Cheesecake Factory Pasta Da Vinci Copycat

• 1 (1 lb) box penne pasta
• 3 large boneless skinless chicken breasts, diced
• 6 ounces sliced mushrooms (shitake & porcini)
• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 1 (16 ounce) can beef broth
• 2 cups madeira wine (can substitute with Marsala wine)
• 8 ounces cream cheese
• 1/2 cup parmesan cheese, grated
• 1/2 cup butter
• 1/2 cup buttermilk
• 3 garlic cloves, crushed
• ground pepper

1. Heat oil in skillet and begin cooking onions until soft and brown, medium heat. Add chicken, mushrooms and garlic; cook until chicken is no longer pink about 5-7 minutes. Remove from skillet; set aside.
2. Add wine and beef broth to same skillet and bring to a slow boil. Allow to boil about 15 minutes or until alcohol smell from wine has cooked out. (The longer you simmer this sauce, the richer and more flavorful it will become).
3. This is the point you would want to start boiling pasta.
4. Lower heat to medium again, and once sauce stops boiling add cream cheese and butter whisking it together as it melts.
5. Whisk in remaining ingredients (buttermilk & ground pepper) and stir until smooth and creamy. Add chicken, onion, mushroom, & garlic.
6. Once pasta is cooked, drain water. Pour sauce over top.
7. Top with Parmesan cheese and broil a few minutes to brown the cheese.

penne pasta, chicken breasts, mushrooms, olive oil, red onion, beef broth, madeira wine, cream cheese, parmesan cheese, butter, buttermilk, garlic, ground pepper

Taken from www.food.com/recipe/cheesecake-factory-pasta-da-vinci-copycat-468703 (may not work)