Pasta Da Vinci Cheesecake Factory Copycat Recipe: Savory & Flavorful Dish
I just made Pasta Da Vinci at home, and let me tell you—it turned out heavenly! The creamy Marsala sauce wrapped around the tender chicken and pasta felt like something straight out of The Cheesecake Factory.
What I love most is how the flavors balance—sweet caramelized onions, earthy mushrooms, and that silky sauce coating every bite.
Honestly, it felt like restaurant dining, but I enjoyed it right in my own kitchen. If you love comfort food that’s rich and cozy, this recipe is going to win you over.
Ingredients You’ll Need
Each ingredient plays an important role in making this pasta taste authentic. Here’s what I used:
- 1 pound boneless, skinless chicken breasts – juicy protein that soaks up the Marsala flavor; thighs also work if you prefer richer meat.
- ½ teaspoon salt – essential to bring out the flavors of the chicken.
- ¼ teaspoon ground black pepper – gives a warm savory kick.
- 2 tablespoons all-purpose flour (optional) – lightly coats the chicken for a golden crust.
- 2 tablespoons olive oil – for searing the chicken without burning.
- 2 tablespoons unsalted butter – perfect for caramelizing onions and mushrooms.
- 1 large red onion, diced – adds natural sweetness when slowly cooked.
- 2 cups shiitake or morel mushrooms, sliced – earthy depth; avoid canned mushrooms, fresh is best.
- 3 cloves garlic, minced – sharp, aromatic flavor that enhances the sauce.
- 1 cup Marsala wine – the signature ingredient that makes this dish unique.
- 1 cup heavy cream – gives the sauce its luxurious texture.
- ¼ cup sour cream – balances the richness with a slight tang.
- 12 ounces penne pasta – its ridges catch and hold onto the sauce beautifully.
Note: This recipe serves 4 generous portions.
Variations You Can Try
This recipe is very flexible, and I’ve tried a few fun swaps:
- Dairy-Free: Use plant-based butter, coconut cream instead of heavy cream, and vegan sour cream.
- Protein Boost: Shrimp, pancetta, or smoked sausage taste amazing here.
- Pasta Swap: Fusilli, farfalle, or rigatoni work equally well.
- Alcohol-Free: Try white grape juice mixed with a splash of sherry vinegar and a drop of vanilla extract.
Cooking Time
Here’s how much time you’ll need from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You’ll Need
Having the right tools makes this recipe smooth and easy.
- Large skillet – for cooking the chicken, onions, mushrooms, and sauce together.
- Large pot – to boil the pasta until perfectly al dente.
- Tongs – great for flipping chicken and tossing pasta into the sauce.
- Knife and cutting board – for chopping chicken, onions, and mushrooms neatly.
How to Make Pasta Da Vinci Step by Step?
Making this recipe at home is much easier than it looks. Once you prep your ingredients, everything comes together beautifully in one pan. The secret lies in caramelizing the onions slowly and letting the Marsala wine work its magic in the sauce. Don’t rush the steps, and you’ll get a rich and velvety pasta dish every single time.
Sear the Chicken
Cut the chicken into bite-sized pieces and season with salt and pepper. If you’d like a crispier bite, coat lightly in flour. Heat olive oil in a large skillet over medium heat, then sear the chicken for about 8 minutes until golden. Remove from the skillet and set aside.
Caramelize the Onions
Add butter to the skillet, then toss in the diced red onions. Cook slowly on medium-low heat, stirring occasionally until they turn soft, golden, and sweet. This step takes around 15 minutes but builds the deepest flavor base.
Sauté the Mushrooms
Once the onions are ready, add sliced mushrooms and garlic. Stir gently and let the mushrooms brown as they release their juices. This gives the sauce its earthy, rich body.
Make the Marsala Sauce
Pour Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it reduce slightly for about 5 minutes. Stir in heavy cream and sour cream, then lower the heat so the sauce stays silky without curdling.
Combine Everything
Meanwhile, boil the pasta until al dente. Drain, then add it along with the cooked chicken into the skillet. Toss everything together so the sauce coats each piece of pasta. Garnish with fresh parsley before serving warm.
Additional Tips for Making This Recipe Better
I’ve made this a couple of times now, and here’s what really helps:
- Take your time with the onions—they’re the heart of the flavor.
- Always deglaze the pan thoroughly when adding wine.
- I taste the sauce right before serving and usually add a pinch more salt.
- Serve it immediately—the sauce thickens beautifully when hot.
How to Serve Pasta Da Vinci Cheesecake Factory Copycat Recipe?
Presentation makes this pasta even more inviting. I like serving it in wide, shallow bowls so the sauce is visible. Sprinkle freshly chopped parsley or grated Parmesan on top for a pop of color. Pair it with a Caesar salad, roasted asparagus, or garlic bread on the side. And if you’re in the mood, a chilled glass of white wine or lemonade is the perfect match.
Nutritional Information
Here’s the estimated nutrition per serving:
- Calories: ~583
- Protein: ~16g
- Carbohydrates: ~42g
- Fat: ~34g
Make Ahead and Storage
Meal Prep
You can cook the sauce and pasta separately, then combine before reheating. This keeps the pasta from getting soggy.
Storing
Leftovers keep well in the fridge for up to 3 days if stored in an airtight container.
Freezing
You can freeze the sauce (without cream and sour cream) for up to 2 months. Add the dairy after reheating to keep the texture smooth.
Why You’ll Love This Recipe?
This dish has so much to offer, and here’s why it’ll be a favorite in your kitchen:
- Restaurant-Quality Flavor: Tastes just like The Cheesecake Factory’s version without leaving home.
- Beginner-Friendly: Even if you’re not a pro cook, the steps are easy to follow.
- Customizable: You can swap proteins, pasta shapes, or make it dairy-free.
- Family-Friendly: A comforting dish that everyone at the table will enjoy.
- Indulgent & Cozy: Creamy, rich, and soul-warming every single time.
Pasta Da Vinci Cheesecake Factory Copycat Recipe
Ingredients
Method
- Cut the chicken into bite-sized pieces and season with salt and pepper. If you’d like a crispier bite, coat lightly in flour. Heat olive oil in a large skillet over medium heat, then sear the chicken for about 8 minutes until golden. Remove from the skillet and set aside.
- Add butter to the skillet, then toss in the diced red onions. Cook slowly on medium-low heat, stirring occasionally until they turn soft, golden, and sweet. This step takes around 15 minutes but builds the deepest flavor base.
- Once the onions are ready, add sliced mushrooms and garlic. Stir gently and let the mushrooms brown as they release their juices. This gives the sauce its earthy, rich body.
- Pour Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it reduce slightly for about 5 minutes. Stir in heavy cream and sour cream, then lower the heat so the sauce stays silky without curdling.
- Meanwhile, boil the pasta until al dente. Drain, then add it along with the cooked chicken into the skillet. Toss everything together so the sauce coats each piece of pasta. Garnish with fresh parsley before serving warm.
Notes
- Take your time with the onions—they’re the heart of the flavor.
- Always deglaze the pan thoroughly when adding wine.
- I taste the sauce right before serving and usually add a pinch more salt.
- Serve it immediately—the sauce thickens beautifully when hot.
