Looking for a dish that combines elegance, rich flavour, and comfort? Then, this creamy champagne chicken is the perfect choice! It’s made with tender chicken in a luxurious champagne sauce, and is paired with savoury onions, earthy mushrooms, and a generous swirl of cream. Served over a bed of delicate tagliatelle pasta and finished with a sprinkle of fresh parsley, this dish brings restaurant-worthy flavours to your own kitchen. Whether you’re hosting a special dinner or simply treating yourself to a weeknight indulgence, this recipe is sure to impress.
So, are you ready to elevate your dinner plans? Then, let’s dive into the recipe!
Check out my Instagram page for more recipe inspiration! Also, my Christmas recipe section is full of indulgent dishes for you to try!
Rich and Creamy Champagne Chicken in 30 Minutes
Ingredients
- 1 tbsp Olive oil
- 2 Chicken breasts (cut in half horizontally- to make 4 fillets)
- 100g Mushrooms (sliced)
- 1 Onion (sliced)
- 1 tbsp Butter
- 1 cup Champagne (or sparkling white wine)
- 50ml Chicken stock
- 1/2 cup Double cream
- 200g Tagliatelle pasta
- Parsley
Instructions
- Heat the oil in a large frying pan to medium-high. Season the chicken with salt and pepper to taste. Add the chicken to the pan and cook for 3-5 minutes each side until golden brown and cooked through. Remove from the pan and set aside.
- Add the mushrooms and onions to the same pan and add the butter. Cook for 5 minutes, stirring frequently. Set aside. Cook the tagilatelle pasta according to packet instructions (around 7-10 minutes). Drain but keep a splash of pasta water to add to the sauce.
- Meanwhile, in a large saucepan add the champagne and chicken stock and cook on medium-high for 6-8 minutes. Add the chicken, mushrooms, onions and double cream and lower the heat to medium. Season with salt and pepper to taste. Cook for 2-3 minutes until warmed through. Add the pasta and a splash of pasta water and stir through until well coated. Serve immediately, top with parsley, and enjoy.
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