A creamy, herb-infused delight, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Basil Pesto Cream is the kind of meal that makes you sit back, savor, and sigh. Every forkful brings a harmony of textures and flavors—crisp golden potatoes, juicy grilled chicken, and silky pesto-laced Alfredo sauce that dances with earthy mushrooms. It’s a satisfying plate that doesn’t just feed you, it comforts you.

Whether you’re planning a cozy dinner or a special weekend treat, this dish comes together with ingredients that feel gourmet but are totally doable in your home kitchen. The roasted chestnut garlic adds a mellow sweetness, balanced by fresh Greek herbs, while the sage-kissed potatoes and sautéed mushrooms add a hearty, rustic flair.

What Kind of Potatoes and Mushrooms Work Best?

For the potatoes, small Yukon gold or baby Dutch varieties hold their shape beautifully and crisp up nicely when roasted. They also soak up the sage butter like a dream. For mushrooms, cremini or baby bellas are your best bet—meaty, flavorful, and perfect for sautéing with garlic and herbs without getting soggy.

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

Chicken Breasts – Boneless, skinless chicken breasts are ideal for this dish. They’re lean, grill beautifully, and soak up the Greek herb marinade well.

Chestnut Garlic – Roasted chestnut garlic adds a mellow, sweet richness to the Alfredo sauce that pairs well with the basil pesto and chicken.

Greek Herb Blend – Think oregano, thyme, rosemary, and marjoram. This blend gives the chicken its Mediterranean soul.

Baby Potatoes – These roast up golden and crispy, while still staying tender inside. They’re perfect for absorbing the sage butter.

Fresh Sage – Chopped sage leaves infuse the potatoes with deep herbal warmth that complements the garlic and cream.

Cremini Mushrooms – These mushrooms add earthy richness and texture, helping the pesto Alfredo sauce feel hearty and balanced.

Basil Pesto – Homemade or store-bought, this green gem swirls into the Alfredo for a flavor punch and a pop of color.

Heavy Cream + Parmesan Cheese – The base of the Alfredo sauce, giving it that luscious, velvety finish.

Olive Oil + Butter – Used throughout to roast, sauté, and finish, these fats help build flavor and caramelization.

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

Step 1: Marinate and Grill the Chicken

In a bowl, coat the chicken breasts with olive oil, Greek herb blend, salt, and pepper. Let it marinate for 30 minutes. Grill on medium-high heat until cooked through and slightly charred, about 6–7 minutes per side. Slice and set aside.

Step 2: Roast the Sage Potatoes

Preheat the oven to 425°F. Toss halved baby potatoes with olive oil, fresh sage, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until crispy and golden.

Step 3: Sauté the Mushrooms

In a pan, melt butter and sauté the sliced cremini mushrooms over medium heat until browned, about 6–8 minutes. Add a pinch of salt and minced chestnut garlic, stirring until fragrant.

Step 4: Make the Basil Pesto Alfredo Sauce

In the same pan with mushrooms, pour in the heavy cream and simmer gently. Stir in grated Parmesan and allow it to melt and thicken. Swirl in basil pesto and season to taste. Let it simmer until glossy and well combined.

Step 5: Assemble the Plate

Layer the sliced grilled chicken next to a generous scoop of sage potatoes. Pour the mushroom basil pesto Alfredo sauce over the chicken. Garnish with extra herbs or Parmesan if desired.

Serving and Storing Chestnut Garlic Greek Chicken Alfredo

Serve this dish warm, ideally fresh off the stovetop and out of the oven. It’s perfect for plating up individually or family-style. A crisp green salad or roasted asparagus on the side makes for a beautiful, balanced meal.

To store leftovers, separate the sauce from the potatoes and chicken if possible. Keep everything in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra juiciness and flavor. Just adjust the cooking time as they may take a bit longer to grill.

What if I don’t have chestnut garlic?

Roasted regular garlic is a great substitute. It has a similar soft sweetness once roasted, though chestnut garlic adds a uniquely mellow richness.

Is the basil pesto optional?

While not mandatory, it adds such a vibrant, herbaceous layer to the Alfredo that we highly recommend it. You can always adjust the amount to your taste.

Can this be made ahead of time?

Yes, you can prep the chicken, roast the potatoes, and make the sauce a day ahead. Store them separately and reheat gently before serving.

Is this recipe gluten-free?

It can be! Just ensure your pesto and Parmesan are gluten-free and be cautious with any store-bought sauces or seasonings.

What sides pair well with this dish?

Simple roasted vegetables, a citrusy salad, or a side of garlic naan would be excellent complements.

Want More Chicken Dinner Ideas?

If you loved this chicken Alfredo twist, you’ll enjoy exploring these equally savory creations:

Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a cheesy, indulgent experience.
Lemon Garlic Butter Chicken Bites with Parmesan Linguine when you’re craving citrusy, buttery comfort.
Garlic Parmesan Chicken and Potatoes for another hearty skillet meal.
One-Pot Chicken Parmesan Mac & Cheese if you want all the coziness in one pot.
Sweet Tangy Honey Dijon Chicken Pasta for something a little sweet and bold.

And if you want even more creamy, cozy recipes like this one, be sure to check out all my daily dishes on Pinterest – Life with Nina.

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

And let me know in the comments how yours turned out. Did you add more pesto? Try it with chicken thighs instead? I’m always curious how others bring these recipes to life in their own kitchens.

Questions are welcome too—let’s help each other cook more creatively!

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

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Grilled & Roasted
Cuisine: Mediterranean Fusion

Print Recipe

Description

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream brings together Mediterranean flair and hearty comfort. Juicy grilled chicken seasoned with Greek herbs, roasted sage-kissed baby potatoes, and a creamy Alfredo sauce swirled with basil pesto and sautéed mushrooms—all layered for a soul-warming dinner.

Instructions

1. In a bowl, marinate chicken breasts with olive oil, Greek herb blend, salt, and pepper. Let sit for 30 minutes.

2. Grill the marinated chicken over medium-high heat for 6–7 minutes per side, or until fully cooked and charred. Slice and set aside.

3. Preheat oven to 425°F. Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway through.

4. In a pan, melt butter and sauté mushrooms over medium heat for 6–8 minutes until browned. Add minced chestnut garlic and cook until fragrant.

5. Pour heavy cream into the pan with the mushrooms and bring to a gentle simmer. Stir in Parmesan until melted and smooth.

6. Swirl in basil pesto and season with salt and pepper. Let it simmer until thickened slightly.

7. Assemble by plating grilled chicken slices, roasted sage potatoes, and spooning pesto Alfredo mushroom sauce over the top.