Carrabba’s Champagne Chicken

Carrabba’s Champagne Chicken – pan sautéed chicken in a quick champagne cream sauce – so delicious! Ready in minutes! Chicken cutlets, parmesan, mushrooms, red pepper flakes, heavy cream, tarragon, and champagne. Serve over angel hair pasta. This is a great dish for New Year’s Eve! #carrabbas #restaurant #chicken #pasta #creamsauce #champagne #newyears

plate of chicken and pasta in cream sauce

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Chicken in Champagne Cream Sauce

I saw a commercial for Carrabba’s new Champagne Chicken dish and it looked delicious.  I stumbled across the recipe on our local Fox station’s website and decided to give it a try. OMG! This tasted fantastic! We both thought it was restaurant quality. Try it this weekend with some crusty bread and our version of Carrabba’s bread dip.

How to Make Carrabba’s Champagne Chicken

Despite the number of ingredients, this chicken and cream sauce is very easy to make. Start with cooking the chicken. Rinse the chicken and dredge in a mixture of flour, parmesan, salt, and pepper. Melt some butter and olive oil in a skillet. Add the chicken and cook for about three minutes per side. Remove the chicken from the skillet and cover with foil to keep warm.

Next, make the sauce. Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, salt, pepper, red pepper flakes, and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.

  • The original recipe uses about 1/4 cup of cooked crab meat. I omitted the crab because it was too expensive. Feel free to toss some crab meat into the sauce.
  • You can use fresh or jarred mushrooms. I used jarred mushrooms in the photo. Chicken Legs prefers jarred/canned mushrooms to fresh.
  • Carrabba’s uses a few slices of roasted red pepper in the sauce. I do not like bell peppers, so I substituted them with some red pepper flakes for a little kick.
plate of chicken and pasta in cream sauce

What to Serve with Chicken Pasta

As I said, we served the chicken over some cooked angel hair pasta. It was lick-the-plate delicious! This has quickly become a favorite at our house. We’ve made it several times and absolutely love it! All you need is a salad/veggie and some garlic bread and you are set!

Here are a few of our favorite recipes from the blog that go great with this easy chicken:

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plate of chicken and pasta in cream sauce

Carrabba’s Champagne Chicken

Yield: 4 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Carrabba's Champagne Chicken – pan sautéed chicken in a quick champagne cream sauce – so delicious! Ready in minutes! Chicken cutlets, parmesan, mushrooms, red pepper flakes, heavy cream, tarragon, and champagne. Serve over angel hair pasta. This is a great dish for New Year's Eve! #carrabbas #restaurant #chicken #pasta #creamsauce #champagne #newyears

Ingredients:

Chicken

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 4 chicken cutlets
  • cup flour
  • 2 Tbsp grated parmesan cheese
  • 1 pinch salt
  • 1 pinch pepper

Champagne Cream Sauce

  • 2 Tbsp butter
  • ½ cup sliced mushrooms
  • ¼ cup champagne
  • cup heavy cream
  • 1 pinch salt
  • 1 pinch black pepper
  • tsp red peper flakes
  • ¼ tsp tarragon
  • 6 oz angel hair pasta, cooked and drained

Instructions:

  • Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  • Heat olive oil and 2 Tbsp of butter in a large skillet on medium-high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  • Add butter to the skillet and melt. Add the mushrooms to the pan and cook until starting to soften.
  • Add champagne to the skillet. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes, and tarragon. Heat until sauce thickens to a creamy consistency.
  • Serve chicken and sauce over angel hair pasta.

Steph

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Comments

  1. Yum! I like Carrabba's food, but I always feel like their ambiance leaves much to be desired. I'll make this at home and skip the craziness!

  2. My son's girlfriend pinned this on Pinterest and I thought it looked delicious. I made it tonight and it was! I doubled the mushrooms & sauce. Thanks for posting this recipe!

  3. This was fabulous. We had it and tried gluten free pasta made with corn I had bought from Trader Joes. So so good a real do-over meal. And I'd like to try it with the crab too.

  4. Steph – I've been following your blog for a couple months now, and have tried a few of the recipes – love 'em! I'm a fellow B'ham-er, and FYI – I've never been to Carraba's, but made this recipe last night and it was AWESOME! I used thyme instead of tarragon, and it was fantastic. Thanks for the great stuff – can't wait to try more!

  5. YUM!!!! I'm practically licking the screen, this recipe looks so delicious! Thanks for sharing…I think I'll try it without the crab, too…rich enough as is…

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