Rich, herbaceous, and utterly comforting, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a complete meal that feels gourmet but is totally approachable for a weeknight dinner. Imagine tender Greek-seasoned chicken breast, seared to perfection, sliced and draped in a velvety chestnut garlic Alfredo sauce. It rests alongside buttery baby potatoes tossed with fragrant sage, and earthy mushrooms sautéed with basil pesto that bring umami to every bite.

The combination of flavors and textures is luxurious yet grounded in wholesome, rustic ingredients. This dish isn’t just a dinner—it’s a statement on your plate. Ideal for impressing guests or simply treating yourself to something nourishing and indulgent, it’s the kind of recipe you’ll want to keep on repeat as the weather cools and cravings for hearty meals return.

Preparation Phase & Tools to Use

Before diving into this flavor-packed dish, make sure your kitchen is stocked with the right tools. Here’s what you’ll need and why each item matters:

Cast Iron Skillet or Stainless Steel Pan: Ideal for searing the chicken to a golden brown crust while locking in juices. It also helps caramelize the mushrooms beautifully.
Saucepan: Essential for preparing the Alfredo sauce with precision and avoiding scorched dairy.
Medium Pot: Used to parboil the baby potatoes before crisping them up in the skillet.

Sharp Chef’s Knife: Helps in slicing chicken cleanly and prepping herbs efficiently.
Wooden Spoon or Silicone Spatula: Perfect for stirring sauces without scratching your cookware.
Food Processor or Blender (optional): For blending the basil pesto if you’re making it from scratch.

Having these tools on hand ensures smooth cooking and restaurant-quality results.

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

Chicken Breasts: The protein base of the dish, seasoned with Greek herbs for bold Mediterranean flavor.
Chestnuts (roasted or vacuum-packed): They add a naturally sweet, nutty depth to the Alfredo sauce.

Garlic Cloves: Fresh garlic enhances the savoriness in both the Alfredo and the mushroom pesto layers.
Heavy Cream: Forms the luscious, creamy base of the Alfredo sauce.
Parmesan Cheese (freshly grated): Adds sharp, salty notes and helps thicken the sauce.

Olive Oil: Used for searing, roasting, and infusing flavor throughout.
Baby Potatoes: Small and waxy, they crisp up beautifully and absorb the sage seasoning well.
Fresh Sage Leaves: Earthy and peppery, sage elevates the potatoes with its aromatic qualities.

Mushrooms (cremini or baby bella): Their earthy tone pairs seamlessly with the pesto and balances the dish.
Basil Pesto (store-bought or homemade): Adds brightness, herbaceous notes, and a garlicky kick.
Salt & Black Pepper: For seasoning each element precisely.

How To Make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

Step 1: Season and Sear the Chicken

Pat the chicken breasts dry and season both sides with Greek seasoning, salt, and pepper. Heat olive oil in a skillet and sear the chicken for 5–6 minutes per side, until golden brown and cooked through. Remove and let rest before slicing.

Step 2: Prepare the Alfredo Sauce

In a saucepan over medium heat, sauté minced garlic in a bit of olive oil until fragrant. Add the roasted chestnuts and mash slightly. Pour in heavy cream and bring to a low simmer. Stir in Parmesan cheese until melted and smooth. Blend for a silkier texture if desired.

Step 3: Make the Sage Potatoes

Parboil the baby potatoes for 8–10 minutes until just tender. Drain and transfer to a skillet with olive oil and chopped fresh sage. Crisp them until golden, tossing occasionally to ensure even browning.

Step 4: Sauté the Mushrooms with Pesto

In the same skillet used for chicken (for extra flavor), sauté sliced mushrooms until they release their moisture and brown. Add a spoonful of basil pesto and stir until coated.

Step 5: Assemble the Dish

Slice the rested chicken and place on a plate. Spoon the chestnut garlic Alfredo sauce over the top. Add the sage potatoes and pesto mushrooms on the side. Garnish with fresh herbs or extra Parmesan if desired.

How to Serve and Store This Chicken Alfredo Plate

Serve this dish hot, straight from the skillet to the plate, for maximum creaminess and flavor. It’s a complete meal on its own but pairs beautifully with a crisp green salad or warm crusty bread if you’re feeding a crowd.

For storing leftovers, place each component (chicken, potatoes, mushrooms, and sauce) in separate airtight containers. Refrigerate for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or milk to the sauce to revive its silky texture.

Frequently Asked Questions

How do I keep the chicken juicy while cooking?

Avoid overcooking. Use a meat thermometer to ensure internal temperature reaches 165°F, and let the chicken rest before slicing.

Can I substitute the chestnuts in the Alfredo sauce?

Yes, cashews or roasted cauliflower can work as a creamy alternative with a similar nutty flavor.

Is it okay to use store-bought pesto?

Absolutely! Just choose one with high-quality olive oil and fresh basil for the best results. Homemade is great if you have the time.

What kind of potatoes work best?

Waxy varieties like baby Yukon gold or fingerlings hold their shape and crisp nicely when pan-roasted.

Can this be made vegetarian?

Yes! Swap the chicken for grilled halloumi, chickpeas, or even roasted cauliflower steaks.

How do I prevent the Alfredo sauce from clumping?

Use low heat and add the Parmesan gradually while stirring. Blending the sauce helps too if chestnuts make it thick.

Want More Chicken Dinner Ideas with a Twist?

If you love this hearty Chestnut Garlic Greek Chicken Alfredo, you’ll enjoy these unique takes on classic comfort meals:

• Longhorn Parmesan Chicken — crispy, cheesy, and topped with creamy ranch.
• Sweet Garlic Chicken in the Crockpot — a slow cooker classic with a bold garlic glaze.
• One-Pan Garlic Herb Chicken with Potatoes & Green Beans — an easy, full-meal skillet solution.
• Chicken Mushroom Stroganoff — creamy, cozy, and perfect for mushroom lovers.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce — garlic-forward and deeply satisfying.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make your own pesto or use store-bought? Try rosemary instead of sage? I’d love to hear how you customized it.

Questions are welcome too—let’s help each other cook with flavor and confidence.

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

Author: Olivia McKenney
Total Time: 40 minutes
Yield: 2 servings

Print Recipe

Description

A rich and elegant dinner recipe featuring juicy Greek-seasoned chicken breast, silky chestnut garlic Alfredo sauce, pan-crisped sage potatoes, and sautéed mushrooms tossed in basil pesto. Each bite is a comforting burst of earthy, herby, creamy goodness.

Instructions

1. Pat chicken dry and season with Greek herbs, salt, and pepper. Sear in a skillet with olive oil for 5–6 minutes per side until golden and cooked through. Let rest before slicing.

2. In a saucepan, sauté minced garlic in olive oil. Add chestnuts and lightly mash. Pour in heavy cream and bring to a simmer. Add Parmesan, stir until smooth. Blend if desired.

3. Parboil baby potatoes for 8–10 minutes until fork-tender. Drain and crisp in skillet with olive oil and chopped sage until golden.

4. In the same skillet, sauté sliced mushrooms until browned. Stir in basil pesto and cook until coated.

5. Plate the sliced chicken, spoon Alfredo sauce on top. Serve with sage potatoes and pesto mushrooms on the side. Garnish as desired.