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

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Creamy, savory, and bursting with deep Mediterranean flavors, this Chestnut Garlic Greek Chicken Alfredo is far from your average chicken dinner. The sauce blends roasted chestnuts and garlic with tangy Greek yogurt and cream for a luscious, earthy finish. Tender grilled chicken slices are smothered in this rich Alfredo, soaked with notes of nutty sweetness and subtle spice. The result? A warm, satisfying dish that brings together rustic ingredients and sophisticated flavor combinations.

Alongside it, you’ll find golden-brown sage potatoes—crispy outside, soft inside—bringing a herby contrast to the creaminess of the Alfredo. Then there’s the real kicker: mushroom basil pesto. Earthy mushrooms blended with fresh basil, olive oil, and a touch of lemon zest give this dish an aromatic lift that balances everything on the plate. Whether you’re hosting guests or indulging in a cozy weeknight dinner, this dish will be remembered long after the last bite.

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Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

• Elevated comfort food: This dish fuses hearty, creamy goodness with a gourmet edge.
• Unique flavor twist: Chestnuts in Alfredo sauce? Yes, and it works beautifully.
• Perfect for entertaining: Elegant enough for guests, easy enough for weeknights.
• Complete meal in one plate: Protein, starch, and sauce—no extra sides needed.
• Gluten-free adaptable: Skip the flour and this meal stays naturally gluten-free.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto effortlessly, having the right tools makes all the difference. Here’s what you’ll need and why each one matters:

• Cast Iron Skillet or Heavy Frying Pan – Essential for searing the chicken to golden perfection while locking in moisture.
• Medium Saucepan – Used for preparing the creamy chestnut Alfredo sauce; even heat distribution is key.
• Blender or Food Processor – Crucial for blending the mushroom basil pesto until smooth and vibrant.
• Roasting Pan or Sheet Tray – Ideal for evenly roasting the baby potatoes with sage until crisp and caramelized.
• Chef’s Knife & Cutting Board – For slicing chicken, herbs, mushrooms, and garlic cleanly and efficiently.
• Fine Grater or Microplane – Helps in zesting lemon and grating cheese into the sauce without clumping.
• Mixing Bowls – For tossing potatoes in oil and herbs, and for prepping the pesto ingredients.

Each tool ensures efficiency, flavor consistency, and minimizes the risk of overcooking or under-seasoning.

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Preparation Tips

• Bring Chicken to Room Temperature: Before searing, let the chicken sit out for 20 minutes—this helps it cook evenly and stay juicy.
• Roast Chestnuts Ahead: Roasting and peeling chestnuts can be done a day in advance to save time.
• Dry Your Potatoes: Pat potatoes dry before roasting to get that perfect crispy skin.
• Use Fresh Herbs Generously: Sage and basil lose flavor when old—opt for fresh and fragrant bunches.
• Deglaze Your Pan: After cooking chicken, use a splash of broth or wine to lift flavorful brown bits into your sauce.
• Layer the Seasoning: Season at every stage—chicken, sauce, potatoes, pesto—for rich, developed flavor.
• Use a Meat Thermometer: For perfectly cooked chicken, aim for an internal temp of 165°F (74°C).

These prep tips set you up for success from start to finish—ensuring bold flavors and smooth execution.

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

Here’s everything you’ll need to bring this stunning dish to life. The ingredients are split into three core components: the chicken Alfredo, the sage potatoes, and the mushroom basil pesto.

For the Chicken Alfredo

• 2 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, minced
• ¾ cup roasted chestnuts, peeled and chopped
• ½ cup Greek yogurt (full fat recommended)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried oregano
• Juice of ½ lemon
• Fresh parsley, chopped (for garnish)

For the Sage Potatoes

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, finely chopped
• Salt and pepper, to taste
• 1 teaspoon garlic powder

For the Mushroom Basil Pesto

• 1 cup mushrooms, roughly chopped
• 1 cup fresh basil leaves
• ¼ cup grated Parmesan cheese
• 1 garlic clove
• Zest of ½ lemon
• ¼ cup olive oil
• Salt, to taste
• Optional: 1 tablespoon toasted pine nuts or walnuts for extra depth

Optional garnishes: extra Parmesan, fresh basil, and a drizzle of pesto over the chicken for visual and flavor impact.

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Step 1: Roast the Sage Potatoes

Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, chopped sage, garlic powder, salt, and pepper. Spread them cut-side down on a baking sheet. Roast for 30–35 minutes, flipping once halfway, until golden and crispy on the outside and tender inside. Set aside.

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Step 2: Sear the Chicken

While the potatoes roast, season both sides of the chicken breasts with salt, pepper, and oregano. Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side, or until cooked through and golden brown. Remove from pan and let it rest for 5 minutes, then slice into strips.

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Step 3: Make the Chestnut Garlic Alfredo Sauce

In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant (about 1 minute). Add chopped roasted chestnuts and stir for another 2 minutes. Pour in the heavy cream, Greek yogurt, and Parmesan. Simmer for 3–4 minutes until thickened slightly. Squeeze in the lemon juice and stir. Return the sliced chicken to the pan and spoon sauce over the top. Simmer for another 2 minutes.

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Step 4: Blend the Mushroom Basil Pesto

While the sauce simmers, add mushrooms, basil, Parmesan, garlic, lemon zest, and olive oil to a food processor. Blend until smooth but still slightly textured. Taste and season with salt. If desired, blend in pine nuts or walnuts for a nuttier profile.

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Step 5: Assemble the Dish

Spoon a generous portion of chestnut garlic Alfredo sauce onto each plate. Top with sliced chicken, roasted sage potatoes, and a dollop or drizzle of mushroom basil pesto. Garnish with fresh parsley and extra Parmesan if desired.

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Notes

• Chestnut Shortcut: If you’re short on time, pre-packaged roasted chestnuts work well—just make sure they’re unsweetened and preservative-free.
• Greek Yogurt Tip: Full-fat Greek yogurt balances the tang and prevents the sauce from curdling—avoid nonfat versions for this dish.
• Customizable Sauce Thickness: For a thicker Alfredo, simmer longer; for a looser texture, add a splash of chicken broth or reserved pasta water (if serving with pasta).

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: This dries it out quickly. Use a thermometer to hit that 165°F (74°C) sweet spot.
• Skipping the Chicken Rest Time: Letting it sit after searing locks in juices—cutting it too soon causes them to leak out.
• Curdled Sauce: Don’t boil the Alfredo sauce. Keep it at a gentle simmer, especially when adding Greek yogurt.
• Undercooked Potatoes: Make sure the potatoes are evenly spaced and cut-side down to crisp up properly.
• Underseasoned Layers: With multiple components, flavor can fall flat if not seasoned at every stage—taste as you go.
• Over-blending Pesto: You want a textured finish, not baby food. Pulse until just combined.
• Overcrowding the Pan: When searing the chicken, overcrowding causes steaming instead of browning. Cook in batches if needed.
• Skipping the Lemon: The acid in the sauce balances the richness—don’t leave it out or forget to add it at the end.

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What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Though this dish is satisfying on its own, a few side additions or light pairings can elevate the experience even further.

8 Recommendations

1. Toasted Garlic Bread
   Perfect for soaking up the creamy Alfredo sauce and mushroom pesto—don’t let a drop go to waste.
2. Simple Arugula Salad
   The peppery bite of arugula with a lemon vinaigrette adds a fresh contrast to the richness of the dish.
3. Steamed Asparagus with Lemon Zest
   Light, crisp asparagus with a splash of citrus keeps the plate balanced and elegant.
4. Grilled Zucchini Ribbons
   Their smoky char and tenderness pair beautifully with creamy chicken and earthy pesto.
5. Buttered Herbed Rice
   If you’re skipping potatoes, this makes a great alternative that still complements the sauce.
6. Crispy Brussels Sprouts
   Roasted or air-fried until crunchy—they bring a nutty, bold flavor to the table.
7. Focaccia with Rosemary
   A soft, fragrant bread option that echoes the herbal notes of sage and basil in the dish.
8. White Wine Spritzer or Sparkling Water with Lime
   A crisp drink pairing refreshes the palate and lightens the overall meal.

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Storage Instructions

This dish stores surprisingly well, especially when each component is kept separately.

• Refrigeration:
  Store leftover chicken Alfredo, sage potatoes, and pesto in airtight containers for up to 3 days. Allow the dish to cool completely before refrigerating.
• Freezing:
  The chicken Alfredo portion can be frozen for up to 1 month. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce.
  Avoid freezing the pesto—it may lose its vibrant color and flavor. If necessary, freeze it in small portions with a layer of olive oil on top to preserve it.
• Reheating Tips:
  Reheat the Alfredo sauce and chicken gently over low heat. Add a small amount of liquid (milk, cream, or broth) to restore its creamy consistency. For the potatoes, use an air fryer or oven to bring back their crispiness.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: ~620
• Protein: 38g
• Carbohydrates: 35g
• Fat: 35g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Cholesterol: 125mg
• Fiber: 5g
• Sugar: 5g
• Sodium: 480mg
• Serving Size: Approx. 1 chicken breast with sauce, 1 cup potatoes, and 2 tbsp pesto
• Diet Category: High-protein, low-gluten adaptable

Nutrition values may vary depending on ingredient brands and measurements used.

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Frequently Asked Questions

1. Can I substitute the chestnuts with something else?

Yes—roasted hazelnuts or cashews offer a similar nuttiness and creamy texture when blended into the Alfredo sauce. Just be aware that the flavor profile will change slightly.

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2. Is there a dairy-free option for this dish?

Absolutely. Swap the heavy cream with unsweetened oat or cashew cream, and use a dairy-free Greek-style yogurt. For cheese, go with a vegan Parmesan alternative.

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3. Can I use chicken thighs instead of breasts?

Definitely. Boneless, skinless chicken thighs add more flavor and stay juicier—just adjust cook time as they may need an extra 2–3 minutes per side.

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4. Is this dish gluten-free?

Yes—as long as you confirm your Parmesan and any packaged chestnuts are certified gluten-free. There’s no flour or pasta involved.

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5. Can I make this ahead of time?

Yes. You can prep the pesto and roast the chestnuts up to 2 days ahead. The Alfredo sauce is best made fresh but reheats well with care.

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6. What type of mushrooms work best for the pesto?

Cremini or baby bella mushrooms are ideal—they’re flavorful and have a good texture. Avoid watery varieties like button mushrooms unless sautéed first.

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7. Can I serve this with pasta instead of potatoes?

Absolutely! Fettuccine or pappardelle work beautifully. Just toss the cooked pasta in the Alfredo sauce and top with chicken and pesto.

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8. How can I reduce the richness of the dish?

Brighten the dish with extra lemon juice or serve it alongside a vinegary salad. You can also reduce the amount of cream used in the Alfredo and rely more on the yogurt.

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Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is more than just a meal—it’s a beautiful, well-balanced harmony of flavors and textures. From the nutty creaminess of the chestnut Alfredo to the crisp herb-roasted potatoes and the earthy punch of mushroom basil pesto, every bite feels intentional. Whether you’re looking to impress dinner guests or treat yourself to a gourmet-style weeknight dish, this recipe delivers comfort with creativity. Try it once, and it just might earn a permanent spot in your recipe rotation.

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