CHEESECAKE FACTORY PASTA DA VINCI

Cook the penne pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through.

Remove the chicken from the skillet and set aside. In the same skillet, melt the unsalted butter.

Add the diced red onion and cook until softened, then add the diced garlic and cook for an additional minute.

Add the sliced mushrooms and cook until they are tender and browned.

Stir in the flour and cook for a minute to create a roux, then gradually add the heavy cream and sour cream, stirring until smooth.

Pour in the white grape juice (or chicken stock) and bring the sauce to a simmer, allowing it to thicken slightly.

Return the cooked chicken and pasta to the skillet, tossing everything together until well combined and heated through.

Spice Level:

Allergens