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

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This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Pesto Cream is not just a dinner—it’s an experience of rich Mediterranean flavor kissed by earthy undertones. The dish brings together the comforting creaminess of Alfredo, the woodsy aroma of roasted chestnut and mushrooms, and the herbaceous lift from crispy sage potatoes, making each bite incredibly balanced and fulfilling.

Whether you’re prepping this meal for a cozy weekend dinner or wanting to impress at your next family gathering, it delivers both elegance and hearty satisfaction. The components harmonize so well that they could be a restaurant special, yet they’re straightforward enough to recreate at home.

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Preparation Phase & Tools to Use

Before you dive into this flavorful adventure, it’s important to get organized with the right kitchen tools:

• Cast Iron or Heavy Skillet: Vital for searing the chicken evenly and locking in those golden, caramelized edges.
• Saucepan: Necessary for creating a silky Alfredo sauce base without scorching the cream.
• Oven Tray or Sheet Pan: Perfect for roasting the baby potatoes with sage until crispy and aromatic.
• Blender or Food Processor: Used to blend the mushroom pesto cream into a smooth, velvety texture.
• Sharp Chef’s Knife: Precision matters when slicing the chicken for presentation and even cooking.
• Tongs & Wooden Spoon: For easy flipping and stirring without damaging the nonstick surfaces.

Having these tools prepped ensures your cooking process flows smoothly, allowing you to focus on flavor layering and timing instead of fumbling with utensils. Let’s keep the process efficient and enjoyable.

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

• Chicken Breasts: The heart of the dish, bringing lean protein and acting as the base for the creamy Alfredo coating.
• Chestnuts (roasted or jarred): Add a nutty sweetness and texture that complements the richness of the sauce.
• Fresh Garlic: Essential for its bold flavor that ties all components together.
• Greek Yogurt: Adds tangy creaminess and helps tenderize the chicken while keeping it light.
• Heavy Cream & Parmesan: These make up the classic Alfredo base—decadent, smooth, and cheesy.
• Baby Potatoes: Roasted until golden, they bring a crispy contrast and hearty feel to the plate.
• Fresh Sage: Infuses the potatoes with a warm, earthy herbaceousness that elevates the entire dish.
• Mushrooms (Cremini or Baby Bella): Sautéed to deepen the umami of the pesto cream.
• Basil & Olive Oil: Form the backbone of the mushroom pesto sauce, adding freshness and richness.
• Salt, Pepper, and Smoked Paprika: For seasoning the chicken and vegetables with depth and aroma.

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

Step 1: Marinate and Sear the Chicken

Marinate chicken breasts in Greek yogurt, minced garlic, salt, pepper, and smoked paprika. Let it rest for 20 minutes, then sear in a hot skillet until golden brown on both sides and fully cooked through.

Step 2: Roast the Sage Potatoes

Halve baby potatoes, toss them with olive oil, salt, pepper, and chopped fresh sage. Spread them on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, turning once for even crispiness.

Step 3: Make the Mushroom Pesto Cream

In a pan, sauté chopped mushrooms and garlic in olive oil until soft and golden. Transfer to a blender with basil, more olive oil, and a pinch of salt—blend until smooth. Stir in a splash of cream and heat until warm.

Step 4: Prepare the Alfredo Sauce

In a saucepan, combine heavy cream, roasted chestnuts, minced garlic, and grated Parmesan. Simmer on low until the chestnuts soften and the sauce thickens. Use an immersion blender if a smoother texture is preferred.

Step 5: Assemble and Serve

Slice the seared chicken and plate over the roasted sage potatoes. Drizzle Alfredo sauce generously, then spoon the warm mushroom pesto cream on the side or over the top for a final flourish.

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Best Ways to Serve and Store Chestnut Garlic Greek Chicken Alfredo

This dish is best served hot, immediately after plating. The creamy Alfredo sauce and mushroom pesto should be warmed through to fully release their aromatic layers. Serve it family-style for a cozy dinner or plate it elegantly for a more upscale meal—either way, it’s sure to shine.

For sides, a crisp Greek salad or a light arugula citrus mix makes a refreshing contrast to the creaminess. If you’re looking to soak up extra sauce, a slice of sourdough or warm pita bread is a must.

To store leftovers, place components in separate airtight containers. The chicken and potatoes will stay good for up to 3 days in the refrigerator, while the sauces should be used within 2 days for best flavor. Reheat gently on the stovetop or in the microwave with a splash of cream to revive the texture.

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Frequently Asked Questions

What can I substitute for chestnuts?

You can use roasted hazelnuts or walnuts for a similar nutty texture, though they’ll have a slightly different flavor profile.

Can I make this recipe dairy-free?

Yes! Use coconut cream instead of heavy cream and a plant-based yogurt alternative. Nutritional yeast can replace Parmesan for a cheesy touch.

Is this recipe freezer-friendly?

It’s best enjoyed fresh. However, you can freeze the cooked chicken and potatoes separately for up to one month. Avoid freezing the sauces as they may split upon reheating.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will add extra juiciness and flavor, but be sure to adjust the cooking time to ensure doneness.

What pasta pairs well with this if I want to include it?

Fettuccine or penne would be perfect for soaking up the Alfredo and mushroom pesto sauces. You can serve the pasta under or alongside the chicken and potatoes.

How do I keep the potatoes crispy after roasting?

Don’t cover them when cooling, and consider reheating them in the oven or air fryer to restore crispiness.

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Want More Chicken Dinner Ideas?

If you loved this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream, you might also enjoy these other flavorful favorites from Life With Olivia:

• Sweet Garlic Chicken in the Crockpot for an easy set-it-and-forget-it dinner.
• Chicken Mushroom Stroganoff with creamy indulgence and earthy balance.
• Greek Chicken Souvlaki if you’re craving more Mediterranean-style dishes.
• Texas Roadhouse Butter Chicken Skillet for buttery, savory comfort.
• Creamy Garlic Butter Chicken Rotini to pair creamy Alfredo vibes with pasta goodness.

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And let me know in the comments how it turned out for you! Did you go with thighs or breasts? Swap in a different herb? I love hearing your creative takes on these dishes.

Got questions or tweaks that worked great? Share them below—let’s help each other create kitchen magic.

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