Instant Pot Cheesecake Factory Da Vinci Pasta–mushroom, chicken and penne pasta with a tangy, creamy sauce.

Instant Pot Cheesecake Factory Da Vinci Pasta
If you’re a fan of Cheesecake Factory’s pasta da vinci you might like my version you can make at home in the Instant Pot! It’s penne pasta with onions, mushrooms, chicken and a creamy balsamic sauce. The cool part about this recipe is that it’s all made in one pot. No need to have one pot of boiling pasta on the stove while you’re using a separate pan for sautéing the vegetables and cooking the chicken. We all enjoyed this dish…even my mushroom-hating son. So yeah, that’s a win!
Ingredients/Substitution Ideas
- Butter–salted or unsalted
- Red onion–or yellow onion, diced or sliced
- Baking soda–this helps the caramelization of the onions happen quicker
- Sliced mushrooms–white, cremini or baby bella
- Minced garlic–jarred or fresh
- Water
- Better than Bouillon chicken base–I buy the big container at Costco for all sorts of Instant Pot recipes
- Balsamic vinegar
- Penne pasta–or rigatoni, macaroni, cavatappi, bowties, etc.
- Boneless skinless chicken thighs–they stay moist and tender. I don’t suggest making this with boneless skinless chicken breasts as they turn out dry. If you don’t like dark meat try using chicken tenderloins instead.
- Garlic powder
- Black pepper
- Kosher salt
- Sour cream–I used full fat
- Heavy cream–or half and half
- Parmesan cheese–shredded or grated
Steps
- Sauté onions: Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions and baking soda. Stir until onions start releasing moisture.
- Sauté mushrooms and garlic: Add in the mushrooms and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds.
- Deglaze: Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon and balsamic vinegar.
- Add ingredients: Dump in the pasta. Add chicken on top of pasta. Sprinkle the chicken with garlic powder, pepper and salt.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Temper the dairy: In a large glass measuring cup add the heavy cream and sour cream. Stir in 1-2 cups of the hot pasta into the dairy. Stir. Then stir the whole mixture back into the Instant Pot.
- Serve: Taste test and add salt and pepper to taste. Scoop onto plates and top each serving with a tablespoon of parmesan cheese.
Notes/Tips
- Serve with a side of garlic bread and a side salad.
- Try making this a meatless meal. Double or triple the amount of mushrooms (use 2 Tbsp of butter in the first step instead of 1 Tbsp) and leave out the chicken. You can use Better than Bouillon vegetable base instead of chicken base.
- You can make this with cooked rotisserie chicken if you’d like. Add cooked chicken in at the same time you’d add in the raw chicken. Add in about 3 cups of chopped chicken.
- I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot. Halve the recipe in the 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with balsamic vinegar are Instant Pot Chicken Gloria and Instant Pot Chicken Margherita Pasta.

5 More Chicken Pasta Instant Pot Recipes…
Instant Pot Country Club Chicken
Tender bites of chicken with penne pasta, mushrooms, apples, cheese and bacon. A dish that tastes fancy but it super easy to make!
Costco Casserole (Instant Pot)
A super fast and easy dump and go Instant Pot recipe that uses the meat from a Costco rotisserie chicken. With noodles, chicken, cheese, ranch dressing mix and bacon it has tons of flavor and is a family favorite.
Instant Pot Chicken Ranch Mac & Cheese
Pasta with white cheddar, crumbled bacon and tender rotisserie chicken. A one pot meal that is a family favorite!
Instant Pot Asian Garlic Noodles
Chicken, garlic, mushrooms, spaghetti noodles and cabbage in a savory sauce. An easy way to have restaurant quality Asian noodles at home!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Print
Instant Pot Cheesecake Factory Da Vinci Pasta
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 23 minutes
- Yield: 8 servings 1x
Description
Mushroom and chicken penne pasta with a tangy and creamy sauce.
Ingredients
- 1 Tbsp butter
- 1 large red or yellow onion, diced
- 1/2 tsp baking soda
- 8 ounces sliced mushrooms
- 1 Tbsp minced garlic
- 3 1/2 cups water
- 4 teaspoons Better than Bouillon chicken base
- 3 Tbsp balsamic vinegar
- 1 (16 oz) package penne pasta
- 20 ounces boneless skinless chicken thighs, cut into cubes
- 1 tsp garlic powder
- 3/4 tsp black pepper
- 3/4 tsp kosher salt
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 Tbsp parmesan cheese
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions and baking soda. Stir until onions start releasing moisture.
- Add in the mushrooms and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon and balsamic vinegar.
- Dump in the pasta. Add chicken on top of pasta. Sprinkle the chicken with garlic powder, pepper and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a large glass measuring cup add the heavy cream and sour cream. Stir in 1-2 cups of the hot pasta into the dairy. Stir. Then stir the whole mixture back into the Instant Pot.
- Taste test and add salt and pepper to taste. Scoop onto plates and top each serving with a tablespoon of parmesan cheese.
- Category: Pasta
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
You should NOT use a red onion and baking soda in a recipe together. The Maillard reaction cause white/yellow onions to brown quicker. Red onions turn an off putting brownish purple color. Make the entire dish very displeasing to the eye.
★
I made this one tonight using leftover rotisserie chicken & tossed in some fresh green beans. it needed a little more time to rest after adding the cream to thicken up, but it was very good!!! Served with house salad and garlic bread. Thank you!
★★★★★
Sounds like a winning dinner!
Loved it! Very tasty!!
★★★★★
Thanks for the 5 stars Sherry!
How would I adjust the cooking time to use whole wheat penne? The recipe looks like it will be delicious! Can’t wait to make it for the hubby!
I would just increase cooking time by 1 minute