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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
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
- 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)
- 1 lb. any tubular pasta (such as penne or rigatoni)
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.
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%