Cheesecake Factory Pasta Da Vinci with Chicken and Mushrooms
This restaurant-style pasta combines tender penne with seasoned chicken breast, shiitake mushrooms, and a rich Marsala wine cream sauce. The dish features a luxurious blend of sour cream and Parmesan cheese that creates a velvety coating for each pasta strand. Perfect for dinner parties or when you want to recreate the upscale dining experience at home, this version captures the essence of the popular Cheesecake Factory dish with its savory mushroom-wine reduction and creamy finish.
Ingredients
Instructions
- 1
Cook the pasta according to package directions
- 2
Season the chicken with salt and pepper
- 3
Heat a non-stick skillet to medium high and add olive oil
- 4
Add chicken and cook until browned on all sides
- 5
Add shiitake mushrooms, garlic, and red onion to the same pan
- 6
Cook until vegetables are soft
- 7
Add Marsala wine and deglaze the pan
- 8
Add chicken stock and cook until it starts to thicken
- 9
Add sour cream and Parmesan cheese and mix
- 10
Return chicken and pasta to the skillet and combine well
- 11
Serve with chopped chives
Tips
Reserve some pasta cooking water to adjust sauce consistency if needed while combining everything together.
Let the wine cook off for a minute before adding stock to concentrate the flavors and remove harsh alcohol notes.
Add the sour cream off heat or on low heat to prevent curdling when creating the creamy sauce.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently with a splash of chicken stock or cream to restore sauce consistency.
Can prepare chicken and vegetables up to 1 day ahead. Combine with pasta and finish sauce just before serving for best texture.
Serve immediately while hot with additional Parmesan cheese and fresh chives. Pairs well with a crisp white wine or light salad.
Common Mistakes
Don't add sour cream to boiling sauce to avoid curdling - remove from heat first
Don't overcook chicken to avoid dry, tough pieces in the final dish
Substitutions
FAQ
Can I make this dish without wine?
Yes, substitute the Marsala wine with additional chicken stock or white grape juice mixed with a tablespoon of vinegar for acidity.
How long will leftovers keep?
Store refrigerated for up to 3 days. Reheat gently with added liquid as the cream sauce may thicken when cold.
Can I use a different type of pasta?
Yes, fettuccine, rigatoni, or any pasta that holds sauce well works. Adjust cooking time according to package directions.