Post by @mealsbyrachael

Replying to @wigglepanda CHEESECAKE FACTORY COPYCAT PASTA DA VINCI 🍄‍🟫🍗🧅 this recipe was soooo good and tasted just like how Cheesecake Factory used to make it! Instructions are below as well since this one might be a little confusing 🤍 INGREDIENTS 🍝 CHICKEN - 2 lbs boneless skinless chicken breast pounded out - drizzle of olive oil - kosher salt - black pepper - garlic powder - onion powder - ground thyme - sprinkle of flour CARMELIZED ONIONS - 1 red onion, sliced - 3 tbsp unsalted butter - sprinkle of salt THE REST - box of penne pasta, cooked to al dente. salt your pasta water! - 10 oz cremini or shiitake mushrooms, sliced - 6 garlic cloves, minced - drizzle of olive oil - 3 tbsp all purpose flour - 2 cups Madeira wine - 1.5 cups @Kettle and Fire mushroom chicken bone broth + 1/4-1/3 extra thrown in while making sauce as needed - 1/2 - 3/4 cup heavy cream dependent on how creamy you like it (I used around 1/2 cup) - 2 more tbsp unsalted butter - 1/2 cup parmesan cheese - 1.5 tsp white sugar - a couple heavy drizzles of dark soy (for color) - 3 tbsp fresh parsley, chopped (use 1 tbsp for topping) - cracked black pepper - salt, optional as needed for taste INSTRUCTIONS 1. prep, pound, season & dredge chicken 2. heat 3 tbsp olive oil in large nonstick skillet on medium high heat and sear the chicken until golden. remove from pan once cooked and slice into cubes after resting for 10 minutes 3. cook penne pasta until al dente in separate pot. salt your pasta water while it’s heating out 4. prep out red onion & mushrooms by slicing them. prep out the minced garlic, chopped parsley & parmesan cheese as well. 5. in same skillet as chicken was in, melt 3 tbsp unsalted butter on medium high heat. add sliced large red onion and season with salt, then add the lid on and steam for 1-2 minutes. remove lid & turn heat to low and cook slowly stirring occasionally for about 30 minutes until onions are carmelized 6. add 10 oz of sliced mushrooms and a drizzle of extra virgin olive oil & cook for about 5 minutes until softened. then add 5 minced garlic cloves and cook for 30 more seconds until fragrant 7. add in 3 tbsp all purpose flour over the onions and mushrooms stirring to coat and cook for about 2 minutes to remove raw flour taste. 8. slowly pour in 2 cups of Madeira wine, scraping up brown bits off the bottom off the pan and mixing to prevent lumps. simmer uncovered at an active bubble for at least 10 minutes until reduced and no longer tasting like alcohol (add more time if it still has a sharp alcohol flavor and smell) 9. add in chicken bone broth and bring to a simmer. stir in heavy cream until thickened to your liking. add in dark soy sauce until you reach desired color - you can continue adding more as time goes on 10. add in 2 tbsp unsalted butter, parmesan cheese, white sugar & salt if needed. Mix well and continue to simmer to reach desired consistency on sauce (this can take a little bit of time) 11. Add in cubed chicken breast with the juices, then throw in cooked pasta. mix well and add more bone broth or dark soy sauce as needed here for color and consistency. I ended up adding extra of both! 12. Top with extra parmesan cheese, parsley & fresh cracked black pepper #cheesecakefactory #pasta #pastadavinci #pastadavincirecipe #mealideas