Copycat Cheesecake Factory Pasta Da Vinci
A restaurant-style creamy chicken and mushroom pasta inspired by the Cheesecake Factory favorite, full of rich Marsala flavor, tender chicken, and velvety sauce—all made easily at home.
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.
Notes
Store leftovers in airtight containers for up to 3 days, or freeze in freezer-safe containers. Reheat gently with a splash of cream if needed. Add spinach or bell peppers near the end if desired.