The Cheesecake Factory™ Pasta Da Vinci Recipe

  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

The secret to this recipe is finding the right wine. Finding restaurant recipes is one thing, finding all of the right ingredients can be the biggest challenge.

When making this pasta from The Cheesecake Factory™, don’t just buy any Madeira wine you find.  Make sure you’re using the deep red Madeira wine which has a nice sweet flavor to it.  There are some pink and white Madeira wines with a completely different flavor.  Don’t make the mistake of using those in this pasta dish.  You’ll definitely be disappointed.

Many cooks have experimented with this recipe and I believe I’ve brought together the best of all of them to create a very close copycat of the restaurant recipe. Please comment below if you think this is missing something or could use some improvement.


  • Penne Pasta - Enough for 2 servings according to the package
  • 1/4 Red Onion or 3 Shallots - Chopped
  • 1/3 cup Button Mushrooms - quartered
  • 1/4 cup Shiitake Mushrooms - quartered
  • 1 tsp Garlic - chopped, not minced or crushed
  • 1/2 lb Chicken Breast - Cut into bite-size pieces
  • 3 Tbsp Butter
  • 1 Tbsp Flour
  • 1 tsp Salt
  • 1 cup Madeira wine (red)
  • 1/2 cup Water
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Parsley


Step 1

Bring about 3 cups of water to a boil for cooking the pasta (continue with the recipe while the water comes to a boil). Add the pasta and cook for approximately 10 minutes or until "al dente" (still just ever so slightly firm).

Step 2

Heat a medium size pan over a medium heat. Once at temperature, add 1 Tbsp of butter and saute the onions or shallots, mushrooms and garlic until tender.

Step 3

Remove the onions, mushrooms and garlic and set them aside until later.

Step 4

In the same pan, increase to a medium-high heat and add the chicken, stirring frequently until the chicken is cooked through (no pink). Do not overcook the chicken as you will be adding it back in at the end and you don't want it to get tough.

Step 5

Remove the chicken and it aside until later.

Step 6

In the same pan, reduce to a medium-low heat and add 2 Tbsp butter. Once melted, sprinkle the flour over the butter and stir to make a roux. Make sure you use a rubber spatula to scrape the bottom of the pan a bit as well.

Step 7

Add the wine and increase the heat to medium to high high and cook for 10 minutes to reduce it a bit and cook off the alcohol. Your pasta should be done by now... don't forget it.

Step 8

Slowly stir in the heavy cream and bring to a low boil, still over a medium to high heat. Make sure you stir it frequently to keep it from sticking to the bottom of the pan.

Step 9

Add the parsley, chicken, mushrooms, garlic and onions back in and simmer for 3-4 minutes.

Step 10

With a large spoon, pour over the pasta and serve with Parmesan cheese.

Recipe Type: Ingredients: , , ,

one of My favorite pastas and plates from this restaurant, how i can recognize the correct madera wine for this recipe?


Caramelize your onions for  richer flavor. Also use a good chicken stock instead of the water and reduce. these additions made it taste exactly like Cheesecake factory. Also, I dredge my chicken in flour (add salt, pepper and garlic powder) and saute in butter and olive oil (so butter doesn't burn.


Ate this last night for the first time and very happy to find a recipe for it.  Thanks for sharing.



whole food has 3 types of Madeira red wine not sure if one of them will work for this dish


Where do you use the 1/2 cup of water ??



I'm making it right now and I added water while reducing the alcohol of the Madeira wine.


@Hoang I'm trying it tonight too !! I'll add water in the wine as well. Thanks


@Art Hi people. I just tried this recipe tonight. I think the 1/2 water in the ingredients list was a mistake, because when I added it to the sauce, it became too, well.. watery. And it messed with the flavor as well.

Otherwise I think this recipe is good. Next time, I'm sure it will turn out much better for me!


California Girl - what brand and type of wine did you use? I used a sweet red wine, but it sure wasn't close to what you get at the Cheese Cake Factory! Thanks!

california girl
california girl

@Hollywood I came back to make this again since I couldn't find my bookmark and saw your question. Interestingly, the author notes not to use light colored madeira. Even in my fancy grocery store, I only had one choice of Madeira wine. It was in a dark bottle but when I poured it, it was definitely lighter. No problems at all, came out super yummy.  This time, that grocery store didn't have any Madeira. I found some Gibson Vineyard madeira at another store. This one was redder. It cooks down and both turned out great. This is definitely my new favorite pasta recipe. I did add some spinach at end, just wilted it in pan with sauce. I thought it needed some color and good way to sneak more veggies in. I also used the onion and shallots instead of using just one and doubled the amounts. This a recipe I now crave. MMMMMMMMMMM good!

california girl
california girl

This was VERY good! I did increase ingredients proportionally to make more. It wasn't as saucy as I thought it should be. I probably could have increased the cream but didn't want to dilute it too much. The taste was awesome. My husband loved it. This one's a keeper.

Unofficial "Chef" who loves to share..

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