Pasta with sun-dried tomatoes Cheesecake Factory Imitation
The copycat version of this cheesecake factory sun-dried tomato pasta recipe is filled with chicken nuggets, garlic, whipped cream, spinach and sweet sun-dried tomatoes. This is a great way to change classic spaghetti recipes!
We love making knockoff recipes from the cheesecake factory! If you need an appetizer with pasta, try our version of macaroni and cheese, or avocado omelet!
Imitators of the cheesecake factory
We have said it before and we will say it again: this family loves pasta. Today’s recipe is one of them!
The Cheesecake Factory is one of our favorite places to eat. So when we saw one of our favorite cheesecake factory recipes-the “easy” recipe for sun-dried tomato vermicelli-we knew we had to try it. We “lightened” it a little bit because this is how we scroll, but we like the result!
I have to say this is my favorite simple pasta recipe. It’s so creamy, it doesn’t even need a side! The ingredients are simple and readily available, so this is the perfect recipe of choice when you have no ideas.
It took 10 minutes for my 3-year-old to get the first bite, but that was all she needed to realize quickly that she liked it. I can’t let her slow down. All my kids may be picky eaters, but they love this sun-dried tomato pasta, which makes it another breeder recipe. 😉
How to make IT
As mentioned earlier, we usually have ingredients on hand, but there are also some you may not have-such as whipped cream and sun-dried tomatoes. Once you have these, you can make this simple pasta. Here are the steps to be taken…
spaghetti. Bring water to a boil in a large pot. Add 1 TB olive oil, then add the spaghetti. Cook according to package instructions, drain (reserve 1 cup of pasta water) and set aside.
saute. When cooking the pasta, add the remaining 3 TB olive oil to a large frying pan and heat it over medium high heat. Saute the garlic in hot oil until fragrant, about 2 minutes. Reduce the heat to medium-low, and gently add the diced tomatoes, ketchup and sugar. Stir until combined.
simmer. Combine the cream and sour cream in a small bowl and slowly add to the frying pan. Stir quickly to combine it all. After mixing, turn the heat to medium-high, then simmer for about 5-7 minutes to thicken. Season with salt and pepper.
Combine. Add baby spinach. Once the spinach is wilted, add the cooked pasta and turn off the heat. Stir with the cooked chicken. If the mixture seems too thick, slowly add a little bit of the reserved water.
There are crushed red pepper flakes on top. Serve hot.
notes: This pasta is best eaten hot, but it can also be eaten hot or at room temperature. (Just don’t let it sit at room temperature for more than a few hours).
Tips and changes
How to cook chicken: Just add some butter or olive oil to the frying pan, and fry the chicken breasts (cut into pieces) until golden or well cooked. Alternatively, you can bake the chicken in the oven and then cut it into cubes.
Variety: For this imitation article, we want to be as close as possible to the cheesecake factory recipe, but you can definitely add some other ingredients to make other delicious versions. Some ideas include:
- Add fried vegetables such as zucchini
- Add the chopped shiitake mushrooms
- Use spiced pork sausage or smoked chicken sausage
- Add bacon chunks
- Use macaroni or macaroni pasta
Can I use sun-dried tomatoes in the oil? Yes, but be sure to drain the oil and pat with a paper towel.
Leftovers: Put leftovers in an airtight container and put them in the refrigerator for 3-5 days. You can also freeze this dish for 1-2 months. Thaw in the refrigerator before reheating. I recommend heating it on the stove. Pasta absorbs a lot of creamy flavor, so add a little milk or cream to refresh it.
We like to make knockoff recipes from our favorite restaurants. I am glad that we have this delicious dish, which can be enjoyed at home as much as we want. If you are a pasta lover like us, you need to try this recipe. It may just change your life. 😉
More imitation recipes:
For more pasta dishes, be sure to check out:
Course main course
Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
Calories 590 kcal
Author Little Luna
- 1 pound dried spaghetti
- 2-3 chicken breasts cooked and cut into pieces
- 4 tablespoons olive oil
- 5 teaspoons minced garlic
- 1/2 cup half sliced sun-dried tomatoes
- 14.5 ounces diced tomatoes can be drained
- 3 tablespoons tomato paste
- 1/2 tbsp sugar
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 1 1/2 cups baby spinach
- 2 teaspoons garlic salt
- 1 tablespoon Italian seasoning
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- Crushed red pepper flakes optional
Bring water to a boil in a large pot. Add 1 TB olive oil, then add the spaghetti. Cook according to package instructions, drain (reserve 1 cup of pasta water) and set aside.
Combine most of the whipped cream and sour cream in a small bowl, mix and set aside.
When cooking the pasta, add the remaining 3 TB olive oil to a large frying pan and heat it over medium high heat. Saute the garlic in hot oil until fragrant, about 2 minutes. Reduce the heat to medium-low, and gently add the tomatoes, ketchup and sugar. Stir until combined.
Slowly add the cream and sour cream mixture while stirring quickly to make it all mixed. After mixing, turn the heat to medium-high, then simmer for about 5-7 minutes to thicken. Season with salt and pepper.
Add baby spinach. Once the spinach is wilted, add the cooked pasta and turn off the heat.
Stir with the cooked chicken. If the mixture looks too thick, slowly add a little bit of reserved heavy cream. Add garlic salt and Italian seasoning.
There are crushed red pepper flakes on top. Serve hot.
The recipe is adapted from a two-person table.