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The Cheesecake Factory™ Pasta Da Vinci Recipe

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.

The Cheesecake Factory™ Pasta Da Vinci Recipe
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Ingredients
  • INGREDIENTS
  • Penne Pasta - Enough for 2 servings according to the box
  • ¼ Red Onion - Chopped
  • ½ cup Button Mushrooms - quartered
  • 1 tsp Garlic - chopped, not minced or crushed
  • ½ lb Chicken Breast - Cut into bite-size pieces
  • 3 Tbsp Butter
  • 1 Tbsp Flour
  • 1 tsp Salt
  • 1 cup Madeira wine (red)
  • ½ cup Water
  • 2 Tbsp Heavy Cream
  • 1 Tbsp Parsley
Instructions
  1. DIRECTIONS
  2. Follow the directions on the box for the pasta. Make sure you cook them "al dente".
  3. Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
  4. Remove the onions, mushrooms and garlic and set them aside until later.
  5. In the same pan, cook the chicken, stirring frequently.
  6. Remove the chicken and it aside until later.
  7. To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
  8. Sprinkle the flour over the butter and stir to make a roux.
  9. Slowly add in the wine, water and heavy cream, stirring constantly.
  10. Cook over a medium-high heat until thickened - Stirring often to keep it from sticking to the bottom of the pan.
  11. Add the parsley and let simmer for a few minutes.
  12. Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
  13. Pour over the pasta and server with Parmesan cheese.

29 comments
Essy the Wife
Essy the Wife

I made this yesterday and used white Madeira wine. It tasted like the Cheesecake Factory's pasta but, it was lacking flavor. I am not sure why. It kinda just tasted like blah. I even added salt. Any recommendations?

Cameron
Cameron

Just as a added note. My Madeira is a white, and only a cooking wine at that. Tasted amazing. You will NOT be disappointed. Of course, there is $16 a bottle Madeira, but a $5 a bottle, wasn't a let down at all. Thanks

Cameron
Cameron

Cheesecake Factory Pasta Di Vinci Ingredients: (per serving) 5½oz. Chicken – Cut into bite-size pieces 3 oz. Baby Bella Mushrooms, 1 oz. Shitake 1/4 cup Madeira wine 1/4 cup Chicken Stock 8 oz. Angel Hair Pasta 2 oz. Red Onion (approx. 1/4 of onion) - Chopped (pre-caramelized) 4 oz. Heavy Cream 1 tbsp. minced shallots 1/2 tbsp. minced Garlic 1 tbsp. Finely Chopped Parsley 1 tbsp. Flour 1 tsp. each Salt/Pepper, plus a sprinkle 1 tbsp. butter 2 Tbsps. Oil • Prepare reduction of Madeira/chicken stock, reduced down to half; enough make it into 2 oz. portions per serving. • Put 5 1/2oz chicken (cubed) into a mixing bowl and sprinkled with salt and pepper. Mix 1 tablespoon of flour into the bowl. • Heat oil in pan, THEN add chicken and cook a quarter of the way, on medium/ high heat. (enough to make the outside crispy) • Add 3 ounces of quartered button mushrooms and 1 oz. of chopped shitake mushrooms to chicken, cook until almost tender. You can lower heat to low/medium. • Add 2 ounces of caramelized onions, 1/2 tablespoon minced garlic and 1 tablespoon minced shallots. Continue to cook until everything is tender (do not burn garlic). • Add your 2 ounce portion (per serving) of Madeira / chicken stock reduction you made beforehand, add salt and pepper, and vigorously scrape the bottom of the pan with a rubber spatula as you simmer. (scrap up all the food stuck to the bottom of the pan and mix it in) • Add 4 ounces heavy cream immediately after scraping the pan and continue to spatula the sauce until darkish brown in color. • Add 1 tablespoon of finely chopped parsley. • Take off heat swirl in 1 tablespoon of butter. • Add 10 ounces your favorite pasta and enjoy. -I would like to thank “Your moms’ lover”, former chef of Cheesecake Factory for his insight. This recipe is nearly identical. Just ate there yesterday, and it tastes the same. Enjoy

Julie
Julie

Did NOT like this at all. I think it was the wine...

Shannon
Shannon

I love this dish at cheesecake factory and I've been looking for a good copycat for a long time. This is by far the closest I've come to the real thing. I did make a few changes that may or may not be true to the recipe, but it definitely TASTES like it. I used portabella mushrooms to get that real nutty, earthy feel that the restaurant creates. I used a shallot instead of the red onion and a made some changes to the wine in use. All the recipes I've tried with this madiera wine never turns out well so I used a mix of Marsala (to get a savory factor) and pinot noir(for the fruity taste). The sauce came out absolutely delicious. Definitely a real winner. Thanks for posting your recipe!!

Nora&David
Nora&David

Aloha!! We loved the pasta Da Vinci, since we tested it we were hooked and had to go the next day...and cakes are scrumptious! We're back in Spain and going to practice the recipe, thanks to the chef for the wonderful food.

Your moms lover
Your moms lover

Ohhi forgot to tell you to add 1 tablespoon minced garlic and 1 tablespoon minced shallots when you add the carmalized onions

Your moms lover
Your moms lover

I know the recipe by heart. I worked there as a chef for 8 years . The base is a madira /pork stock reduction . And reduced down enough to make it into 2 oz portions . The recipe is as follows ... Oil 5 and a half oz chicken (cubed) Put into a mixing bowl and sprikled with salt and pepper . Then add 1 tablespoon of flour mix then add to a pan with oil and cook a quarter of the way Then you add 3 ounces of quartered button mushrooms and 1 oz of shitake mushrooms , cook until tender , then add 2 ounces carmalized onions Continue to cook until all are tender . Then add salt and pepper and a 2 ounce portion of your madeira / pork stock reduction you made before hand and vigorously scrape the bottom of the pan with a rubber spatula , add 4 ounces heavy cream and continue to spatula the sauce until dark brown in color Add 1 tablespoon of finely chopped parsley Take off heat swirl in 1 tablespoon of butter And add 10 ounces your favorite pasta and viola ............enjoy

Malena
Malena

Can someone tell me a good brand of madeira wine please?

Lauren
Lauren

Do you add the wine, water, and heavy cream at the same time and then let the wine simmer so the alcohol is evaporated… or do you add the wine, let it simmer until the alcohol is out, and then add the water and heavy cream? I tried to make this last night and it turned out too sweet, thick, and wine tasting. Thanks!

Amber
Amber

Madeira wine is a red wine. Much like port or brandy, it is a fortified wine, which means a neutral grape spirit is added which increases the alcohol content. Madeira wine is complex and smoky and can range from dry to sweet.

Alex
Alex

Couldn't find a Red Madeira wine so I used Pinot Noir instead, turned out great! Also used half & half and whole wheat pasta to try and make it a little healthier. The only small edit I would make to the recipe here is to use just a little less wine and add a little salt.

m
m

one recipe i read said use sour cream . . . any truth to that

anonymous
anonymous

I work there and trust me they do not use flour in the recipe. def buttermilk. and they dont use portbella mushrooms... and yes u have to cook the wine to get the alcohol out of it

vicki
vicki

pasta is amazing... only thing i did different second time around... half the amount of wine, and a bit more cream (found it a bit to "winey" with a full cup! mmmm so good!

Kate
Kate

I tried this today, it is my favorite recipe from the Cheesecake Factory. When I went to the liquor store they said that Madeira wine does not come in red. I am not questioning the recipe as much as the knowledge of the guy I asked, but using a white-amber colored Madeira turned out perfectly. I've made this twice, once it was very close to the original, this time I took the time to make sure that all of the onions were deeply carmelized. This made ALL the difference. Thank you!

karen brodsky
karen brodsky

need to know how to increase for 20 people? Thanks.

Nicole
Nicole

So I found another recipe on another site and made it tonight. It was all wrong. It was awesome, dont get me wrong but didn't taste like the restaurant's version. This one looks like it would be closer! I'll have to try it next time. Thanks!

Steph
Steph

Absolutely delicious! I used button mushrooms and it was just fine...next time I would use more mushrooms, adding portebellos as well...the sauce was awesome; I made a little extra and everyone used it on their potatoes!!! Will definately make again!

Catherine
Catherine

Actually, I just ordered this yesterday and noticed that there is more than one type of mushroom used in the dish. I asked the waiter, and he said that they use porcini and shitake mushrooms.

Bonnie
Bonnie

Does anyone know if you have to boil the wine down or just add it as is

brado
brado

UMMMMMMMM, i think the answer really is in the correct wine, otherwise this is disgusting! i mean straight up nasty! don't do it unless you get the right wine

Amy
Amy

Can you give me a few names of the deep red Madeira wine that you suggest using? I cannot seem to find a deep red one. Thanks

Lily
Lily

They used portobello mushrooms if I remember correctly... and Im pretty sure that was what was in the description... just a thought... I know they are expensive though... so I imagine button mushrooms would work just as well...

Rebecca
Rebecca

I don't think they add flour because a sauce with flour in it will yield a shiny gloss which is absent in the Cheesecake Factory's dish. I think they might have used heavy cream and cheese to mix with the wine and water instead, but I'm not sure what kind of cheese they used. In addition, the wine has to be simmered long enough so the alcohol has enough time to evaporate, leaving the sauce non-alcoholic but with the distinct Madeira sweet taste. Thanks for giving us some ideas on how to make this delectable dish.

Alice
Alice

I tried the recipe and it came out just delicious!!! thank you, you truly have created a great copycat to the original!!!

Chef Pablo
Chef Pablo

This is great to know. A lot of people struggle to find the right wine so this will help. Thanks

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