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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.
Ingredients
- Penne Pasta – Enough for 2 servings according to the box
- 1/4 Red Onion – Chopped
- 1/2 cup Button 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
Directions
- Follow the directions on the box for the pasta. Make sure you cook them “al dente”.
- Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
- Remove the onions, mushrooms and garlic and set them aside until later.
- In the same pan, cook the chicken, stirring frequently.
- Remove the chicken and it aside until later.
- To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
- Sprinkle the flour over the butter and stir to make a roux.
- Slowly add in the wine, water and heavy cream, stirring constantly.
- Cook over a medium-high heat until thickened – Stirring often to keep it from sticking to the bottom of the pan.
- Add the parsley and let simmer for a few minutes.
- Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
- Pour over the pasta and server with Parmesan cheese.
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14 Responses to 'The Cheesecake Factory™ Pasta Da Vinci Recipe'
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I tried the recipe and it came out just delicious!!! thank you, you truly have created a great copycat to the original!!!
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.
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…
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
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
Does anyone know if you have to boil the wine down or just add it as is
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.
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!
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!
need to know how to increase for 20 people? Thanks.
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!
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!
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
one recipe i read said use sour cream . . . any truth to that