Cheesecake Factory Chicken Riesling Recipe

Cheesecake Factory Chicken Riesling Recipe: Creamy, Savory & Comforting Dish

I can still remember the first time I made this Cheesecake Factory Chicken Riesling at home—it felt like bringing the restaurant into my own kitchen.

The juicy chicken, smoky bacon, and earthy mushrooms, all coated in a silky Riesling cream sauce, made me feel like I had just cooked a five-star meal. Tossing it over buttery parmesan pasta was the perfect finishing touch.

I love how this dish looks impressive but is surprisingly easy to make, even on a busy evening. Now, it’s my go-to for both cozy nights in and special dinners with friends.

Ingredients

Here’s everything you’ll need to recreate this creamy, comforting masterpiece.

• 2 large chicken breasts, sliced in half lengthwise (cooks faster and stays tender)
• 4 slices bacon, chopped (adds smoky richness to the sauce)
• 2 cloves garlic, minced (fresh garlic gives a stronger flavor than jarred)
• 1 cup cremini mushrooms, sliced (fresh mushrooms have better texture—avoid canned)
• 1 teaspoon Italian seasoning (for a balanced herbal note)
• ½ cup Riesling wine (choose a slightly sweet one for the best sauce flavor)
• 1 cup heavy cream (brings a rich, velvety texture)
• ¼ cup all-purpose flour (helps the chicken get a golden crust)
• ½ teaspoon garlic powder (adds a subtle depth to the chicken)
• 2 tablespoons butter (unsalted is best for control over saltiness)
• 8 oz spaghetti (or pasta of your choice)
• ½ cup freshly grated Parmesan cheese (freshly grated melts better than pre-shredded)
• Salt and pepper, to taste

Note: Serves 3–4 people based on the ingredient quantities above.

Variations

You can easily tweak this recipe to match your taste or dietary needs.

• Wine Swap: Use Chardonnay or Pinot Grigio if Riesling isn’t available.
• Gluten-Free: Replace all-purpose flour with gluten-free flour.
• Protein Options: Try chicken thighs for a juicier bite, or swap with shrimp for a seafood twist.
• Vegetarian: Skip the chicken and bacon—double the mushrooms or add smoked tempeh for protein.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

• Large skillet – For cooking the bacon, chicken, and sauce in one pan.
• Medium pot – To boil pasta until tender.
• Garlic press – Quickly minces garlic without fuss.
• Tongs – Makes flipping chicken easy without tearing the coating.
• Paring knife – For slicing bacon, mushrooms, and chicken evenly.

How to Make Cheesecake Factory Chicken Riesling?

Prepare the Bacon

Chop the bacon into small pieces and cook it in a skillet over medium heat until crisp. Remove the bacon and set aside, but keep a little of the bacon fat in the pan for extra flavor in the chicken.

Dredge and Cook the Chicken

Season the sliced chicken breasts with salt, pepper, and garlic powder. Lightly coat them with flour, shaking off any extra. Cook in the same skillet until golden brown on both sides, then set aside.

Sauté the Mushrooms

Melt the butter in the skillet and add the mushrooms with Italian seasoning. Let them cook until they release their moisture and get a light golden edge. Stir in minced garlic and cook for another minute.

Make the Sauce

Pour in the Riesling wine to deglaze the pan, scraping up the flavorful bits stuck at the bottom. Let it simmer until reduced by half, then stir in the heavy cream. Return the chicken and bacon to the pan and let everything simmer gently until the chicken is fully cooked.

Cook and Toss the Pasta

While the sauce is simmering, boil the pasta until al dente. Drain, then toss it with butter and Parmesan so it’s rich and flavorful before adding the chicken and sauce.

Serve and Enjoy

Arrange the pasta on plates, place the chicken on top, and spoon the creamy Riesling sauce generously over it. Garnish with fresh parsley or extra Parmesan.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here’s what makes a big difference:

• Use a meat thermometer to ensure the chicken reaches 165°F without drying out.
• Let the wine simmer a little longer if you want a more concentrated flavor.
• Freshly grate your Parmesan—it melts creamier and tastes better.
• If you want an even richer sauce, stir in an extra tablespoon of butter at the end.

How to Serve Cheesecake Factory Chicken Riesling?

I love serving this on a wide, shallow plate so the sauce spreads beautifully over the pasta. A sprinkle of parsley adds color, while a dusting of Parmesan makes it extra inviting. It also pairs wonderfully with garlic bread or a crisp Caesar salad for a restaurant-style meal at home.

Credit IG (drooling.bae)

Nutritional Information

Here’s a quick breakdown per serving (without pasta):

• Calories: 499
• Protein: 31g
• Carbohydrates: 9g
• Fat: 36g

Make Ahead and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove to keep the sauce creamy.
• Freezing: Not recommended, as cream sauces can separate when thawed and reheated.

Why You’ll Love This Recipe?

This dish is one of my favorites for so many reasons:

• Restaurant-style results at home – Rich, creamy, and full of flavor without the cost of dining out.
• Easy to make – Simple steps that even beginner cooks can follow.
• Versatile – Perfect for weeknights, date nights, or family gatherings.
• Customizable – Change the protein, mushrooms, or wine to match your taste.
• Flavor-packed – Every bite is a mix of creamy, savory, and slightly sweet perfection.