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

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Golden seared chicken breasts meet earthy roasted mushrooms, buttery sage potatoes, and a velvety chestnut-infused Alfredo cream in this cozy yet elegant dinner plate. Every bite feels like a warm hug from the Mediterranean coast, wrapped in the kind of comfort that only garlic, cream, and herbs can deliver.

Perfect for a weeknight indulgence or when you want to impress guests without stressing in the kitchen, this recipe brings together Greek-style grilled chicken with a dreamy mushroom pesto cream that makes the entire dish unforgettable. The sage potatoes roasted to golden perfection create a balance of crisp and creamy textures that elevate the meal to another level.

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What Kind of Potatoes Should I Use for Chestnut Garlic Greek Chicken Alfredo?

Baby gold potatoes or fingerlings work beautifully in this dish. Their natural creaminess pairs wonderfully with the crispy golden sear they get when roasted. Plus, they soak up the sage butter like little flavor sponges, adding depth to every forkful.

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

Chicken Breast – Boneless, skinless, and grilled to perfection, it’s the main protein in this hearty meal.

Chestnut Puree or Chestnuts (roasted & blended) – Adds nutty sweetness and creaminess to the Alfredo base.

Heavy Cream – For that rich, indulgent Alfredo sauce texture.

Parmesan Cheese – Brings saltiness and sharpness to balance the sweet and creamy elements.

Roasted Garlic – Soft, sweet, and deeply savory; this brings a mellow flavor base to the sauce.

Fresh Mushrooms (Cremini or Baby Bella) – Roasted until golden to complement the umami richness of the pesto cream.

Pesto (Basil or Spinach) – A punch of herbaceous brightness blended with the mushrooms for a unique sauce.

Baby Gold Potatoes – Roasted until crisp on the outside and fluffy inside, perfect for soaking in the sage butter.

Fresh Sage – Infused in butter for aromatic roasted potatoes.

Olive Oil & Butter – Used for cooking and roasting to bring out flavor and texture.

Salt & Pepper – Essential for seasoning each component perfectly.

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

Step 1: Roast the Sage Potatoes

Toss halved baby gold potatoes with olive oil, salt, pepper, and chopped sage. Roast in a 425°F oven for 30-35 minutes until golden and crispy on the outside. Halfway through, flip them for even color.

Step 2: Sear and Cook the Chicken

Season the chicken breasts generously with salt, pepper, and a sprinkle of garlic powder. Heat olive oil in a skillet over medium heat. Sear chicken for 6-7 minutes per side until golden and cooked through. Remove and let rest before slicing.

Step 3: Roast the Mushrooms

In the same skillet or oven tray, roast sliced mushrooms with olive oil and a pinch of salt until they are deeply browned and tender, about 15 minutes at 400°F.

Step 4: Prepare the Mushroom Pesto Cream

Blend roasted mushrooms with a tablespoon of pesto and set aside. In a saucepan, melt butter and add roasted garlic and chestnut puree. Pour in the heavy cream, simmer gently, then stir in Parmesan cheese. Add the mushroom-pesto blend and stir until smooth and creamy.

Step 5: Assemble the Dish

Plate the sliced chicken breast over the roasted potatoes. Spoon the mushroom pesto Alfredo sauce generously over the chicken. Garnish with extra sage or parsley and serve hot.

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How to Serve and Store Chestnut Garlic Greek Chicken Alfredo

Serve this dish warm, freshly sauced, and garnished with chopped parsley or fresh sage. It pairs beautifully with a crisp Greek salad or warm pita for a fuller Mediterranean experience.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to revive the sauce.

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Frequently Asked Questions

How do I make this dairy-free?

You can use full-fat coconut milk in place of cream and dairy-free Parmesan alternatives. For the pesto, ensure it’s made without cheese.

Can I use pre-cooked chicken?

Absolutely. If using rotisserie or leftover chicken, skip the searing step and warm the slices gently before assembling the dish.

What can I use instead of chestnuts?

Cashew cream or a blend of pureed sweet potatoes can work well. These offer a creamy base with a similar mild sweetness.

Can I make the sauce ahead of time?

Yes! The mushroom pesto cream keeps well refrigerated for up to 2 days. Just reheat slowly and whisk to restore smoothness.

Is this gluten-free?

It is naturally gluten-free if none of the store-bought sauces or cheeses contain gluten. Always double-check labels to be sure.

What if I don’t have sage?

Thyme or rosemary can substitute, though sage provides the most aromatic result when paired with roasted potatoes.

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Want More Chicken Dinner Ideas?

If you loved this hearty plate, here are more satisfying dishes to try next:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for citrusy, creamy perfection.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you’re craving silky sauces with rustic garlic notes.
• Garlic Parmesan Chicken and Potatoes for a rich, baked alternative with irresistible crunch.
• Garlic Chicken Lo Mein when you want something hearty yet quick with Asian-inspired flair.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for those cozy pasta nights that need a little extra veggie boost.

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📌 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 swap the chestnuts for something else? Add a drizzle of balsamic or a touch of chili oil?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with more flavor.

👉 Find more of my favorite creations here: Life with Nina on Pinterest

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