1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, sage, garlic powder, salt, and pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes, flipping once halfway.

2. Season chicken breasts with salt, pepper, and oregano. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice.

3. In the same skillet, reduce heat to medium. Add minced garlic and sauté 1 minute. Add chopped roasted chestnuts and stir 2 minutes.

4. Stir in heavy cream, Greek yogurt, Parmesan, and lemon juice. Simmer 3–4 minutes until thickened slightly. Return sliced chicken to skillet and simmer 2 more minutes in the sauce.

5. In a food processor, blend mushrooms, basil, Parmesan, garlic, lemon zest, and olive oil until smooth with slight texture. Season with salt. Add pine nuts if desired.

6. Assemble the dish: plate chicken with Alfredo sauce, add roasted potatoes, and top with mushroom basil pesto. Garnish with parsley and extra Parmesan if desired.