Pasta Da Vinci Madeira Wine

This Pasta Da Vinci copycat brings the bold flavors of the Cheesecake Factory right to your own kitchen. Tender chicken, aromatic mushrooms, and onions meet in a luscious Madeira wine sauce, all tossed with pasta for a dish that is as comforting as it is elegant. When I first tried recreating this meal, the aroma alone brought everyone running to the kitchen, eager for a taste.

The first time I made this dish, my husband insisted it tasted even better than the restaurant version. Now it is a go to whenever we need a dinner that feels special but is simple to pull off.

Ingredients

• Chicken tenders or breasts: bite sized pieces bring protein and soak up the sauce choose fresh chicken for the best texture
• Red onion: chopped adds subtle sweetness and color pick one that feels heavy and firm
• Mushrooms: sliced contribute earthiness cremini or baby bella offer the deepest flavor
• Olive oil: for sautéing helps brown the chicken and adds a fruity note choose extra virgin if possible
• Butter: divided between steps gives the sauce richness use real butter for classic flavor
• Garlic cloves: fresh for a bold aroma do not use pre minced for best taste
• Flour: helps thicken the wine sauce use all purpose
• Marsala wine or Madeira or sherry: offers depth and a signature sweet nutty flavor use a wine you would enjoy sipping
• Heavy cream: for creaminess splurge on high quality for the silkiest sauce
• Chicken stock: brings everything together homemade or low sodium boxed works best
• Parmesan cheese: gives salty nuttiness buy a wedge and grate fresh for incredible melt
• Tubular pasta: penne or rigatoni holds the sauce in every tube cook just until al dente
• Salt and pepper to taste: lets you dial in the seasoning
• Red pepper flakes: for a gentle kick completely optional

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water. Add tubular pasta like penne and cook until just al dente. Drain but do not rinse. This creates a surface for sauce to grab onto later.

Brown the Chicken:

Slice chicken into one inch cubes. Heat olive oil in a large skillet over medium high. Add chicken and season with salt. Sauté until pieces are golden brown and no longer pink inside. Remove from the pan with a slotted spoon to avoid overcooking.

Sauté the Vegetables:

Melt butter in the same pan over medium high. Stir in chopped red onion and cook until softened about four minutes. Add sliced mushrooms and continue cooking until mushrooms have released their moisture and are just browned. Move both to a plate.

Build the Roux:

Lower to medium and add more butter to the empty skillet. Throw in chopped garlic and cook until fragrant about one minute. Sprinkle flour over the garlic and butter. Stir briskly and let the flour bubble and lose its raw taste about one minute.

Make the Wine Sauce:

Pour in Marsala wine or Madeira and let it bubble away until slightly reduced. Pour in heavy cream and chicken stock. Allow sauce to simmer for five minutes so flavors concentrate and alcohol cooks off.

Finish the Sauce:

Take the pan off the heat. Sprinkle in Parmesan and stir until melted. Taste and adjust with more stock if needed. Season with extra salt and pepper. Fold the sautéed onions and mushrooms back into the pan so they soak up the creamy sauce.

Combine and Serve:

Add cooked chicken back into the sauce. Simmer for another minute to coat the chicken. Tip in the drained pasta and gently stir until everything is glossy and steaming. Garnish with extra Parmesan and a pinch of pepper flakes if you like a little heat.

Pin

My favorite ingredient here is the Madeira wine it adds such a deep aroma that always makes people wonder what the secret is in this sauce. Growing up my mother only broke out fancy wine for holidays but now I love using it for cozy weeknight pasta just to make any day special.

Storage Tips

Let leftovers cool then store in airtight containers in the fridge for up to three days. If the sauce thickens in the fridge stir in a splash of extra chicken stock or cream before reheating. This pasta also freezes well just make sure to cool it completely and store in freezer safe bags for up to one month.

Ingredient Substitutions

You can swap chicken with sliced turkey or cooked sausage for a different flavor. Instead of Marsala or Madeira try sweet sherry or even a bold white wine for lighter notes. If you are dairy free coconut cream and a vegan Parm style cheese work in a pinch.

Serving Suggestions

A crisp green salad with a zingy vinaigrette cuts through the richness of the sauce. Some crusty bread is ideal for soaking up every last bit. I also love topping with fresh chopped chives or Italian parsley right before serving.

A Little History

Da Vinci style pasta is a playful take on classic Italian American comfort food. The name is probably inspired by Leonardo Da Vinci whose legacy of creativity fits this dish’s blend of classic and new world flavors. At Cheesecake Factory it has earned a cult following for its rich sauce and plentiful portions.

Recipe Questions & Answers

→ Can I substitute Marsala or Sherry for Madeira wine?

Yes, Marsala or a dry Sherry can be used if Madeira is unavailable, offering a similar depth and sweetness to the sauce.

→ What type of pasta works best for this dish?

Tubular pasta such as penne or rigatoni holds the creamy sauce well, but ziti or other shapes may also be used.

→ How can I make the sauce thicker?

Increasing the flour slightly when making the roux or letting the sauce simmer a few minutes longer helps achieve a thicker consistency.

→ Are there vegetarian alternatives for the chicken?

For a vegetarian version, omit the chicken or substitute with sautéed tofu or additional mushrooms for hearty texture.

→ Can I prepare this dish ahead of time?

You can cook the components in advance and reheat before combining with freshly cooked pasta for best results.

→ Is it necessary to use heavy cream?

Heavy cream adds richness, but you can substitute with half-and-half or a non-dairy creamer for a lighter option.