I can still remember my first taste of the Cheesecake Factory’s pasta—rich, creamy, and somehow both comforting and fancy at the same time. Ah, the joys of trying to recreate that magic at home! This copycat recipe is my attempt to bottle that experience, with a few of my own twists thrown in for good measure.
Now, if only I could pair it with a slice of their legendary cheesecake. . .
Steps
- Begin by cutting the chicken into bite-sized cubes and season them with salt and pepper. Optionally, coat the chicken pieces in flour for added texture.
- Heat olive oil in a skillet over medium heat and add the seasoned chicken. Cook for about 8 minutes, stirring occasionally, until the chicken is nearly cooked through, then remove it from the skillet and set aside.
- Add butter to the same skillet over medium-low heat. Cook the diced onions slowly, stirring often, until they caramelize and become soft and brown, which should take about 15 minutes.
- Add mushrooms and crushed garlic to the pan, and sauté until the mushrooms soften and begin to brown. Pour the Marsala wine into the pan, scraping up any brown bits from the bottom with a spatula, and let it simmer for about 5 minutes.
- While the wine is reducing, cook the penne pasta according to the package instructions, then drain and set aside.
- Reduce the heat to low and stir in the sour cream and heavy cream until fully melted. Add cold butter and stir until it’s melted and incorporated into the sauce.
- Return the cooked chicken to the pan and combine it with the sauce. Toss the sauce with the cooked penne pasta until well coated, then serve immediately.
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- Ground pepper, to taste
- Salt, to taste
- 1/3 cup all-purpose flour (optional)
- 4 tablespoons butter, divided
- 1 red onion, diced
- 1 pound Morel or Shiitake mushrooms, sliced (quantity based on preference)
- 2 cloves garlic, crushed
- 1 cup Marsala wine (or Madeira wine as an alternative)
- 1/2 cup sour cream
- 1 cup heavy cream
- 1-2 tablespoons cold butter
- 3/4 pound penne pasta
Nutritional Values
Calories: 2332kcal | Carbohydrates: 168g | Protein: 64g | Fat: 136g | Saturated Fat: 72g | Cholesterol: 452mg | Sodium: 676mg | Potassium: 2120mg | Fiber: 12g | Sugar: 24g | Vitamin A: 4020IU | Vitamin C: 8.8mg | Calcium: 256mg | Iron: 7.6mg
FAQ
- What type of Marsala wine is recommended for this recipe?
- For savory recipes like Pasta Da Vinci, it’s best to use dry Marsala wine. This type of wine is also ideal for other dishes, such as Copycat Olive Garden Stuffed Chicken Marsala.
- Are there any alternatives to Marsala wine?
- Although the dish is centered around the Marsala wine flavor, you can substitute it with a mix of 1/4 cup white grape juice, 1 tablespoon vanilla extract, and 2 tablespoons Sherry vinegar for a non-alcoholic option. Other alternatives include Madeira wine or a combination of Dry Sherry and Sweet Vermouth.
- Can I use different types of mushrooms for this dish?
- Absolutely! While Shiitake mushrooms are recommended for an authentic taste, you can use any type of mushroom you prefer, including button mushrooms.
- How do I caramelize the onions properly?
- To caramelize onions, add them to a skillet with butter over medium-low heat. Cook slowly, stirring frequently to prevent burning, until they become soft and start to brown, which takes about 15 minutes.
- Is it necessary to use flour when preparing the chicken?
- Coating the chicken in flour is optional. It adds texture, but the dish can be made without it if preferred.
Tips
- Choose the Right Wine: Opt for dry Marsala wine for the most authentic flavor when preparing this dish. If you need a substitute, consider using Madeira wine or a mix of dry white wine with a hint of brandy.
- Caramelize Onions Properly: Take your time to caramelize the onions slowly over medium-low heat. This process enhances their sweetness and depth of flavor, which is crucial for the overall taste of the dish.
- Enhance Flavor with Brown Bits: After searing the chicken, make sure to scrape up the brown bits from the bottom of the pan when adding the Marsala wine. These bits add a rich, savory flavor to the sauce.
- Control the Creaminess: Adjust the amount of heavy cream and sour cream to achieve your desired level of creaminess in the sauce. Swirling in cold butter at the end helps to enrich the sauce and add a smooth finish.
Equipment
- Skillet or Sauté Pan – A high-quality pan with good heat distribution is essential for searing chicken and caramelizing onions effectively.
- Spatula – A heat-resistant spatula for deglazing the pan and stirring the sauce.
- Chef’s Knife – A sharp chef’s knife for dicing onions and cutting chicken.
- Pasta Pot – A large pot for boiling pasta with a strainer insert, if not already available.
- Measuring Cups and Spoons – Accurate measuring tools for precise ingredient proportions, especially for liquids like wine and creams.
