Thanks—blackened chicken over creamy herb pasta makes the Chardonnay recommendation even stronger.

Ideal bottle

Au Bon Climat Santa Barbara County Chardonnay — about $25–35. Its bright acidity cuts through the creamy sauce, while restrained oak complements the chicken’s smoky, charred seasoning without tasting overly buttery.

Good alternatives:

• Italian Vermentino if you want something lighter, crisp, and herbal.
• Dry Riesling if the blackening spice is noticeably hot.
• Pinot Noir if you prefer red—choose a lighter Oregon or California style.

Serve Chardonnay around 50–55°F rather than ice-cold.

👉 Is the sauce pesto-forward, Alfredo-like, or spicy? That detail could shift the best bottle slightly.