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Cheesecake Factory Tomato Basil Pasta (Copycat)

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5 from 1 review

Enjoy this perfect pasta recipe that is a copycat version of the Cheesecake Factory’s Tomato Basil Pasta dish. Everyone loves this protein-rich pasta dish that has a gluten-free option. The leftovers are great for lunch!

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 8 ounces dry penne pasta (half of a one-pound bag or box; use gluten-free pasta for gluten-free diets)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 8 ounces boneless, skinless chicken breasts (about 2 chicken breasts), cut into 1-inch chunks
  • 1 14.5ounce can diced tomatoes, with the juices
  • 4 ounces fresh mozzarella (for vegan or dairy-free, use a plant-based mozzarella substitute), sliced into bite-sized pieces
  • 10 fresh basil leaves, chopped into small pieces


  1. Heat a large pot of salted water over high heat. Add the pasta and cook according to the directions on the package.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and let it cook for a few minutes.
  3. Add the chicken and diced tomatoes, and stir together. Cover the skillet and cook the chicken mixture for 7-9 minutes, or until it is no longer pink in the center.
  4. Drain the cooked pasta and transfer it to a large serving bowl. Add the chicken and tomato mixture and toss to combine.
  5. Top with the fresh mozzarella and basil. Serve hot.


  1. Most dry pastas are sold in 16-ounce (1 pound) containers. So, for this recipe, just cook half of the box.
  2. You can use regular, whole wheat, or gluten-free penne pasta, whichever you prefer.
  3. The Cheesecake Factory recipe uses grilled chicken. To make it simpler to prepare, this version uses chicken cooked on the stovetop.
  4. You can easily double this recipe.
  5. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat the leftovers or just eat them cold.


  • Serving Size:
  • Calories: 423
  • Sugar: 5.4 g
  • Sodium: 434.1 mg
  • Fat: 12.4 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 49.8 g
  • Fiber: 2.9 g
  • Protein: 27.5 g
  • Cholesterol: 63.8 mg