Nora
This decadent plate brings together the comfort of creamy Alfredo with the rustic, aromatic flair of Greek-inspired chicken, earthy mushrooms, and buttery sage potatoes. Every forkful delivers layers of flavor—the nutty chestnut undertones in the garlic sauce, the bright herbal notes from fresh basil pesto, and the satisfying tenderness of perfectly seared chicken breast.
It’s not just a meal; it’s an experience. Imagine the aroma of garlic sizzling in olive oil, sage leaves crisping in butter, and mushrooms releasing their earthy perfume. This dish feels like a cozy dinner in a countryside villa, yet it’s achievable in your own kitchen on a weeknight.
Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo
The combination of creamy Alfredo sauce and Greek-seasoned chicken is pure comfort food magic. The chestnut garlic base adds depth, while the basil pesto brings a fresh, vibrant finish. Paired with golden potatoes kissed with sage and roasted mushrooms, this meal is hearty yet balanced, perfect for both casual dinners and special occasions.
What Makes the Potatoes & Mushrooms So Special?
The potatoes are gently boiled until tender, then tossed in sizzling butter with sage leaves, creating a crisp exterior and rich, aromatic bite. The mushrooms, caramelized to perfection, soak up the basil pesto for a burst of flavor that complements the creaminess of the Alfredo and the savoriness of the chicken.
Ingredients for the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Every ingredient in this dish plays a role in building layers of flavor and texture, from the creamy Alfredo to the herby potatoes and pesto-coated mushrooms.
- Chicken breasts – Lean protein base, perfect for absorbing Greek-inspired seasonings.
- Chestnuts – Adds a nutty sweetness that balances the garlic and creamy sauce.
- Garlic cloves – Brings bold, aromatic depth to the Alfredo.
- Olive oil – Enhances flavor and helps achieve golden searing.
- Heavy cream – The luxurious base for Alfredo sauce.
- Parmesan cheese – Adds salty, nutty richness to the sauce.
- Potatoes – Provide a hearty side, crisped with sage butter.
- Fresh sage leaves – Infuse the potatoes with warm, earthy aroma.
- Butter – Creates richness and helps crisp the potatoes.
- Mushrooms – Absorb pesto beautifully and add earthy umami.
- Basil pesto – Delivers vibrant, herby notes to the mushrooms.
- Salt & pepper – Essential seasoning to balance all flavors.
How To Make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Step 1: Prepare the Chicken
Season chicken breasts generously with salt, pepper, and Greek seasoning. Heat olive oil in a skillet over medium-high heat, then sear each side until golden and cooked through. Remove and keep warm.
Step 2: Make the Alfredo Sauce
In the same skillet, add minced garlic and finely chopped chestnuts. Sauté until fragrant, about 2 minutes. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth.
Step 3: Cook the Potatoes
Boil halved potatoes in salted water until fork-tender. Drain well. In a clean pan, melt butter and toss in fresh sage leaves until fragrant. Add potatoes and cook until golden and crisp.
Step 4: Prepare the Mushrooms
In a separate skillet, sauté mushrooms in olive oil until browned. Toss with basil pesto until well coated and warmed through.
Step 5: Assemble the Dish
Slice the chicken and place over a bed of creamy Alfredo pasta or sauce. Arrange sage potatoes and pesto mushrooms alongside. Spoon extra Alfredo over the chicken for a decadent finish.
Serving and Storing Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
This recipe generously serves 4 people, making it ideal for a family dinner or an intimate gathering with friends. Serve it immediately while the Alfredo is creamy, the potatoes are crisp, and the pesto mushrooms are aromatic.
If you have leftovers, store each component separately in airtight containers. The chicken and sauce will keep for up to 3 days in the refrigerator. Reheat gently on the stovetop, adding a splash of cream to revive the sauce. Potatoes and mushrooms can be reheated in the oven for best texture.
What to Serve With Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Fresh Greek Salad
A crisp mix of cucumbers, tomatoes, olives, and feta dressed in olive oil and lemon.
Garlic Bread
Perfect for soaking up every last drop of Alfredo sauce.
Roasted Asparagus
Lightly seasoned and oven-roasted for a fresh, earthy side.
Lemon-Herb Couscous
A fluffy, citrusy grain that pairs well with creamy dishes.
Caprese Salad
Fresh mozzarella, basil, and tomato slices drizzled with balsamic glaze.
Creamy Spinach Dip
An indulgent appetizer to set the tone for your meal.
Chilled White Wine
A crisp Sauvignon Blanc or Pinot Grigio complements the richness of the dish.
Want More Chicken Alfredo Ideas?
If you love this Chestnut Garlic Greek Chicken Alfredo, you’ll enjoy exploring other creamy, flavor-packed chicken dishes:
- Chicken Mushroom Alfredo: A Creamy Classic with Comfort in Every Bite – A comforting favorite with earthy mushrooms.
- Marry Me Chicken Pasta Recipe – Rich, romantic, and unforgettable.
- Creamy Garlic Chicken Breasts – Simple yet indulgent.
- Longhorn Parmesan Crusted Chicken – Crispy, cheesy perfection.
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I’d love to hear how your version turns out—did you keep it classic or add your own twist? Maybe a sprinkle of chili flakes or a squeeze of lemon?
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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Equipment
- Large skillet
- Saucepan
- saute pan
- Chef’s Knife
- Cutting board
Ingredients
Ingredients
- 2 large chicken breasts
- 1 teaspoon Greek seasoning
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil for searing
- 4 cloves garlic, minced
- 0.5 cup roasted chestnuts, finely chopped
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon juice to brighten sauce
- 1.5 pounds baby gold potatoes, halved
- 3 tablespoons unsalted butter
- 10 leaves fresh sage
- 12 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil (for mushrooms)
- 0.25 cup basil pesto
- 2 tablespoons fresh parsley or basil, chopped garnish
Instructions
- Season chicken with Greek seasoning, salt, and pepper. Sear in olive oil over medium-high until golden and cooked through; set aside.
- Lower heat; sauté garlic and chopped chestnuts 1–2 minutes.
- Stir in heavy cream and simmer gently; whisk in Parmesan until smooth. Add lemon juice; season to taste. Keep warm on low.
- Boil potatoes in salted water until tender; drain.
- In a pan, melt butter; sizzle sage, then toss potatoes to crisp and coat.
- Brown mushrooms in olive oil until caramelized; toss with basil pesto.
- Slice chicken; plate with Alfredo sauce, sage potatoes, and pesto mushrooms. Garnish with herbs and serve.