Cheesecake Factory Pasta Da Vinci
A copycat of the Cheesecake Factory's Pasta Da Vinci — tubular pasta and sautéed chicken tossed with mushrooms and red onion in a creamy Madeira wine sauce with Parmesan. Serves 4–6.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutritionper 100 g›
210
Calories
10g
Protein
20g
Carbs
10g
Fat
Ingredients
| 1 tbsp (15 ml) | olive oil |
| 1 pound (450 g) | chicken tenders or breasts, cut in 1-inch cubes |
| to taste | salt |
| ¼ cup (57 g) | butter |
| 1 | red onion, chopped |
| 8 ounces (225 g) | mushrooms, sliced |
| 2 tbsp (28 g) | butter (for wine sauce) |
| 4 | garlic cloves, chopped |
| 1 tbsp | all-purpose flour |
| 1 cup (240 ml) | Madeira wine (sherry or marsala also work) |
| ½ cup (120 ml) | heavy cream |
| ½ cup (120 ml) | chicken stock |
| ½ cup (50 g) | Parmesan cheese |
| to taste | salt and pepper |
| ⅛ tsp | red pepper flakes |
| 1 pound (450 g) | tubular pasta (penne or rigatoni), cooked |
Instructions
- In a skillet, heat the olive oil. When hot, add the chicken cubes and cook until browned and cooked through. Remove from the skillet and set aside.
- Add the ¼ cup butter to the skillet and turn the heat to medium-high. Add the red onion and cook until translucent, then stir in the mushrooms and cook until soft. Remove the vegetables from the skillet.
- Make the wine sauce: melt 2 tablespoons butter in the skillet, add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook about 1 minute. Reduce the heat and stir in the Madeira wine, whisking out any lumps, then bring to a light boil.
- Add the cream and chicken stock, stirring until well combined, and cook about 5 minutes.
- Remove the skillet from the heat and add the Parmesan, salt and pepper, and red pepper flakes.
- Return the mushrooms and onion to the skillet and stir to combine. Cook about 1 minute, then add the chicken.
- Finally, add the cooked pasta to the skillet, heat through and serve.