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

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I still remember the first time I made this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream. I was craving something comforting yet fresh, and had a few roasted chestnuts left over from the night before. That nutty depth combined with garlic and herbed chicken turned into something absolutely unforgettable. The sage-infused baby potatoes roasted until golden, and the creamy basil pesto sauce over sautéed mushrooms took the entire dish to a restaurant-level meal — all from my kitchen window view, just like the one in the photo.

The creamy Alfredo isn’t your average — it’s kissed with a Greek twist of yogurt and lemon, marrying beautifully with the bold earthiness of the mushrooms and the aromatic basil pesto. I love how each part of this plate balances texture, color, and flavor. This dish is a full-on experience: cozy, rich, and refreshing all at once.

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Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

This dish gives you a complete, balanced meal without needing extra sides. The roasted sage potatoes add crisp comfort, the grilled chicken is juicy with a garlicky punch, and the pesto Alfredo sauce ties everything together with herbaceous creaminess. Plus, it’s the kind of meal that looks and tastes gourmet but comes together with simple ingredients and straightforward steps. Whether you’re cooking for guests or treating yourself, this recipe delivers flavor, nourishment, and satisfaction in every bite.

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What Kind of Chicken Works Best for Chestnut Garlic Greek Chicken Alfredo?

For this dish, I always go for boneless, skinless chicken breasts because they sear beautifully and stay tender when cooked properly. You can also use boneless thighs if you prefer a juicier, slightly fattier cut — just adjust the cooking time. The key here is to marinate the chicken with garlic, Greek yogurt, and lemon juice so it soaks up flavor and stays moist. Grilling or pan-searing creates that gorgeous golden crust that pairs so well with the creamy sauce.

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Options for Substitutions

Need to adapt based on what’s in your fridge or pantry? No problem.

• Chestnuts: If you can’t find chestnuts, try hazelnuts or walnuts. They give a similar nutty warmth to the sauce.
• Greek Yogurt: Sub with sour cream or plain full-fat yogurt if that’s what you have.
• Baby Potatoes: Regular Yukon Golds or even sweet potatoes can be cubed and roasted with sage.
• Basil Pesto: Store-bought works fine, but if you’re out, try a simple blend of olive oil, garlic, spinach, and parsley.
• Mushrooms: Cremini mushrooms are my go-to, but shiitake, button, or even portobello slices will hold up beautifully.

This recipe gives you flexibility while keeping the core flavors intact. Feel free to get creative based on what you’ve got.

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Ingredients for this Chestnut Garlic Greek Chicken Alfredo

• Boneless, Skinless Chicken Breasts
  These are the protein centerpiece. They sear up beautifully and absorb all the garlic and Greek yogurt marinade for maximum flavor.
• Chestnuts (Roasted and Peeled)
  They add a slightly sweet, nutty richness to the Alfredo sauce — an unexpected but perfect twist.
• Fresh Garlic Cloves
  You’ll need a generous amount. Garlic flavors the chicken, potatoes, and sauce, tying the dish together.
• Greek Yogurt
  Used in the marinade, it tenderizes the chicken and brings a slight tang that balances the creamy Alfredo sauce.
• Baby Potatoes
  These roast up with crispy skins and buttery centers. Tossed with sage and olive oil, they’re the ultimate herby side.
• Fresh Sage Leaves
  Sage pairs incredibly with the potatoes and adds an aromatic, earthy depth.
• Cremini Mushrooms
  These get sautéed until golden and add a juicy, umami-rich layer under the pesto cream.
• Basil Pesto
  Swirled into the Alfredo sauce, pesto gives it herby vibrancy and a hint of sharpness from parmesan and garlic.
• Heavy Cream
  The creamy base of the Alfredo sauce. It creates a rich, silky texture that coats the chicken and mushrooms.
• Parmesan Cheese (Freshly Grated)
  Melted into the sauce, it adds salty depth and thickens the cream.
• Lemon Juice
  Used in the marinade and sauce — it brightens up all the creamy and rich components.
• Salt & Black Pepper
  Essential seasonings that elevate every layer of this dish.
• Olive Oil & Butter
  Used throughout for searing, roasting, and adding flavor to the sauce and sides.

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Step 1: Marinate the Chicken

In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Add the chicken breasts and coat well. Cover and let them marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).

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Step 2: Roast the Sage Potatoes

Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Spread them on a baking tray cut side down and roast for 25–30 minutes, until golden and crispy on the edges.

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Step 3: Sear the Chicken

Heat a grill pan or skillet over medium-high heat. Add a drizzle of oil and sear the marinated chicken on each side for 5–6 minutes or until cooked through and nicely charred. Let it rest before slicing.

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Step 4: Sauté the Mushrooms

In the same pan, add a bit of butter and cook the sliced mushrooms with a pinch of salt and black pepper. Sauté until golden brown and tender, about 6–8 minutes. Remove and set aside.

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Step 5: Make the Chestnut Pesto Alfredo Sauce

In a small saucepan, melt butter and sauté minced garlic until fragrant. Add chopped roasted chestnuts and stir briefly. Pour in the heavy cream and simmer gently. Stir in grated parmesan and a couple tablespoons of basil pesto. Mix until smooth and creamy.

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Step 6: Assemble the Dish

Slice the grilled chicken and arrange on a plate. Spoon the chestnut pesto Alfredo sauce generously over the top. Add a portion of roasted sage potatoes and sautéed mushrooms on the side. Finish with a sprinkle of fresh herbs or more parmesan if desired.

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How Long to Cook the Chestnut Garlic Greek Chicken Alfredo

Here’s the breakdown for cooking times so everything comes together seamlessly:

• Marinating the Chicken: At least 30 minutes (or overnight for best flavor)
• Roasting the Potatoes: 25–30 minutes at 425°F (220°C)
• Cooking the Chicken: 5–6 minutes per side, depending on thickness
• Sautéing the Mushrooms: 6–8 minutes until golden
• Making the Alfredo Sauce: Around 10 minutes

Altogether, you’re looking at about 45–50 minutes of active cooking time once the marination is done. You can multitask to keep things efficient — roast the potatoes while the chicken is searing and the sauce is simmering.

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Tips for Perfect Chestnut Garlic Greek Chicken Alfredo

• Don’t skip the marination — the Greek yogurt and garlic lock in flavor and tenderness.
• Use a hot pan for the chicken to get that lovely golden-brown sear without drying it out.
• Cut the potatoes evenly so they roast at the same rate and get that crispy edge.
• Sauté mushrooms in batches if your pan is small. Crowding them causes steaming instead of browning.
• Taste your sauce before serving — balance the salt, parmesan, and lemon so it doesn’t get too heavy.
• Rest the chicken before slicing to keep the juices inside and avoid dryness.
• Warm your plates slightly before serving — it keeps the sauce creamy and the food hot longer.

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Watch Out for These Mistakes While Cooking

• Skipping the marination: Without time in the yogurt-garlic marinade, the chicken won’t soak up that flavor or stay as tender.
• Overcooking the chicken: This can make it dry and tough. Use a meat thermometer if needed — 165°F (74°C) is the sweet spot.
• Undercooking the potatoes: Make sure they’re fork-tender and golden. Roasting at high heat gives you that crispy edge.
• Overheating the Alfredo sauce: If the cream gets too hot, it can split or curdle. Keep the heat low and stir constantly.
• Using raw chestnuts: Make sure they’re pre-roasted or cooked — raw chestnuts won’t blend well into the sauce.
• Crowding the mushrooms in the pan: They need room to brown. Too many at once, and they’ll steam instead.
• Serving immediately after cooking: Let the chicken rest, and give the sauce a few minutes to thicken slightly before plating.

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What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Lemon Arugula Salad

A peppery, citrusy green salad helps cut through the richness and keeps the plate vibrant.

Warm Crusty Bread

Perfect for mopping up that creamy Alfredo sauce — sourdough or ciabatta work beautifully.

Garlic Butter Green Beans

Quickly sautéed green beans with garlic and butter bring crunch and freshness.

A Glass of Crisp White Wine

A chilled Sauvignon Blanc or Chardonnay complements the richness of the dish.

Roasted Broccolini with Lemon Zest

Slightly charred broccolini brings bitterness and texture, balanced by zesty lemon.

Olive Tapenade Crostini

Serve as an appetizer or side — briny olives and herbs on crunchy bread pair nicely with the creamy main.

Fresh Fruit Platter

End on a refreshing note. Grapes, melon, or citrus slices cleanse the palate.

Herbed Ricotta Spread

As a little snack or add-on, it keeps with the Mediterranean vibe and pairs well with both the potatoes and mushrooms.

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Storage Instructions

If you have leftovers (lucky you!), here’s how to keep everything tasting fresh:

• Refrigerator: Store the chicken, potatoes, and sauce separately in airtight containers. They’ll keep for up to 3 days.
• Reheating: Reheat the chicken and potatoes in the oven at 350°F (175°C) until warmed through. For the Alfredo sauce, warm it gently on the stove with a splash of cream or milk to bring it back to life.
• Freezing: Not recommended for the sauce, as it may split. However, you can freeze the cooked chicken and potatoes for up to 1 month. Thaw overnight in the fridge and reheat as above.

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Estimated Nutrition

Per serving (approximate, based on 4 servings):

• Calories: 620
• Protein: 41g
• Fat: 32g
• Saturated Fat: 14g
• Carbohydrates: 38g
• Fiber: 5g
• Sugar: 4g
• Cholesterol: 120mg
• Sodium: 580mg

This dish offers a satisfying balance of protein, healthy fats, and carbs. The yogurt and chestnuts even sneak in some nutritional benefits alongside all the comforting flavor.

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Frequently Asked Questions

What can I use instead of chestnuts in the sauce?

You can substitute with hazelnuts, walnuts, or even cashews. They’ll bring similar creaminess and nutty flavor.

Is it okay to use store-bought pesto?

Absolutely. Store-bought pesto works great if you’re short on time. Just choose a quality one with fresh ingredients.

Can I make this dish ahead of time?

Yes — you can marinate the chicken and prep the potatoes and mushrooms a day in advance. Reheat gently before serving.

What if I don’t have Greek yogurt?

You can use plain full-fat yogurt or sour cream as a substitute. Just be sure it’s unsweetened and thick.

How do I prevent the Alfredo sauce from separating?

Keep the heat low while cooking and stir frequently. Adding a bit of pasta water or milk while reheating can also help re-emulsify the sauce.

Can I turn this into a pasta dish?

Totally! Toss some cooked fettuccine or penne in the sauce and top with the sliced chicken and mushrooms.

What kind of mushrooms should I use?

Cremini, baby bella, or even shiitake all work well. Just make sure they’re sliced evenly and cooked until golden.

Is this dish gluten-free?

Yes — as long as you use gluten-free pesto and check any packaged ingredients. It’s naturally gluten-free if served without pasta.

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Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is more than just a mouthful to say — it’s a flavor-packed experience on one plate. Every bite is creamy, herby, nutty, and comforting, with just the right amount of freshness from lemon and basil. It’s the kind of dish that feels indulgent yet thoughtful, rustic yet refined. Whether you’re impressing guests or treating yourself to a cozy dinner, this recipe brings bold flavor and comfort in perfect harmony.

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