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

Chestnut garlic Greek chicken Alfredo with sage potatoes and mushroom basil pesto cream is a rich, multi-layered dish that brings together warm, earthy, and herbaceous flavors in one luxurious meal. With tender marinated chicken, creamy Alfredo sauce, fragrant sage-roasted potatoes, and a mushroom-basil pesto twist, this dish feels like a gourmet experience right from my own kitchen.

Why You’ll Love This Recipe

I love how this dish balances bold and creamy components. The chestnut and garlic bring a nutty warmth to the chicken, while the Alfredo is silky and full of flavor. Roasted sage potatoes add comfort and a crispy edge, and the mushroom basil pesto gives the dish a savory, herb-forward finish. It’s a complete meal with layers of taste and texture that feel indulgent yet approachable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts

• Olive oil

• Lemon juice

• Garlic (minced)

• Chestnut puree or finely chopped cooked chestnuts

• Greek yogurt

• Dried oregano

• Salt and black pepper

For the Alfredo sauce:

• Butter

• Garlic (minced)

• Heavy cream

• Grated Parmesan cheese

• Optional: pinch of nutmeg

For the mushroom basil pesto cream:

• Cremini or button mushrooms (sliced)

• Fresh basil leaves

• Olive oil

• Garlic

• Parmesan cheese

• Pine nuts or walnuts

• Salt and pepper

• Splash of cream

For the sage potatoes:

• Red or Yukon gold potatoes (cubed)

• Olive oil

• Fresh sage leaves (chopped or whole)

• Salt and pepper

directions

1. Marinate the Chicken: I combine yogurt, garlic, chestnut, lemon juice, oregano, olive oil, salt, and pepper. I coat the chicken in the marinade and let it rest for at least 30 minutes.

2. Roast the Potatoes: I toss the cubed potatoes with olive oil, chopped sage, salt, and pepper. I roast them at 400°F (200°C) for about 35–40 minutes, flipping halfway through until golden and crispy.

3. Cook the Chicken: I grill or pan-sear the marinated chicken until browned and cooked through, then set it aside to rest.

4. Make the Alfredo Sauce: I melt butter in a pan, sauté garlic, then stir in cream and simmer. I add Parmesan and whisk until smooth.

5. Prepare the Mushroom Basil Pesto: I sauté mushrooms in olive oil until soft, then blend them with basil, garlic, nuts, cheese, and olive oil. I stir in a splash of cream for a silky texture.

6. Assemble the Dish: I slice the cooked chicken and serve it over a bed of Alfredo-coated pasta or sautéed greens. I add roasted sage potatoes on the side, then drizzle the mushroom basil pesto cream over the top or around the plate for a beautiful finish.

Servings and timing

This recipe serves 4 people. I spend about 25–30 minutes prepping and about 45 minutes cooking everything, so the full meal comes together in around 1 hour and 15 minutes.

Variations

I sometimes swap the Alfredo for a lighter sauce made with Greek yogurt and broth, or use sweet potatoes instead of regular ones for a slightly sweeter twist. If I want a vegetarian version, I skip the chicken and serve the Alfredo pasta with extra mushrooms and potatoes tossed in pesto cream.

storage/reheating

I store each component separately in the fridge for up to 3 days. To reheat, I warm the chicken and potatoes in the oven or a skillet and gently reheat the sauces on the stove with a splash of cream or milk to loosen them. I avoid microwaving everything together to preserve texture and flavor.

FAQs

Can I make the pesto cream ahead of time?

Yes, I make it up to two days in advance. It stays fresh in the fridge and tastes even better after the flavors meld.

What’s a good pasta for this dish?

I like using fettuccine or penne, but any pasta that holds sauce well works—especially ones with ridges or curls.

Can I use canned chestnuts?

Yes, I often use canned or vacuum-packed chestnuts for convenience. I chop or mash them before mixing into the marinade.

Can I use chicken breast instead of thighs?

Definitely. I just keep an eye on the cooking time since breasts cook a bit faster and can dry out if overdone.

What should I serve with this dish?

It’s a full meal on its own, but I sometimes add a crisp green salad or roasted veggies for a fresh contrast.

Conclusion

Chestnut garlic Greek chicken Alfredo with sage potatoes and mushroom basil pesto cream is the kind of dish I make when I want something rich, hearty, and full of depth. The combination of textures and flavors—from creamy sauce to crispy potatoes and earthy pesto—makes every bite satisfying and memorable. It’s a cozy, elegant meal that always impresses.

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