubes and season with salt and pepper. Toss in flour for added texture if desired.
- Heat the olive oil over medium heat and add the chicken. Cook for about 8 minutes, tossing occasionally, until nearly cooked through. Remove the chicken from the skillet and set aside.
- Add the butter to the same skillet over medium-low heat. Add the onions and cook slowly until caramelized. Stir often to prevent burning. They will get much softer and start to brown after about 15 minutes.
- Add the mushrooms and garlic to the pan and sautee until the mushrooms soften and also begin to brown.
- Add the wine to the pan and use a spatula to scrape up the remaining brown bits on the bottom of the pan. This will give the sauce tremendous flavor. Let the wine bubble gently for about 5 minutes.
- While the wine reduces, cook the penne according to package instructions, drain, and set aside when finished.
- Reduce the heat in the pan and add the sour cream and the heavy cream, stirring until melted. Add the chicken back to the pan.
- Toss the sauce with the penne and serve!
- I use 3/4 of the one-pound box of penne as I prefer saucier pasta.