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

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

Nora
Turn an ordinary chicken dinner into a restaurant‑worthy plate—fast. Juicy Greek‑seasoned chicken gets draped in a silky chestnut‑garlic Alfredo, then tucked beside buttery sage‑crisped potatoes and pesto‑glossed mushrooms. It’s cozy, hearty, and wildly flavorful, yet weeknight‑friendly. Great for easy dinner, quick weeknight meals, date‑night at home, and anyone searching for delicious food ideas, breakfast ideas (leftover potatoes!), dinner ideas, or an easy recipe to impress without fuss. The creamy sauce, caramelized mushrooms, and herby potatoes make every bite feel special while staying simple enough for a busy night.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine American, Greek-inspired
Servings 4 servings
Calories 780 kcal

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.

Notes

For extra-silky sauce, remove from heat before whisking in Parmesan. For a lighter version, swap 1/2 cup cream for whole milk and add 1 tsp cornstarch.

Nutrition

Calories: 780kcalCarbohydrates: 44gProtein: 47gFat: 48gSaturated Fat: 24gCholesterol: 165mgSodium: 980mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 18mgCalcium: 450mgIron: 4mg
Keyword chicken Alfredo, easy recipe, mushroom pesto, sage potatoes, weeknight dinner
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