If you are craving a dish that brings together creamy comfort and vibrant, herbaceous flavors, you’re going to love the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Recipe. This recipe masterfully fuses tender, juicy chicken with a luxuriously creamy chestnut garlic Alfredo sauce, perfectly roasted sage-infused baby potatoes, and a fresh, aromatic mushroom basil pesto that adds a delightful earthiness. Every bite feels like a warm hug, balancing Greek-inspired savory notes with Italian richness, making it an unforgettable meal for any occasion.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a crucial role in creating its unique flavor and texture. From the creamy tang of Greek yogurt to the fragrant freshness of basil and sage, every component elevates the dish without overwhelming it.
- Boneless skinless chicken breasts or thighs: Choose chicken thighs for extra juiciness or breasts for leaner meat; both work beautifully.
- Cooked chestnuts: They add a subtle sweetness and creamy texture to the Alfredo sauce.
- Garlic cloves: Essential for that deep, aromatic base in both the Alfredo and pesto.
- Greek yogurt: This replaces heavy cream, lending a tangy creaminess and a healthier twist to the sauce.
- Baby potatoes: Roasting them with sage gives an earthy, herbaceous side that complements the chicken perfectly.
- Fresh chopped sage: Adds warmth and a slightly peppery depth to the potatoes.
- Mushrooms: Used in the pesto, they introduce a rich umami flavor that pairs brilliantly with basil.
- Fresh basil leaves: Bright and fragrant, basil is key to the vibrant pesto.
- Grated Parmesan cheese: The star cheese that enriches the Alfredo sauce and pesto alike.
- Olive oil: For sautéing and blending, it brings a smooth richness and helps meld the flavors.
- Salt and black pepper: Unlock the flavors and balance every bite perfectly.
How to Make Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning your chicken generously with salt, pepper, garlic powder, and dried oregano to capture that Greek essence. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 4 to 5 minutes on each side until golden and cooked through. This step locks in the flavor and juices, setting a delicious foundation for the dish. Once done, set the chicken aside to rest, ensuring it stays tender.
Step 2: Roast the Sage Potatoes
Preheat your oven to 400°F (200°C). Cut the baby potatoes in half to ensure they roast quickly and evenly. Toss them in olive oil, fresh chopped sage, salt, and black pepper. Spread them out on a baking sheet and roast for 25 to 30 minutes, flipping them halfway through for that perfect golden crisp on the outside, while keeping the insides fluffy and flavorful from the sage infusion.
Step 3: Create the Chestnut Garlic Greek Alfredo Sauce
Using the same skillet you cooked the chicken in, reduce waste and build flavor by sautéing minced garlic until fragrant. Add the chopped cooked chestnuts and cook them for another 2 to 3 minutes to deepen their flavor. Stir in Greek yogurt and a splash of milk or reserved pasta water to loosen the sauce, then whisk in the Parmesan cheese. Let this simmer gently until the sauce becomes irresistibly creamy, ready to coat your chicken perfectly.
Step 4: Whip Up the Mushroom Basil Pesto
In a food processor, combine sautéed mushrooms, fresh basil leaves, olive oil, garlic, and Parmesan cheese. Blend until smooth, adding olive oil as needed to reach your desired consistency. Season with salt and pepper to taste. This pesto introduces an earthy brightness, balancing the creamy Alfredo and tender chicken with its fresh herbaceous notes.
Step 5: Assemble and Serve
Slice the rested chicken and place it atop the creamy chestnut garlic Alfredo sauce. Arrange the roasted sage potatoes alongside and add a generous spoonful of mushroom basil pesto on the side. Finish with a sprinkle of fresh herbs or extra Parmesan for garnish. The vibrant colors and inviting aromas make this dish as pleasing to the eyes as it is to your taste buds.
How to Serve Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Recipe
Garnishes
A sprinkle of freshly chopped parsley, additional Parmesan shavings, or a few basil leaves enhance both the flavor and presentation. These simple garnishes add freshness and brighten up the plate, making every bite exciting.
Side Dishes
This recipe holds its own as a satisfying main, but pairing it with a crisp green salad or lightly steamed vegetables can provide a refreshing contrast. A warm, crusty bread also invites you to soak up the luscious Alfredo sauce for a complete meal experience.
Creative Ways to Present
Serve the chicken sliced fanned out over the sauce, with potatoes artistically scattered on the side and pesto drizzled in a swirl or dolloped elegantly. Using rustic white plates can really make the colors pop and give it that approachable yet sophisticated vibe perfect for dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Allow the components to cool completely before transferring to airtight containers. Keep the chicken, potatoes, Alfredo sauce, and pesto separate to maintain their distinct textures. Refrigerate for up to 3 days to enjoy later without compromising flavor.
Freezing
Freezing is possible but best suited for the sauce and pesto individually rather than the whole assembled dish. Freeze in airtight containers or freezer bags for up to 2 months, then thaw overnight in the fridge before reheating gently.
Reheating
Warm the chicken and potatoes in the oven or on the stovetop to preserve their texture. Gently reheat the Alfredo sauce and pesto on low heat while stirring to bring back their creamy and fresh qualities without separating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more moisture and richness, which pairs beautifully with the creamy Alfredo sauce. Feel free to choose whichever cut you prefer.
Is Greek yogurt a good substitute for cream in Alfredo sauce?
Yes, Greek yogurt adds tang and creaminess with fewer calories, making the sauce lighter but still decadent. Just be sure to simmer gently to prevent curdling.
Can I make the pesto without a food processor?
If you don’t have a food processor, finely chop the mushrooms, basil, and garlic, then mix with olive oil and Parmesan. It won’t be as smooth but will still taste fantastic.
How can I make this recipe vegetarian?
Omit the chicken and add extra roasted vegetables or sautéed tofu for protein. The chestnut garlic Alfredo and mushroom basil pesto will carry the dish with plenty of flavor.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the creamy Alfredo sauce and herbaceous pesto perfectly, enhancing the overall dining experience.
Final Thoughts
Once you try this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Recipe, it’s bound to become a favorite in your household. The blend of creamy sauce, tender chicken, fragrant herbs, and earthy pesto is simply irresistible. It’s the kind of recipe that invites cozy weekend cooking and memorable dinner invitations, so don’t hesitate to treat yourself and your loved ones to this delicious, soul-satisfying meal.
Print
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek Fusion
Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is a delightful fusion dish combining tender seared chicken with a creamy chestnut-infused Greek yogurt Alfredo sauce, complemented by aromatic roasted baby potatoes with fresh sage and a vibrant mushroom basil pesto. Perfect for a comforting yet sophisticated weeknight dinner, this recipe balances rich flavors with fresh herbs and wholesome ingredients.
Ingredients
Chicken and Alfredo Sauce
- 2 boneless skinless chicken breasts or thighs
- 1 cup cooked chestnuts, chopped
- 3 cloves garlic, minced
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Garlic powder, to season chicken
- Dried oregano, to season chicken
- Milk or reserved pasta water, splash for sauce
Roasted Sage Potatoes
- 1 pound baby potatoes, halved
- 1 tablespoon chopped fresh sage
- 2 tablespoons olive oil
- Salt and black pepper to taste
Mushroom Basil Pesto
- 1 cup mushrooms, roughly chopped
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season and Sear the Chicken: Season the chicken breasts or thighs evenly with salt, black pepper, garlic powder, and dried oregano. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside to rest.
- Roast the Sage Potatoes: Preheat your oven to 400°F (200°C). Toss halved baby potatoes with olive oil, chopped fresh sage, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through, until they are crispy on the outside and tender inside.
- Prepare the Chestnut Garlic Alfredo Sauce: Using the skillet you cooked the chicken in, reduce heat to medium and sauté the minced garlic until fragrant. Add the chopped chestnuts and cook for 2–3 minutes, stirring occasionally. Stir in Greek yogurt and a splash of milk or reserved pasta water to loosen the sauce. Whisk in grated Parmesan cheese and simmer gently until the sauce is creamy and warmed through. Adjust seasoning with salt and pepper as needed.
- Make the Mushroom Basil Pesto: In a food processor, combine sautéed or raw mushrooms, fresh basil leaves, olive oil, garlic, and Parmesan cheese. Blend until smooth, adding salt and pepper to taste. Adjust the consistency by adding a little more olive oil or water if necessary.
- Assemble and Serve: Slice the rested chicken and arrange it over a bed of chestnut garlic Alfredo sauce. Plate the roasted sage potatoes alongside and spoon the mushroom basil pesto on the side. Garnish with extra fresh herbs or Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Use chicken thighs for more flavorful and juicy meat, or breasts for a leaner option.
- If you do not have cooked chestnuts, canned or vacuum-packed chestnuts are a convenient substitute.
- For a thinner Alfredo sauce, adjust the amount of milk or pasta water accordingly.
- Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
- Roast potatoes can be swapped with sweet potatoes for a different flavor profile.
