Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Greek Fusion
Ingredients: 2 boneless skinless chicken breasts 2 teaspoons chestnut paste or finely chopped roasted chestnuts 2 cloves garlic minced 1 tablespoon olive oil 1 teaspoon dried oregano; 5 teaspoon smoked paprika Salt and pepper to taste Juice of 0.5 lemon 2 tablespoons butter 3 cloves garlic minced 1 cup heavy cream; 5 cup grated parmesan cheese 1 tablespoon chopped parsley Salt and pepper to taste 2 cups baby yellow potatoes halved 1 tablespoon olive oil 1 teaspoon fresh sage finely chopped or 0.5 teaspoon dried Salt and cracked black pepper; 5 cups cremini or baby bella mushrooms sliced 1 teaspoon olive oil 2 tablespoons prepared pesto 2 tablespoons heavy cream Pinch of salt Fresh parsley or dill Extra lemon wedges Cracked black pepper

Description

Looking for an easy dinner idea that brings bold flavors and gourmet vibes to your table? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a perfect blend of hearty, creamy, herbaceous, and savory. Juicy Greek-spiced chicken is glazed in chestnut garlic marinade, paired with crispy roasted sage potatoes, and finished with mushroom pesto cream and silky Alfredo. Whether you’re craving quick dinner recipes, healthy comfort food, or standout food ideas, this one delivers. It’s satisfying, elegant, and ideal for both cozy nights and special occasions.

Ingredients

2 boneless skinless chicken breasts

2 teaspoons chestnut paste or finely chopped roasted chestnuts

2 cloves garlic minced

1 tablespoon olive oil

1 teaspoon dried oregano

0.5 teaspoon smoked paprika

Salt and pepper to taste

Juice of 0.5 lemon

2 tablespoons butter

3 cloves garlic minced

1 cup heavy cream

0.5 cup grated parmesan cheese

1 tablespoon chopped parsley

Salt and pepper to taste

2 cups baby yellow potatoes halved

1 tablespoon olive oil

1 teaspoon fresh sage finely chopped or 0.5 teaspoon dried

Salt and cracked black pepper

1.5 cups cremini or baby bella mushrooms sliced

1 teaspoon olive oil

2 tablespoons prepared pesto

2 tablespoons heavy cream

Pinch of salt

Fresh parsley or dill

Extra lemon wedges

Cracked black pepper

Instructions

1. Combine olive oil, chestnut paste, garlic, oregano, paprika, lemon juice, salt, and pepper. Rub mixture on chicken breasts and marinate for 15–20 minutes.

2. Preheat oven to 425°F. Toss halved potatoes with olive oil, sage, salt, and pepper. Spread on baking tray and roast for 25–30 minutes.

3. Heat skillet over medium-high. Sear chicken 4–5 minutes per side until golden and fully cooked. Let rest, then slice.

4. In saucepan, melt butter. Sauté garlic, then add heavy cream and simmer. Stir in parmesan and parsley. Keep on low heat.

5. In separate pan, sauté mushrooms in olive oil until browned. Stir in pesto and cream, simmer for 2 minutes. Season with salt.

6. Assemble: plate potatoes and mushrooms, top with sliced chicken, spoon Alfredo sauce over. Garnish and serve.

Notes

Let the chicken rest after cooking to keep it juicy and flavorful.

Use fresh parmesan and heavy cream for the richest, smoothest Alfredo sauce.

If making ahead, store sauces separately and reheat gently to maintain texture.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Searing, Simmering
Cuisine: Greek Fusion

Nutrition

Serving Size: 1 plate
Calories: 640
Sugar: 3g
Sodium: 520mg
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 41g
Cholesterol: 145mg

Keywords: easy dinner, creamy chicken, mushroom pesto, sage potatoes, chicken Alfredo, comfort food, healthy dinner, quick recipe