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+ servings

Copycake Cheesecake Factory Da Vinci Pasta

This Cheesecake Factory Copycat recipe for Pasta Da Vinci is easy to make at home and is full of flavor! The savory pasta is surrounded by a creamy marsala wine sauce with swirls of caramelized onions and flavorful mushrooms!


  • 2 Tablespoons Olive Oil
  • 2 boneless/skinless chicken breasts
  • Ground pepper
  • Salt
  • 1/3 cup all-purpose flour, optional
  • 4 Tablespoons Butter
  • 1 red onion, diced
  • 1 pound Morel or Shitake Mushrooms; sliced, more or less, your preference
  • 2 cloves garlic; crushed
  • 1 cup Marsala wine;, or Madeira
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1-2 tablespoons COLD butter
  • 3/4 pound penne


  • Cut the chicken in bite-sized cubes and season with salt and pepper. Toss in flour for added texture if desired. 
  • Heat the olive oil over medium heat and add the chicken. Cook for about 8 minutes, tossing occasionally, until nearly cooked through. Remove the chicken from the skillet and set aside. 
  • Add the butter to the same skillet over medium-low heat. Add the onions and cook slowly until caramelized. Stir often to prevent burning. They will get much softer and start to brown after about 15 minutes. 
  • Add the mushrooms and garlic to the pan and sautee until the mushrooms soften and also begin to brown.
  • Add the wine to the pan and use a spatula to scrape up the remaining brown bits on the bottom of the pan. This will give the sauce tremendous flavor. Let the wine bubble gently for about 5 minutes. 
  • While the wine reduces, cook the penne according to package instructions, drain, and set aside when finished.
  • Reduce the heat to low and add the sour cream and the heavy cream, stirring until melted. Swirl in the cold butter until melted. Add the chicken back to the pan. 
  • Toss the sauce with the penne and serve!


Calories: 583kcal, Carbohydrates: 42g, Protein: 16g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 113mg, Sodium: 169mg, Potassium: 530mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1005IU, Vitamin C: 2.2mg, Calcium: 64mg, Iron: 1.9mg