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

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Indulge in a meal that hits every comfort note without compromising on bold, herbaceous flavor. This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is what cozy dinner dreams are made of. The creamy Alfredo sauce gets a Mediterranean twist from roasted chestnuts and garlic, while the pan-seared chicken locks in all the juices. Add in golden sage-roasted baby potatoes and a dollop of earthy mushroom basil pesto, and you’ve got yourself a plate worthy of a five-star trattoria—right in your own kitchen.

This dish isn’t just a feast for the eyes; it’s a texture-lover’s paradise. You’ve got crispy-edged potatoes, creamy sauce, juicy chicken, and that umami-packed pesto bringing it all together. Perfect for date night or a flavorful weeknight dinner, it’s indulgent without feeling heavy. And yes, you’ll want seconds.

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What Kind of Chicken Should I Use?

For best results, go with boneless, skinless chicken breasts. They cook evenly and slice beautifully over the creamy sauce. However, if you prefer darker meat, boneless chicken thighs also work and bring a richer taste. Make sure to pat your chicken dry before seasoning to get that golden, pan-seared crust that holds up in the Alfredo.

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

Chicken Breasts: The centerpiece of the dish. Lean, juicy, and perfect for soaking up all the creamy garlic Alfredo flavors.

Chestnuts: Roasted chestnuts add a naturally sweet nuttiness that balances the garlic and herbs in the sauce.

Garlic Cloves: Fresh garlic brings warmth and depth. It’s roasted and blended right into the Alfredo base.

Heavy Cream: The rich foundation of our Alfredo sauce. It makes everything silky and luxurious.

Parmesan Cheese: Adds salty sharpness and thickens the sauce without any roux.

Baby Potatoes: Roasted with sage until crispy and golden. A rustic, herby contrast to the creamy sauce.

Fresh Sage: Infused into the roasted potatoes for an earthy punch that pairs beautifully with the chicken.

Mushrooms: Sautéed and folded into the pesto. Their umami flavor complements the Alfredo’s richness.

Fresh Basil: Brightens up the pesto and cuts through the creamy elements with its sweet, peppery notes.

Olive Oil: Used to roast, sear, and blend—a Mediterranean essential.

Salt & Black Pepper: The unsung heroes that season each component to perfection.

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How To Make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto

Step 1: Roast the Potatoes with Sage

Preheat your oven to 400°F. Toss halved baby potatoes with olive oil, chopped fresh sage, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until golden and crispy.

Step 2: Sauté the Mushrooms for Pesto

In a skillet over medium heat, sauté sliced mushrooms with a touch of olive oil until golden. Let them cool, then blend with fresh basil, garlic, olive oil, salt, and pepper to create your mushroom basil pesto.

Step 3: Sear the Chicken

Season chicken breasts with salt and pepper. In a hot skillet, sear each side for 4-5 minutes until golden brown. Remove and set aside to rest. Slice before serving.

Step 4: Make the Chestnut Garlic Alfredo

In the same skillet, sauté minced garlic until fragrant. Add chopped roasted chestnuts, then pour in heavy cream and simmer for 5-6 minutes. Stir in grated Parmesan and mix until smooth and creamy.

Step 5: Assemble the Dish

Spoon the Alfredo sauce onto the plate, add sliced chicken over it, and surround with roasted sage potatoes. Finish with a generous dollop of mushroom basil pesto and a sprinkle of fresh parsley if you like.

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How to Serve and Store This Chicken Alfredo

This dish is best served immediately while the sauce is hot and creamy, and the potatoes are still crispy. If you’re entertaining, you can prepare the pesto and roast the chestnuts ahead of time to streamline cooking.

For leftovers, store each component separately in airtight containers. The chicken and Alfredo sauce can be reheated gently on the stovetop over low heat, while the potatoes re-crisp best in an air fryer or hot oven.

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What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Lemon-Dressed Arugula Salad

A zesty, peppery salad balances the richness of the Alfredo and adds freshness.

Garlic Parmesan Breadsticks

Great for mopping up any leftover Alfredo sauce on your plate.

Grilled Asparagus Spears

Add a touch of char and brightness to your meal with this quick veggie side.

Creamy Tomato Basil Soup

For a cozy, layered meal experience, this pairing works wonders.

Balsamic Roasted Brussels Sprouts

Their slight bitterness complements the sweetness of the chestnuts.

Herbed Couscous or Orzo

A soft, herby grain works as a lighter alternative to potatoes.

Classic Caesar Salad

Crisp and savory with a creamy bite—a familiar favorite that plays well with creamy pastas.

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Want More Dinner Ideas with a Gourmet Twist?

If this Chestnut Garlic Greek Chicken Alfredo hit the spot, check out these other flavor-packed meals:

• Slow Cooker Creamy Chicken Gravy for cozy, hands-off comfort.
• Creamy Parmesan Italian Sausage Soup if you love thick, creamy broths.
• Garlic Butter Chicken with Rigatoni and Parmesan for pasta night with flair.
• Boursin Cheese Pasta with Broccoli for indulgence that still packs veggies.
• Cajun Chicken and Sausage Pasta Skillet when you’re in the mood for bold and spicy.

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Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe some grilled zucchini or a pinch of cayenne in the Alfredo? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.

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