Let’s make a special dinner tonight, shall we? If you love the idea of a creamy, elegant pasta dish but dread spending hours in the kitchen, this Carrabba’s-inspired Champagne Chicken Pasta is your new best friend. I’m Betty from Betty Cooks, and I believe easy pasta recipes are the cornerstone of a happy, well-fed home. This recipe delivers that restaurant-quality indulgence—a silky, flavorful sauce clinging to tender chicken and fettuccine—in about 30 minutes flat. It’s proof that you don’t need to be a professional chef to whip up something truly impressive. Whether it’s a weeknight when you need a quick win or a cozy date night in, this is one of those dependable easy pasta recipes that always feels like a treat.
Table of Contents
- Why This Recipe Works
- The Perfect Easy Pasta Dinner
- Elevating Your Weeknight Meals
- Tips for Pasta Perfection
- What to Serve With It
- More Easy Pasta Inspiration
- The Recipe: Champagne Chicken Pasta
- Notes & Tips
Key Takeaways
- 30-Minute Gourmet: This dish transforms simple ingredients into a restaurant-style meal in half an hour.
- Flavor-Packed Sauce: A creamy, parmesan-infused sauce with white wine creates a luxurious coating without heavy cream alone.
- Versatile & Forgiving: Easy to customize with different proteins or pasta shapes, and the sauce is forgiving if you need to adjust thickness.
- Crowd-Pleaser: Equally perfect for a fast family dinner or an impressive meal for guests.
Why This Recipe Works: The Secret to Simple Pasta Dishes
Great simple pasta dishes have a formula: a quick-cooking protein, a flavorful pan sauce built on fond, and perfectly cooked noodles to bring it all together. This recipe nails that formula. By lightly flouring the chicken, you get a beautiful sear that not only cooks the meat but also leaves those delicious browned bits in the pan—the foundation for a rich sauce. Deglazing with white wine lifts those flavors directly into your sauce, creating a depth that tastes like it simmered for hours.
The Perfect Easy Pasta Dinner for Busy Nights
We all have those nights. You’re tired, the family is hungry, and the siren call of takeout is strong. This is where having a roster of reliable quick and easy recipes for dinner saves the day. This champagne chicken pasta is firmly in that category. The process is straightforward—sear, simmer, toss—and uses mostly pantry staples. The result is a complete, satisfying meal that feels far from “last minute.” It’s the kind of dish that makes everyone ask for seconds and has you feeling like a kitchen hero, not a short-order cook.
Elevating Your Weeknight Meals
What makes this more than just another pasta easy recipe? The touch of elegance. Using a dry white wine or even a splash of actual champagne (if you have it) introduces a subtle acidity and complexity that balances the cream and parmesan beautifully. It’s a small step that transforms a standard cream sauce into something special. This is the magic of a great chicken pasta recipe easy enough for Tuesday, yet fancy enough for Friday.
Tips for Pasta Perfection
A few pro tips can take your dish from good to great. First, always salt your pasta water generously—it should taste like the sea. This is the only chance to season the pasta itself. Second, consider undercooking your pasta by a minute. You’ll finish it in the sauce, allowing it to soak up flavor and reach the perfect al dente texture. Finally, don’t shy away from the fresh parsley garnish; its bright, herbal note cuts through the richness and makes the dish look professionally plated.
What to Serve With It
This pasta is a hearty main, but a simple side can round out the meal perfectly. A crisp green salad with a tangy vinaigrette provides a refreshing contrast. Garlic bread is a classic for sopping up every last drop of that incredible sauce. For a lighter option, roasted asparagus or broccoli florets tossed in olive oil and garlic make a wonderful, colorful addition to the plate.
More Easy Pasta Inspiration from Betty Cooks
If you loved how straightforward this dinner recipe was, you’re in the right place. At Betty Cooks, I’m all about creating delicious, approachable meals that bring joy to your table without the stress. From one-pot wonders to creamy chicken pasta recipes with a twist, there’s always a new favorite waiting to be discovered. Be sure to explore the site for more ideas that will make your meal planning a breeze.
The Recipe: Champagne Chicken Pasta
(The full recipe with ingredients and step-by-step instructions is provided separately in the recipe card.)
Notes & Tips
Wine Note: A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly. If using champagne, opt for a brut (dry) variety.
Sauce Consistency: The sauce will thicken as it cools. If reheating leftovers, add a splash of chicken broth or cream to loosen it up.
Make it Your Own: Feel free to add sautéed mushrooms, sun-dried tomatoes, or spinach to the sauce for extra flavor and color.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
Easy Pasta Recipes: Carrabba’s-Inspired Champagne Chicken Pasta
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
For the Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine or champagne
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- Salt and pepper to taste
For the Pasta
- 12 oz fettuccine or linguine
- Fresh parsley, chopped (for garnish)
Instructions
Prepare Pasta and Chicken
- Cook the pasta according to package directions in a large pot of salted water. Drain and set aside.
- While the pasta cooks, season the chicken pieces with salt and pepper. Toss them with the flour until lightly coated.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside on a plate.
Make the Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Carefully pour in the white wine (or champagne) to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Stir in the chicken broth, heavy cream, Parmesan cheese, oregano, and thyme. Bring to a gentle simmer and cook for 3-5 minutes, until the sauce thickens slightly.
- Season the sauce with salt and pepper to taste.
Combine and Serve
- Return the cooked chicken (and any accumulated juices) to the skillet with the sauce. Stir to coat and heat through for 1-2 minutes.
- Add the drained pasta to the skillet and toss until everything is well combined and heated through.
- Garnish with fresh chopped parsley and serve immediately.
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