Cheesecake Factory Pasta da Vinci
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 packagepenne pasta
- 1 largered onion, diced
- 2 tablespoonsolive oil
- 3garlic cloves, minced
- 1 poundsboneless skinless chicken breasts, cubed
- ½ poundsliced fresh mushrooms
- 2 cupsdry white wine
- 1 canbeef broth
- 1 packagecream cheese, softened
- ½ cupbutter, softened
- ½ cuphalf-and-half cream, room temperature
- ½ teaspoonsalt
- ¼ teaspoonpepper
- ½ cupgrated parmesan cheese, divided
- minced fresh parsley, optional
Directions
- 1
Cook the penne pasta to al dente according to package directions.
- 2
Meanwhile, in a large skillet, saute the red onion in olive oil for four to five minutes over medium heat until softened. Add the garlic and cook one minute longer, taking care not to burn it. Stir in the diced chicken breast and sliced mushrooms. Cook, stirring frequently, for five to seven minutes until the chicken is no longer pink. Remove the solid chicken and mushroom pieces with a slotted spoon and set aside.
- 3
To the same skillet add dry white wine and beef broth and bring to a simmer. Whisking regularly, cook for 15 to 20 minutes until the liquid is reduced by half. Reduce the heat to low and add the cream cheese and butter, whisking further until melted. Add the cream, salt and pepper. Return the chicken mixture to the pan and heat through on low. Toss with the cooked pasta and some of the Parmesan cheese and then sprinkle with the remaining Parmesan cheese and, if desired, parsley. Editor’s Tip: Save a little of the pasta water to return to the sauce. It’s salty and starchy and helps develop a smoother consistency.