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

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Chestnut garlic Greek chicken Alfredo with sage potatoes and mushroom basil pesto cream is a luxurious, Mediterranean-inspired dish featuring marinated chicken, creamy chestnut Alfredo sauce, crispy sage-roasted potatoes, and a rich mushroom-basil pesto cream for a complete and elegant meal.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop & Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

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

Instructions

  1. Marinate chicken with olive oil, lemon juice, garlic, oregano, yogurt, salt, and pepper for at least 30 minutes or overnight.
  2. Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, sage, salt, and pepper. Roast for 30–35 minutes until golden.
  3. Sauté marinated chicken in a skillet over medium-high heat for 6–7 minutes per side until cooked through. Let rest and slice.
  4. In a saucepan, melt butter and sauté garlic. Add chopped chestnuts and toast lightly. Pour in cream and simmer. Stir in Parmesan and season.
  5. Sauté mushrooms until golden. Blend with basil, garlic, Parmesan, nuts, olive oil, and cream or milk into a smooth pesto cream.
  6. Serve Alfredo sauce over pasta or rice, top with sliced chicken, drizzle with pesto cream, and plate with roasted potatoes on the side.

Notes

  • Use pre-roasted chestnuts to save time.
  • Substitute sweet potatoes or grilled vegetables for variation.
  • Use half-and-half for a lighter sauce version.
  • Make pesto and potatoes ahead for easy assembly later.

Nutrition

Find it online: https://elladishes.com/chestnut-garlic-greek-chicken-alfredo-with-sage-potatoes-mushroom-basil-pesto-cream/