I wanted to create a meal in one & had made champaigne chicken years ago, & it is one of our favorites. So by adding lots of veggies to this recipe and some extra champagne and heavy whipping cream to create more sauce for the dish, I was able to combine everything together in one big pot, except for the chicken, I wouldn't dare cut it into little small pieces for my husband, LOL since he has such a hearty appetite. but that is an option you may want to try. I had to cut my breast portion in half because they were quite large, but you could cut up all the breast and add it to the pasta.
1Mix flour with salt, pepper, and garlic powder in a large recloseable bag. Heat 2 Tablespoons each of oil and butter in a large skillet,(I like to use cast iron) Add chicken breast to bag 1 to 2 pieces at a time, and shake to coat on all sides.
2Add chicken pieces to skillet when oil is hot,& brown on each side about 5 minutes per side. Remove from skillet and add remaining chicken, and additional oil and butter if needed, and brown on both sides, then remove from skillet to a large platter. Then add chopped veggies, and saute till transparent, then remove from skillet to another dish. Add chicken breast back into skillet. TURN FIRE OFF, AND ADD WINE,[to prevent starting a fire from the fumes of the wine] THEN TURN HEAT BACK ON.
3Cook chicken about 15 minutes or so, or until chicken is done.REMOVE CHICKEN PIECES. Then add the whipping cream and the sauteed veggies, & whisk with wire whisk till mixture starts to become thickened. When thickened, add mixture to cooked pasta, stir to mix, add freshly shredded parmesan cheese, and stir till cheese melts.
4Add pasta to a large platter, and arrange chicken pieces to platter and serve while still hot. Garnish with additional peppers or chopped parsley if desired.