If you're looking for a dish that feels both indulgent and approachable, this Champagne Chicken Pasta is your ticket. It combines tender chicken with a creamy champagne sauce, all tossed with fettuccine for a meal that feels fancy but is simple enough for a weeknight.
The star of this dish is the chicken breasts, providing a lean protein that's both versatile and satisfying. Olive oil helps to sear the chicken to golden perfection, while a touch of unsalted butter brings depth and richness to the sauce. Garlic adds aromatic warmth, creating a savory base for the sauce. The champagne not only deglazes the pan but also gives the sauce a light, sophisticated flavor. Heavy cream thickens the sauce to a luscious consistency, while Parmesan cheese introduces a nutty, savory element. Finally, fettuccine pasta acts as the perfect vehicle to soak up all that delicious sauce, and a sprinkle of fresh parsley adds a bright, fresh finish.
This dish pairs beautifully with a crisp green salad topped with a light vinaigrette to balance the richness of the pasta. A side of crusty bread is perfect for mopping up any leftover sauce on your plate. To drink, a glass of the same champagne used in the dish is an elegant choice that ties the meal together.
Start by cooking the fettuccine pasta according to the package instructions until it's al dente. This should take around 8-10 minutes. Once it's done, drain the pasta and set it aside so it's ready to absorb all that delicious sauce later.
Next, season your chicken breasts with a good pinch of salt and pepper. Heat up the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, lay the chicken breasts in the skillet. Cook them for about 6-7 minutes on each side until they're golden brown and cooked through. Once done, remove them from the skillet and let them rest on a cutting board.
In the same skillet, reduce the heat to medium and add the butter. Once it's melted, toss in the minced garlic. You'll want to sauté this for about a minute until it's fragrant, being careful not to let it burn.
Pour in the champagne, and use a wooden spoon to scrape up all those tasty brown bits from the bottom of the skillet. Let this simmer and reduce by half, which should take about 5 minutes. This step is key for building flavor in your sauce.
Now, stir in the heavy cream and let the sauce simmer for another 3-4 minutes until it thickens slightly. Add the Parmesan cheese, stirring until it's melted and fully incorporated. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Slice the rested chicken breasts and return them to the skillet, along with the cooked fettuccine. Toss everything together until the pasta and chicken are well coated in the sauce.
Finish by garnishing with chopped fresh parsley, adding a pop of color and a hint of freshness before serving.
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