Copycat Cheesecake Factory Pasta Da Vinci Recipe

Dining at our favorite restaurants is always an enjoyable occasion. Still, we can't go out every time a craving for a specific dish strikes. Thankfully, with a bit of tinkering, restaurant recipes can be imitated to provide a similar culinary experience at home. The dozens of savory dishes at The Cheesecake Factory are no exception.

Mashed recipe developer Catherine Brookes created this copycat Cheesecake Factory pasta Da Vinci you'll want to whip up immediately. With simple ingredients and an easy cooking process, you can enjoy the deeply savory flavors of this chicken and mushroom pasta from the comfort of your home. She shares, "I love the deliciously rich and creamy taste of this pasta. The sauce is so silky and packed with flavor!" You may want to serve this winning dish to friends — though they might naturally expect a slice of copycat Cheesecake Factory cheesecake for dessert too!

For this weeknight-friendly pasta dish, you'll need olive oil, penne pasta, chicken breasts, a red onion, fresh garlic, cremini mushrooms, Marsala wine, sour cream, heavy cream, Parmesan cheese, butter, and salt and pepper to taste. Before you begin, prep your ingredients: Dice the chicken and red onion, crush the garlic cloves, slice the mushrooms, and grate the Parmesan.

"I like to add some chopped fresh parsley on top to serve," Brookes elaborates. "You can also sprinkle on a little extra grated Parmesan." If you're unaccustomed to using Marsala, a type of fortified wine, she explains that it "adds a real depth and slight sweetness to the sauce," but notes that Madeira is a good substitute.

Set a large frying pan on the stovetop and heat 1 tablespoon of olive oil on medium heat. Toss in the diced chicken and cook it for 5-7 minutes until it is well browned and cooked. Season it to taste with salt and pepper and transfer it to a plate in the meantime.

Drizzle more olive oil into the pan and fry the diced onion for about 5 minutes until it is soft. Add in the garlic and stir while you cook the alliums for another minute. Toss the sliced mushrooms into the pan as well, then cook for around 5 minutes until they are soft and starting to brown. Finally, pour in the Marsala wine and increase the burner to high heat. Let everything bubble, uncovered, for another 5 minutes.

Meanwhile, in a pot of salted boiling water, cook the penne pasta according to the package instructions. Brookes notes that this pasta shape usually cooks in 10 minutes. When it's done, drain off the water.

Reduce the heat to low and stir the sour cream, heavy cream, and Parmesan into the mushroom mixture. Give it a taste and season with salt and pepper to your liking.

Now, toss the cooked chicken into the sauce and add the butter, stirring to distribute the ingredients evenly. Toss the pasta in with the sauce, mixing well to coat each piece of penne.

Serve this delicious copycat Cheesecake Factory pasta Da Vinci with freshly chopped parsley and extra Parmesan if desired. If you have any leftovers, Brookes recommends storing them in the fridge for up to 2 days and reheating them in the microwave or on the stovetop — no takeout bag required!