This Pasta Da Vinci Cheesecake Factory recipe is delicious, surprisingly simple, and packed with flavor. Savory pasta is surrounded by a creamy sauce, sautéed shiitake mushrooms, garlic, and caramelized onions.

Its mouthwatering aromas will undoubtedly tempt your family and friends. And guess what? My Pasta Da Vinci is alcohol free!

Ingredients: – 20 oz penne pasta Chicken – 1 boneless skinless chicken breast Cut into bite-sized pieces – ½ teaspoon salt – ¼ teaspoon ground black pepper – ¼ cup flour – 2 tablespoons olive oil

Ingredients for  The Sauce – 2 tablespoons unsalted butter – ½ cup red onion diced – 6 cloves garlic diced – 1 pound  shiitake mushrooms sliced or button mushrooms – 1 cup heavy cream

Ingredients for  The Sauce – ½ cup sour cream – ½ cup white grape juice Grape juice is used in place of Marsala wine. You can use ½ cup chicken stock instead.

INSTRUCTIONS: Cook the pasta – Cook the penne pasta according to package instructions, and reserve ½ cup of pasta water.

Cook the Chicken – Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Toss in flour. – Add oil to a large skillet on medium heat then add the chicken. Cook for about 4-5 minutes on each side. Toss until nearly cooked through. Remove the chicken and set it aside. ½ cup of pasta water.

Cook the Sauce and Assemble – Add butter to the same skillet and cook the onion for 5 minutes on medium high heat. Add garlic and mushroom and saute for 2 more minutes until soft and brown.

Cook the Sauce and Assemble – Add grape juice, pasta water, heavy cream, cooked chicken, and sour cream. Cook for 4 minutes. Add more salt and black pepper if needed.

Cook the Sauce and Assemble – Toss the pasta and mix to combine. Serve immediately.