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

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If comfort food had a passport, this dish would stamp it with Greece, Italy, and a cozy autumn cabin. Creamy, herb-packed, and luxuriously savory, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is the perfect dinner for when you want bold flavors wrapped in soul-warming goodness. Think golden-seared chicken nestled in a silky alfredo sauce, served alongside crispy roasted baby potatoes infused with earthy sage, and a swipe of mushroom basil pesto to tie it all together.

This recipe is a showcase of rustic elegance. The addition of chestnuts adds a subtle nuttiness to the sauce, while Greek yogurt brings creaminess without being too heavy. Roasted mushrooms and fresh basil in the pesto lend a unique depth and herbaceous kick that balances beautifully with the richness of the chicken and potatoes. Whether it’s a rainy night in or a casual dinner party, this dish feels like a warm hug for your taste buds.

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What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts or thighs work best. Thighs offer more flavor and stay juicier, especially when pan-seared, but breasts slice neatly and soak up the sauce beautifully. Make sure to pound them evenly for consistent cooking, and don’t skip the seasoning – the garlic, salt, pepper, and Greek spices build that delicious base flavor.

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

• Chicken breasts or thighs – The main protein, best when pan-seared to a golden crust.
• Chestnuts – Adds natural sweetness and a creamy texture when blended into the alfredo.
• Greek yogurt – Replaces heavy cream to create a light yet rich sauce.
• Garlic cloves – The heart of the flavor, both in the chicken and the sauce.
• Baby potatoes – Roasted with sage for a crispy, herby side.
• Fresh sage – Pairs wonderfully with roasted potatoes and adds depth.
• Mushrooms – Roasted or sautéed to bring umami to the pesto.
• Fresh basil – Brightens and freshens the pesto.
• Parmesan cheese – A must for the alfredo and the pesto.
• Olive oil – Used for roasting and sautéing.
• Salt and black pepper – Basic seasoning that enhances every component.

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

Step 1: Sear the Chicken

Season the chicken breasts or thighs with salt, pepper, garlic powder, and a pinch of dried oregano. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 4-5 minutes per side until golden and cooked through. Remove from pan and let rest.

Step 2: Roast the Potatoes

Preheat your oven to 400°F (200°C). Slice baby potatoes in half, toss with olive oil, chopped fresh sage, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until crispy and golden brown, flipping once halfway through.

Step 3: Prepare the Alfredo Sauce

In the same skillet used for the chicken, lower the heat to medium and sauté minced garlic until fragrant. Add finely chopped chestnuts and cook for 2-3 minutes. Stir in Greek yogurt and a splash of pasta water or milk, whisking until smooth. Fold in grated Parmesan cheese and season with salt and pepper. Let it simmer gently.

Step 4: Make the Mushroom Basil Pesto

While the sauce simmers, blend sautéed mushrooms, fresh basil, olive oil, Parmesan cheese, and a clove of garlic in a food processor until smooth. Adjust consistency with olive oil and season to taste.

Step 5: Combine & Plate

Slice the rested chicken and nestle it into the creamy chestnut alfredo sauce. Plate it next to the crispy sage potatoes and spoon a generous dollop of mushroom basil pesto on the side or drizzle over the top. Garnish with extra herbs or Parmesan if desired.

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How to Serve and Store Chestnut Garlic Greek Chicken Alfredo

Serve this dish warm, plated with sliced chicken nestled into the creamy chestnut garlic alfredo sauce. Spoon the sage-roasted potatoes alongside and finish with a swirl or dollop of the mushroom basil pesto. For a vibrant touch, sprinkle extra basil or chopped parsley on top and a few curls of Parmesan. This recipe pairs wonderfully with a crisp side salad or warm naan for dipping into that dreamy sauce.

To store leftovers, transfer the chicken, sauce, and potatoes into separate airtight containers. The dish keeps well in the fridge for up to 4 days. When reheating, add a splash of milk or water to the sauce to bring it back to life. The pesto can be refrigerated for a week and even frozen for longer storage.

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Frequently Asked Questions

Can I use canned chestnuts?

Yes! Canned or vacuum-packed chestnuts work great. Just make sure they’re unsweetened and soft enough to blend smoothly into the sauce.

Can I substitute Greek yogurt with another ingredient?

Absolutely. If you don’t have Greek yogurt, you can use sour cream or even a light cream cheese for similar creaminess.

What’s a good vegetarian option for this dish?

Swap the chicken with roasted cauliflower or pan-seared tofu. They both soak up the alfredo beautifully and pair well with the pesto.

Is this recipe gluten-free?

Yes, as long as all packaged items (especially Parmesan and yogurt) are certified gluten-free. Serve with a gluten-free bread or pasta if you want to expand the meal.

Can I prep this ahead of time?

Definitely. You can roast the potatoes and prepare the pesto in advance. The chicken and sauce are best fresh but reheat well with gentle stovetop warming.

How do I make the sauce extra silky?

Use a splash of milk or reserved pasta water to adjust consistency, and whisk the Greek yogurt in slowly to prevent curdling. A small pat of butter stirred in at the end also adds luxurious smoothness.

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Want More Savory Chicken Dinner Ideas?

If this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes hit the spot, here are some other satisfying chicken dinners to add to your menu:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta – a velvety pasta dish that doubles down on comfort.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine – bright citrus paired with creamy noodles.
• One Skillet Spicy Buffalo Ranch Chicken Pasta – for those who like it bold and spicy.
• Classic Chicken Marsala Recipe – earthy mushrooms, rich wine sauce, and tender chicken.
• Garlic Parmesan Chicken and Potatoes – an oven-baked classic made for cozy nights.

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Let me know how yours turned out in the comments. Did you use chicken thighs or breasts? Add extra garlic? Maybe a splash of white wine in the sauce?

I love hearing your tweaks and tips—let’s keep inspiring each other to cook from the heart.

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