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

Pasta Da Vinci - Pasta in Madeira Wine Cream Sauce

4.14 from 152 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

Cook Time 20

Total Time 30

Servings servings

Calories 653kcal

Author Olya

Ingredients

For the chicken:

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

For the veggies:

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

Wine Sauce:

2 tablespoon butter
1 tablespoon 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
⅛ teaspoon red pepper flakes (optional)

Pasta:

10 oz. 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 tablespoon 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 tablespoon 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 tablespoon butter to the now empty skillet and allow it to melt. Add 4 cloves chopped garlic and cook for 1 minute. Add 1 tablespoon 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 ¼ 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.

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