Cheesecake Factory Pasta Da Vinci

Name: Cheesecake Factory Pasta Da Vinci (Standard)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Chicken breasts-boneless, skinless; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Olive oil; 2 cloves Garlic-minced; 1/2 cup Heavy cream; 1/2 cup Chicken broth; 1/4 cup Sun-dried tomatoes-oil-packed, drained and chopped; 1/4 cup Parmesan cheese-grated; 1 tbsp Lemon juice; 1/2 tsp Red pepper flakes; 1 lb Fettuccine pasta; 1 cup Spinach-fresh; 1/2 cup Mushrooms-sliced

⏱1h

👥4

🔥850 cal

Easy

🍽️Italian

A simplified version of the Cheesecake Factory's Pasta Da Vinci, focusing on readily available ingredients and straightforward techniques.

1 lb Chicken breasts-boneless, skinless

1 tsp Italian seasoning

1/2 tsp Salt

1/4 tsp Black pepper

2 tbsp Olive oil

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥850 cal

Easy

🍽️Italian

A simplified version of the Cheesecake Factory's Pasta Da Vinci, focusing on readily available ingredients and straightforward techniques.

#pasta #chicken #italian #creamy

Instructions

Season Chicken with Italian seasoning, salt, and pepper.
Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice.
Cook Pasta according to package directions.
While pasta cooks, prepare Sauce: Heat Olive oil in a large skillet over medium heat. Add Garlic and cook until fragrant, about 30 seconds.
Add Heavy cream and Chicken broth to the skillet. Bring to a simmer.
Stir in Sun-dried tomatoes, Parmesan cheese, Lemon juice, and Red pepper flakes.
Add Spinach and Mushrooms to the Sauce and cook until wilted, about 2-3 minutes.
Add cooked Pasta and sliced Chicken to the Sauce. Toss to combine.
Serve immediately.

Ingredients

1 lb 450 g Chicken breasts-boneless, skinless
1 tsp 5 mL Italian seasoning
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
2 tbsp 30 mL Olive oil
2 cloves 10 mL Garlic-minced
1/2 cup 120 mL Heavy cream
1/2 cup 120 mL Chicken broth
1/4 cup 60 mL Sun-dried tomatoes-oil-packed, drained and chopped
1/4 cup 60 mL Parmesan cheese-grated
1 tbsp 15 mL Lemon juice
1/2 tsp 2.5 mL Red pepper flakes
1 lb 450 g Fettuccine pasta
1 cup 140 g Spinach-fresh
1/2 cup 70 g Mushrooms-sliced

Equipment

Large skillet
Large pot
Cutting board
Knife

Instructions

Season Chicken with Italian seasoning, salt, and pepper.
Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice.
Cook Pasta according to package directions.
While pasta cooks, prepare Sauce: Heat Olive oil in a large skillet over medium heat. Add Garlic and cook until fragrant, about 30 seconds.
Add Heavy cream and Chicken broth to the skillet. Bring to a simmer.
Stir in Sun-dried tomatoes, Parmesan cheese, Lemon juice, and Red pepper flakes.
Add Spinach and Mushrooms to the Sauce and cook until wilted, about 2-3 minutes.
Add cooked Pasta and sliced Chicken to the Sauce. Toss to combine.
Serve immediately.

Nutrition per serving

Calories 850

Ratings & Reviews

0 reviews

Cheesecake Factory Pasta Da Vinci

Cheesecake Factory Pasta Da Vinci

Ratings & Reviews

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