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

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Creamy, aromatic, and layered with rich flavors, this Chestnut Garlic Greek Chicken Alfredo takes comfort food to new heights. Imagine juicy, pan-seared chicken bathed in velvety Alfredo sauce infused with roasted chestnut and garlic notes, all paired with golden sage-roasted potatoes. The addition of a vibrant mushroom basil pesto ties the entire dish together with earthy freshness.

This is the kind of meal that feels equally at home on a weeknight dinner table or as the star of an intimate gathering. Every element works in harmony—the herb-crisp potatoes, the luscious sauce, the hint of nutty chestnut, and the green zing of basil pesto—to create a Mediterranean-inspired plate worth savoring bite by bite.

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What Kind of Chicken Should I Use?

For the most tender and flavorful results, go for boneless, skinless chicken breasts or thighs. Thighs bring a richer taste and stay juicy, while breasts offer a leaner option that still absorbs the garlic chestnut Alfredo beautifully. Either way, make sure the chicken is evenly pounded to ensure quick, uniform cooking and a perfect sear.

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

• Chicken Breasts or Thighs – The protein base of the dish, ready to soak in all the sauce goodness.
• Chestnuts – Roasted and blended into the sauce for a subtly sweet, nutty depth.
• Garlic – Fresh cloves to bring aromatic warmth and bold flavor.
• Heavy Cream – The backbone of a silky Alfredo sauce.
• Parmesan Cheese – Adds a sharp, salty richness to balance the cream.
• Fresh Sage – For seasoning the potatoes with an earthy, savory aroma.
• Baby Potatoes – Roasted until golden and crisp to complement the creamy chicken.
• Mushrooms – Sautéed for the pesto base, adding earthy umami.
• Fresh Basil – Brings brightness and a fragrant finish to the pesto.
• Olive Oil – Used for searing, roasting, and blending pesto.
• Salt & Pepper – Simple seasoning to enhance every element.

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

Step 1: Prepare and Roast the Sage Potatoes

Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, fresh sage leaves, salt, and pepper. Spread evenly on a baking sheet, cut side down, and roast for 25-30 minutes until golden and crispy.

Step 2: Sear the Chicken to Perfection

Pound the chicken breasts or thighs to an even thickness. Season generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside, keeping warm.

Step 3: Create the Chestnut Garlic Alfredo Sauce

In the same skillet, lower the heat to medium. Add minced garlic and chopped roasted chestnuts, sautéing until fragrant. Pour in heavy cream, stirring to incorporate all the browned bits from the pan. Let simmer for 5 minutes, then stir in grated Parmesan until smooth and velvety.

Step 4: Make the Mushroom Basil Pesto

In a food processor, blend sautéed mushrooms, fresh basil leaves, olive oil, and a pinch of salt until you have a smooth, thick pesto. Adjust seasoning to taste.

Step 5: Combine and Plate

Slice the chicken and nestle it into the chestnut garlic Alfredo sauce. Serve alongside the roasted sage potatoes, drizzling the mushroom basil pesto over the chicken or as a side garnish. Finish with a sprinkle of fresh basil or parsley for a vibrant touch.

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Serving and Storing Your Chestnut Garlic Greek Chicken Alfredo

Serve this dish warm, right after cooking, to enjoy the crispy sage potatoes and the silky Alfredo at their best. Pair with a crisp Greek salad or a slice of warm, crusty bread to soak up the extra sauce.

To store, allow leftovers to cool before transferring them to airtight containers. Keep in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Potatoes can be reheated in the oven or air fryer to bring back their crisp edges.

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Frequently Asked Questions

Can I use store-bought pesto?

Yes! While homemade mushroom basil pesto adds unique depth, a good-quality store-bought pesto can save time without sacrificing too much flavor.

What can I use instead of chestnuts?

Hazelnuts or almonds make great substitutes, bringing a slightly different nutty profile that still complements the Alfredo sauce.

Can I make this recipe dairy-free?

Absolutely. Swap heavy cream for coconut cream and use dairy-free Parmesan alternatives for a similar texture and richness.

How do I prevent my chicken from drying out?

Avoid overcooking and make sure to let it rest a few minutes after searing so the juices redistribute before slicing.

Is this dish freezer-friendly?

The sauce can be frozen for up to a month, but potatoes tend to lose their texture after freezing, so it’s best to make them fresh.

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Want More Chicken Dinner Ideas?

If you love this Chestnut Garlic Greek Chicken Alfredo, you’ll probably enjoy these other favorites:

• Sweet Garlic Chicken in the Crockpot for a slow-cooked, melt-in-your-mouth experience.
• Texas Roadhouse Butter Chicken Skillet with rich buttery flavor.
• Quick Huli Huli Chicken for a tropical twist on weeknight chicken.
• Air Fryer Honey Butter Garlic Chicken Tenders for a crispy, saucy bite.
• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce if you’re craving something wholesome and hearty.

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And let me know in the comments how yours turned out. Did you try hazelnuts instead of chestnuts? Did you drizzle the pesto over everything or serve it on the side?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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