Bring a large pot of generously salted water to a rolling boil. Add a drizzle of extra virgin olive oil to prevent sticking. Add the penne pasta and cook for approximately 7 minutes, or according to package directions for al dente texture. Drain thoroughly in a colander, rinse briefly under cold water to halt the cooking process, and set aside. Toss gently to remove excess moisture.

Cut chicken breasts into uniform, bite-sized cubes for even cooking. Season generously with 1 teaspoon salt and plenty of freshly ground black pepper. Toss to distribute seasonings evenly. Add the all-purpose flour and toss again until each piece is lightly coated-this creates a beautiful golden crust and helps naturally thicken your Cheesecake Factory Pasta Da Vinci sauce later.

Heat 1-2 tablespoons olive oil in your large skillet over medium-high heat until shimmering. Working in batches if necessary to avoid overcrowding, add the floured chicken cubes in a single layer. Cook undisturbed for about 3 minutes per side until golden brown and cooked through. If the pan becomes dry, add additional oil as needed. Transfer cooked chicken to a plate and set aside.

Reduce heat to medium-low. Add 2 tablespoons butter to the same pan, allowing it to melt and coat the bottom. Add the diced onion along with a pinch of salt and black pepper. Sauté for approximately 5 minutes, stirring occasionally, until the onions become tender and translucent. Add the minced garlic and sliced shiitake mushrooms, seasoning with additional black pepper and salt. Continue cooking for 5-7 minutes until the mushrooms develop a beautiful brown color and soften completely.

Pour the Marsala wine into the pan, using a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom-this technique, called deglazing, is essential for building depth in your copycat Cheesecake Factory Pasta Da Vinci. Allow the wine to simmer for about 5 minutes, which reduces the liquid slightly and cooks off the raw alcohol while concentrating the flavors.

Return the seared chicken to the pan along with any accumulated juices. Pour in the heavy cream, then add the sour cream in dollops. Stir gently over medium-low heat, allowing the sour cream to melt gradually and blend into the sauce. Do not allow the mixture to boil, as this can cause the cream to separate. Once the sauce becomes uniformly creamy and heated through, add the remaining 1-2 tablespoons butter and additional black pepper to taste. Stir until the butter melts completely, creating a glossy, restaurant-quality finish.

Add your cooked penne directly to the sauce in the pan. Using tongs, toss everything together over low heat, ensuring each pasta piece gets thoroughly coated. The sauce will naturally thicken as it embraces the pasta, creating that perfect, clingy consistency that defines authentic Cheesecake Factory Pasta Da Vinci ingredients working in harmony.

Transfer portions to warmed serving plates or bowls. Garnish with extra cracked black pepper or freshly grated Parmesan cheese if desired. Serve immediately while hot to experience the full creamy, flavorful impact of this beloved dish.