Cheesecake Factory Pasta Da Vinci Copycat
This Cheesecake Factory Pasta Da Vinci is a delicious and surprisingly easy copycat recipe, packed with flavor from Madeira wine, sautéed mushrooms and garlic. It will surely tempt your family and friends with mouth watering aromas.
Pasta Da Vinci Wine Choices
When making this pasta, I used Madeira wine, which is a fortified wine. It is bright amber in color and is similar in texture to Marsala or dry Sherry. Both of these wines can be used as substitutes for Madeira, since Madeira can be tricky to find.
Just make sure that the color of the wine you choose is amber and not pink or too light. Otherwise, you’ll be disappointed.
As a general rule, any medium dry fortified wine will work very well.
And remember, no matter which wine you decide to use out of those mentioned above, you will surely enjoy an impressive meal that can be made for a special occasion or as a weekend treat.
Why make Pasta Da Vinci
- This is a very simple pasta recipe can be made quickly and with just a few ingredients. In the time it takes you to drive to the restaurant this dish can be prepared and already on the table.
- You will be amazed by the flavor combination in this pasta dish. This Cheesecake Factory Pasta Da Vinci Copycat uses fresh mushrooms give the recipe heartiness, while the Madeira wine gives a touch of sweetness.
This Cheesecake Factory Pasta Da Vinci Copycat uses fresh mushrooms give the recipe heartiness, while the Madeira wine gives a touch of sweetness.
Many cooks have experimented with the pasta in Madeira wine sauce and I reviewed about 6 online versions and tried various proportions of the ingredients to come to the conclusion that the secret to that perfect tasty creamy wine sauce is the proportion of sauce ingredients:
What works is an easy to remember combination of 1/2 cup heavy cream to 1/2 cup, 1/2 cup chicken stock, 1/2 cup Parmesan and then 1 cup Madeira wine. I also added 1 tablespoon flour to help thicken up sauce a little bit.
The taste of this amazing sauce is deep, yet delicate due to the addition of Madeira wine flavor.
How to cook chicken chunks perfectly
Slice the chicken into bite sized pieces. Heat a stainless steel skillet over medium high, add 1 tbsp olive oil and add the chicken cubes. Season chicken with salt as you cook. Saute until golden brown, then set aside.
Soften the onions
Add 4 tbsp butter to the now empty skillet and turn up heat to medium high. Add 1 chopped red medium onion and cook for 4 minutes on medium heat until softened. 
Brown the mushrooms
Add 8 oz sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Remove mushrooms and onions from the skillet onto a plate.
How to make Madeira Wine Cream Sauce
Add 2 tbsp butter to the now empty skillet and allow it to melt. Add 4 cloves chopped garlic and cook for 1 minute.
Then add 1 tbsp flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta.
Reduce heat and add 1 cup Madeira. Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer. Add ½ cup heavy cream and ½ cup chicken stock.
Cook for 5 more minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop. Turn off heat and add ½ cup Parmesan. Allow it to mix with the sauce using a wooden spoon.
Taste the sauce, and if it seems too strong, add additional 1/4 cup chicken stock. Add a salt and pepper if needed. Add the mushrooms and onions back into the pan with the garlic, and simmer 1-2 more minutes.
Assembly of Pasta Da Vinci
Taste the sauce, and if it seems too strong, add additional 1/4 cup chicken stock. Add a salt and pepper if needed.
Add the mushrooms and chicken back into the pan with the garlic, and simmer 1-2 more minutes.
If you liked this Cheesecake Factory Pasta Da Vinci Copycat, I also have a copycat for Louisiana Chicken Pasta.
I love cooking with wine! How about you?
If you enjoy wine in your cooking endeavors as well, I have a number of recipes on my site with wine in it for you to enjoy:
- Chicken Pasta in Creamy White Wine Parmesan Sauce
- Herb Roasted Chicken in Creamy White Wine Sauce
- Seared Chicken Pasta in Chardonnay Wine Sauce
How about cooking with vodka:)? There you go:
Follow me on PINTEREST to get more recipe ideas!
Pasta Da Vinci – Sautéed Chicken and Mushroom Pasta in Madeira Wine Sauce
Ingredients
For the chicken:
- 1 lb chicken tenders or breasts sliced in 1 inch cubes
- Salt to taste
For the veggies:
- 4 tbsp butter
- 1 tbsp olive oil
- 1 red onion chopped
- 8 oz mushrooms sliced
- 4 cloves garlic
Wine Sauce:
- 2 tbsp butter
- 1 tbsp flour
- 1 cup Madeira wine (or fortified wine such as Sherry or Marsala)
- ½ cup heavy cream
- ½ cup chicken stock (more if desired)
- ½ cup Parmesan
- Salt and pepper to taste
- 1/8 tsp red pepper flakes (optional)
Pasta:
- 1 lb. any tubular pasta (such as penne or rigatoni)
Instructions
- COOKING PASTA: Start boiling water to cook 10 oz of pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water. Drain, but do not rinse.
- CHICKEN: Slice the chicken into bite sized pieces. Heat a stainless steel skillet over medium high, add 1 tbsp olive oil and add the chicken cubes. Season chicken with salt as you cook. Saute until golden brown, remove chicken from the skillet
- ONIONS and MUSHROOMS: Add 4 tbsp butter to the now empty skillet and turn up heat to medium high. Add 1 chopped red medium onion and cook for 4 minutes on medium heat until softened. Add 8 oz sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Remove mushrooms and onions from the skillet onto a plate.
- MADEIRA WINE CREAM SAUCE: Add 2 tbsp butter to the now empty skillet and allow it to melt. Add 4 cloves chopped garlic and cook for 1 minute. Add 1 tbsp flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta.
- Reduce heat and add 1 cup Madeira. Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer. Add ½ cup heavy cream and ½ cup chicken stock. Cook for 5 more minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop.
- Turn off heat and add ½ cup Parmesan. Allow it to mix with the sauce using a wooden spoon. Taste the sauce, and if it seems too strong, add additional 1/4 cup chicken stock. Add a salt and pepper if needed. Add the mushrooms and onions back into the pan with the garlic, and simmer 1-2 more minutes.
- FINAL ASSEMBLY: Add chicken into the pan, and simmer 1-2 more minutes. Now add cooked pasta into the pan, and stir. Allow the pasta to heat for 1 minute.
- Serve sprinkled with red pepper flakes (optional) and additional Parmesan.
Nutrition
For other popular chicken recipes see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce).
