Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Prep time: 25 min
Cook time: 35 min
Total time: PT-486954H27M45S
Cuisine: Greek Fusion
Ingredients: 2 boneless skinless chicken breasts 2 tablespoons Greek yogurt 3 cloves garlic minced 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon dried oregano; 0.5 teaspoon smoked paprika Salt and black pepper to taste 1 tablespoon unsalted butter 2 cloves garlic minced 1 cup heavy cream; 0.5 cup grated Parmesan cheese Salt to taste Freshly cracked black pepper 2 tablespoons basil pesto 2 cups baby potatoes halved; 1.5 tablespoons olive oil 1 teaspoon dried sage or 4 fresh sage leaves finely chopped; 0.5 teaspoon garlic powder Salt and pepper to taste; 1.5 cups cremini mushrooms sliced 1 tablespoon olive oil or butter 1 small clove garlic minced Optional garnishes: fresh parsley, extra pesto, grated Parmesan

Description

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a luxurious fusion of creamy comfort and herby Mediterranean elegance. This dish brings together yogurt-marinated Greek chicken, crispy roasted sage potatoes, and caramelized mushrooms, all tied together with a basil pesto-infused Alfredo sauce. It’s an aromatic, flavor-rich meal that feels both rustic and refined.

Ingredients

2 boneless skinless chicken breasts

2 tablespoons Greek yogurt

3 cloves garlic minced

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon dried oregano

0.5 teaspoon smoked paprika

Salt and black pepper to taste

1 tablespoon unsalted butter

2 cloves garlic minced

1 cup heavy cream

0.5 cup grated Parmesan cheese

Salt to taste

Freshly cracked black pepper

2 tablespoons basil pesto

2 cups baby potatoes halved

1.5 tablespoons olive oil

1 teaspoon dried sage or 4 fresh sage leaves finely chopped

0.5 teaspoon garlic powder

Salt and pepper to taste

1.5 cups cremini mushrooms sliced

1 tablespoon olive oil or butter

1 small clove garlic minced

Optional garnishes: fresh parsley, extra pesto, grated Parmesan

Instructions

1. Mix Greek yogurt, garlic, olive oil, lemon juice, oregano, paprika, salt, and pepper in a bowl. Coat chicken breasts in marinade, cover, and refrigerate for at least 1 hour.

2. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, sage, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes.

3. Heat a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Let rest before slicing.

4. In a skillet, heat olive oil or butter. Sauté mushrooms with salt until browned, then stir in minced garlic for 2 minutes. Set aside.

5. In a saucepan, melt butter and sauté garlic for 1 minute. Add cream and stir over low heat. Mix in Parmesan until smooth. Season and stir in basil pesto just before removing from heat.

6. Slice rested chicken and plate with Alfredo pesto sauce. Add roasted potatoes and sautéed mushrooms. Garnish with herbs, pesto, or Parmesan as desired.

Notes

Make the Alfredo sauce fresh when serving, as cream sauces don’t reheat well from frozen.

Taste each component as you go—salt can add up fast across cheese, pesto, and marinade.

For best texture, don’t crowd the mushrooms in the pan.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Main Course
Method: Stovetop & Roasting
Cuisine: Greek Fusion

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 3
Sodium: 620
Fat: 35
Saturated Fat: 16
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 32
Fiber: 4
Protein: 38
Cholesterol: 130

Keywords: Greek chicken, Alfredo pesto, sage potatoes, creamy mushroom