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
Scale
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.
