Chicken Da Vinci – Easy Cheesecake Factory Copycat

This Chicken Da Vinci recipe is a homemade spin on the Cheesecake Factory classic — loaded with tender chicken, spicy sausage, sautéed veggies, and egg pasta all tossed in Romano cheese. It’s rich but simple, comes together in one pan, and works for weeknights or leftovers. Honestly? It just tastes good.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: garlicky, meaty, cheesy, cozy
• Great for: weeknight dinners, pasta cravings, feeding a few people

Why I Like This Recipe

Had chicken. Had sausage. Didn’t really have a plan. I just started chopping stuff and this pasta showed up like it had something to prove. I’ve made it a bunch since then and it never disappoints. The Romano melts into everything and makes it feel like I know what I’m doing.

Ingredients

• 1 lb chicken breast, cut into bite-sized cubes
• 3 spicy Italian sausage links, sliced
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 10–12 mushrooms, quartered
• 2 garlic cloves, minced
• 16 oz egg noodles (thicker style is best)
• ¼ cup olive oil (divided)
• Grated Romano cheese (go heavy)
• Salt + black pepper, to taste

How To Make Chicken Da Vinci 

1. Cook the pasta: Boil the egg noodles in salted water until al dente. Drain and toss with a splash of olive oil so they don’t stick. Set aside.
2. Sear the meat: Heat half the olive oil in a large skillet over medium-high. Add chicken and sausage slices. Brown on all sides — about 5–6 mins.
3. Add the veggies: Toss in onions, peppers, and mushrooms. Let them soften and get some golden edges. Stir every now and then, but don’t rush it.
4. Add garlic last: Once everything’s almost ready, add minced garlic. Cook for 1–2 minutes — you should smell it immediately.
5. Bring the pasta back: Add the cooked noodles to the skillet. Toss everything together until it’s evenly mixed and warmed through.
6. Top with Romano: Turn off the heat. Add grated Romano cheese, salt, and black pepper. Toss one more time. Serve hot.

Tips for Success

• Cut the chicken and sausage to similar sizes so they cook evenly
• Don’t overcrowd the pan — cook in batches if needed
• Add garlic at the end so it doesn’t burn
• Pasta water works great if things get too dry

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Not ideal — the texture changes. But you can freeze it if you have to.
• Reheat: Best in a skillet with a splash of broth or water. Microwave works but dries it out a bit.

Frequently Asked Questions

• Can I use another kind of pasta?
  Sure — penne or rigatoni works fine. Just make sure it’s not too thin.
• Do I have to use spicy sausage?
  Nope. Mild works too, or swap for turkey sausage if that’s your thing.
• Can I make this without cheese?
  Technically, yes — but it won’t taste like Chicken Da Vinci anymore. Romano’s kinda the point.
• What’s the best pan for this?
  A wide, deep skillet works best. You want room to toss everything.
• Can I add cream or sauce?
  You could add a splash of cream or broth for a looser texture, but it’s good as-is.

Common Mistakes and How to Dodge Them

• Crowding the skillet: Meat won’t brown right if it’s all piled in. Use two pans or do batches.
• Overcooking the noodles: They keep cooking when added back in, so pull them early — like just barely al dente.
• Adding garlic too early: It burns quick. You want it golden, not bitter.
• Not seasoning enough: There’s no real “sauce” here, so seasoning is key. Salt, pepper, and cheese need to carry it.
• Forgetting to toss it all at the end: This isn’t just “meat next to pasta.” Toss everything so the flavor spreads.

Nutrition Facts (Per Serving)

• Calories: 620 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 810mg
• Potassium: 540mg
• Total Carbohydrate: 56g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g

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