Light Pasta Da Vinci

4.84 from 6 votes

Light Pasta Da Vinci is my take on the Cheesecake Factory favorite. So rich and decadent that you’ll never believe it’s lightened up!

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: 1 1/3 cups

Calories: 477kcal

Author: Geri

8 ounces dried penne pasta cooked to al dente, about a minute less than indicated in package directions
1/2 cup reserved pasta cooking water
1 pound chicken breast cut into bite-sized pieces
2 1/2 tbsp cornstarch divided
1 small red onion chopped
1 pound sliced mushrooms
3 cloves garlic minced
1 1/2 cups Madeira wine*
1/4 cup half and half
1/3 cup grated parmesan cheese
1 1/2 tsp kosher salt, divided
freshly ground pepper, to taste
1/4 tsp red pepper flakes optional

Pat the chicken completely dry with paper towels. Cut the chicken in bite-sized cubes and season with salt and pepper as desired. Toss in 1 1/2 tbsp cornstarch until fully absorbed into the chicken.
Spritz a large nonstick skillet with cooking spray, over medium-high heat. Add chicken in two batches, so they can brown evenly. Cook on each side for 2-3 minutes, until a light golden-brown crust forms.
Remove chicken from pan and let rest on a plate. Reduce heat to medium.
Sauté onions in pan for about 3-4 minutes, or until slightly golden. Mix in mushrooms and increase heat to medium-high.
Let the mushrooms sit for a few minutes over the heat until slightly caramelized, then start mixing and sauteing until the mushrooms get somewhat soft, about 5 minutes. Add in the garlic and 1 tsp salt, along with the optional red pepper flakes. Sauté 1 more minute.
In a separate cup, whisk 1 tbsp cornstarch into the wine and half and half. Pour into pan to deglaze. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
Add the chicken back to the pan and simmer in sauce for another 3-5 minutes. Season with black pepper to taste. Taste sauce and add in extra 1/2 tsp of salt if needed.
Mix the pasta and a few splashes of the cooking water into the sauce until everything is evenly coated. Continue to cook on low heat until sauce has started to absorb into pasta, about 2-3 minutes. Add more pasta water if the pasta gets too dry.
Mix in the parmesan cheese until melted and serve!

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically).

WW Purple SmartPoints: 6 per serving

WW Blue SmartPoints: 8 per serving

WW Green SmartPoints: 11 per serving