Champagne Chicken & Mushroom Pasta — an elegant, easy dinner perfect for New Year’s Eve or any special night, made with chicken, champagne, mushrooms, and pasta.
Champagne Chicken & Mushroom Pasta is an uncomplicated yet refined recipe that began as a way to use leftover champagne from the holidays. The sauce is creamy without relying on heavy cream — cream cheese creates a smooth, lighter finish. If you prefer, reduced-fat cream cheese works well. If you don’t have champagne, substitute a dry white wine or extra chicken broth.
This dish works wonderfully as a weeknight meal because it’s quick to prepare, but it’s also upscale enough to serve for a holiday dinner or special occasion.
To speed cooking, slice chicken breasts in half and gently pound them to about 1/2-inch thickness so they cook evenly. You can leave the pieces whole if you prefer—just add a few extra minutes per side when cooking.
This recipe uses plenty of mushrooms, but feel free to swap in onions or other vegetables if mushrooms aren’t your favorite.
When you whisk in the cream cheese it may look a bit lumpy at first. As the sauce warms, the cream cheese melts and the sauce becomes silky and smooth.
Use a large skillet with high sides so you can finish the pasta and sauce together in one pan — fewer dishes and better flavor integration.
Serve the Champagne Chicken & Mushroom Pasta with a glass of bubbly if you like — it’s a festive pairing. Cheers to a great year and a delicious meal!
Hope you enjoy this Champagne Chicken & Mushroom Pasta. If you like creamy chicken pastas, you might also enjoy other variations with mushrooms or different sauces.
Champagne Chicken & Mushroom Pasta
Ingredients
- 8 ounces angel hair pasta (or any pasta)
- 4 small boneless skinless chicken breasts
- Salt & Pepper to taste
- 1-2 tablespoons olive oil
- 4 cloves garlic, minced
- 16 ounces mushrooms, sliced (button or cremini)
- 1 cup champagne (or white wine)
- 14 ounces chicken broth
- 8 ounces cream cheese (regular or reduced-fat), cut into small chunks
- 1/4 cup fresh basil, chopped
Instructions
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Cook pasta according to package directions; drain and set aside.
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Cut each chicken breast in half and pound to about 1/2-inch thickness. Season with salt and pepper. (If you prefer, leave breasts whole and increase cooking time.)
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Heat a large, deep skillet over medium-high heat and add enough olive oil to coat the pan. Cook chicken, in batches if needed, about 3–4 minutes per side until nearly cooked through. Remove chicken and set aside.
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Return the skillet to medium-high heat. Add garlic and mushrooms and sauté about 3–5 minutes until mushrooms begin to soften. Pour in the champagne and simmer about 5 minutes until slightly reduced. Add the chicken back to the pan along with chicken broth and the cream cheese. Whisk until the cream cheese melts and the sauce is smooth. Bring to a boil, then reduce to a simmer and cook 3–5 minutes more or until chicken is cooked through. Stir in the cooked pasta.
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Divide pasta among plates, top with chicken, and garnish with chopped basil before serving.
Notes
Substitutions: Use white wine or extra chicken broth instead of champagne. Any pasta shape works. Regular or reduced-fat cream cheese give the best texture; avoid fat-free varieties. If you don’t like mushrooms, substitute onions or other vegetables.
Nutrition:
(Nutrition data provided for informational purposes only; calculate based on your specific ingredients and brands for the most accurate results.)