Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto recipe combines creamy Alfredo sauce with Greek-seasoned chicken, sage-roasted potatoes, and a bold mushroom basil pesto. It’s an elegant chicken dinner perfect for special occasions and weeknight indulgence.
Ingredients
2 boneless skinless chicken breasts
1 cup roasted chestnuts, chopped
6 cloves roasted garlic
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 pound fingerling or baby potatoes, halved
8 to 10 fresh sage leaves
3 tablespoons olive oil
Salt and cracked black pepper, to taste
1 cup cremini or baby bella mushrooms, sautéed
1 cup fresh basil leaves
2 tablespoons pine nuts or walnuts
2 tablespoons lemon juice
Instructions
1. Season the chicken breasts with Greek seasoning, salt, and pepper. Heat olive oil in a skillet and sear chicken on both sides until golden and fully cooked. Set aside and keep warm.
2. Toss the halved potatoes with olive oil, salt, pepper, and sage leaves. Spread on a parchment-lined baking sheet and roast at 425°F (220°C) for 30–35 minutes until crisp and tender.
3. In a saucepan over low heat, melt butter and stir in roasted garlic and chopped chestnuts. Add heavy cream and simmer. Whisk in grated Parmesan until smooth and creamy. Season to taste.
4. In a food processor, blend sautéed mushrooms, basil, pine nuts, lemon juice, and olive oil. Pulse until the pesto is smooth but with a bit of texture. Add salt to taste.
5. Plate the sliced chicken over Alfredo sauce. Spoon pesto on top and serve with roasted sage potatoes on the side. Garnish with more Parmesan or herbs if desired.
Notes
Let roasted garlic cool slightly before blending into the sauce for better control of flavor.
If pesto thickens in the fridge, thin with olive oil or lemon juice before serving.
Always use freshly grated Parmesan for smoother melting and better taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Searing, Roasting, Blending
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4
- Sodium: 620
- Fat: 47
- Saturated Fat: 20
- Unsaturated Fat: 24
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 4
- Protein: 45
- Cholesterol: 165