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Pasta Da Vinci

A delicious and creamy chicken and mushroom pasta dish inspired by the popular Cheesecake Factory recipe, perfect for a weeknight dinner or a special gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast Ensure it's dry before cooking for a perfect golden crust.
  • 10 oz Pasta Any pasta shape can be used.
  • 8 oz Mushrooms Feel free to experiment with different types.
  • 2 cloves Garlic Sauté until fragrant, but avoid burning.
  • 1 medium Red onion
  • 1/8 cup Parsley Fresh parsley for garnish.
  • 1 cup Beef broth Add a splash when reheating leftovers.
  • 2 tbsp Flour Can be substituted with a gluten-free thickener.
  • 2 tbsp Butter
  • 6 tsp Olive oil
  • 1/4 cup Heavy cream For a lighter version, substitute half with Greek yogurt.
  • 1/4 cup Parmesan cheese Grated cheese for added flavor.
  • 1 cup Madeira
  • Black pepper To taste.
  • Kosher salt To taste.

Method
 

Preparation
  1. Cook the pasta according to the package instructions, then set it aside.
  2. In a large skillet, heat olive oil and butter over medium heat.
  3. Add the chicken breast and cook until golden brown, then remove and set it aside.
  4. In the same skillet, add garlic, red onion, and mushrooms. Sauté until tender, allowing the flavors to meld.
  5. Sprinkle flour over the mixture and stir to combine evenly.
  6. Gradually add beef broth and Madeira, stirring continuously until the sauce thickens beautifully.
  7. Return the chicken to the skillet and incorporate heavy cream, parmesan, and parsley for that creamy finish.
  8. Season with salt and black pepper to taste, adjusting to your preference.
  9. Toss the cooked pasta in the sauce, ensuring it gets beautifully coated, and serve hot.

Notes

For an elegant presentation, plate the pasta and drizzle the sauce over the top, garnishing with extra parsley or parmesan. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of beef broth to revive the sauciness.