Description
Creamy, herb-packed, and loaded with soul-warming flavors, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto combines juicy seared chicken, a silky chestnut-infused alfredo, crispy sage-roasted potatoes, and a bold mushroom basil pesto. It’s a cozy-meets-elegant dinner perfect for any night of the week.
Ingredients
2 boneless skinless chicken breasts or thighs
1 cup cooked chestnuts
3 cloves garlic
1 cup Greek yogurt
1 pound baby potatoes
1 tablespoon chopped fresh sage
1 cup mushrooms
1 cup fresh basil leaves
1 cup grated Parmesan cheese
3 tablespoons olive oil
Salt and black pepper to taste
Instructions
1. Season chicken with salt, pepper, garlic powder, and dried oregano. Sear in olive oil over medium-high heat for 4–5 minutes per side. Set aside.
2. Preheat oven to 400°F (200°C). Halve baby potatoes, toss with olive oil, sage, salt, and pepper. Roast 25–30 minutes, flipping halfway.
3. In the skillet used for chicken, sauté minced garlic over medium heat. Add chopped chestnuts and cook 2–3 minutes. Stir in Greek yogurt and a splash of milk or pasta water. Whisk in Parmesan. Simmer until creamy.
4. In a food processor, blend sautéed mushrooms, basil, olive oil, garlic, and Parmesan until smooth. Adjust seasoning and consistency.
5. Slice chicken and serve over alfredo sauce. Plate with potatoes and spoon pesto on the side. Garnish with herbs or extra Parmesan.
Notes
Let the chicken rest before slicing to retain juices.
Blend Greek yogurt slowly into the warm sauce to avoid curdling.
Store pesto separately and drizzle fresh when serving leftovers.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg
Keywords: chicken alfredo, sage potatoes, pesto chicken, Greek Alfredo, creamy chicken dinner