Looking for a dish that wows your guests without stressing you out? This Pasta Da Vinci brings the restaurant experience right to your kitchen.
It is perfect for a cozy winter date night at home. You will love how the kitchen smells as the sauce simmers. It feels fancy but comes together in just 35 minutes.
Why You’ll Love This Recipe
This recipe is a total winner because it tastes like a million bucks. You get that rich Madeira sauce without the high restaurant price tag. It is a great way to make a weeknight feel special.
The chicken stays tender while the mushrooms add a lovely earthy flavor. It is a comfort food classic that even picky eaters usually enjoy. You can skip the reservation and stay in your pajamas!
Simple Method
Making this dish is much easier than it looks. You simply sear the chicken and sauté the vegetables in one pan. The one-pan sauce saves you so much cleanup time later.
Even if you are a beginner, you can master this sauce. Reducing the wine is the secret to that deep, professional flavor. You can do this with total confidence!
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at any grocery store.
- 1 pound penne pasta
- 1 pound boneless skinless chicken breasts, sliced into thin medallions
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 10 ounces shiitake or cremini mushrooms, sliced
- 1/2 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup Madeira wine
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh Italian parsley, chopped
Step-by-Step
- Bring a large pot of heavily salted water to a boil and cook penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the chicken medallions in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and red onions. Sauté for 5-7 minutes until the mushrooms are browned and onions are translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the Madeira wine to deglaze the skillet, scraping the bottom with a wooden spoon to release the brown bits (fond). Simmer for 3-5 minutes until the wine has reduced by half.
- Whisk in the heavy cream and the remaining 2 tablespoons of butter. Bring to a gentle simmer and cook for 3 minutes until the sauce begins to thicken.
- Reduce heat to low and stir in the Parmesan cheese until completely melted and the sauce is smooth.
- Add the cooked pasta and chicken medallions back into the skillet. Toss thoroughly to coat with the sauce. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with chopped fresh parsley and additional Parmesan cheese if desired, then serve immediately.
Best Ways to Enjoy It
Serve this Pasta Da Vinci warm while the sauce is perfectly creamy. It pairs beautifully with a simple side of roasted asparagus or broccoli. A crusty piece of garlic bread is perfect for soaking up extra sauce.
Set the table, light a candle, and enjoy this with your favorite person. It feels like a special occasion meal any night of the week. You will definitely want seconds!
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3 days. This dish reheats best on the stove over low heat. Add a splash of milk or cream to loosen the sauce. Avoid the microwave if you can to keep the chicken tender. It makes a fantastic lunch the next day!
Recipe Tips
- Don’t skip the step of dredging the chicken in flour first.
- Avoid overcrowding the pan so the mushrooms brown instead of steaming.
- Use a dry Madeira wine for the most authentic restaurant flavor.
- Always reserve your pasta water to help adjust the sauce thickness.
- For a holiday twist, add a handful of fresh spinach at the end.
- Substitute Marsala wine if you cannot find Madeira at your store.
- Grate your own Parmesan cheese for the smoothest melting results.
Ways to Switch It Up
- Swap the chicken for large shrimp for a seafood version.
- Use gluten-free flour and pasta to make this gluten-friendly.
- Add a pinch of red pepper flakes for a tiny spicy kick.
- Try using bowtie pasta instead of penne for a fun shape.
Quick Answers
What is Madeira wine?
It is a fortified wine with a rich, nutty, and slightly sweet flavor. It gives the Pasta Da Vinci its signature restaurant taste.
Can I make this ahead of time?
You can prep the chicken and veggies a day early. However, the cream sauce is best served fresh for the best texture.
Will my kids like this?
Most kids love the mild, creamy sauce and the familiar penne pasta. You can finely chop the mushrooms if they are picky about textures.
I hope this cozy recipe brings a little restaurant magic to your home. It is so satisfying to make something this delicious from scratch. Enjoy every creamy bite!
— Lidia
Copycat Cheesecake Factory Pasta Da Vinci
Ingredients
- 1 pound penne pasta
- 1 pound boneless skinless chicken breasts, sliced into thin medallions
- 1/4 cup all -purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 10 ounces shiitake or cremini mushrooms, sliced
- 1/2 medium red onion, thinly sliced
- 3 cloves garlic , minced
- 1 cup Madeira wine
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh Italian parsley, chopped
Instructions
- Bring a large pot of heavily salted water to a boil and cook penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the chicken medallions in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and red onions. Sauté for 5-7 minutes until the mushrooms are browned and onions are translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the Madeira wine to deglaze the skillet, scraping the bottom with a wooden spoon to release the brown bits (fond). Simmer for 3-5 minutes until the wine has reduced by half.
- Whisk in the heavy cream and the remaining 2 tablespoons of butter. Bring to a gentle simmer and cook for 3 minutes until the sauce begins to thicken.
- Reduce heat to low and stir in the Parmesan cheese until completely melted and the sauce is smooth.
- Add the cooked pasta and chicken medallions back into the skillet. Toss thoroughly to coat with the sauce. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Garnish with chopped fresh parsley and additional Parmesan cheese if desired, then serve immediately.
