Pasta Da Vinci - Pasta in Madeira Wine Cream Sauce
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5 from 8 votes

Pasta Da Vinci – Sautéed Chicken and Mushroom Pasta in Madeira Wine Sauce

This Cheesecake Factory Pasta Da Vinci is a delicious and surprisingly easy copycat recipe, packed with flavor from Madeira wine, sautéed mushrooms and garlic.
Course Main Course
Cuisine Italian
Keyword madeira wine pasta, pasta da vinci
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 653kcal
Author Olga

Ingredients

For the chicken:

  • 1 lb chicken tenders or breasts sliced in 1 inch cubes
  • Salt to taste

For the veggies:

  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1 red onion chopped
  • 8 oz mushrooms sliced
  • 4 cloves garlic

Wine Sauce:

  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup Madeira wine (or fortified wine such as Sherry or Marsala)
  • ½ cup heavy cream
  • ½ cup chicken stock (more if desired)
  • ½ cup Parmesan
  • Salt and pepper to taste
  • 1/8 tsp red pepper flakes (optional)

Pasta:

  • 1 lb. any tubular pasta (such as penne or rigatoni)

Instructions

  • COOKING PASTA: Start boiling water to cook 10 oz of pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water. Drain, but do not rinse.
  • CHICKEN: Slice the chicken into bite sized pieces. Heat a stainless steel skillet over medium high, add 1 tbsp olive oil and add the chicken cubes. Season chicken with salt as you cook. Saute until golden brown, remove chicken from the skillet
  • ONIONS and MUSHROOMS: Add 4 tbsp butter to the now empty skillet and turn up heat to medium high. Add 1 chopped red medium onion and cook for 4 minutes on medium heat until softened. Add 8 oz sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Remove mushrooms and onions from the skillet onto a plate.
  • MADEIRA WINE CREAM SAUCE: Add 2 tbsp butter to the now empty skillet and allow it to melt. Add 4 cloves chopped garlic and cook for 1 minute. Add 1 tbsp flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta. 
  • Reduce heat and add 1 cup Madeira. Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer. Add ½ cup heavy cream and ½ cup chicken stock. Cook for 5 more minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop. 
  • Turn off heat and add ½ cup Parmesan. Allow it to mix with the sauce using a wooden spoon. Taste the sauce, and if it seems too strong, add additional 1/4 cup chicken stock. Add a salt and pepper if needed. Add the mushrooms and onions back into the pan with the garlic, and simmer 1-2 more minutes.
  • FINAL ASSEMBLY: Add chicken into the pan, and simmer 1-2 more minutes. Now add cooked pasta into the pan, and stir. Allow the pasta to heat for 1 minute.
  • Serve sprinkled with red pepper flakes (optional) and additional Parmesan.

Nutrition

Calories: 653kcal | Carbohydrates: 63g | Protein: 31g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 112mg | Sodium: 369mg | Potassium: 675mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15.2% | Vitamin C: 4.5% | Calcium: 14.5% | Iron: 10%