If you’ve ever dined at the Cheesecake Factory, you might know the allure of their creamy, savory, and rich Madeira Chicken Pasta or ‘Pasta Da Vinci’. This copycat recipe is designed to bring that restaurant experience straight to your kitchen! Each element of this dish—from the perfectly caramelized onions to the rich Madeira wine sauce—layers to create a symphony of flavors. And trust me, using a true Madeira wine brings depth, richness, and a touch of elegance to this beloved dish.
The Key Ingredients
Madeira Wine: The real star of the sauce, Madeira’s deep, almost nutty notes give this dish its unique character. Splurge a little on the authentic Portuguese fortified wine, as it provides a superior flavor.
Pasta: Penne cooked to al dente perfection is ideal for holding the creamy sauce in every nook. I alway choose a quality pasta brand, such as Barilla.
Caramelized Onions and Garlic: Slow-cooked onions and garlic provide a sweet and savory base for the sauce.
Chicken: Tender pieces of chicken add a satisfying protein, while the mushrooms enhance the dish’s earthy, savory notes. Using a store-bought, already cooked rotisserie chicken makes this dish a breeze to make.
Bringing It All Together
Start by caramelizing red onions in butter and olive oil, a step that provides a beautiful base. Layer in garlic and mushrooms, then create a roux with butter and flour, cooking out the flour for a smooth texture. Slowly add the Madeira, bringing it all to a gentle simmer to infuse those flavors. Finally, after mixing in the chicken and pasta, stir in a finishing touch of butter for added richness and shine. Fresh parsley and Parmesan complete the dish, giving it a Cheesecake Factory–level finish.
Serve and Enjoy
Garnish generously with freshly chopped parsley and grated Parmesan, and serve this creamy, comforting dish right away. This Madeira Chicken Pasta pairs wonderfully with a green salad or garlic bread for an indulgent restaurant-style meal at home. Enjoy the flavors and experience of a Cheesecake Factory classic, no reservations needed!
Ingredients
- 5 T butter, divided
- 1 T olive oil
- ½ C red onion, chopped
- 1 lb bella or white mushrooms, quartered
- 3 cloves garlic, minced
- 1 C rotisserie chicken, torn or cut into bite-sized pieces
- ¾ C madeira wine*
- 2 T heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ - ½ C reserved pasta water
- 3 T fresh parsley, chopped
- freshly-grated parmesan cheese for garnish
Instructions
- Cook the penne pasta to al dente, following the package instructions. Drain the pasta, reserving some of the pasta water, and set both aside.
- In a large saucepan, melt 2 tablespoons of butter together with the oil over medium heat. Add the red onions and sauté them gently for about 8-10 minutes, allowing them to slowly caramelize. Be sure to keep the heat moderate, stirring occasionally to prevent any burning or crisping.
- Next, add the garlic and mushrooms to the pan, along with an additional tablespoon of butter. Cook the mixture for another 3-4 minutes until the mushrooms soften and the garlic becomes fragrant. Once done, remove from the pan and set aside.
- With the pan over medium-high heat, add another 2 tablespoons of butter. As it melts, sprinkle in 1½ tablespoons of flour, stirring well to form a roux. Cook for a couple of minutes to eliminate the raw flour taste. Gradually pour in the wine, stirring continuously until the mixture is smooth. Bring to a gentle boil, then reduce the heat and let it simmer 8-10 minutes. Finally, return the onion mixture to the pan, add the heavy cream and season with salt and pepper to taste.
- Gradually add the reserved pasta water, ¼ cup at a time, bringing the sauce to a gentle simmer. If you'd like a thicker sauce, incorporate the remaining ¼ cup of pasta water. Add the cooked chicken to the sauce and heat until the chicken is warmed through.For added richness and a glossy finish, stir in the remaining 1 tablespoon of butter until it melts smoothly into the sauce.
- Add the pasta to the sauce, stirring until well coated. Just before serving, sprinkle with fresh parsley and a generous grating of Parmesan cheese. Serve immediately and enjoy!
