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Before we dive into the directions, let me share a little secret—this Tomato Basil Pasta pairs beautifully with Costco Frozen Garlic Bread, Texas Roadhouse Caesar Salad or Carrabba’s Tuscan Grilled Chicken. You can have a look at these for ideas!

If you’ve ever been to the Cheesecake Factory, you know they’ve got a sprawling menu that never fails to impress. But today, we’re diving into one of my personal favorites—the Tomato Basil Pasta. This dish is not just your average pasta; it’s a vibrant, flavorful blend that’s perfect for any meal. Whether you’re cooking for a family dinner or just treating yourself, trust me, you’ll want to bookmark this recipe.

Why This Recipe is a Game-Changer

I know life gets busy, so I’m all about recipes that are easy to prepare and big on flavor. The Cheesecake Factory Tomato Basil Pasta checks all those boxes. You’ll be combining fresh, high-quality ingredients to recreate that restaurant magic right in your kitchen. Plus, it’s versatile enough to suit various dietary needs. Ready to get cooking? Let’s dive right in!

Ingredients and Their Impact

The magic of this recipe lies in its simplicity. Here’s why each ingredient is essential:

Penne Pasta: The penne acts as the backbone of the dish. Its tube-like structure is perfect for holding the pesto sauce, making every bite a delicious experience.
Fresh Basil Pesto: Oh, the wonders of basil pesto! This isn’t just any sauce—it’s the soul of the recipe. Fresh basil, mixed with nuts, olive oil, and cheese, brings an aromatic, zesty flavor that elevates the entire dish.

Garlic Powder: Adds a subtle, savory flavor that complements the pesto well. It’s the umami boost that makes the flavors pop.
Boneless Chicken Breast: Provides a hearty, protein-rich component that makes the dish perfect for dinner. Chicken absorbs the flavors wonderfully, giving a rich taste profile.
Mozzarella Cheese: Freshly grated mozzarella melts beautifully and adds a creamy, stringy texture that binds the pasta together.

Vine-Ripened Tomatoes: Ah, the freshness of vine-ripened tomatoes! They add a tangy, juicy burst that balances the richness of the pesto and cheese.
Olive Oil: Used for cooking the chicken and garlic, giving a rich, authentic flavor base.
Garlic Cloves: Fresh garlic introduces a punchy, aromatic base, amping up the overall flavor.

Parmesan Cheese: Extra nuttiness and a bit of saltiness come from freshly grated Parmesan cheese. It’s the ultimate topping.
Basil Leaves: Fresh basil leaves sprinkled at the end give a burst of freshness and color. It’s the pièce de résistance.
Salt and Pepper: Essential for balancing all the flavors and adding depth.

How to Make Cheesecake Factory Tomato Basil Pasta

1. Cook the Pasta

Boil Water: Bring a large pot of water to a boil. Add a generous pinch of salt and a drizzle of olive oil.
Cook Penne: Add the 200g penne pasta to the boiling water and cook according to the package instructions until al dente (usually about 10-12 minutes).
Drain and Set Aside: Once cooked, drain the pasta and set it aside.

2. Prepare the Chicken

Heat Olive Oil: In a large skillet, heat a tablespoon of olive oil over medium heat.
Sauté Garlic: Add the finely minced garlic (2 cloves) and sauté until fragrant, about 1 minute.
Cook Chicken: Season the bite-sized chicken cubes with salt and pepper. Place the chicken in the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

3. Cook the Sauce

Add Tomatoes and Basil: In the same skillet, add the diced tomatoes, chopped basil leaves, and 1 tsp garlic powder. Stir and cook for about 2-3 minutes until the tomatoes start to soften.
Incorporate Basil Pesto: Add the ½ cup of fresh basil pesto to the skillet. Stir well to combine.
Season to Taste: Add salt and pepper to taste, adjusting the seasoning as needed.

4. Combine Pasta and Chicken

Add Cooked Pasta: Add the cooked penne pasta to the skillet with the tomato basil sauce. Toss everything together to coat the pasta evenly with the sauce.
Add Chicken: Add the cooked chicken cubes back into the skillet and mix well with the pasta and sauce.

5. Add the Cheese

Stir in Mozzarella: Sprinkle the freshly grated mozzarella cheese over the pasta and chicken mixture. Stir until the cheese is melted and fully incorporated.

Garnish with Parmesan: Sprinkle freshly grated Parmesan cheese on top as a finishing touch.

6. Serve

Plate the Pasta: Serve the pasta hot, garnishing with additional basil leaves or Parmesan cheese if desired.
Enjoy: Enjoy your delicious Cheesecake Factory-inspired Tomato Basil Pasta with Chicken!

Cheesecake Factory Tomato Basil Pasta pin

Notes

Here are some handy tips to perfect this dish:

Choosing the Pasta: Penne is ideal, but feel free to use what you have on hand—rigatoni and fusilli work well too.
Cooking the Chicken: Make sure it’s cooked to an internal temperature of 165°F to ensure it’s safe to eat.

Fresh Ingredients: Use the freshest tomatoes and basil for maximum flavor.
Pesto Variations: Store-bought pesto works in a pinch, but homemade is always best.
Cheese Options: Feel free to experiment with other cheeses like goat cheese or even a mix of Italian cheeses.

Recipe Variations

Feel like mixing it up? Here are some variations you can try:

Vegetarian Version: Skip the chicken and add more veggies like bell peppers, mushrooms, or zucchini.
Gluten-Free: Use gluten-free pasta. The sauce and rest of the ingredients remain the same.

Seafood Twist: Swap out the chicken for shrimp. Sauté until they’re pink and cooked through.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a spicy version.
Vegan: Substitute the cheese with vegan cheese options and use a dairy-free pesto.

Frequently Asked Questions

1. Can I make this pasta ahead of time?
Yes, you can! Simply prepare the dish as per instructions and refrigerate. Reheat gently on the stove or microwave before serving. The flavors actually meld together better over time.

2. How long will leftovers last?
Stored in an airtight container, your pasta will stay good for up to 3 days in the refrigerator. For longer storage, you can freeze it for up to a month.

3. Can I use dried basil instead of fresh?
While fresh basil offers the best flavor, you can use dried basil in a pinch. Use about a tablespoon of dried basil to replace ½ cup of fresh basil.

4. Is there a way to reduce the calories in this dish?
You can opt for a low-fat mozzarella and a lesser amount of pesto to reduce the calorie count. Another option is to use spiralized zucchini instead of pasta.

5. How do I keep the pasta from becoming mushy?
The key is to cook the pasta al dente, which means it should be firm to the bite. Rinse it under cold water after draining to stop the cooking process instantly.

6. What type of wine pairs well with this pasta?
A crisp, white wine like a Sauvignon Blanc or a light red like Pinot Noir pairs wonderfully with this dish. They both complement the fresh flavors without overwhelming them.

Conclusion

And there you have it, folks! A delectable, easy-to-make Cheesecake Factory Tomato Basil Pasta that’s sure to be a hit. Whether you’re making it for a weekday dinner or a weekend gathering, this dish brings restaurant-quality flavors right to your home. Don’t forget to experiment with the variations and make it your own. Happy cooking!