Why Make This Recipe
Cheesecake Factory Chicken Riesling is a delightful dish that combines tender chicken, rich cream, and flavorful mushrooms all mixed with pasta. It’s great for family dinners or impressing guests. The dish brings a taste of the restaurant experience to your home, and with easy steps, you can make it with basic ingredients.
How to Make Cheesecake Factory Chicken Riesling
Ingredients
- 4 chicken breasts without skin and bone
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small onion (finely sliced)
- 2 cups mushrooms (sliced, either button or cremini)
- ¾ cup Riesling white wine
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 8 ounces fettuccine or penne pasta
- Salt for boiling water
- Parsley or chives (optional for garnish)
- Extra Parmesan for serving
Directions
Step 1: Start by cooking the pasta according to the package instructions. Make sure to salt the water for better flavor.
Step 2: Season the chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium heat and cook the chicken for about 6-7 minutes per side until it’s cooked through. Remove the chicken and set it aside.
Step 3: In the same skillet, add butter. Once melted, cook the finely sliced onions and mushrooms until they are soft and golden, about 5 minutes.
Step 4: Pour in the Riesling wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for a few minutes to reduce slightly.
Step 5: Stir in the heavy cream, chicken broth, and Dijon mustard. Add salt, pepper, and Italian seasoning. Let it cook for a few more minutes until the sauce thickens.
Step 6: Slice the cooked chicken and return it to the skillet with the sauce. Combine everything and let it simmer softly.
Step 7: Mix in the cooked pasta and the grated Parmesan cheese. Stir well to coat the pasta and serve hot.
How to Serve Cheesecake Factory Chicken Riesling
Serve the Chicken Riesling warm on a plate. You can garnish with fresh parsley or chives for a pop of color. Don’t forget to sprinkle extra Parmesan cheese on top for added flavor!
How to Store Cheesecake Factory Chicken Riesling
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to eat, reheat it in a pan over low heat or in the microwave. You may want to add a splash of cream or chicken broth to help bring back the creamy texture.
Tips to Make Cheesecake Factory Chicken Riesling
- Make sure the chicken is cooked all the way through; it should reach an internal temperature of 165°F.
- For extra flavor, let the sauce simmer a little longer.
- Add veggies like spinach or bell peppers for more color and nutrition.
Variation
You can substitute the chicken with shrimp or even tofu for a different protein option. For a lighter version, use half-and-half instead of heavy cream.
FAQs
Q1: Can I use a different type of wine?
A1: Yes, you can use any dry white wine if you don’t have Riesling, but the flavor will change slightly.
Q2: Is it possible to make this recipe gluten-free?
A2: Absolutely! Use gluten-free pasta and make sure your chicken broth is gluten-free too.
Q3: Can I prepare this dish in advance?
A3: You can prep the ingredients ahead of time, but it’s best to cook the pasta and sauce just before serving to keep everything fresh and creamy.
Chicken Riesling
Ingredients
Main Ingredients
- 4 pieces chicken breasts without skin and bone
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small onion (finely sliced)
- 2 cups mushrooms (sliced, either button or cremini)
- ¾ cup Riesling white wine
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 8 ounces fettuccine or penne pasta
- to taste Salt for boiling water
- optional Parsley or chives (optional for garnish)
- to taste Extra Parmesan for serving
Instructions
Cooking the Pasta
- Start by cooking the pasta according to the package instructions. Make sure to salt the water for better flavor.
Cooking Chicken
- Season the chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium heat and cook the chicken for about 6-7 minutes per side until it’s cooked through. Remove the chicken and set it aside.
Making the Sauce
- In the same skillet, add butter. Once melted, cook the finely sliced onions and mushrooms until they are soft and golden, about 5 minutes.
- Pour in the Riesling wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for a few minutes to reduce slightly.
- Stir in the heavy cream, chicken broth, and Dijon mustard. Add salt, pepper, and Italian seasoning. Let it cook for a few more minutes until the sauce thickens.
Combining Ingredients
- Slice the cooked chicken and return it to the skillet with the sauce. Combine everything and let it simmer softly.
- Mix in the cooked pasta and the grated Parmesan cheese. Stir well to coat the pasta and serve hot.