Cheesecake Factory Pasta Da Vinci (Copycat)

Cheesecake Factory Pasta Da Vinci with chicken and mushrooms in a creamy madeira wine sauce with Parmesan cheese. One of the most popular pastas on the menu!

Cheesecake Factory Pasta Da Vinci with chicken and mushrooms in a creamy madeira wine sauce with Parmesan cheese. A perfect copycat of one of the most popular pastas on the menu!Pasta Da Vinci is a delicious and easy take on the more classic chicken madeira with a sweet wine based sauce with heavy cream. As with everything from The Cheesecake Factory this dish is bold on flavor and does not cut back on the cheese and heavy cream.

I also have a copycat for Cheesecake Factory’s Chicken Madeira if you love cooking with madeira wine!

Don’t despair, while I am sharing the true copy I actually also lightened up the dish for us, so if you scroll down a bit I have a few easy swaps you can save calories with.

Cheesecake Factory Pasta Da Vinci is a creamy chicken madeira pasta with Parmesan Cheese you'll love!

What can I use instead of Madeira wine?

This recipe calls for Madeira wine which can be difficult to find/expensive. Some substitutes are a dry port wine, Marsala, or a dry sherry wine. As a last resort I’d use stock with additional base mixed in.

What can I use instead of Shiitake Mushrooms?

Shiitake mushrooms are also more difficult to find and more expensive. They do have a unique flavor so if you swap them out please understand the flavors will vary. If you do, I recommend crimini mushrooms and I also recommend you brown them well to get the most flavor from them as possible. If you have mushroom base, I’d add a small spoonful of that in with your chicken stock too.

How to lighten this Pasta Da Vinci recipe:

  • Don’t cut the butter, this will keep most of the flavor.
  • Use light or fat free sour cream.
  • Use fat free half and half and use half the amount.
  • only use Parmesan as a garnish, not mixed in.
  • Cut batons of zucchini to add bulk to the pasta without more calories. If you add two full zucchinis, cut pasta by half.
  • You can roast them or add them to the pan with a small amount of butter and cook them gently through.

Looking for more Cheesecake Factory recipes?

The perfect Cheesecake Factory Pasta Da Vinci Copycat! with creamy mushroom madeira sauce.

Tools used in the making of this Cheesecake Factory Pasta Da Vinci:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Madeira Wine: Some substitutes are a dry port wine, Marsala, or a dry sherry wine. As a last resort I’d use stock with additional base mixed in.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

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Cheesecake Factory Pasta Da Vinci

Cheesecake Factory Pasta Da Vinci copycat with chicken and mushrooms in a creamy madeira wine sauce with Parmesan cheese. One of their most popular pastas!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Author Sabrina Snyder

Ingredients
 

  • 1 pound  penne pasta
  • 4 tablespoons  butter divided
  • 1 pound chicken breast meat cut into 1" chunks
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 red onion chopped
  • 1 pound shiitake mushrooms sliced (you can use crimini if you want)
  • 2 cloves  garlic
  • 1 cup  Madeira wine
  • 1 cup chicken broth
  • 1/2 cup  sour cream
  • 1 cup  heavy cream
  • 1/2 cup Parmesan cheese

Instructions

  • Cook the pasta one minute shy of the directions on the box and drain.
  • In a cast iron skillet add 1 tablespoon of butter.
  • Add the chicken, salt and pepper in the pan on medium-high heat for 5-7 minutes, stirring once in the middle.
  • Remove the chicken from the pan and set it aside with the pasta.
  • Add in 1 tablespoon of butter.
  • Add in mushrooms and cook until browned, 5-7 minutes.
  • Add in 1 tablespoon of butter to the pan with the mushrooms and add your onions.
  • Cook on medium-low for 5-7 minutes or until caramelized.
  • Add in the garlic and cook one additional minute.
  • Add the wine and 1 cup chicken broth and let reduce by ¾ of the liquid (10-12 minutes depending on how hot the skillet and flame are).
  • Add the sour cream, heavy cream, Parmesan cheese and final tablespoon of butter.
  • Whisk until it is well combined.
  • Add in the chicken and pasta and stir to combine.
  • Serve immediately.
  • Garnish with additional Parmesan cheese if desired.

Nutrition

Serving: 1g | Calories: 712kcal | Carbohydrates: 66g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 139mg | Sodium: 673mg | Potassium: 829mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 5.4mg | Calcium: 178mg | Iron: 1.9mg
Keyword: Cheesecake Factory Pasta Da Vinci (Copycat)
The perfect Cheesecake Factory Pasta Da Vinci Copycat! with creamy mushroom madeira sauce.
Cheesecake Factory Pasta Da Vinci is a creamy chicken madeira pasta with Parmesan Cheese you'll love!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I went against my better judgment using this recipe and it was super disappointing! CF Pasta Da Vinci doesn’t have any form of cream in it. If you’re looking for a dish that more closely resembles the dish from Cheesecake Factory, eliminate the cream and sour cream. Once the wine and broth reduce a bit, ladle some out in to a bowl and add flour and mix well, being sure to eliminate any clumps, then add it back in to the sauce to thicken. Also, coat your chicken pieces in flour before searing them. It adds texture and flavor.

    1. Oh hunnny a big fat NO to the ladling. Though I do agree with omitting the sour cream. And just a splash of heavy cream or half & half to finish. Yum. Instead:

      Add 3-4 tbs of butter to the pan & cook your mushrooms. Keep them in the pan & add a tbs or so of flour to the pan. Mix it up. Whisk in your liquids. Bring to a simmer and watch it thicken. Boo ya

  2. So I made this for dinner tonight and my 10 yr old son and I really loved it. I only had Harvey’s Bristol Cream so I used that instead of the Madeira wine. It did make it a little sweet but we liked that. We halved the recipe for just the two of us and had a litt left over. We did not find it liquidy at all as we finished the pasta off while it was reducing. We like garlic so we used a little more than half and left out the sour cream and used only a touch of half and half. I have never eaten at the Cheesecake Factory but this dish was a keeper. It will be on our regular rotation for sure. Thanks for posting such a great recipe!

  3. I loved this recipe!!!! Followed it to a T and as it cooled a bit, it thickened up nice! I have tried other P-D-V copycat recipes and even though it may not look exactly like the picture (what does?) the flavor is SPOT ON! The only thing I substituted was shallots for the red onion.

  4. I rarely feel compelled to review a recipe. I am so disappointed in many aspects of the recipe. If you follow the recipe to a T, the measurements are way off, it comes out too liquidy and too white (because of the amounts of cream and sour cream). Also, the method of cooking caused problems too. The lack of oil made for difficult caramelization, and would have been better to remove the mushrooms before adding the onions, to allow them to cook better without crowding the pan. And why cook the pasta first, nearly 30 minutes before the sauce is ready? There was also no direction on how to chop the garlic and Parmesan cheese. It also does not taste anything like CF pasta da Vinci, and it doesn’t look like the photo above. All around, sorry to say, but very disappointed.

    1. I loved this recipe!!!! Followed it to a T and as it cooled a bit, it thickened up nice! I have tried other P-D-V copycat recipes and even though it may not look exactly like the picture (what does?) the flavor is SPOT ON! The only thing I substituted was shallots for the red onion.

    1. Sounds like the temperature wasn’t hot enough for the wine and broth to reduce. You can always whisk in a slurry if you have the same problem next time. (2 parts water to one part starch). Hope this helps.

  5. Love Love Love! This is my favourite dish from Cheesecake Factory. Thank you for the amazing recipe! Taste was on point , but sauce turned out creamy instead of the glossy glaze. Do I reduce the wine&broth to 1/4 amount?

    1. I reduced to 3/4 of the liquid but you can adjust it to your liking. I’m glad you love the dish so much, Vincci.

  6. I always order the Jamaican Black Pepper Shrimp at CF so I’ve never had this. I wanted to cook a pasta dish so when I saw this, I had to try. All the other copycat recipes have been a success in my book and this one was very delicious! It’s now my go to pasta dish. Thanks!

  7. Pasta Da Vinci is my favorite pasta meal at the Cheesecake Factory and Sabrina…you nailed it!! Thank you soooo much! I love this recipe and have made it often. You use the perfect proportions. There is the right amount of sauce for the pasta. This recipe can be cut in half for a perfect dinner for two. You are a genius!

  8. I Made this recipe Without the chicken, but I don’t think it makes that drastic of a difference. It tastes like a watered down bland cream version of the real thing. Would try a different recipe.

    1. I had the same issue, tastes like a mix of DaVinci and Alfredo because the cream was so heavy and the sauce was white. I mean, it tastes good as I like both dishes but it was not the right ingredients to make a copy cat.

  9. Please HELP. I had to double some of the ingredients bec I had to make a big amount. Unfortunately i messed it up. My pasta came out white and not golden brown like the da vinci should be. I had to use a bottle of marsala wine since I couldn’t find Madeira. Then I doubled the sour cream. And my heavy cream was not thickening…. ugh. So I used starch. I know..already all big red flags lol. I’m going to try again, this time just stick with the said amounts. Also I forgot I had real butter. So I was using margin and of course it wasnt “browning”.

    Please tell me my mistakes lol. And your suggestions. Other than that it still came out yummy as if I intentionally made a difference pasta, haha!?

    1. Haha, I would start with making it again following the recipe and you’ll do great. I’m so glad you still enjoyed it!

    1. I haven’t tested it but I think it would be ok. If you decide to try, I’d love to know how it turns out. Thanks!

  10. This recipe is amazing!!! Just one thing… why does it come out so salty?? This is the second time I try it and I left the salt out and it’s still salty 🙁

    1. Hmmm, I’m not sure why it would be salty especially with leaving out the salt. Are you using salted butter by chance?

  11. Pasta Da Vinci is one of my favorite dishes. Just finished making this recipe you posted, and I swear it turned out even better than the original! SO good! The only difference is that they didn’t have Madeira wine at Trader Joe’s, where I was, so I got a dry port wine. It all turned out so yummy. Thanks so much for posting this, and great job! I keep trying to rate it 5 stars, but it doesn’t seem to work when I press the 5th star, nothing happens… so apologies for that, but 5 stars for sure! 🙂

  12. Has anyone made this without the chicken broth? I found a very similar recipe on a different website with the exact same recipe minus the chicken broth. I feel like it would be less watery without it and I plan on making this tonight ! 

    1. Yes, I have made the one without chicken broth, and honestly, this one I feel was MUCHJP better! The liquid you are seeing does get absorbed by the noodles!

  13. The taste is very close but the consistency is off. CF is more of a glaze while this is more of a liquid cream sauce. Very very good.

    1. So sorry about that. You’ll want to add 1/2 cup Parmesan cheese. I updated the recipe card to show it now. Thanks for catching that!

  14. I love this dish! The Cheesecake Factory is one of my favorite resturants that has never disappointed. I had a piece of pumpkin cheesecake before work on Monday, hehe. It’s so tempting. Pinning this recipe so i will be prepared the next time a craving strikes.