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

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Prepare to indulge in a next-level comfort dish that brings bold Mediterranean flair to your table—Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream. This isn’t your average Alfredo. It’s earthy, herby, creamy, and savory in all the right ways. Every component—from the juicy, seasoned chicken to the crispy baby potatoes and umami-rich mushroom sauce—is crafted to satisfy and impress.

Imagine golden-seared Greek-marinated chicken sliced over a velvety Alfredo base, drenched in a rustic mushroom pesto cream, and paired with roasted sage potatoes. It’s the perfect dinner to elevate your weeknight rotation or serve at a cozy gathering.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

This dish delivers a flavor symphony. The chestnut garlic marinade makes the chicken incredibly juicy and flavorful, the sage potatoes offer a crispy and herby bite, and the mushroom basil pesto cream is simply dreamy. It’s indulgent without being overly heavy, balanced by fresh herbs and wholesome ingredients.

Plus, everything comes together beautifully in under an hour—making it ideal for those who want big flavors without a day-long kitchen marathon.

What Kind of Chicken Works Best?

Boneless, skinless chicken breasts or thighs are both excellent choices. Breasts offer a leaner option, while thighs bring extra juiciness. For best results, marinate the chicken in the chestnut garlic blend for at least 30 minutes before cooking to infuse deep flavor.

If you’re short on time, a quick 15-minute marinade will still yield delicious results thanks to the bold ingredients.

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

This recipe is a perfect harmony of savory, earthy, and herby elements. Each ingredient is essential to create layers of flavor in every bite:

• Chicken breasts or thighs: The protein base, marinated for maximum flavor.
• Roasted chestnuts: Add a subtle sweetness and nutty richness to the garlic marinade.
• Fresh garlic: Infuses the chicken with robust, aromatic depth.
• Greek yogurt: Helps tenderize the chicken while adding tang and creaminess.
• Lemon juice: Brightens the marinade and balances the creamy elements.
• Baby potatoes: Roasted with olive oil and sage for crispy, herb-packed bites.
• Fresh sage leaves: Add woodsy, fragrant flavor to the potatoes.
• Mushrooms (button or cremini): Earthy base for the pesto cream.
• Fresh basil: Brings a fresh, vibrant contrast to the creamy sauce.
• Parmesan cheese: Adds umami depth to both the Alfredo and pesto cream.
• Heavy cream: The luscious base for the Alfredo sauce.
• Olive oil: Used for roasting and blending the pesto cream.
• Salt and pepper: Essential seasoning throughout.

How To Make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

Step 1: Marinate the Chicken

Blend roasted chestnuts, garlic, Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth. Pour over the chicken and marinate for 30 minutes or up to overnight.

Step 2: Roast the Potatoes

Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Roast in a 425°F (220°C) oven for 25-30 minutes until golden and crispy.

Step 3: Cook the Chicken

Sear the marinated chicken in a hot skillet with a drizzle of olive oil. Cook 5-6 minutes per side or until fully cooked. Let rest, then slice.

Step 4: Make the Mushroom Basil Pesto Cream

Sauté mushrooms in olive oil until browned. Add cream, grated parmesan, and a spoonful of basil pesto. Simmer until thick and creamy. Season to taste.

Step 5: Assemble the Plate

Layer the Alfredo base (optional), then top with sliced chicken, drizzle with mushroom basil pesto cream, and add the crispy sage potatoes. Garnish with fresh herbs and extra cheese if desired.

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How to Serve and Store This Chestnut Garlic Greek Chicken Alfredo

This dish serves 4 people generously. It’s ideal as a hearty dinner served hot straight from the stove with all components plated together.

To store leftovers, allow everything to cool completely before placing in airtight containers. The chicken, mushroom sauce, and potatoes can be stored separately in the fridge for up to 3 days.

Reheat gently in a skillet or microwave with a splash of water or cream to revive the sauce. The potatoes can be crisped up again in a hot oven or air fryer for best results.

Avoid freezing the cream-based sauce, as it may separate when thawed.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Herbed Couscous

Light and fluffy with parsley and lemon zest to brighten the meal.

Garlic Green Beans

Crisp-tender green beans sautéed with garlic complement the creamy chicken.

Mediterranean Chopped Salad

A fresh, crunchy salad with cucumbers, tomatoes, olives, and feta for contrast.

Roasted Carrots with Honey

Sweet and caramelized—pairs perfectly with the earthy mushroom sauce.

Toasted Pita or Flatbread

Great for scooping up the creamy Alfredo and pesto sauce.

Braised Leeks

Mild and silky, a subtle side that elevates any creamy main dish.

Lemon Orzo

Light, citrusy, and works wonderfully with the herbaceous pesto cream.

White Wine

A crisp, dry white like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully.

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Frequently Asked Questions

1. Can I use pre-cooked chestnuts?
Yes! Vacuum-packed or jarred roasted chestnuts work perfectly for the marinade and save time.

2. What’s a good alternative to heavy cream?
Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free version, but the texture and flavor will slightly change.

3. Can I make the mushroom pesto cream in advance?
Absolutely. Store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

4. What kind of mushrooms work best?
Cremini or baby bella mushrooms are ideal for their rich flavor and texture. You can also mix in shiitake for extra depth.

5. Is this dish gluten-free?
Yes, as long as no pasta or gluten-containing sides are added. The core components are naturally gluten-free.

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Did you try this with thighs or breasts? Add your own twist with extra herbs or a squeeze of lemon? I’d love to hear how you made it your own.

Drop your tips, questions, or creative takes in the comments!

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Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a plate full of balance—earthy, creamy, herby, and rich with Mediterranean warmth. It’s perfect for cozy nights in or when you want to wow guests without overcomplicating dinner. A must-try fusion that’ll leave your kitchen smelling amazing and your guests asking for seconds.

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