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

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Golden seared chicken breast, dripping in a creamy alfredo infused with chestnut and roasted garlic, pairs beautifully with crispy sage-roasted baby potatoes and buttery mushrooms sautéed to perfection in basil pesto cream. This dish is a fusion of Greek vibrance and comfort food decadence, perfect for a cozy family dinner or an elevated weeknight meal.

The earthy tones from chestnut and mushrooms blend effortlessly with bold garlic and the freshness of basil. The creamy sauce clings to every bite of tender chicken, while the caramelized potatoes and herbaceous mushrooms create the kind of flavor layers that make this plate memorable.

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What Kind of Chicken Should I Use for Chestnut Garlic Greek Chicken Alfredo?

Boneless, skinless chicken breasts are ideal here. They sear beautifully, hold up to the richness of the sauce, and slice easily into elegant medallions. You can also use chicken thighs for added juiciness, but the clean cut of breast meat contrasts better with the creamy Alfredo and chestnut tones.

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

Chicken Breast: Lean and tender, chicken breast is the canvas for the creamy, garlicky chestnut sauce.

Chestnuts (roasted & pureed): Adds a sweet earthiness to the Alfredo base, deepening the flavor.

Roasted Garlic: Smooth and mellow, this boosts the umami of the dish without overpowering the basil.

Heavy Cream: Essential for a rich, silky Alfredo texture.

Parmesan Cheese: Adds sharpness and salty depth to the creamy sauce.

Baby Potatoes: Roasted with olive oil and sage for a crispy skin and soft center.

Fresh Sage: Brings a woody, savory aroma to the potatoes that balances the creamy chicken.

Cremini & Button Mushrooms: Their meaty texture complements the chicken and absorbs the pesto cream.

Basil Pesto: Swirled into the cream for the mushrooms, this adds an herby brightness that cuts through the richness.

Olive Oil & Butter: Used in different cooking stages for roasting, sautéing, and sauce-building.

Salt & Pepper: Basic but essential, seasoning layers every component.

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

Step 1: Prepare the Sage Roasted Potatoes

Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them in a bowl with olive oil, finely chopped fresh sage, sea salt, and cracked pepper. Spread them evenly on a parchment-lined baking sheet and roast for 30-35 minutes, turning once halfway through, until golden and crispy.

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Step 2: Sear the Chicken

While the potatoes roast, season the chicken breasts generously with salt and pepper. Heat a skillet with olive oil over medium-high heat. Sear each breast for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.

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Step 3: Make the Chestnut Garlic Alfredo Sauce

In the same skillet, lower the heat to medium. Melt a tablespoon of butter and stir in the roasted garlic and pureed chestnuts. Cook for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer for 3-4 minutes. Stir in grated Parmesan cheese until the sauce is smooth and creamy. Adjust salt and pepper to taste.

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Step 4: Saute the Mushrooms in Basil Pesto Cream

In a separate pan, melt butter and add sliced cremini and button mushrooms. Sauté until they release moisture and become golden brown. Stir in a generous spoon of basil pesto followed by a splash of cream. Let it simmer for a few minutes until the mushrooms are coated in a velvety pesto cream.

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Step 5: Slice and Combine

Slice the seared chicken into thick medallions. Plate with a generous spoonful of Alfredo sauce over the chicken. Add a portion of sage-roasted potatoes on one side and the pesto cream mushrooms on the other. Garnish with fresh parsley or basil if desired.

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Serving and Storing Chestnut Garlic Greek Chicken Alfredo

Serve this dish while hot, straight off the skillet for best flavor and texture. The contrast between the creamy Alfredo, the crispy potatoes, and the juicy mushrooms is most pronounced when fresh.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to the chicken and mushroom sauce to bring back the silky texture. The potatoes can be crisped up in an air fryer or oven at 375°F for 5-8 minutes.

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What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Lemon-Dressed Arugula Salad

A peppery arugula salad with lemon vinaigrette adds a bright, fresh contrast to the richness of the chicken Alfredo.

Crusty Artisan Bread

Perfect for soaking up every last bit of the chestnut garlic sauce.

Garlic Roasted Broccolini

Roasted until tender with crispy edges, broccolini adds green crunch and flavor depth.

Greek Cucumber Yogurt Dip (Tzatziki)

A cool, creamy side that echoes the dish’s Greek undertones.

White Wine – Pinot Grigio or Chardonnay

A crisp white wine complements the creamy sauce and earthy chestnut flavors beautifully.

Balsamic Glazed Brussels Sprouts

Add sweet and tangy contrast with balsamic-drizzled roasted sprouts.

Herbed Couscous or Orzo

Serve as an alternative to potatoes if you’re looking for a lighter grain-based pairing.

Marinated Olives & Feta Platter

Brings more Greek flair and saltiness to balance the richness of the main course.

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Want More Chicken Dinner Ideas?

If you loved this Chestnut Garlic Greek Chicken Alfredo, here are more flavorful favorites to explore:

• Garlic Butter Chicken with Rigatoni and Parmesan for a cozy, cheesy twist.
• Crispy Chicken Fried Chicken with golden crust and hearty gravy.
• Creamy Crockpot Crack Chicken when you’re craving easy slow cooker comfort.
• White Wine Parmesan Chicken with an elegant flavor profile.
• Greek Chicken Meatballs with Lemon Orzo for a bite-sized Mediterranean dinner idea.

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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 you added sun-dried tomatoes or swapped in rosemary? 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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