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Pasta Da Vinci Cheesecake Factory Copycat Recipe
Ash Tyrrell

Pasta Da Vinci Cheesecake Factory Copycat Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.