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

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This is not your ordinary chicken alfredo. We’re talking about a dish layered in rich, aromatic flavors starting with tender, herby Greek-style chicken nestled in a luscious mushroom pesto cream. Then comes the twist: golden, crispy sage potatoes kissed with garlic and chestnut essence. It’s warm, hearty, and satisfying—the kind of dinner you crave on a cozy evening.

This is the kind of elevated comfort food that makes you feel like you just dined out, without ever leaving your kitchen. Whether you’re looking to impress dinner guests or enjoy a weeknight treat, this Chestnut Garlic Greek Chicken Alfredo delivers big on flavor and presentation.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

It’s luxurious, without being overly complicated. The mix of earthy chestnuts, creamy mushroom sauce, and crispy sage potatoes creates a satisfying contrast of textures. The Greek chicken, marinated with lemon, herbs, and garlic, adds brightness to the dish, balancing the creamy richness perfectly. It’s hearty yet refined—a true showstopper.

What Kind of Puff Pastry Should I Use?

This recipe doesn’t require puff pastry. But that’s a good question if you’re considering transforming the dish into a pot pie or tart variation in the future. In that case, opt for an all-butter puff pastry for the best flavor and flakiness. For this alfredo dish though, let the cream sauce and crispy sage potatoes take the spotlight.

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

Each ingredient in this dish is chosen to build bold, cozy flavors from the ground up.

• Chicken Thighs (boneless, skinless): The juicy, flavorful base of the dish. Dark meat brings tenderness and richness.
• Garlic Cloves: Roasted or sautéed, they deepen the flavor, adding a sweet, savory warmth.
• Chestnuts (cooked and peeled): Add nutty, sweet undertones that pair wonderfully with mushrooms and garlic.
• Fresh Sage Leaves: Crisped in butter or oil, these give the potatoes a fragrant, earthy finish.
• Yukon Gold Potatoes: Their creamy texture makes them perfect for roasting until golden and tender.
• Mushrooms (baby bella or cremini): Meaty and earthy, they form the base of the pesto cream.
• Heavy Cream: The core of your luscious alfredo-style sauce.
• Parmesan Cheese (grated): Adds salty, umami depth to the cream sauce.
• Greek Yogurt: A tangy layer in the marinade for the chicken that keeps it juicy.
• Lemon Juice: Brightens the flavor of the chicken and cuts through the richness.
• Olive Oil: Used throughout for roasting, sautéing, and marinating.
• Salt and Pepper: Essential seasoning for every component.

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

Step 1: Marinate the Chicken

Mix Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper in a bowl. Add chicken thighs, coat evenly, and refrigerate for at least 30 minutes.

Step 2: Roast the Potatoes

Preheat oven to 425°F. Toss cubed Yukon gold potatoes with olive oil, chopped sage, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

Step 3: Sauté the Mushrooms and Chestnuts

In a large skillet, heat olive oil and cook sliced mushrooms until browned. Add chopped chestnuts and cook for another 5 minutes. Set aside.

Step 4: Make the Pesto Cream Sauce

Blend half of the sautéed mushrooms and chestnuts with a bit of olive oil, Parmesan, and a splash of cream until smooth. Return to the pan, stir in remaining cream and grated Parmesan. Simmer until thickened.

Step 5: Cook the Chicken

Grill or sear marinated chicken thighs in a hot skillet until fully cooked and golden on both sides. Let rest before slicing.

Step 6: Assemble and Serve

Plate a bed of mushroom pesto cream, top with sliced chicken, and add a generous scoop of crispy sage potatoes. Garnish with extra Parmesan and fresh sage if desired.

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Serving and Storing This Chestnut Garlic Greek Chicken Alfredo

This recipe makes enough to generously serve 4 people, especially with the hearty sage potatoes on the side. It plates beautifully for a dinner party but also stores well for meal prepping.

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or water to loosen the sauce without drying it out. For best texture, reheat the sage potatoes in the oven or air fryer to keep them crispy.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

This dish is wonderfully rich and satisfying on its own, but here are some side ideas to round out your table:

H3: Garlicky Green Beans

Quickly sautéed green beans with garlic and a touch of lemon keep the meal vibrant.

H3: Roasted Asparagus

Simply seasoned and oven-roasted, they balance the creamy elements with freshness.

H3: Crusty Artisan Bread

Perfect for mopping up that incredible mushroom pesto cream.

H3: Greek Salad

Crisp cucumbers, tomatoes, olives, and feta add brightness and texture.

H3: Lemon Rice Pilaf

A citrusy, fluffy grain option that complements the Greek-inspired chicken.

H3: Steamed Broccolini

Lightly steamed and buttered for a clean, green touch.

H3: White Wine (Sauvignon Blanc or Chardonnay)

Pair your meal with a chilled glass to elevate the entire dining experience.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but keep in mind that chicken thighs are more forgiving and flavorful. If you use breasts, consider slicing them in half for quicker cooking and don’t skip the marinade.

What’s the best way to cook chestnuts if I can’t find them pre-cooked?
Score fresh chestnuts with an “X,” roast at 425°F for about 25 minutes, and peel while warm. Let them cool slightly before chopping for the sauce.

Can I make this dish vegetarian?
Absolutely. Replace the chicken with roasted cauliflower steaks or seared tofu. The mushroom pesto cream and sage potatoes are already vegetarian-friendly.

Can I prepare parts of this dish ahead of time?
Yes. Marinate the chicken the night before, roast the chestnuts and potatoes in advance, and reheat just before assembling.

What’s the best substitute for heavy cream?
You can use half-and-half or a full-fat coconut milk if dairy-free. Greek yogurt alone won’t give the same silky texture but can be used for a lighter version.

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And let me know in the comments how yours turned out. Did you swap the chestnuts or try a twist of your own? I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is the kind of dish that brings restaurant-level elegance to your home kitchen. With thoughtful textures, savory depth, and just the right touch of indulgence, it turns an ordinary night into something special. Whether you’re meal prepping or planning a feast, this dish is a delicious win.

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