Cheesecake Factory Pasta Da Vinci Recipe

Boil the penne pasta in a large pot according to package instructions. Drain using a colander and set aside.

In a mixing bowl, coat the chicken cubes with all-purpose flour, salt, and black pepper.

Heat olive oil and 1-2 tbsp of butter in a large skillet over medium heat.

Add the coated chicken to the skillet and cook until golden brown and cooked through. Remove and set aside.

In the same skillet, add the diced onion and sauté until translucent.

Add the minced garlic and sliced shiitake mushrooms, cooking until the mushrooms are tender.

Pour in the Marsala wine (or Madeira wine) and let it simmer for a few minutes.

Stir in the heavy cream and sour cream, mixing well until combined and heated through.

Return the cooked chicken to the skillet and add the cooked penne pasta, tossing everything together until well coated.

Serve hot, topped with grated Parmesan cheese if desired.

Equipment Needed

Spice Level:

Allergens