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

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Creamy, cozy, and absolutely indulgent, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream brings together rustic flavors with a sophisticated twist. Imagine juicy Greek-marinated chicken nestled on a bed of herby Alfredo pasta, paired with crispy sage-roasted potatoes, all bathed in a silky mushroom pesto cream that feels like a warm hug on a plate. This dish isn’t just dinner; it’s an experience.

Whether you’re cooking for a special weekend dinner or just need to break out of a weekday recipe rut, this hearty creation checks all the boxes. It balances the nutty sweetness of chestnuts, the earthy punch of mushrooms, and the creaminess of Alfredo with bold Mediterranean herbs. Every element works together harmoniously, offering a bite that’s both comforting and refined.

What Kind of Potatoes Work Best for This Dish?

For the sage potatoes, waxy varieties like Yukon Gold or red potatoes hold their shape well and offer a creamy interior. Their naturally buttery flavor complements the herbaceous kick from the fried sage. Avoid starchy potatoes like russets, which may fall apart when roasted.

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

Boneless Chicken Thighs: Juicier than breasts and perfect for soaking up Greek herbs.

Garlic: Essential for both the marinade and the Alfredo base—don’t skimp!

Chestnuts: Their mild, slightly sweet flavor adds nutty richness that ties the dish together.

Yukon Gold Potatoes: Their buttery consistency pairs beautifully with sage and crisps up nicely in the oven.

Fresh Sage: Fried to a crispy finish, it adds aromatic crunch to the potatoes.

Heavy Cream: Forms the luscious backbone of the Alfredo and mushroom sauce.

Parmesan Cheese: Brings the signature salty, umami-packed Alfredo punch.

Mushrooms: Earthy and meaty, they form the base of the pesto cream.

Fresh Basil & Parsley: Brighten up the dish and freshen up the richness.

Olive Oil & Butter: Used for roasting, sautéing, and adding depth to every layer.

Pasta (Fettuccine or Tagliatelle): Wide, flat noodles are ideal for clinging to creamy sauces.

Lemon Juice: For marinating the chicken and brightening the overall flavor.

Salt & Pepper: Always season each layer to bring out the natural flavors.

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

Step 1: Marinate and Sear the Chicken

Start by marinating the boneless chicken thighs in lemon juice, garlic, olive oil, oregano, salt, and pepper for at least 30 minutes. Once marinated, sear the chicken in a hot skillet until golden brown and cooked through. Set aside to rest before slicing.

Step 2: Roast the Sage Potatoes

While the chicken is marinating, dice Yukon Gold potatoes into chunks. Toss them in olive oil, salt, pepper, and fresh sage leaves. Spread on a baking sheet and roast at 400°F for 30-35 minutes, flipping halfway through until golden and crispy.

Step 3: Prepare the Mushroom Pesto Cream

In a skillet, sauté chopped mushrooms in butter until caramelized. Add minced garlic, heavy cream, and a handful of chopped basil and parsley. Simmer until the mixture thickens. Use an immersion blender or food processor to blend until smooth, then stir in grated Parmesan.

Step 4: Cook the Pasta

Boil your fettuccine or tagliatelle in salted water until al dente. Reserve a cup of pasta water before draining.

Step 5: Combine Alfredo Sauce

In a large saucepan, heat butter and garlic, then stir in the heavy cream and Parmesan cheese. Let simmer until thickened. Add a splash of reserved pasta water to achieve desired consistency.

Step 6: Assemble the Dish

Toss the cooked pasta in the Alfredo sauce. Plate it with sliced chicken on top, roasted sage potatoes on the side, and drizzle with the mushroom pesto cream. Finish with chopped parsley and extra Parmesan.

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Serving and Storing Chestnut Garlic Greek Chicken Alfredo

This dish is best served hot right after plating to enjoy the full creaminess and textures. If you’re hosting a dinner, keep the pasta and sauce separate until just before serving to prevent sogginess. A sprinkle of fresh herbs and a warm plate makes all the difference.

For storing, let the components cool completely. Store the chicken, pasta, potatoes, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or water to revive the sauce.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Garlic Bread

Classic, crusty garlic bread is perfect for soaking up the creamy Alfredo and pesto sauces.

Lemon Arugula Salad

A fresh, citrusy salad cuts through the richness and adds a bright contrast.

Roasted Asparagus

Its crisp texture and earthy flavor complement the creamy pasta beautifully.

Greek Cucumber Yogurt Dip (Tzatziki)

Serve as a refreshing side or even as a cool dip for the roasted potatoes.

Steamed Broccolini

Adds crunch and a light bitterness that balances the savory notes of the dish.

Mediterranean Pickled Vegetables

For a tangy, crunchy contrast that enhances the Greek elements.

Crusty Artisan Rolls

Serve warm with butter—simple and satisfying.

Grilled Zucchini Ribbons

Lightly charred zucchini offers a lovely smoky note that fits right in.

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Want More Chicken Dinner Ideas with a Twist?

If this Chestnut Garlic Greek Chicken Alfredo made your dinner table a little more magical, you’ll definitely want to try these flavorful recipes next:

• Creamy Crockpot Crack Chicken if you love effortless comfort food that practically makes itself.
• Baked Legs with Cream of Mushroom for another cozy, creamy dish full of depth.
• Garlic Butter Chicken with Rigatoni and Parmesan to double down on garlic and cheese.
• Cheesy Ranch Chicken Garlic Butter Fettuccine if you like your pasta ultra indulgent.
• Slow Cooker Creamy Chicken Gravy for a hands-off option loaded with flavor.

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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 added some sun-dried tomatoes or pancetta? I’d love to hear your take—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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