Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek Fusion
Ingredients: 2 boneless skinless chicken breasts; 1 cup roasted chestnuts, chopped; 6 cloves roasted garlic; 2 cloves fresh garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; 3 tablespoons butter; 1 pound baby potatoes, halved; 1 tablespoon chopped fresh sage; 1 cup cremini mushrooms, sliced; 2 tablespoons pesto sauce; 2 tablespoons olive oil; Salt, to taste; Black pepper, to taste

A dish that sounds like a mouthful and tastes like a dream. This Greek-inspired comfort meal brings together golden-seared chicken breast layered with a creamy Alfredo sauce infused with roasted garlic and chestnut, making each bite rich and velvety. But the magic doesn’t stop there—on the side, you’ll find sage-roasted baby potatoes and buttery mushrooms, all kissed with a pesto cream that adds a herbaceous depth.

It’s a plate that blends rustic simplicity with elegant flavors, making it just as fitting for a cozy night in as it is for impressing guests. The creamy textures meet earthy tones, while the freshness of herbs ties it all together. Whether you’re craving something hearty or looking for a new take on Alfredo, this dish is sure to be a repeat favorite.

What Kind of Chicken and Potatoes Work Best?

For this dish, boneless, skinless chicken breasts work beautifully because they sear evenly and absorb all the garlicky creaminess of the Alfredo. If you prefer dark meat, boneless thighs can also be a flavorful alternative.

When it comes to potatoes, baby Yukon Golds or fingerling potatoes are ideal. Their creamy texture roasts perfectly, and they soak up the sage butter like sponges. Their bite-sized shape also makes plating effortless and elegant.

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

Chicken Breasts – The protein foundation of this meal, juicy and seared to golden perfection.

Chestnuts (roasted) – Provide a subtle sweetness and creamy texture to the Alfredo base, giving it a unique nutty undertone.

Garlic (roasted and fresh) – Both forms add depth: the roasted brings mellow sweetness, while the fresh keeps it sharp and aromatic.

Heavy Cream – The luscious backbone of Alfredo sauce, making it indulgent and rich.

Parmesan Cheese – Salty and nutty, it thickens the sauce while adding sharpness.

Butter – For richness and to help emulsify the Alfredo and roast the potatoes.

Baby Potatoes – These roast up tender and buttery, especially when tossed in sage-infused butter.

Fresh Sage – Earthy and aromatic, perfect for roasting with the potatoes.

Cremini Mushrooms – Add meatiness and depth, especially when seared and glazed.

Pesto Sauce – Blends with cream for an herby, garlicky drizzle over the mushrooms.

Salt & Pepper – Essential seasonings for balance.

Olive Oil – Helps with searing and roasting while adding flavor.

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

Step 1: Roast the Potatoes

Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them in olive oil, salt, pepper, and finely chopped fresh sage. Spread them out on a baking sheet, cut side down. Roast for 30-35 minutes until golden brown and tender inside. Turn once midway to ensure even crisping.

Step 2: Sear the Chicken

Season the chicken breasts with salt and pepper. Heat a mix of olive oil and butter in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Transfer to a plate and tent with foil to rest.

Step 3: Make the Chestnut Garlic Alfredo Sauce

In the same skillet, melt butter and add roasted garlic (smashed) and chopped roasted chestnuts. Cook for a minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and a pinch of salt. Simmer until the sauce thickens slightly. For extra smoothness, blend the sauce until creamy, if desired.

Step 4: Cook the Mushrooms

In a separate pan, sauté sliced cremini mushrooms in olive oil and a small knob of butter. Let them brown undisturbed for 4-5 minutes before stirring. Add a pinch of salt and black pepper. Once golden, add a spoonful of pesto and a splash of cream to make the mushroom pesto cream. Stir until combined.

Step 5: Assemble the Plate

Slice the seared chicken and spoon the chestnut garlic Alfredo sauce generously over the top. Add roasted sage potatoes and a serving of the mushroom pesto cream on the side. Garnish with extra herbs or Parmesan if desired.

How to Serve and Store Chestnut Garlic Greek Chicken Alfredo

This dish shines brightest fresh off the stove, when the Alfredo is silky, the potatoes are crisp-edged, and the mushrooms are warm and herby. For a full plate, serve the sliced chicken drizzled with the chestnut garlic sauce, surrounded by golden potatoes and creamy mushrooms. A sprinkle of fresh parsley or basil brings color and a burst of freshness.

If you’re making this ahead, store the components separately in airtight containers. The Alfredo sauce can be refrigerated for up to 3 days and gently reheated over low heat with a splash of cream to restore its silkiness. The chicken can be sliced and stored, and the potatoes and mushrooms reheat well in a skillet or oven to regain their texture.

Frequently Asked Questions

Can I substitute the chestnuts?

Yes! If chestnuts aren’t available, try cooked cauliflower for creaminess or cashews for a nutty richness. Just be sure to blend well if using alternatives.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer. The internal temperature should hit 165°F. You can also cut into the thickest part to check for doneness.

Is there a dairy-free version?

You can swap heavy cream with coconut cream and use nutritional yeast instead of Parmesan. While it won’t be identical, the flavors remain rich and satisfying.

Can I use store-bought Alfredo sauce?

Absolutely—if you’re in a pinch, a high-quality jar of Alfredo can work. Just enhance it with some roasted garlic and a handful of finely chopped chestnuts.

What wine pairs well with this?

A dry white wine like Chardonnay or a citrusy Sauvignon Blanc complements the creaminess and garlic notes perfectly.

Can this be made vegetarian?

Yes, simply skip the chicken and serve the Alfredo sauce over roasted mushrooms and potatoes. You can even toss in spinach or chickpeas for added substance.

Want More Dinner Recipes with Creamy Comfort?

If you enjoyed the cozy elegance of this Chestnut Garlic Greek Chicken Alfredo, here are more hearty ideas you might love:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a rich and filling pasta twist.
Cheesesteak Tortellini in Rich Provolone Sauce if you crave comforting meat-and-cheese pairings.
One Pot Creamy Beef and Garlic Butter Pasta when you want minimal dishes with maximum flavor.
Creamy Alfredo Lasagna Soup for a bowl of warmth with layers of taste.
Pan Fried Salmon with Garlic Butter Sauce for a seafood spin that still brings the creamy richness.

📌 Save this recipe to your Pinterest dinner board so you can return to it anytime: Life with Jam on Pinterest.

I’d love to hear how your version turned out. Did you try it with chicken thighs? Did you add extra herbs or tweak the sauce?

Leave a comment and let’s inspire each other with flavor and creativity. Your questions and tips are always welcome!

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

Author: Jam Scott
Total Time: 50 minutes
Yield: 2 servings

Print Recipe

Description

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream brings together juicy seared chicken breasts in a silky roasted garlic and chestnut Alfredo sauce. It’s paired with crispy sage-roasted baby potatoes and buttery pesto-glazed mushrooms. A comforting, elegant meal that’s perfect for both cozy nights and dinner guests.

Instructions

1. Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, pepper, and sage. Roast cut-side down for 30–35 minutes until golden and tender.

2. Season chicken breasts with salt and pepper. Heat olive oil and 1 tablespoon butter in a skillet. Sear chicken for 4–5 minutes per side until golden and cooked through (165°F internal temp). Remove and tent with foil.

3. In the same skillet, melt 2 tablespoons butter. Add roasted garlic and chopped chestnuts. Sauté for 1 minute. Add heavy cream and simmer. Stir in Parmesan and a pinch of salt. Simmer until slightly thickened. Optional: blend for ultra-creamy texture.

4. In a separate pan, sauté mushrooms in olive oil and butter for 4–5 minutes without stirring. Add salt and pepper. Finish with pesto and a splash of cream; stir to coat.

5. Slice chicken and serve over a generous drizzle of Alfredo. Add potatoes and mushroom pesto cream on the side. Garnish with herbs or extra Parmesan.