Finding Comfort in a Bowl of Pasta Da Vinci

There are some dishes that really tap into your memory.  They remind you of sharing laughter with loved ones, feeling comforted on tired nights, and the little moments that pull you back to yourself.  For me, one of those meals is Pasta Da Vinci—rich, earthy, and full of depth and flavor.  

I remember going to The Cheesecake Factory often with my parents.  We used to live close by, so it became one of our go-to restaurants when we chose to eat out.  If you’ve been there before, you know that for a restaurant chain, their food is rather remarkable.  The portion size alone will leave you with enough leftovers for lunch the next day.  So, at least you know you’re getting your moneys worth.  

They have any overwhelmingly large menu, and it’s filled with so many comfort foods to choose from, but I stumbled across one that became my favorite pasta dish there, Pasta Da Vinci.  I don’t believe I initially tried this dish on my own free will as a child (I was picky), but I do remember savoring that first bite.  

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I remember the scent of garlic and mushrooms sizzling in butter, the creamy sauce, the way the penne soaked up every drop of flavor, it was pure comfort.  I fell in love with it so much, that I decided to look for a similar recipe online. I must say, I found a pretty good one from: The Cozy Cook.

There are some nights I like to pour myself a glass of red wine, listen to some Italian music, and just relax with a warm bowl of pasta.  That’s joy and excitement in my eyes, truly.  They are the moments I cherish most, and this dish reminds me that comfort can be found anywhere even in the simplest meals.  And not only that, but it’s reminders of precious memories spent with loved ones that I forever hold close to my heart.

Homemade Pasta Da Vinci (Inspired by The Cheesecake Factory)

A creamy, savory pasta with tender chicken, mushrooms, and a rich garlic-parmesan sauce.

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Course: dinner, Main Course

Ingredients Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts cut into bite-sized cubes
• 2 tbsp olive oil
• 4 tbsp butter
• 2 tbsp cold butter
• ⅓ cup flour (optional. for coating chicken)
• 1 red onion diced
• 1 lb mushrooms (morel or cremini) sliced
• 1 cup Madeira or Marsala wine
• ½ cup sour cream
• 1 cup heavy cream
• ¾ lb` penne pasta
• salt and pepper

Method

 

1. Season the chicken with salt and pepper. Toss in flour if desired. Heat olive oil over medium heat and cook chicken for 8 minutes, tossing occasionally. Remove and set aside.
2. In the same skillet, melt butter. Add onions and cook slowly until caramelized, about 15 minutes.
3. Sauté mushrooms and garlic until softened and lightly browned.
4. Pour in wine and scrape up the brown bits from the pan. Let simmer gently for 5 minutes.
5. Reduce heat to low, stir in sour cream and heavy cream until smooth. Swirl in cold butter. Return chicken to the pan.
6. Meanwhile, cook penne according to package instructions and drain.
7. Toss pasta with the sauce and chicken. Serve warm and enjoy!

Notes

Recipe courtesy of: The Cozy Cook

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