Copycat Pasta Da Vinci

Total Time

Prep: 25 min. Cook: 35 min.

Makes

8 servings

Ingredients

1 package (16 ounces) penne pasta
1 large red onion, diced
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
2 cups dry white wine
1 can (14-1/2 ounces) beef broth
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup half-and-half cream, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional

Directions

Cook pasta according to package directions for al dente. Meanwhile, in a large skillet cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture; set aside.
To the same skillet, add wine and broth; bring mixture to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and if desired, parsley.

Cheesecake Factory Pasta da Vinci Tips

What other kinds of wine can you use when making copycat Cheesecake Factory pasta da Vinci?

If you don’t have a white wine on hand like pinot grigio or chardonnay, feel free to substitute with a different blend. Madeira wine is a great option, as it has a a ton of flavor and you only need a splash to bring any dish to life. Or, try using Marsala wine, or any other semisweet wine you have on hand. Check out these tips on how to cook with wine as you make this recipe, and our guide to the different types of wine.

What kinds of mushrooms can you use in Cheesecake Factory pasta da Vinci?

Use fresh white mushrooms or thinly sliced portobello mushrooms.

How can you make pasta da Vinci healthier?

To make this dish healthier, try using 2% milk or a low-fat plain yogurt instead of half and half, and reduced-fat cream cheese instead of full-fat. If you liked this recipe, try more of our copycat Cheesecake Factory recipes.

—Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1-1/2 cups: 634 calories, 31g fat (16g saturated fat), 118mg cholesterol, 706mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 30g protein.

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