Description
Looking for a showstopping yet comforting meal? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Basil Pesto is the perfect mix of creamy, earthy, herby, and savory. It’s a restaurant-style dish you can easily make at home, combining roasted chestnuts, garlic, Greek yogurt, and Parmesan into a silky Alfredo sauce, paired with golden sage-roasted potatoes and a bold mushroom pesto. Whether you’re browsing for easy dinner ideas, quick gourmet meals, or comfort food with a twist, this recipe brings flavor and elegance together in under an hour. Great for weekend indulgence or impressive weeknight hosting.
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)
Instructions
1. Pat chicken dry and season with salt, pepper, and herbs. Roast or prep chestnuts if needed.
2. Sear chicken in olive oil over medium-high heat until golden and cooked through, about 4–5 minutes per side. Remove and rest.
3. Toss halved potatoes with olive oil, sage, salt, and pepper. Roast at 425°F for 25–30 minutes.
4. In the same skillet, sauté garlic until fragrant. Add chopped chestnuts and stir for a minute.
5. Pour in heavy cream, bring to a simmer, then stir in Greek yogurt and Parmesan. Simmer gently until thickened.
6. Slice rested chicken and return to skillet to coat with Alfredo sauce.
7. For the pesto, blend sautéed mushrooms, basil, nuts, lemon juice, olive oil, and seasoning until combined.
8. Plate chicken with sauce, add sage potatoes, and drizzle mushroom basil pesto over the top. Serve warm.
Notes
Always let the chicken rest before slicing to preserve its juiciness.
Be sure to fully roast or cook chestnuts before blending into the sauce to avoid a grainy texture.
For extra crispiness, reheat leftover potatoes in an air fryer or oven instead of the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Fusion (Greek–Italian)
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: creamy chicken, Alfredo, chestnut recipes, mushroom pesto, sage potatoes, quick gourmet dinner