Is this Cheesecake Factory Tomato Basil Pasta recipe authentic?

This recipe is a carefully crafted copycat of the Cheesecake Factory Tomato Basil Pasta. While the exact restaurant recipe isn’t public, this version comes incredibly close in taste, texture, and presentation. Plus, it allows you to control the quality of ingredients and seasonings to suit your preferences.

Can I make the basil oil without a blender?

Yes, you can. Simply chop the basil very finely and mix it with olive oil, garlic powder, and a pinch of salt. It won’t be as smooth, but it will still deliver that fresh, herbal punch.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water or pasta water to loosen the sauce.

Can I prepare this dish ahead of time?

Yes, you can cook the chicken and prepare the basil oil a day in advance. However, it’s best to make the pasta and sauce fresh for the best texture and flavor.

What other pasta recipes can I try if I love this one?

If you enjoy this recipe, you’ll love trying these delicious options too: Sacchetti Pasta Salmon Pesto Pasta Pasta Salad with Italian Dressing French Onion Pasta

Cheesecake Factory Tomato Basil Pasta Recipe (Copycat)

Name: Cheesecake Factory Tomato Basil Pasta (Copycat Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian American
Ingredients: 12 oz penne pasta; 6 boneless chicken breast cutlets; ¼ cup extra virgin olive oil; 1 lemon, juiced; 5 garlic cloves, minced; 1 teaspoon dried oregano; 1 tablespoon dried mustard; 3 cups grape tomatoes; 3 garlic cloves, whole; 1 tablespoon tomato paste; 1 teaspoon red chili flakes; Sea salt to taste; 1½ cups reserved pasta water; 1 ball fresh mozzarella; ½ cup extra virgin olive oil (for basil oil); 1 cup fresh basil leaves; 2 teaspoons garlic powder; 2 teaspoons sea salt

Cheesecake Factory Tomato Basil Pasta (Copycat Recipe)

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This Cheesecake Factory Tomato Basil Pasta is packed with fresh basil, juicy tomatoes, tender chicken, and a vibrant basil oil. A perfect comfort dish ready in under 45 minutes.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian American

Ingredients

Scale

12 oz penne pasta
6 boneless chicken breast cutlets
¼ cup extra virgin olive oil
1 lemon, juiced
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon dried mustard
3 cups grape tomatoes
3 garlic cloves, whole
1 tablespoon tomato paste
1 teaspoon red chili flakes
Sea salt to taste
1½ cups reserved pasta water
1 ball fresh mozzarella
½ cup extra virgin olive oil (for basil oil)
1 cup fresh basil leaves
2 teaspoons garlic powder
2 teaspoons sea salt

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Instructions

1. Marinate chicken with olive oil, lemon juice, minced garlic, oregano, mustard, and salt. Rest for 10-15 minutes.
2. Blend basil leaves, olive oil, garlic powder, and sea salt to make basil oil. Set aside.
3. Cook pasta in salted water until al dente. Reserve 1½ cups pasta water before draining.
4. Sear marinated chicken in a skillet until cooked through. Rest and slice.
5. In the same pan, sauté grape tomatoes in olive oil until skins burst. Add whole garlic, chili flakes, and salt.
6. Stir in tomato paste and half the pasta water. Simmer covered for 5 minutes.
7. Mash tomatoes slightly, add cooked pasta and remaining pasta water. Toss to coat.
8. Top with sliced chicken, drizzle with basil oil, and garnish with torn mozzarella. Serve hot.

Notes

Use soft, ripe tomatoes for the best sauce texture.
Adjust chili flakes to your spice preference.
Store leftovers in the fridge for up to 3 days.
Reheat gently with a splash of water.

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 2g
Sodium: 708mg
Fat: 30g
Saturated Fat: 4g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 22g
Cholesterol: 54mg

Find it online: https://www.flavourrecipe.com/cheesecake-factory-tomato-basil-pasta/