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This easy Pasta Da Vinci recipe is such a showstopper. It tastes like it came straight from a fancy restaurant, but it’s ready in just 30 minutes! With tender chicken, al dente penne, all in a rich, wine-infused cream sauce, it’s the perfect recipe for a delicious family meal.
Easy pasta recipes are my favorite thing, especially during the busy work and school week. This recipe is a Cheesecake Factory copycat, it comes together in a snap, and will quickly earn a place in your regular recipe rotation. You’d better make sure to save this link because your friends and family are going to want the recipe once they have a bite!
If you love this recipe, you have to try my Bruschetta Chicken Pasta or Creamy Chicken Pesto Pasta.
Why We Are Obsessed With This Pasta
- It is simple and quick. I love being able to put out a gourmet dish in just half an hour.
- This recipe has big flavor. Madeira or Marsala wine brings a tangy, unique depth to the sauce.
- It is so adaptable! Change things up to suit your family’s preferences and needs. It is pasta. You can really get creative here!
- Pasta Da Vinci is always a hit. A warm, comforting recipe that’s guaranteed to wow your family or guests.
Recipe WAlk-through
Ingredient Notes
- Madeira or Marsala Wine – These add a subtle sweetness to the dish. Don’t skip unless you absolutely have to!
- Mushrooms – Cremini mushrooms are a great choice for their bold flavor, but white or shiitake mushrooms are also delicious.
- Heavy Cream & Sour Cream – Heavy cream and sour cream create a luscious sauce, but don’t let it boil after adding them to avoid curdling.
- Parmesan Cheese – Always go for freshly grated Parmesan for the best taste and texture.
How To Make Pasta Da Vinci
See the recipe card below for full, detailed instructions
Cook the Pasta: Boil penne in salted water until just tender. Drain and set aside.
Sear the Chicken: Season, then cook chicken in butter until golden and cooked through. Remove from the pan.
Sauté the Veggies: In the same pan, cook shallots and mushrooms until golden brown. Add garlic and cook briefly.
Prepare the Sauce: Stir in flour, followed by wine and chicken stock. Let it simmer, then whisk in cream, sour cream, and Parmesan cheese.
Bring it Together: Toss the pasta and chicken in the sauce until coated. Heat through, garnish with parsley and extra Parmesan, and serve.
Variations
- Fun Add-Ins: Try tossing in spinach or sun-dried tomatoes!
- Spice It Up: A sprinkle of red pepper flakes adds big flavor to this dish!
- Swap Out The Wine: Swap with dry white wine or chicken stock.
Storage Tips
Storage and Reheating Tips
Store leftovers in an airtight container for 3-5 days.
Warm gently on the stove with a splash of broth or milk to keep the sauce smooth. The microwave is NOT recommend for reheating this dish because it tends to break the sauce.
Serving Ideas
Pair with a crisp salad or some cheesy garlic bread for a well-rounded meal. This kale salad would also be a very tasty option.
Recipe Tips
- Prep makes all the difference! Have all your ingredients chopped and ready to go. It’s a quick-cooking dish!
- A heavy skillet ensures even cooking and a good sear.
- Penne is great, but rotini, bowties, or fettuccine work just as well.
More Incredible Pasta Recipes
Pasta da Vinci
Ingredients
- 12 ounces Penne pasta (about 3 cups)
- 1 pound Chicken breast or tenders cut into 1” cubes
- 1 teaspoon Salt
- ½ teaspoon Fresh cracked black pepper
- ½ teaspoon Garlic powder
- 3 tablespoons Salted butter divided
- 1 Large shallot diced
- 8 ounces Cremini mushrooms sliced
- 3 cloves Garlic minced
- 2 tablespoons Flour
- ½ cup Madeira or marsala wine Can also substitute with chicken broth
- 1 cup Chicken stock
- ½ cup Heavy cream
- ⅓ cup Sour cream
- ½ cup Freshly grated parmesan cheese
Instructions
- Cook penne in salted boiling water according to package directions for al dente pasta. Drain and set aside.
- While pasta cooks, season the chicken pieces with the salt, pepper and garlic powder.
- Heat a large skillet over medium high heat. Add 2 tablespoons butter and once it is foamy, add in the chicken breast pieces and cook until browned and cooked through, about 5-7 minutes. Transfer chicken to a plate.
- Add in the remaining 1 tablespoon butter, shallots and mushrooms and cook until browned and the moisture is cooked out, about 4-6 minutes. Add in the garlic and cook for another 30 seconds.
- Add in the flour and stir to coat the mushroom and onion mixture in the flour, cooking for 1 minute. Whisk in the wine until smooth, add in the chicken stock and bring to a boil. Boil for 1 minute, then reduce heat to a simmer.
- Stir in the heavy cream, sour cream and parmesan. Bring the sauce back up to a simmer, but do not let it come to a hard boil or the sour cream can curdle. Add the chicken and cooked penne to the pan with the sauce and toss to coat. Once everything is heated through, taste and adjust seasoning.
- Remove from the heat and serve garnished with chopped fresh parsley and grated parmesan.
Notes
- Store leftover pasta in the fridge in an airtight container for 3-5 days. Freezing is not recommended.
- Reheat leftovers in a saute pan on medium low heat, adding splashes of chicken broth, water or milk as needed to loosen the sauce back up. Do not reheat over high heat, this will cause your sauce to break and become greasy.
- Microwave reheating is not recommended, it will break your sauce.
- Chicken tenders, breast or boneless skinless thighs will all work well in this dish.
- I used cremini mushrooms for this recipe, but white mushrooms or any other sturdy mushroom can be used.
- You can substitute the penne pasta for any other short pasta such as rotini, bowtie, campanelle or broad egg noodles.
- Any dry white wine can be used, or substitute it with another splash of chicken stock to deglaze the pan.
- I used a very heavy enameled cast iron skillet to get a deep golden brown sear on the chicken and mushrooms. You can use any pan you have on hand, but nonstick or lighter pans will not sear meat as well so be sure to not crowd the pan and work in batches if needed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
