Pasta Da Vinci Cheesecake Factory Copycat

This Pasta Da Vinci Cheesecake Factory copycat has golden chicken, thinly sliced mushrooms and onions, and a rich madeira sauce! This homemade and lighter version of the original tastes and looks so similar, and is the best comforting dish when you're in the mood for something extra satisfying!

This homemade version of the Cheesecake Factory Pasta Da Vinci is going to be one of your new favorite dishes when you're craving a creamy pasta dish. With a creamy madeira wine sauce, juicy chicken cubes, and golden mushrooms, this great pasta dish is such a fun copycat Cheesecake Factory recipe. If you're looking for a dinner that tastes like it could be for a special occasion but is made with simple ingredients then you will love this easy copycat recipe!

If you love the Cheesecake Factory whenever you're craving something extra delicious or comforting, then we think you'll love this homemade Pasta Da Vinci recipe. While going out (or getting takeout!) is great, sometimes a homemade and less expensive option is just as great. Thankfully this recipe tastes just like the original dish, and the best part is it's super easy to make too. Make sure to give this remake of a famous Cheesecake Factory dish a try and let us know how it compares to the original!

If you're looking for another Cheesecake Factory copycat recipe, you'll love our Four Cheese Pasta Cheesecake Factory Copycat that has been quite popular, or if you're looking for another satisfying pasta recipe, be sure to try out our Garlic Chicken Parmesan Pasta.

Jump to:

• Why You'll Love this Pasta Dish
• Ingredients for the Pasta Da Vinci
• Step by Step Instructions
• Tips for Making this Pasta Da Vinci
• FAQs
• Storing and Freezing
• 📖 Recipe

Why You'll Love this Pasta Dish

• It's so similar to the original version! If you've ordered this dish from the Cheesecake Factory before then I think you'll agree this remake both looks and tastes like the restaurant version.
• It's a super satisfying and comforting dish. With a delicious rich sauce, this is one of the most comforting pasta dishes that you can make right at home!
• It's really easy to make. With a simple cooking process, this pasta recipe tastes like it's from a restaurant but is very easy to make!

Ingredients for the Pasta Da Vinci

This recipe has a slightly longer ingredients list, but most of them are easy to find in the grocery store, and we also offer a few substitutions!

• Boneless skinless chicken breasts - I recommend cutting them into small bite-sized pieces as the original restaurant version has fairly small pieces of chicken. You could also use chicken tenders instead of chicken breasts.
• Olive oil - For ensuring the chicken and mushrooms are perfectly golden which adds lots of extra flavor to the dish.
• Baby bella mushrooms - I recommend buying them whole and slicing them yourself as the Cheesecake Factory's version includes very thinly sliced mushrooms. When I ordered the dish they looked like bella mushrooms (also known as cremini mushrooms) to me, but you could also use shitake mushrooms instead.
• Butter - A couple tablespoons butter ensure the sliced red onion will easily caramelize.
• Red onion - I used a large red onion like the original version but you could also use a regular onion, just make sure to thinly slice it so that it caramelizes and softens fairly quickly.
• Pasta - I used penne like the restaurant version but you could also use a different short cut pasta shape.
• Garlic - Two minced garlic cloves add some additional flavor without being overpowering.
• Flour - Helps to thicken the delicious creamy sauce!
• Madeira wine - Sweet madeira wine adds a flavor so similar to the original version, but you could also substitute marsala wine if you can't find madeira. I recommend using a sweet version of either though as the original restaurant dish has a strong sweet flavor that definitely isn't super dry. I also recommend using a full cup madeira wine to ensure the flavor comes through strongly in the sauce.
• Beef broth - Adds additional richness and volume to the sauce. I like using beef broth instead of chicken broth because it pairs well with the onions and creates a richer sauce. It also helps match the color of the Cheesecake Factory dish! Beef stock could also be used in place of broth.
• Cream - Some heavy cream adds a little extra creaminess to the sauce. You could also use light cream instead if preferred.
• Parmesan - A little bit of freshly grated parmesan adds some cheesiness. Feel free to also top the finished dish with some additional parmesan cheese!
• Parsley - Finely chopped fresh parsley adds a bright herby flavor and matches the original dish.

See recipe card below for quantities.

Step by Step Instructions

This homemade pasta dish has a fair amount of steps but they are all simple and the sauce comes together super easily!

Step 1: Sear the chicken until golden. 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.

Step 2: Cook the mushrooms. 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.

Step 3: Make the caramelized onions. 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.

Step 4: Cook the pasta. 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.

Step 5: Start the sauce. 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.

Step 6: Finish the sauce. Add the beef broth and continue stirring and simmering for 3-4 minutes. Stir in the heavy cream, then the parmesan and parsley.

Step 7: Add back the ingredients and finish the dish. 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.

Tips for Making this Pasta Da Vinci

• Make sure that the chicken is very golden before flipping each piece as this adds so much flavor to the sauce. Don't worry about any dark brown bits at the bottom of the pan as these add the most flavor! 
• You'll want to use a large frying pan or very large braiser to ensure that there is enough room for all of the ingredients once the pasta is added.
• When simmering the sauce, you'll want to ensure that it starts to thicken up but doesn't reduce too much. When I ordered the original I noticed it was quite saucy, so make sure not to let it thicken in the pan too much.

FAQs

Storing and Freezing

This recipe is best served right away, but can be stored in the fridge for 2-3 days and reheated in the microwave prior to serving.

I don't recommend freezing this recipe.

If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.

📖 Recipe