Nora
This luxurious dish is the perfect harmony of creamy, herby, and savory flavors. Juicy, pan-seared chicken is smothered in a silky mushroom pesto cream sauce infused with garlic and chestnut notes, bringing a warm nuttiness to every bite. Golden sage potatoes offer a buttery herb contrast, while the mushrooms add earthy depth to the plate.
Every element of this meal is designed to impress—whether you’re cooking for a cozy family dinner or hosting a weekend gathering. It’s comfort food elevated with gourmet touches, without being overly complicated to prepare in your own kitchen.
Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo
If you’re craving a hearty yet sophisticated chicken dinner, this recipe delivers. The combination of creamy Alfredo and herbaceous Greek flavors makes it a memorable dish. Plus, the addition of chestnut and mushroom pesto creates a sauce that clings beautifully to the tender chicken, offering rich umami in every mouthful.
What Kind of Mushrooms Should I Use?
Cremini or baby bella mushrooms are my favorite for this dish because of their deep, meaty flavor that pairs beautifully with the nutty chestnut garlic sauce. However, white button mushrooms or even wild mushrooms like chanterelles can be used if you want a slightly different flavor profile.
Ingredients for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Before you start cooking, gather all the ingredients. Each one plays an important role in creating the complex flavor and comforting texture of this dish.
- Chicken Breasts – Lean protein that becomes tender and juicy when seared.
- Chestnuts – Add nutty sweetness and a rich flavor to the creamy sauce.
- Garlic – Infuses the dish with aromatic depth.
- Cremini Mushrooms – Offer earthy richness and pair perfectly with the creamy Alfredo base.
- Greek Yogurt – Gives the sauce tangy creaminess while lightening the dish.
- Heavy Cream & Parmesan – Form the base of the Alfredo, providing a silky, cheesy finish.
- Pesto – Brings herbal freshness and a touch of umami.
- Yukon Gold Potatoes – Perfect for roasting with sage for buttery, golden bites.
- Fresh Sage – Adds an aromatic, slightly peppery note to the roasted potatoes.
- Olive Oil, Salt & Pepper – Essential for flavor and balance.
How To Make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Follow these steps to bring this comforting, gourmet meal to your table.
Step 1: Prepare the Potatoes
Peel and cube the Yukon gold potatoes. Toss with olive oil, chopped fresh sage, salt, and pepper. Roast at 400°F for about 25-30 minutes until golden and crisp.
Step 2: Sear the Chicken
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and fully cooked. Remove and set aside.
Step 3: Create the Mushroom Pesto Cream
In the same skillet, sauté minced garlic and sliced mushrooms until fragrant and tender. Stir in chestnuts and a spoonful of pesto. Add Greek yogurt, heavy cream, and Parmesan, stirring until the sauce thickens and coats the back of a spoon.
Step 4: Combine and Serve
Return the chicken to the skillet, spooning sauce over the top. Serve with the roasted sage potatoes on the side and drizzle extra mushroom pesto cream if desired.
Serving and Storing Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
This recipe comfortably serves 4 people, making it a perfect option for family dinners or small gatherings. Serve the chicken hot with a generous drizzle of mushroom pesto cream and the crispy sage potatoes on the side. Garnish with a sprinkle of fresh herbs or extra Parmesan for that final restaurant-quality touch.
To store leftovers, place the chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to bring the sauce back to life. Potatoes can be reheated in the oven to maintain their crisp texture.
What to Serve With Chestnut Garlic Greek Chicken Alfredo?
Enhance your meal with these complementary sides:
1. Garlic Green Beans
Sautéed green beans with garlic and a touch of butter add freshness to balance the rich Alfredo.
2. Simple Side Salad
A crisp romaine and tomato salad with a light vinaigrette adds a refreshing contrast.
3. Roasted Carrots with Thyme
Sweet, tender carrots roasted with herbs enhance the earthy notes of the mushrooms.
4. Homemade Focaccia Bread
Use it to soak up all that creamy sauce!
5. Lemon Herb Couscous
A bright and fluffy grain that complements the creamy chicken beautifully.
6. Steamed Asparagus
Light and healthy, asparagus adds a subtle crunch and color.
7. Sautéed Spinach with Garlic
Quick and easy greens that pair well with the rich mushroom pesto cream.
Want More Chicken Dinner Ideas?
If you loved this Chestnut Garlic Greek Chicken Alfredo, try these other delicious recipes:
- Garlic Butter Meatballs with Velvety Parmesan Penne for a savory, comforting pasta night.
- Marry Me Chicken Pasta Recipe for a creamy and romantic dinner option.
- Broccoli Cheddar Chicken Lasagna for a cheesy, veggie-packed twist.
- Loaded Bacon Cheeseburger Alfredo Pasta for a bold and hearty comfort dish.
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I’d love to know how your version turned out! Did you add extra pesto or try a different type of mushroom? Leave your tips and tweaks in the comments to inspire others.
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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Equipment
- Skillet
- Baking sheet
- Oven
Ingredients
- 4 chicken breasts
- 1 cup roasted chestnuts
- 4 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1/2 cup Greek yogurt
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons pesto
- 4 medium Yukon gold potatoes, cubed
- 2 tablespoons fresh sage, chopped
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss cubed potatoes with olive oil, sage, salt, and pepper. Roast for 25-30 minutes until golden and crisp.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear for 5-6 minutes per side until golden and fully cooked. Remove and set aside.
- In the same skillet, sauté garlic and mushrooms until fragrant. Stir in chestnuts and pesto. Add Greek yogurt, heavy cream, and Parmesan. Cook until sauce thickens.
- Return chicken to the skillet, coating with sauce. Serve with roasted sage potatoes and drizzle extra mushroom pesto cream if desired.