Steam curls up from the valve and your stomach starts talking back. You feel that little hiss from the pressure cooker and you know something good is about to happen. It’s like a signal, a tiny reminder that dinner’s near and it’s gonna be worth the wait.
You spot the float valve pop up and your heart skips a beat. Oh yeah, that’s when things really get going inside. All those flavors, catching heat and pressure, kinda like a cozy little flavor party. You can't help but smile knowing that this Pasta Da Vinci is gonna come out tender and packed with taste.
When you do the quick release and the steam puffs out, you get an instant burst of mushroom aroma mixed with Marsala wine. You remember why this recipe calls for that quick release trick. It keeps the chicken tender pull kinda perfect every time. You’re already planning how you gonna dip your pasta in that creamy sauce just moments after.
Why Your Cooker Beats Every Other Pot
- It builds pressure that cooks chicken and mushrooms faster than a stove top. So you get dinner quicker.
- Steam cues like the valve hiss and float valve help you time everything just right without guesswork.
- The sealed environment keeps all the flavors trapped in, meaning you get richer taste and juicier bites.
- You can do the quick release to stop cooking exactly on time—no overcooked chicken here!
- Versatile for browning, simmering, then pressure cooking all in one pot.
- Makes cleanup way easier since you’re using less pans and still get great flavor caramelization.
Everything You Need Lined Up
- 2 tablespoons olive oil
- 2 boneless/skinless chicken breasts
- Ground pepper
- Salt
- ⅓ cup all-purpose flour (this one’s optional)
- 4 tablespoons butter
- 1 red onion, diced
- 1 lb Morel or Shiitake mushrooms, sliced (more if you like)
- 2 cloves garlic, crushed
- 1 cup Marsala wine or Madeira (whatever's easiest)
- ½ cup sour cream
- 1 cup heavy cream
- 1-2 tablespoons cold butter
- ¾ pound penne pasta
You wanna make sure all this is prepped before you get started. Dice your onion, slice those mushrooms with care. Crush the garlic cloves nice and fine. Keep the chicken ready to go with salt and pepper, and if you feel like it, a light flour dredge gives a little crispiness to the brown.
Having Marsala handy is a must cause it’s gonna give you that rich, almost sweet edge to the sauce. Sour cream and heavy cream make the dish extra luscious and creamy while cold butter stirred in at the end smooths things out real good.
Your Complete Cooking Timeline
Step one, season those chicken breasts with salt and ground pepper. If you want some kinda crispy edge, dredge them lightly in the flour.
Next, heat up olive oil in your pressure cooker on sauté mode or use a skillet if yours doesn’t have it. Brown your chicken 5-6 minutes each side 'til golden and cooked through. Then pull it out and set aside. You want that tender pull done right.
Now melt butter in the same pot. Toss in diced red onion and cook it till it's soft and see-through about 4-5 minutes.
Go ahead and add sliced mushrooms. Cook until they release moisture and get tender—about 6-8 minutes. It’s a good wait, but those steam cues tell you when it’s time.
Crush in the garlic cloves and stir it around for 1-2 minutes till you smell it waking up your whole kitchen.
Pour in Marsala wine and scrape up any browned bits stuck to the pan. Let this simmer and reduce just a bit, 4-5 minutes should do.
Slice the chicken into strips and toss it back into the pot, mix it all well and let the flavors hang out together to heat through. Serve this hot with your choice of penne pasta cooked separately or some rice.
Quick Tricks That Save Your Time
- Cook your pasta right in your pressure cooker with chicken broth for extra flavor while the sauce simmers. Just do quick release to avoid mushy noodles.
- Use pre-sliced mushrooms from the store to skip the chopping step and get started faster.
- Crush garlic cloves with the side of a knife then mince quickly to save peeling time.
- Have your ingredients lined up in bowls for easy tossing straight into the cooker and keep things moving.
What It Tastes Like Fresh From the Pot
When you first dig in, you notice how tender the chicken is. It’s got this pull where it just melts in your mouth and soaks up the creamy Marsala sauce real good.
The mushrooms add a deep earthiness that fits just right with the sweet wine notes. They bring a nice chew without overpowering, kinda like a perfect balance on the tongue.
The sauce is silky, rich, and just thick enough to cling to every bit of penne pasta or rice you scoop up. The little cold butter finish gives it that smooth, cozy feel you crave.
How to Store This for Later
If you got leftovers, cool them down to room temp before storing. You gotta do this so condensation won’t get the texture watery or weird.
Keep your Pasta Da Vinci covered in airtight containers in the fridge for up to 3 days. When reheating, use a gentle warm-up on the stove or microwave, adding a splash of cream or water if needed to loosen the sauce.
If you wanna keep it longer, freezing works too. Portion it out and freeze in heavy-duty bags or freezer-safe containers. Thaw overnight in the fridge to keep that tender pull or reheat straight from frozen with care on low heat.
What People Always Ask Me
Can I skip the flour on the chicken? Yeah, you can totally skip it. It just helps get a little crust but it’s optional.
What’s the best mushroom for this? Morels give this fancy taste but shiitake works wonderful and is easier to find.
Can I use white wine instead of Marsala? Sure, but Marsala gives the signature flavor. White wine changes it but still tastes good.
How do I know when quick release is safe? When float valve drops you can do it safely. Your steam cues like hiss will tell you.
Can I add veggies? Totally, bell peppers or spinach mix great. Add them towards the end to keep texture.
How do I keep chicken tender? Don’t overcook and do quick release right after pressure time. That tender pull is all about timing.
Copycat Cheesecake Factory Pasta Da Vinci
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts
- Ground pepper
- Salt
- ⅓ cup all-purpose flour optional
- 4 tablespoons butter
- 1 red onion diced
- 1 lb Morel or Shiitake mushrooms sliced
- 2 cloves garlic crushed
- 1 cup Marsala wine or Madeira
- ½ cup sour cream
- 1 cup heavy cream
- 1-2 tablespoons cold butter
- ¾ pound penne pasta
Instructions
Instructions
- Season chicken breasts with salt and pepper. Dredge them lightly in flour if desired.
- Heat olive oil in the pressure cooker on sauté mode. Brown chicken on both sides, 5-6 minutes per side, and set aside.
- Melt butter in the pot. Add diced red onion and cook until soft and translucent, about 4–5 minutes.
- Add sliced mushrooms and cook until they release moisture and begin to brown, 6–8 minutes.
- Add crushed garlic and sauté 1–2 minutes until fragrant.
- Pour in Marsala wine, scraping up browned bits. Simmer for about 5 minutes to reduce slightly.
- Slice the cooked chicken and return it to the pot, letting it heat through with the sauce.
- Add sour cream, heavy cream, and swirl in cold butter. Stir until blended. Serve with separately cooked penne pasta.
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