Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion (Greek–Italian)
Ingredients: 2 boneless skinless chicken breasts; 1 cup roasted peeled chestnuts; 4 cloves garlic; 1 cup Greek yogurt; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons fresh sage leaves, chopped; 1 pound baby potatoes, halved; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup crimini mushrooms, sautéed; 1/2 cup fresh basil; 1/4 cup pine nuts or walnuts; 2 tablespoons lemon juice; 2 tablespoons olive oil (for pesto); 1/4 teaspoon chili flakes (optional)

There’s something incredibly comforting about a dish that wraps you in warmth from the first bite. That’s exactly what I set out to create with this Chestnut Garlic Greek Chicken Alfredo served alongside golden Sage Potatoes and a luscious Mushroom Basil Pesto. This isn’t your average Alfredo—it’s rich with earthy chestnuts, creamy garlic-infused sauce, and balanced by the freshness of Greek herbs that keep it from becoming too heavy.

What really takes this plate over the top for me is the way all the components play together. The seared chicken locks in flavor while soaking up the velvety Alfredo, the crispy roasted baby potatoes deliver that rustic touch with notes of sage, and the umami-packed mushroom pesto adds a punch of depth you didn’t know you were missing. I can’t wait for you to try this bold, balanced, and totally satisfying dish.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

This is not your everyday creamy chicken dinner. The fusion of Mediterranean herbs, roasted garlic, and a chestnut twist gives the Alfredo sauce a toasty complexity, while the crispy potatoes and pesto bring brightness and texture. It feels fancy, but it’s practical enough for a weeknight. Whether you’re serving guests or just treating yourself, this dish is a showstopper with soul.

What Kind of Chicken Should I Use for Chestnut Garlic Greek Chicken Alfredo?

For this recipe, I always go with boneless, skinless chicken breasts because they cook evenly, slice beautifully, and absorb all the creamy, garlicky Alfredo sauce. But if you’re after something a little more tender and juicy, boneless thighs are a great alternative—they hold up wonderfully to the richness of the sauce. The key is to sear the chicken until golden brown before finishing it in the sauce, so those savory bits in the pan become part of the flavor magic.

Options for Substitutions

Don’t worry if you’re missing an ingredient—this recipe is flexible enough to let you improvise a bit without losing the essence of the dish.

Chestnuts: Can’t find them? Try roasted hazelnuts or even toasted walnuts. They won’t be quite the same, but they’ll still add that nutty depth.
Greek yogurt: If you’re out, substitute with sour cream or cream cheese for similar tang and creaminess.
Fresh sage: Dried sage can work in a pinch—just use about a third of the amount. Or swap with thyme for a woodsy twist.
Mushroom pesto: You can go classic with a basil-only pesto, or try a sun-dried tomato pesto for something bolder.
Heavy cream: Use half-and-half for a lighter version or go with coconut cream if you’re dairy-free.

Ingredients for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto

Each element in this recipe brings a layer of richness, brightness, or texture that ties the dish together. Here’s what you’ll need and why:

Boneless, skinless chicken breasts – The star protein that absorbs the creamy sauce and stays juicy when seared and simmered.
Chestnuts (roasted and peeled) – These give the Alfredo sauce a subtle sweetness and nutty body that makes it incredibly luxurious.
Garlic (fresh cloves) – Roasted or sautéed, garlic deepens the flavor and adds an irresistible aroma.
Greek yogurt – Adds a tangy edge to the cream sauce while lightening it up just a bit.
Heavy cream – The foundation of the Alfredo, giving it the rich, silky texture we all crave.
Parmesan cheese (freshly grated) – Essential for that salty, umami hit and velvety consistency.
Olive oil – For searing the chicken and roasting the potatoes; it also adds a fruity depth throughout the dish.
Fresh sage leaves – Infuses the roasted potatoes with warm, earthy flavor that complements the creamy chicken beautifully.
Baby potatoes (halved) – These roast up with crispy edges and tender centers, acting as a hearty base for the dish.
Salt and black pepper – Basic but vital to bring out the flavors in every component.
Crimini mushrooms – The umami-rich base for the mushroom basil pesto.
Fresh basil – Brightens the mushroom pesto and balances the creamy elements.
Pine nuts or walnuts – Add texture and a buttery richness to the pesto.
Lemon juice – Cuts through the richness and brings a needed lift to the pesto.
Optional: chili flakes – If you like a little heat to contrast all the creaminess.

Step 1: Prep the Chicken and Chestnuts

Start by patting the chicken dry and seasoning both sides generously with salt, pepper, and a sprinkle of dried oregano or thyme. If your chestnuts aren’t pre-roasted, score them with a knife and roast at 400°F (200°C) for about 20 minutes, then peel and roughly chop. Set aside.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, add a drizzle of olive oil. Sear the chicken breasts for 4–5 minutes per side until golden brown and just cooked through. Remove and let rest on a plate, tented with foil.

Step 3: Roast the Sage Potatoes

While the chicken rests, toss halved baby potatoes in olive oil, chopped fresh sage, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes until crispy and golden, flipping halfway through.

Step 4: Make the Chestnut Garlic Alfredo Sauce

In the same skillet used for the chicken, add a touch more olive oil or butter. Sauté minced garlic for 1–2 minutes until fragrant. Add the chopped chestnuts and stir for another minute. Pour in the heavy cream and bring to a gentle simmer. Stir in Greek yogurt and Parmesan, letting the sauce thicken slightly. Season to taste.

Step 5: Slice Chicken and Return to Sauce

Slice the seared chicken into thick strips and return them to the skillet with the Alfredo sauce. Simmer on low heat for another 2–3 minutes, just to reheat and coat the chicken with that rich, garlicky chestnut sauce.

Step 6: Prepare the Mushroom Basil Pesto

In a food processor, blend sautéed crimini mushrooms (lightly cooked in olive oil), fresh basil, pine nuts or walnuts, lemon juice, olive oil, and salt until smooth but textured. Taste and adjust seasoning.

Step 7: Plate and Serve

Spoon the Alfredo chicken and sauce into a shallow bowl or plate. Add a generous portion of crispy sage potatoes on the side. Top or drizzle with mushroom basil pesto and finish with fresh herbs or a little extra Parmesan if desired.

How Long to Cook Chestnut Garlic Greek Chicken Alfredo

Here’s a breakdown of the timing you’ll need to keep everything on track:

Chicken searing: 8–10 minutes (4–5 minutes per side)
Potato roasting: 25–30 minutes at 425°F (220°C)
Sauce simmering: 7–10 minutes total (including garlic sautéing and cream thickening)
Pesto prep: 5 minutes if mushrooms are pre-sautéed

Total time: Around 40–45 minutes start to finish, with some overlapping steps for efficiency. You can roast the potatoes while you sear the chicken and prep the sauce.

Tips for Perfect Chestnut Garlic Greek Chicken Alfredo

Don’t overcook the chicken – Use a meat thermometer if needed and pull it off the heat at 165°F (74°C). Resting it before slicing helps keep it juicy.
Blend chestnuts until smooth – If you’re not using pre-pureed chestnuts, you can blend them with a splash of cream to ensure your sauce is velvety, not chunky.
Keep the sauce on low heat once combined – High heat can cause the cream or yogurt to separate. Let it simmer gently to thicken.
Use fresh Parmesan – Pre-shredded versions don’t melt as smoothly and can lead to a grainy texture.
Don’t overcrowd the pan with potatoes – Spread them out well on the baking sheet so they roast, not steam.
Taste the pesto before serving – A touch of extra lemon or salt can really make it pop depending on your mushrooms.
Add pasta if you want to stretch the meal – Fettuccine or penne works great if you want to bulk it up.

Watch Out for These Mistakes While Cooking

Even with a straightforward dish like this, a few missteps can make the difference between good and truly great. Here’s what I’ve learned to avoid:

Skipping the resting step for chicken – Cutting too soon releases all the juices. Let it sit under foil for 5 minutes to lock in moisture.
Using raw or undercooked chestnuts – These need to be fully roasted and tender, or they’ll leave a grainy texture in your Alfredo.
Overcooking the garlic – Burnt garlic can turn bitter and ruin the delicate flavor of the sauce. Keep your heat moderate and stir constantly.
Not salting the potatoes enough – Since the potatoes balance the richness of the Alfredo, they need to be well seasoned to stand up to the sauce.
Making the pesto too wet – Mushrooms release moisture, so sauté them until they’re browned and most of the water evaporates before blending.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

This dish is hearty and flavorful on its own, but the right sides can elevate the experience. Here are some of my favorite pairings:

Greek Village Salad

A fresh mix of tomatoes, cucumbers, red onion, olives, and feta brings a crunchy, acidic contrast to the creamy Alfredo.

Warm Crusty Bread or Garlic Naan

Perfect for scooping up extra sauce and pesto—you’ll want every drop.

Roasted Broccolini with Lemon Zest

Lightly charred and lemony, this side cuts through the richness of the chicken and cream sauce.

A Glass of Dry White Wine

Think Sauvignon Blanc or Pinot Grigio. It’s crisp, refreshing, and complements the garlic and herbs.

Caramelized Shallots or Onions

A sweet-savory note that plays beautifully with chestnut and sage.

Stuffed Mushrooms

Double down on the mushroom love with a bite-sized starter that echoes the pesto flavors.

Wilted Spinach with Olive Oil & Sea Salt

Simple and earthy—adds some greenery without overpowering the main dish.

Storage Instructions

If you’ve got leftovers (lucky you), this dish stores quite well with a few smart moves:

Refrigerator: Store the chicken Alfredo, pesto, and potatoes in separate airtight containers for up to 3 days. This keeps the textures from turning mushy.
Freezer: The Alfredo sauce may separate slightly when frozen, but you can freeze the chicken and sauce together for up to 1 month. Thaw in the fridge overnight and reheat gently over low heat, stirring often.
Reheating: Add a splash of milk or cream when reheating the Alfredo to bring it back to a smooth consistency. Potatoes are best reheated in the oven or air fryer for crispiness. Avoid the microwave if you want to preserve texture.

Estimated Nutrition

Please note these numbers are approximate and can vary based on ingredient brands and portion sizes.

Calories: ~620 per serving
Protein: 38g
Carbohydrates: 32g
Fat: 38g
Saturated Fat: 16g
Unsaturated Fat: 20g
Cholesterol: 120mg
Sodium: 550mg
Fiber: 5g
Sugar: 4g

This is a well-balanced, indulgent meal rich in protein and healthy fats, with fiber coming from the potatoes, mushrooms, and chestnuts.

Frequently Asked Questions

What can I use instead of chestnuts?

If chestnuts aren’t available, try roasted hazelnuts or walnuts. They won’t have the same creamy sweetness but still offer a great nutty texture that blends well into the sauce.

Can I make this dish ahead of time?

Absolutely. You can prep the Alfredo sauce, pesto, and even roast the potatoes a day in advance. Store everything separately and reheat gently when you’re ready to serve.

Is there a dairy-free version of this recipe?

Yes! Use coconut cream in place of heavy cream, dairy-free yogurt, and vegan Parmesan or nutritional yeast. For the pesto, skip the cheese or use a plant-based alternative.

What if I don’t have Greek yogurt?

No problem—substitute with sour cream, cream cheese, or even a touch more heavy cream for extra richness.

Can I serve this over pasta?

Definitely. While it’s delicious with roasted potatoes, it’s also perfect over fettuccine, pappardelle, or even zucchini noodles for a lighter twist.

How do I make the mushroom pesto more spreadable?

If it’s too thick, just blend in a bit more olive oil or a splash of water. Make sure your mushrooms are fully cooked and not watery before blending.

Can I use rotisserie chicken?

Yes, it’s a great shortcut. Just shred the rotisserie chicken and simmer it gently in the Alfredo sauce for a few minutes to absorb flavor.

Is this recipe kid-friendly?

It can be! The rich, creamy sauce tends to be a hit with kids. You can dial back the garlic and skip the pesto if your little ones prefer milder flavors.

Conclusion

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is everything I love about elevated comfort food—familiar and satisfying, but with a sophisticated twist. The combination of earthy chestnuts, fragrant herbs, and bold pesto makes this a memorable meal you’ll crave again and again. Whether you’re cooking for friends or treating yourself, this recipe brings restaurant-quality flavor right to your kitchen.