Cheesecake Factory Pasta da Vinci

Total Time Prep: 25 min. Cook: 35 min.

Yield 8 servings

Pasta Da Vinci is one of Cheesecake Factory’s best-loved belt-busting recipes that you can actually create at home. There’s even a lighter version that’s kinder on your calorie count. However you customize it, it’s an easy dinner to make with everyday ingredients.

Ingredients

1 package (16 ounces) penne pasta
1 large red onion, diced
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
2 cups dry white wine
1 can (14-1/2 ounces) beef broth
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup half-and-half cream, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional

Directions

Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture.
To the same skillet, add wine and broth; bring to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and, if desired, parsley.

Nutrition Facts

1-1/2 cups: 634 calories, 31g fat (16g saturated fat), 118mg cholesterol, 706mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 30g protein.

I fell in love with this dish at the Cheesecake Factory and experimented with the ingredients until I could duplicate it. I think mine is just as good if not better! The sauce can be made ahead and refrigerated or frozen. Thaw if frozen and warm gently in a large skillet. Cook pasta and you have a delicious dinner on a weeknight. —Trisha Kruse, Eagle, Idaho

Recipe Creator

Community Cook