Copycat Cheesecake Factory Pasta Da Vinci
To be completely honest… I’ve never been to the Cheesecake Factory, ever. I did however find a recipe that was inspired by a Cheesecake Factory pasta. Sooo, in the event I ever find myself in a Cheesecake Factory I am totally going to order the Cheesecake Factory’s Pasta Da Vinci.
Boom.
This is a lightened up Copycat Cheesecake Factory Pasta Da Vinci recipe; a decadent creamy pasta that is way lighter than it tastes!
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Copycat Cheesecake Factory Pasta Da Vinci
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
This is a lightened up Copycat Cheesecake Factory Pasta Da Vinci recipe; a decadent creamy pasta that is way lighter than it tastes!
Ingredients
2 tbsp (salted) butter, divided
2 Boneless, skinless chicken breasts, cubed
Salt
Pepper
227 g Cremini mushrooms, sliced
1 Medium onion, sliced into sticks
3 Cloves garlic, crushed
1 Cup Marsala wine
410 ml Alfredo Sauce (I use store-bought)
1 Cup Sodium-reduced stock (I use beef- it’s my fave)
375 g Penne, cooked 2 minutes less than package directions
Instructions
In a large pan, add 1 tbsp of the butter over medium-high heat and when the fat has melted add in the chicken cubes; season with salt and pepper. Brown the chicken for 5-7 minutes (it won’t be cooked through yet) and then transfer to a plate.
Return the pan to medium-high heat and add in the remaining butter. Add in the mushrooms and onion; season with salt and pepper. Sauté for 5-7 minutes, until the mushrooms are browned and the onion is starting to caramelize
Add in the garlic and sauté for 30 seconds, mixing constantly so you don’t burn it.
Transfer the veggies to a plate (I just used the same one for the chicken).
Return the pan to medium-high heat and add in the Marsala, gently scrape any yummy bits stuck to the pan (deglazing). Let the liquid boil and reduce for 5 minutes.
Add in the Alfredo then pour the beef stock (or the stock you’re using) into the empty jar and swish it around to clean out any sauce that’s stuck and then pour it into the pan; mix well.
Return the chicken, veggies and any yummy juices to the pan and add in the (undercooked) pasta; mix mix.
Bring the pan to a boil and then drop the heat to medium-low, let the pan simmer for 5 minutes.
Top with parmesan cheese to serve.
Notes
- Button mushrooms will work
- You can use cooking sherry in place of Marsala but I personally have never tried it.
- Feel free to use whatever stock you prefer but you should really get the sodium-reduced or sodium-free variety.
- This recipe is adapted from here
- Originally posted on 21 March, 2019!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American-Italian