Cheesecake Factory Pasta da Vinci

Chicken, creamy sauce, and pasta is such a satisfying and comforting combination that it’s a mystery why chicken is rarely eaten with pasta in Italy. It’s certainly enjoyed at Cheesecake Factory, though, where the Pasta da Vinci dish is one of the most popular items on the menu. Their version uses a rich Marsala wine sauce. This recipe works just fine with dry white wine.

Pasta Da Vinci might sound exotic, but the recipe starts with surprisingly ordinary ingredients. When that creamy, aromatic sauce thickens, you’ve got a masterpiece on your hands.

Ingredients for Cheesecake Factory Pasta Da Vinci

• Penne pasta: This common pasta, with a hollow shape that soaks up sauce well, is easy to find in stores.
• Red onion: Diced red onion will caramelize easily to give that sweet, crispy finish.
• Olive oil: A great oil for frying the chicken.
• Garlic: Mince fresh cloves for their distinctive aroma.
• Chicken breasts: Cube skinless chicken breasts into evenly sized pieces so they cook at the same pace.
• Fresh mushrooms: Thin-sliced white mushrooms will hold the sauce best. You could also use button mushrooms.
• Dry white wine: Adds depth to the dish and is a key element of the creamy sauce.
• Beef broth: You need something more assertive than chicken broth to make a savory sauce. It won’t taste ‘beefy,’ though.
• Cream cheese: Melts to give the sauce its rich, velvety consistency.
• Butter: Salted or unsalted butter helps emulsify the sauce and carry the flavors.
• Cream: Use half-and-half to build out the sauce since it’s already quite creamy.
• Salt: A pinch lifts the flavors in any dish.
• Pepper: Freshly ground black pepper showcases other flavors.
• Parmesan cheese: Add grated Parmesan for its strong and slightly sour flavor.
• Minced fresh parsley: This is an optional garnish to add when serving.

Directions

Step 1: Boil the pasta

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Cook the penne pasta to al dente according to package directions.

Step 2: Fry the chicken

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Meanwhile, in a large skillet, saute the red onion in olive oil for four to five minutes over medium heat until softened. Add the garlic and cook one minute longer, taking care not to burn it. Stir in the diced chicken breast and sliced mushrooms. Cook, stirring frequently, for five to seven minutes until the chicken is no longer pink. Remove the solid chicken and mushroom pieces with a slotted spoon and set aside.

Step 3:  Make the creamy sauce

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To the same skillet add dry white wine and beef broth and bring to a simmer. Whisking regularly, cook for 15 to 20 minutes until the liquid is reduced by half. Reduce the heat to low and add the cream cheese and butter, whisking further until melted. Add the cream, salt and pepper. Return the chicken mixture to the pan and heat through on low. Toss with the cooked pasta and some of the Parmesan cheese and then sprinkle with the remaining Parmesan cheese and, if desired, parsley.

Editor’s Tip: Save a little of the pasta water to return to the sauce. It’s salty and starchy and helps develop a smoother consistency.

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Recipe Variations

• Use fortified wine: Dry white wine is fine but you’ll get the richest sauce by using fortified wine, such as Madeira, sherry or Marsala wine, which is authentically Sicilian.
• Add bacon: Fry off some bacon strips and crumble them into the sauce for some extra saltiness and crunch.
• Add sun-dried tomatoes: Rough-chop them straight from the jar, adding color and a strong and slightly tart flavor in each bite.

How to Store Cheesecake Factory Pasta Da Vinci

You don’t want to take risks with chicken and cream sauce. This Cheesecake Factory pasta Da Vinci can last for three to four days in the refrigerator, sealed in an airtight container. Allow it to cool before refrigerating.

Can you freeze Cheesecake Factory pasta Da Vinci?

As a general rule, freezing sauces containing milk or cream doesn’t yield great results once reheated. But you can freeze this recipe because it contains heavy cream cheese and Parmesan. Just freeze the sauce in a freezer-friendly container and allow it to thaw overnight in the fridge. Then, reheat on the stovetop and toss with freshly boiled penne.

Cheesecake Factory Pasta Da Vinci Tips

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How can I make the sauce less heavy?

You can make a lighter and healthier version with low-fat milk or yogurt. There are plenty of substitutions to use instead of the cream cheese. Overall, this Cheesecake Factory pasta Da Vinci is a treat to enjoy on your cheat day.

What other types of chicken can I use?

We’re using chicken breast because it cooks evenly and absorbs the sauce flavors. But if you want a more tender result, use skinless, boneless chicken thighs instead. These have more dark meat and take a slightly longer cooking time.

What are the best mushrooms for pasta Da Vinci?

If you have access to local and fresh oyster or Shiitake mushrooms, make them your first choice. These types of mushroom have a wonderfully meaty, umami flavor and the texture can be almost indistinguishable from chicken breast.