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

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This hearty and creamy chicken dinner is what comfort food dreams are made of. Juicy grilled chicken is sliced and draped in a silky alfredo sauce that’s infused with chestnut garlic and earthy Greek herbs. Alongside, you’ll find golden sage-roasted baby potatoes and pan-seared mushrooms kissed with a basil pesto cream that ties the whole plate together. It’s a restaurant-style dish with rustic charm that comes together surprisingly easily at home.

Each bite is packed with layered flavor—from the savory sweetness of the garlic to the herbal brightness of the basil and sage. Whether you’re hosting guests or indulging in a quiet dinner, this plate hits all the right notes: creamy, crisp, herbaceous, and hearty. It’s a one-plate meal that satisfies every craving.

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What Kind of Potatoes Should I Use for This Dish?

Baby gold potatoes are the best choice for this dish thanks to their creamy interior and thin, crispable skins. When roasted with sage and a touch of olive oil, they caramelize beautifully while soaking in all the herby goodness. If you can’t find baby golds, fingerlings or small red potatoes also work well—just cut them into bite-sized chunks so they cook evenly.

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

For the Chicken and Alfredo:

• 2 large chicken breasts
• 1 tablespoon Greek seasoning
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves chestnut garlic, minced
• 1 1/4 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

For the Sage Potatoes:

• 1 1/2 pounds baby gold potatoes, halved
• 1 1/2 tablespoons olive oil
• 1 tablespoon fresh sage leaves, finely chopped
• Salt and pepper to taste

For the Mushroom Basil Pesto Cream:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons basil pesto
• 1/4 cup heavy cream
• Salt and pepper to taste

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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 Potatoes

Preheat your oven to 425°F (220°C). Halve the baby gold potatoes and toss them with olive oil, salt, pepper, and finely chopped fresh sage. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden brown and crispy.

Step 2: Grill the Chicken

Season chicken breasts generously with salt, pepper, and Greek seasoning. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side, until fully cooked and beautifully charred. Let it rest before slicing.

Step 3: Make the Alfredo Sauce

In a saucepan over medium heat, melt butter and sauté minced chestnut garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add freshly grated Parmesan and stir until melted and smooth. Season with salt and a touch of pepper. Keep warm.

Step 4: Sauté the Mushrooms

In a skillet, melt a bit of butter with olive oil. Add sliced cremini mushrooms and cook over medium-high heat until browned and tender. Season with salt and pepper. Reduce heat and stir in a few spoonfuls of basil pesto and a splash of cream. Simmer until slightly thickened.

Step 5: Assemble and Serve

Slice the rested chicken breasts and lay them across a plate. Spoon the chestnut garlic Alfredo over the top. Add a generous scoop of the sage-roasted potatoes and a spoonful of the mushroom basil pesto cream. Garnish with extra herbs if desired and serve warm.

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How to Serve and Store Chestnut Garlic Greek Chicken Alfredo

This dish is best served immediately while everything is hot and the sauces are velvety. Plate each portion with the sliced chicken topped in Alfredo, nestled alongside the crispy sage potatoes and pesto-coated mushrooms. Garnish with a sprinkle of fresh herbs like parsley or basil if you like a touch of green brightness.

For leftovers, store each component separately in airtight containers to preserve texture. The chicken and sauces can be kept refrigerated for up to 3 days. Reheat gently over low heat or in the microwave with a splash of cream to restore the sauce’s silkiness. The potatoes are best re-crisped in the oven or air fryer.

Frequently Asked Questions

How do I make chestnut garlic if I can’t find it fresh?

If chestnut garlic isn’t available, you can substitute with regular garlic and roast it to mellow the sharpness. A touch of roasted chestnut puree can also bring a similar sweet, earthy flavor.

Can I use store-bought Alfredo sauce instead?

You can, but making your own with cream, garlic, and Parmesan gives a far superior flavor. If time is tight, doctor up a jarred sauce by adding roasted garlic and a splash of pesto.

What type of pesto is best?

Go for a classic basil pesto made with fresh basil, pine nuts, garlic, Parmesan, and olive oil. Store-bought versions work well, but homemade adds extra vibrancy.

Can I make this dish vegetarian?

Yes! Swap the chicken for grilled halloumi or roasted cauliflower steaks. The Alfredo and pesto mushroom pairing works beautifully with both.

What sides pair well with this meal?

It’s already complete, but a crisp Greek salad or warm pita wedges with hummus would round it out nicely.

Is this recipe freezer-friendly?

The Alfredo sauce and chicken can be frozen, but potatoes and mushrooms may lose their texture. If freezing, store the sauce and chicken together and cook fresh sides upon reheating.

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Want More Chicken Dinner Ideas?

If this Chestnut Garlic Greek Chicken Alfredo has you craving more savory, saucy dinners, check out these delicious favorites from the blog:

• Texas Roadhouse Butter Chicken Skillet for a smoky, buttery twist.
• Creamy Alfredo Lasagna Soup when you’re craving comfort in a bowl.
• One Pot Creamy Beef and Garlic Butter Pasta for a beefy, garlicky upgrade.
• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for a balanced, protein-rich alternative.
• Creamy Garlic Marry Me Salmon if you’re feeling fancy but still want creamy garlic vibes.

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And I’d love to hear how yours turned out! Did you keep the dish classic or add your own twist? Maybe a drizzle of truffle oil or a sprinkle of feta? Let me know in the comments below.

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