Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: For the chicken marinade:; 1.5 lbs boneless, skinless chicken thighs or breasts; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1/3 cup chestnut puree or finely chopped cooked chestnuts; 1/3 cup Greek yogurt; 1 tsp dried oregano; Salt and black pepper to taste; For the Alfredo sauce:; 2 tbsp butter; 2 cloves garlic, minced; 1 cup heavy cream; 3/4 cup grated Parmesan cheese; Optional: pinch of nutmeg; For the mushroom basil pesto cream:; 1 cup cremini or button mushrooms, sliced; 1/2 cup fresh basil leaves; 1/4 cup olive oil; 1 clove garlic; 1/4 cup grated Parmesan cheese; 2 tbsp pine nuts or walnuts; Salt and pepper to taste; 2 tbsp cream; For the sage potatoes:; 1.5 lbs red or Yukon gold potatoes, cubed; 2 tbsp olive oil; 2 tbsp fresh sage leaves, chopped; Salt and pepper to taste

Ingredients

For the chicken marinade:
1.5 lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1/3 cup chestnut puree or finely chopped cooked chestnuts
1/3 cup Greek yogurt
1 tsp dried oregano
Salt and black pepper to taste
For the Alfredo sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
Optional: pinch of nutmeg
For the mushroom basil pesto cream:
1 cup cremini or button mushrooms, sliced
1/2 cup fresh basil leaves
1/4 cup olive oil
1 clove garlic
1/4 cup grated Parmesan cheese
2 tbsp pine nuts or walnuts
Salt and pepper to taste
2 tbsp cream
For the sage potatoes:
1.5 lbs red or Yukon gold potatoes, cubed
2 tbsp olive oil
2 tbsp fresh sage leaves, chopped
Salt and pepper to taste

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Instructions

Marinate the chicken: Combine yogurt, chestnut, lemon juice, garlic, oregano, olive oil, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
Roast the potatoes: Toss cubed potatoes with olive oil, sage, salt, and pepper. Roast at 400°F (200°C) for 35–40 minutes, flipping halfway.
Cook the chicken: Grill or pan-sear marinated chicken until browned and cooked through. Rest and slice.
Make the Alfredo sauce: Sauté garlic in butter, then stir in cream. Simmer and whisk in Parmesan until smooth. Add nutmeg if using.
Prepare the pesto: Sauté mushrooms in olive oil. Blend with basil, garlic, Parmesan, nuts, and remaining olive oil. Stir in cream and season to taste.
Assemble the dish: Serve sliced chicken over Alfredo pasta or greens. Add sage potatoes on the side. Drizzle mushroom pesto cream on top or around the plate.

Notes

Use canned chestnuts for convenience.
Sweet potatoes or Greek yogurt Alfredo can be used for variation.
Prepare sauces and pesto in advance to save time.
Store components separately and reheat gently to preserve textures.

Author: liinaa
Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Grilling, Roasting, Sautéing
Cuisine: Fusion
Diet: Gluten Free

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 5g
Sodium: 420mg
Fat: 42g
Saturated Fat: 17g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 48g
Cholesterol: 165mg