Pasta Da Vinci Cheesecake Factory Copycat

Introduction

Have you ever found yourself craving the rich, creamy goodness of the Cheesecake Factory’s Pasta Da Vinci? This signature dish, with its succulent chicken, perfectly cooked pasta, and creamy Madeira wine sauce, is a favorite for many. But dining out can get expensive, and sometimes you just want to enjoy your favorite restaurant meals from the comfort of your own home. That’s where this copycat recipe comes in! With a few simple ingredients and a bit of kitchen know-how, you can recreate this delicious dish at home.

Kitchen Tools and Equipment

Essential Tools

• Large Pot: for boiling pasta
• Large Skillet: for cooking chicken and sauce
• Cutting Board and Knife: for prepping ingredients
• Measuring Cups and Spoons: for accuracy
• Wooden Spoon or Spatula: for stirring

Additional Helpful Tools

• Cheese Grater: for fresh Parmesan
• Tongs: for handling hot chicken
• Strainer: for draining pasta

Preparing the Chicken

Selecting the Right Chicken

When choosing chicken for this dish, opt for large, boneless, and skinless chicken breasts. This ensures the chicken remains tender and easy to cut into bite-sized pieces.

Marinating the Chicken

Marinate the chicken with a bit of olive oil, salt, pepper, and minced garlic. Let it sit for at least 30 minutes to absorb the flavors.

Cooking the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove from the skillet and set aside. Once cooled, cut the chicken into bite-sized pieces.

Preparing the Pasta

Choosing the Right Pasta

Penne pasta is the traditional choice for Pasta Da Vinci, as its tube shape holds the sauce well. However, you can substitute with your favorite pasta type.

Cooking the Pasta to Perfection

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

Making the Sauce

Key Ingredients for the Sauce

• Madeira Wine: This fortified wine adds a unique depth of flavor to the sauce.
• Heavy Cream: Creates the creamy consistency we all love.
• Parmesan Cheese: Adds a savory, cheesy element.

Step-by-Step Sauce Preparation

1. In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat.
2. Add the sliced mushrooms and red onion, sautéing until they become tender and caramelized, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Pour in the Madeira wine, scraping the bottom of the skillet to deglaze and incorporate all the flavors.
5. Let the wine reduce by half, then pour in the heavy cream.
6. Stir continuously until the sauce thickens, about 5-7 minutes.
7. Add the grated Parmesan cheese, stirring until fully melted and incorporated.

Combining the Ingredients

Integrating Chicken with Sauce

Add the cooked chicken pieces back into the skillet, stirring to coat them in the creamy sauce.

Mixing in the Pasta

Gently fold in the cooked penne pasta, ensuring each piece is well-coated with the sauce. If the sauce seems too thick, you can add a bit of pasta water to reach the desired consistency.

Final Touches

Adding Cheese

Sprinkle additional grated Parmesan cheese over the top for an extra cheesy finish.

Garnishing Tips

For a pop of color and freshness, garnish with chopped fresh basil or parsley.

Serving Suggestions

Best Side Dishes

Pair Pasta Da Vinci with a simple green salad or garlic bread to complement the rich flavors.

Ideal Beverages

A glass of white wine or a light red wine like Pinot Noir pairs beautifully with this dish.

Tips and Tricks

Cooking Tips

• Cook Pasta Al Dente: This prevents it from becoming mushy when mixed with the sauce.
• Don’t Overcrowd the Skillet: This ensures even cooking and caramelization of ingredients.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of cream or milk to revive the sauce.

Healthier Alternatives

Ingredient Substitutions

• Chicken: Use turkey or tofu for a leaner or vegetarian option.
• Heavy Cream: Substitute with half-and-half or a plant-based cream for a lighter version.

Cooking Methods

• Baking: Bake the chicken instead of pan-frying for a healthier preparation.

Common Mistakes to Avoid

Overcooking Chicken

Overcooked chicken can become dry and tough. Ensure you cook it just until it’s done, using a meat thermometer if needed.

Overcooking Pasta

Al dente pasta is key. Overcooked pasta will become mushy when combined with the sauce.

Sauce Consistency Issues

If your sauce is too thin, let it reduce longer. If it’s too thick, add a bit of pasta water to loosen it up.

Frequently Asked Questions (FAQs)

Can I Use Different Types of Pasta?

Absolutely! While penne is traditional, you can use any pasta shape you prefer.

How Long Can I Store Leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Can I Make This Dish Vegetarian?

Yes! Substitute the chicken with tofu or additional vegetables like bell peppers and zucchini.

What Can I Use Instead of Heavy Cream?

You can use half-and-half or a plant-based cream for a lighter option.

How Do I Reheat Pasta Da Vinci?

Reheat gently on the stove or in the microwave, adding a splash of cream or milk to revive the sauce.

Conclusion

Recreating the Cheesecake Factory’s Pasta Da Vinci at home is not only possible but also incredibly rewarding. With this copycat recipe, you can enjoy the same rich, creamy flavors right in your own kitchen. So why not give it a try? Your taste buds will thank you!

FAQs After the Conclusion

1. Can I Freeze Pasta Da Vinci?
   • Yes, you can freeze Pasta Da Vinci. Store it in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
2. Is Madeira Wine Necessary?
   • Madeira wine adds a distinct flavor, but you can substitute with Marsala wine or a dry sherry in a pinch.
3. Can I Add Other Vegetables?
   • Certainly! Feel free to add vegetables like bell peppers, zucchini, or broccoli for extra nutrition and flavor.
4. What’s the Best Way to Slice the Chicken?
   • For the best texture, slice the chicken against the grain into bite-sized pieces.
5. How Can I Make the Sauce Thicker?
   • To thicken the sauce, let it simmer longer or add a slurry of cornstarch and water.
     Yield: 4

     Pasta Da Vinci Cheesecake Factory Copycat

     

     Print

     Have you ever found yourself craving the rich, creamy goodness of the Cheesecake Factory’s Pasta Da Vinci? This signature dish, with its succulent chicken, perfectly cooked pasta, and creamy Madeira wine sauce, is a favorite for many. But dining out can get expensive, and sometimes you just want to enjoy your favorite restaurant meals from the comfort of your own home. That’s where this copycat recipe comes in! With a few simple ingredients and a bit of kitchen know-how, you can recreate this delicious dish at home.

     Prep Time 15 minutes

     Cook Time 1 hour

     Ingredients

     • 1 pound boneless skinless chicken breasts cut into small bite-sized pieces
     • kosher salt
     • black pepper
     • 6 teaspoons olive oil divided
     • 8 ounces whole baby bella mushrooms very thinly sliced
     • 2 tablespoons butter
     • 1 medium red onion very thinly sliced
     • 10 ounces pasta penne (see note)
     • 2 cloves garlic minced
     • 2 tablespoons flour
     • 1 cup madeira wine sweet, not dry (or marsala if you can't find madeira)
     • 1 cup beef broth
     • ¼ cup heavy (or light) cream
     • ¼ cup parmesan freshly grated
     • ⅛ cup parsley finely chopped, plus additional for topping

     Instructions

     • Liberally season chicken with salt and pepper. Heat 4 teaspoons of olive oil in a large skillet over medium high heat until shimmering. Add chicken in an even layer and don't flip until the bottom side is very golden brown. Flip and continue cooking until all edges are golden, then remove to a plate and set aside.

       1 pound boneless skinless chicken breasts,kosher salt,black pepper,6 teaspoons olive oil

     • Add remaining two teaspoons of olive oil to the skillet over medium heat. Add the mushrooms in a single layer and don't touch them. Once they're golden, stir until all sides are golden then remove them to the plate with the chicken.

       6 teaspoons olive oil,8 ounces whole baby bella mushrooms

     • Melt the butter in the skillet then add the sliced red onion. Cook until the onion is very soft and almost caramelized, 20-25 minutes. If the skillet starts to become too dry, you can add a splash of water.

       2 tablespoons butter,1 medium red onion

     • Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just shy of al dente. Do not overcook.

       10 ounces pasta

     • Once the onions are softened add the garlic and sauté for an additional 1-2 minutes until fragrant. Sprinkle on the flour and stir for 1-2 minutes until it is incorporated and starts to turn golden. Increase heat to medium high and pour in the madeira wine. Scrape the bottom of the skillet with a wooden spoon, then bring to a simmer until slightly reduced.

       2 cloves garlic,2 tablespoons flour,1 cup madeira wine

     • Add the beef broth and continue stirring and simmering for 3-4 minutes. Stir in the heavy cream, then the parmesan and parsley.

       1 cup beef broth,¼ cup parmesan,¼ cup heavy (or light) cream,⅛ cup parsley

     • Add back the chicken and mushrooms and continue simmering until the sauce is thickened and the chicken is completely cooked through and warm. Add the pasta and stir until it is coated in the sauce. Serve immediately topped with additional chopped parsley.

     Notes

     I recommend purchasing the baby bella mushrooms whole and very thinly slicing them yourself as the Cheesecake Factory's mushrooms were very thin.

     I think 10 ounces of pasta is best for the ratio of sauce and chicken, but if you're serving additional people (and have a large skillet) then you could increase it to 12 ounces!

     I thought the original version had a strong madeira flavor, which is why we recommend using a sweet madeira instead of a dry one.

     I recommend not reducing the sauce down too much as the original has a fair amount of sauce.