Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek-Italian Fusion
Ingredients: 2 large chicken breasts; 1/4 cup chestnut puree (or finely mashed roasted chestnuts); 3 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup heavy cream; 3/4 cup grated Parmesan cheese; 1/8 teaspoon nutmeg; 1 pound golden baby potatoes, halved; 1 tablespoon chopped fresh sage; 1 cup cremini or baby bella mushrooms, sautéed; 1/2 cup fresh basil leaves; 2 tablespoons pine nuts or walnuts; 1 clove garlic; 1 tablespoon lemon juice; 2 tablespoons olive oil (for pesto)

If creamy comfort had a passport, this recipe would be stamped with Greece, Italy, and a little rustic charm from your own cozy kitchen. The Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto isn’t just a dinner—it’s a full sensory journey. Imagine tender chicken breasts marinated with chestnut and garlic, seared until golden, then finished in a rich, herby Alfredo sauce. The velvety base soaks up those savory notes like a dream.

On the side, golden-browned sage potatoes bring a crisp earthiness that balances the creaminess perfectly. And to top it off? A swirl of mushroom basil pesto that whispers forest floor and fresh garden all in one bite. Every element is layered with flavor, yet it all comes together effortlessly for a restaurant-worthy plate made right at home.

Preparation Phase & Tools to Use

Before diving in, set yourself up for success with the right gear:

Cast Iron Skillet or Stainless Steel Pan: Ideal for achieving a golden sear on the chicken while allowing the flavorful fond to form for the Alfredo sauce base.
Saucepan: A must-have for cooking the Alfredo sauce separately to ensure it thickens perfectly without burning.
Sheet Pan: Use this to roast the sage potatoes until crispy on the outside and fluffy inside.

Blender or Food Processor: Essential for blending the mushroom basil pesto into a smooth, spreadable consistency.
Sharp Chef’s Knife: Precision slicing ensures even cooking and beautiful presentation, especially with chicken breast and potatoes.
Meat Thermometer: Helps prevent overcooked, dry chicken by keeping the internal temperature in check.

Having these tools ready makes your cooking smoother, faster, and more enjoyable—and ensures each component shines on the plate.

Ingredients for the Chestnut Garlic Greek Chicken Alfredo

Chicken Breasts: Lean, protein-packed, and the perfect base for soaking up the garlic-chestnut marinade.
Chestnut Puree or Roasted Chestnuts: Adds a subtle sweetness and creamy body to the chicken marinade.

Fresh Garlic: Bold, aromatic flavor that gives the dish its Greek essence.
Olive Oil: Helps in marinating and searing the chicken for golden edges.
Heavy Cream: The heart of the Alfredo sauce, making it velvety and rich.

Parmesan Cheese: For that salty, umami depth in the Alfredo sauce.
Nutmeg: Just a pinch enhances the creamy sauce with warmth.
Golden Baby Potatoes: Roasts beautifully and pairs with sage to create a crispy yet fluffy side.

Fresh Sage Leaves: Infuses the potatoes with earthy, herbal notes.
Mushrooms (Cremini or Baby Bella): Adds a deep, umami layer to the pesto.
Fresh Basil: Bright, herbaceous flavor that ties together the pesto.

Pine Nuts or Walnuts: Adds texture and a nutty finish to the pesto.
Lemon Juice: Brings a touch of acidity to balance richness.

How To Make the Chestnut Garlic Greek Chicken Alfredo

Step 1: Marinate and Prep the Chicken

Combine chestnut puree, minced garlic, olive oil, salt, and pepper. Rub generously over the chicken breasts and marinate for at least 30 minutes.

Step 2: Roast the Sage Potatoes

Preheat your oven to 425°F. Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Spread on a sheet pan and roast for 25-30 minutes until crispy and golden.

Step 3: Make the Mushroom Basil Pesto

In a blender or food processor, pulse sautéed mushrooms, fresh basil, pine nuts, garlic, lemon juice, and olive oil until smooth. Season to taste with salt and pepper.

Step 4: Sear the Chicken

Heat a skillet over medium-high heat. Sear marinated chicken for 5-6 minutes per side until golden and cooked through (internal temp of 165°F). Set aside to rest.

Step 5: Prepare the Alfredo Sauce

In a separate saucepan, warm heavy cream over medium heat. Add grated Parmesan and a pinch of nutmeg. Stir until the cheese melts and the sauce thickens.

Step 6: Bring it All Together

Slice the chicken and nestle it in the Alfredo sauce to soak. Plate with roasted sage potatoes and drizzle the mushroom basil pesto over the top.

How to Serve and Store This Recipe

Serve this dish warm with the Alfredo sauce generously spooned over the chicken. Add a side of roasted sage potatoes and a dollop of mushroom pesto to bring all the layers together. It pairs beautifully with a simple arugula salad or crusty bread to soak up the extra sauce.

To store leftovers, refrigerate in airtight containers for up to 3 days. Keep the Alfredo sauce separate if possible to maintain its creamy consistency when reheating. Reheat gently on the stove over low heat with a splash of milk or cream to refresh the sauce.

Frequently Asked Questions

How do I keep Alfredo sauce from separating?

Gently heat the sauce and avoid high temperatures. Adding the cheese gradually while stirring helps it emulsify properly.

Can I use a different protein instead of chicken?

Absolutely! This recipe also works well with shrimp or pork tenderloin. Just adjust cooking times accordingly.

Is there a dairy-free alternative to heavy cream?

Yes, you can use full-fat coconut milk or a cashew cream substitute for a similar richness without the dairy.

What if I don’t have chestnut puree?

You can finely mash roasted chestnuts or substitute with a small amount of pureed sweet potato for that same creamy-sweet contrast.

Can I make the pesto ahead of time?

Definitely. The mushroom basil pesto can be refrigerated for up to 4 days. Just give it a stir before serving.

What pasta would pair well with this dish?

Fettuccine, tagliatelle, or even roasted cauliflower gnocchi make great pairings for the Alfredo sauce and chicken.

Want More Chicken Ideas with a Twist?

If you love this Chestnut Garlic Greek Chicken Alfredo, you might also enjoy these dishes from Life With Olivia:

Longhorn Parmesan Chicken for a cheesy, steakhouse-style bite.

Chicken Cordon Bleu Casserole with a creamy twist on a classic favorite.
Sweet Garlic Chicken in the Crockpot for a slow-cooked flavor bomb.
Texas Roadhouse Butter Chicken Skillet that’s weeknight dinner magic.

Savory Chicken Wraps with Garlic Cream Sauce when you want handheld comfort.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how yours turned out. Did you swap the chestnuts for something else? Did you serve it over pasta or with veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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

Author: Olivia McKenney
Total Time: 50 minutes

Yield: 2–3 servings

Print Recipe

Description

Creamy, comforting, and packed with rich Mediterranean flair—this Chestnut Garlic Greek Chicken Alfredo is a next-level twist on classic Alfredo. Served with crispy sage potatoes and a drizzle of earthy mushroom basil pesto, it’s a dinner that looks fancy but feels cozy.

Instructions

1. Marinate the chicken: In a bowl, mix chestnut puree, minced garlic, olive oil, salt, and pepper. Rub onto the chicken and marinate for at least 30 minutes.

2. Roast the potatoes: Preheat oven to 425°F. Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Roast on a sheet pan for 25–30 minutes until golden and crispy.

3. Make pesto: In a blender or food processor, combine sautéed mushrooms, basil, pine nuts, garlic, lemon juice, and olive oil. Blend until smooth and season to taste.

4. Cook the chicken: Sear marinated chicken breasts in a skillet over medium-high heat for 5–6 minutes per side until golden and cooked through. Let rest.

5. Prepare Alfredo: In a saucepan, heat heavy cream over medium heat. Add Parmesan and a pinch of nutmeg, stirring until melted and thickened.

6. Assemble: Slice the chicken, place into Alfredo sauce, and simmer for 2 minutes. Serve with roasted potatoes and a drizzle of mushroom pesto.