Chicken Piccata with Pasta Recipe (Cheesecake Factory Copycat)

The Cheesecake Factory Chicken Piccata has to be one of my favorite ways to enjoy this classic dish. Unlike other chicken piccata dishes, this one contains mushrooms and has a creamy sauce that is hard to beat. Soon you can be recreating this dish just they prepare this recipe in the restaurant.

Homemade copycat Cheesecake Factory Chicken Piccata with pasta on a plate with a fork.

Cheesecake Factory Pasta with Chicken Piccata

Don’t you love dinners that you can make with chicken breasts? For me, this Cheesecake Factory Chicken Piccata is a go-to staple for a weeknight meal – it means you can have dinner on the table in a flash. Who doesn’t want to have a great tasting meal without a lot of time and effort?

Even a picky eater will clean up his or her plate and this will decide you to add this recipe to your dinner rotation. Dining at The Cheesecake Factory is perfect for a special night out, and one of my favorite dishes is The Cheesecake Factory Chicken Piccata.

It’s unlike chicken piccata choices at other restaurants because it contains mushrooms. It also has a rich, creamy sauce that is hard to beat. You can recreate this dish just like they prepare it in the restaurant. If you’ve had chicken piccata at The Cheesecake Factory, you’ll be so excited to try making this!

Alternatives in making the Piccata Sauce recipe

Most chicken piccata recipes do not have mushrooms, which is one reason you will love this copycat take on The Cheesecake Factory Chicken Piccata. I prefer baby portobello mushrooms in this dish because they offer a little more flavor than your traditional white button mushrooms.

This recipe also calls for a dry white wine. If you don’t have any dry white wine on hand, you can use dry vermouth which works well as a substitute. If you are not an alcohol drinker, you could substitute chicken broth – your piccata won’t taste quite as good, but chicken broth will do nicely.

What makes this Chicken Piccata recipe so good?

One of the key ingredients that make this dish stand out is the capers. I love capers, and I use them in my copycat tartar sauce recipe. Capers are a type of juniper berry and add a pleasing pop of flavor that reminds me of a tart salty pickle. (You can use capers to add a little zest to all kinds of dishes.) Some fresh lemons and fresh parsley also make this chicken piccata dish special.

Homemade copycat Cheesecake Factory Chicken Piccata on a plate next to a fork.

How much chicken should you use?

It’s so easy to prepare this copykat chicken breast recipe at home. This dish calls for 1 to 1-1/2 pounds of chicken breasts. This could be 3 smaller breasts or 2 larger ones.

You need to slice each chicken breast horizontally and then pound it out thin. This helps your cooking time to be very short.

Quite a few of my readers say that they doubled the sauce, so if you like more sauce with your pasta that is a choice. This is a winner recipe all around – super quick and easy and a totally awesome flavor. I would love to hear
back on how your family enjoyed your chicken piccata.

Homemade copycat Cheesecake Factory Chicken Piccata and pasta on a plate.

Looking for more Copycat Cheesecake Factory Recipes? Try these

Love chicken recipes? Check out these great chicken dinner recipes

Take a look at more of my easy chicken recipes and the best homemade Italian food.

Homemade copycat Cheesecake Factory Chicken Piccata and pasta on a light blue plate.

Cheesecake Factory Chicken Piccata Pasta

Make Cheesecake Factory Chicken Piccata at home with this easy copycat recipe.
4.82 from 16 votes
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Course: Main Course
Cuisine: American
Keyword: Cheesecake Factory Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 422kcal


  • 1 1/2 pounds chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 8 ounces portobello mushrooms sliced
  • 2 teaspoons butter
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon capers
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh chopped parsley
  • Serve with cooked angel hair pasta or other type of pasta


  • Slice chicken breasts in half, they should be about 3/8 to 1/2 inch thick after cutting. Place the chicken breast between plastic wrap and pound thin with a meat pounder. Pound chicken carefully until it reaches about 1/4 inch thick. Season chicken breast with salt and pepper. Heat a skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. 
  • Cook chicken breast until brown on both sides, remove from the pan. Reduce the heat slightly and mushrooms, 1 tablespoon butter, and a sprinkle of salt. Saute the mushrooms until they just begin to brown. Remove the mushrooms from the pan. Add dry white wine to the pan, and scrape the browned bits off the pan with a wooden spoon. Add butter and lemon juice to the pan, and stir in capers and add heavy cream. Raise heat until the the mixture begins to bubble. Return mushrooms and chicken to the pan. Stir in fresh parsley and serve immediately. Serve with cooked angel hair pasta or other pasta of your choice.



Calories: 422kcal | Carbohydrates: 3g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 841mg | Potassium: 846mg | Fiber: 0g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 3.5mg | Calcium: 17mg | Iron: 0.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Ashley

    Hello! I was excited to prepare this recipe after trying many others that included chicken stock as a main ingredient… and I could never get that fresh, vibrant, zingy flavor that I associated with a yummy chicken piccata.

    This recipe was absolutely delicious and everything that I was looking for!!! I did add some fresh garlic at the end when I was reducing the sauce, but the consistency and flavor of the sauce was absolutely delicious, and would have been so even without my experimenting. I just really feel I hit the piccata jackpot!! Thank you so much for sharing. I will now be looking at your other recipes for sure. Cheers!!!

  2. fran

    5 stars
    very good i am a professional chef and am always checking out anything new this was a very good blend of all ingredients good job

  3. Kalpana Shyam

    Hi There,
    I love your simple directions on the video. Not too long, not too short! Thank you.
    I want to make this ahead of time. Can I make it 4 hours ahead and reheat before serving? A day ahead? How do I keep the chicken moist on a do ahead? Keep them soaked in chicken stock?


  4. Lynn Beam

    5 stars
    Oh, Lord! We had just gone to Cheesecake and had ordered the piccata. The next evening I followed your recipe. Perfect! Now it’s a standard request. Thank you so much!

  5. Lynn

    5 stars
    Delish! This was my first time making a “copykat” recipe, and it was a hit! The grocery store was out of heavy cream, so after confirming with Google 😊, I substituted with whipping cream. Based on the recommendations from others, I doubled the sauce. It was the perfect amount. My entire family asked for seconds – including my finicky eater. Can’t wait to try more of your recipes. Thank you!

  6. brad E. kessler

    5 stars
    Literally tasted exactly the same. I did make extra sauce using the second half of the recipe only. It was the perfect amount of sauce (added extra after the dish was made).

  7. Dawn

    5 stars
    I cant wait to try this… my ultimate favorite that I order anytime I go there! But, one question… the recipe says 1/4 c dry white wine… but in the video it looks like you use a cup. Can you confirm please????

  8. A

    Hoping to try the recipe tomorrow! I have one question, though—the recipe says 1tbsp lemon juice but the video says 1/4-1/3c lemon juice. Is the discrepancy because the video used freshly-squeezed, or is there a typo somewhere? Thank you!

  9. Steven Wms

    3 stars
    FABULOUS recipe that deserves 5 Stars ….minus 2 Stars for waaaaaay too many Ads per page. i get that site Ads provide the juice to pay your bills but when there are DOZENS of intrusive Ads per page (to the point you can barely see the recipe!!) ….3 Stars is a GIFT… and a generous gift at that. (not to mention you can’t even fill out the forms without the intrusive side/bottom tabs pumping for posting and ways to share it…. at least put them on the right side of the screen so you can see the information).

  10. Becky

    5 stars
    This was a great recipe! I’ve been wanting to try cooking my own piccata after visiting the Cheesecake Factory. My husband and daughter seemed to like it as well. I did double the sauce.

  11. Chonna

    5 stars
    Thank you so much for this recipe the chicken piccata is my favorite dish that I order at cheesecake ALL the time ! I made this for my hubby and kids the other day and OMG let me tell you they Loooved this recipe. This is by far the best ! My kids are picky eaters and they went back for seconds. This is in my favorites on my phone so I will be making this recipe Atleast once a week lol. The only thing I changed up was that I added shallots to the recipe and doubled the recipe for the sauce and it was a big hit. Thanks again for this yummy recipe.

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