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.
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)
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.
Notes
Let the chicken rest before slicing to keep juices sealed in.
If reheating, add a splash of cream or milk to Alfredo to regain its silkiness.
Pesto can be made 1–2 days ahead and stored chilled in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Searing, Simmering
- Cuisine: Greek-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 690
- Sugar: 3g
- Sodium: 620mg
- Fat: 43g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
Keywords: creamy chicken, alfredo, sage potatoes, pesto, garlic, chestnut