Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic, minced; 1 tsp dried oregano; 2 tbsp Greek yogurt; Salt and black pepper to taste; 2 tbsp butter; 2 cloves garlic, finely chopped; 1/2 cup roasted chestnuts, chopped; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 1.5 lbs baby potatoes, halved; 1 tbsp olive oil; 1 tbsp fresh sage leaves, chopped; 1 cup mushrooms, sliced; 1/2 cup fresh basil leaves; 1 clove garlic; 1/4 cup Parmesan cheese; 2 tbsp pine nuts or walnuts; 2 tbsp olive oil; 2 tbsp cream or milk

This chestnut garlic Greek chicken Alfredo with sage potatoes and mushroom basil pesto cream is a cozy, luxurious dish that brings together rustic flavors with an elegant twist. I love the contrast of creamy Alfredo with savory chestnuts, herby sage-roasted potatoes, and earthy mushrooms blended into a fragrant pesto cream sauce. It’s comfort food with a Mediterranean soul.

Why You’ll Love This Recipe

I love how layered and flavorful this meal is. The garlic-marinated Greek-style chicken is tender and full of character, the chestnuts add a slightly sweet nuttiness, and the roasted sage potatoes are crispy and aromatic. The mushroom basil pesto cream ties everything together with its earthy richness and herb-fresh finish. It’s the kind of dish I make when I want to treat myself—or impress someone else.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Greek chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Lemon juice
Garlic, minced
Dried oregano
Greek yogurt
Salt and black pepper

For the Alfredo sauce:

Butter
Garlic, finely chopped
Chestnuts, roasted and chopped
Heavy cream
Parmesan cheese, freshly grated
Salt and black pepper

For the sage potatoes:

Baby potatoes, halved
Olive oil
Fresh sage leaves, chopped
Salt and black pepper

For the mushroom basil pesto cream:

Mushrooms, sliced
Fresh basil leaves
Garlic
Parmesan cheese
Pine nuts or walnuts
Olive oil
Cream or milk

Directions

I start by marinating the chicken in olive oil, lemon juice, garlic, oregano, yogurt, salt, and pepper for at least 30 minutes (or overnight for deeper flavor).
While the chicken marinates, I toss the halved baby potatoes with olive oil, chopped sage, salt, and pepper. I roast them in a 425°F (220°C) oven for about 30–35 minutes until golden and crisp.
I sauté the chicken in a skillet over medium-high heat until browned and cooked through, about 6–7 minutes per side. I let it rest before slicing.
For the Alfredo, I melt butter in a pan and cook the garlic until fragrant, then stir in the chopped chestnuts and let them toast lightly. I pour in the cream, simmer for a few minutes, then add Parmesan and season to taste.
To make the mushroom basil pesto cream, I sauté mushrooms until golden. In a blender or food processor, I pulse them with fresh basil, garlic, Parmesan, nuts, olive oil, and a splash of cream or milk until smooth and creamy.
I assemble the dish by spooning chestnut Alfredo over cooked pasta or rice, topping with sliced chicken, drizzling with the pesto cream, and serving with roasted sage potatoes on the side.

Servings and timing

This recipe serves 4. It takes about 30 minutes to prep and 35–40 minutes to cook. Altogether, I can have it ready in just over an hour.

Variations

Sometimes I swap the chicken for grilled shrimp or roasted vegetables. I’ve also used sweet potatoes instead of baby potatoes for a richer sweetness. For a lighter version, I substitute half-and-half for cream and serve everything over spiralized zucchini or cauliflower mash.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in airtight containers. To reheat, I warm everything gently in a skillet with a splash of cream or broth to loosen the sauces. The potatoes re-crisp best in the oven or toaster oven.

FAQs

Can I use jarred pesto instead of homemade?

Yes, I’ve done that in a pinch. I just stir it into the sautéed mushrooms with some cream to keep that fresh herb flavor in the sauce.

What’s the best way to cook chestnuts?

I usually buy them pre-roasted and peeled to save time. If using fresh, I score them, roast at 425°F for about 25 minutes, and peel while warm.

Can I make this ahead?

Yes, I often prep the sauces and roast the potatoes a day ahead. I reheat and assemble everything just before serving.

Can I skip the yogurt in the chicken marinade?

You can, but I like how it tenderizes the meat and adds creaminess. If skipping, I use just lemon, olive oil, and spices.

What kind of mushrooms work best for the pesto?

I like using cremini or baby bella mushrooms—they have a deep flavor that balances well with the basil.

Conclusion

This chestnut garlic Greek chicken Alfredo with sage potatoes and mushroom basil pesto cream is a hearty, flavor-packed dish that feels both homey and sophisticated. From the creamy chestnut sauce to the herb-roasted potatoes and earthy pesto drizzle, every element comes together beautifully. It’s a comforting, creative meal that always makes me feel like I’ve made something special.

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