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

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The moment I first tasted this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto, I knew it was a keeper. The aroma alone—garlicky chicken mingled with earthy mushrooms, nutty chestnuts, and the warm, herby perfume of sage—could make anyone stop mid-sentence. The sauce is unapologetically creamy, coating everything in its silky embrace, while the golden potatoes and tender chicken offer the kind of comfort food satisfaction that doesn’t just fill you up, it makes you smile.

I love this dish because it brings together so many layers of flavor without being fussy. The Greek-inspired seasoning on the chicken adds a fresh brightness that cuts through the richness, the mushroom basil pesto brings an unexpected twist, and the sage potatoes feel like something straight out of a cozy countryside kitchen. It’s the kind of recipe that feels both indulgent and soulful—perfect for a weekend dinner when you want to treat yourself or impress guests without needing a culinary degree.

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Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

This isn’t just another chicken Alfredo. The addition of chestnuts gives a gentle sweetness and depth, while the Greek herbs and lemon zest keep the flavor vibrant. The sage-roasted potatoes are crisp on the outside, tender inside, and infused with earthy aromatics. Then there’s the mushroom basil pesto—a velvety, umami-packed drizzle that ties everything together. It’s hearty, elegant, and a true celebration of layered flavors in every bite.

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

For this recipe, I prefer using boneless, skin-on chicken breasts or thighs. The skin helps lock in moisture and creates that gorgeous golden crust when seared, while boneless cuts make slicing and serving much easier. Thighs offer a richer, juicier flavor, but if you’re aiming for a leaner option, breasts work beautifully. Just be sure not to overcook them—juiciness is key to balancing the creamy Alfredo sauce.

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Options for Substitutions

• Chestnuts → If you can’t find chestnuts, hazelnuts or roasted cashews bring a similar nutty sweetness.
• Greek Seasoning → A mix of oregano, thyme, garlic powder, and a pinch of lemon zest works as a quick homemade substitute.
• Sage Potatoes → Swap sage for rosemary or thyme if you prefer a different herbal note.
• Mushroom Basil Pesto → If fresh basil isn’t available, parsley or spinach can stand in without losing the green vibrance.
• Cream for Alfredo Sauce → Use half-and-half for a lighter version or coconut cream for a dairy-free twist.

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

• Chicken Breasts or Thighs – The protein star of the dish, providing a juicy, savory base for all the flavors to build upon.
• Olive Oil – Essential for searing the chicken to a golden crust and roasting the potatoes to perfection.
• Greek Seasoning – Brings a fragrant, herby kick that brightens the entire dish.
• Chestnuts – Adds a subtle sweetness and nutty depth to the creamy Alfredo sauce.
• Garlic Cloves – Infuses both the chicken and sauce with warm, aromatic notes.
• Heavy Cream – Creates the rich, velvety texture of the Alfredo sauce.
• Parmesan Cheese – Lends a salty, umami punch that ties the sauce together.
• Baby Potatoes – Roast up with sage to create a tender, buttery side with crisp edges.
• Fresh Sage Leaves – Earthy and aromatic, perfect for infusing the potatoes.
• Mushrooms – Brings a savory, earthy base to the mushroom basil pesto.
• Fresh Basil – Balances the richness of the dish with fresh, herbaceous brightness.
• Pine Nuts – Gives the pesto a nutty, creamy backbone.
• Lemon Zest – Adds a final lift of freshness that keeps every bite from feeling heavy.

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Step 1

Season the chicken generously with Greek seasoning, a pinch of salt, and freshly cracked black pepper. Heat olive oil in a skillet over medium-high heat, then sear the chicken skin-side down until golden and crisp. Flip and cook the other side until the chicken is just cooked through. Remove from the skillet and let it rest.

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Step 2

In the same skillet, add minced garlic and chopped chestnuts. Sauté briefly until fragrant, then pour in heavy cream. Stir in grated Parmesan and simmer until the sauce thickens to a silky consistency.

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Step 3

For the potatoes, toss baby potatoes with olive oil, chopped fresh sage, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for about 25–30 minutes, or until golden on the outside and tender inside.

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Step 4

Prepare the mushroom basil pesto: sauté chopped mushrooms in olive oil until they release their moisture and begin to brown. Transfer to a blender with fresh basil, pine nuts, lemon zest, a drizzle of olive oil, and a pinch of salt. Blend until smooth.

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Step 5

Slice the rested chicken into thick strips. Arrange roasted sage potatoes and chicken slices on a serving platter. Spoon the chestnut garlic Alfredo sauce over the chicken, then drizzle with mushroom basil pesto. Garnish with extra herbs if desired.

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How Long to Cook the Chestnut Garlic Greek Chicken Alfredo

From start to finish, this dish takes about 40–45 minutes. The chicken itself needs around 12–15 minutes to cook (depending on thickness), while the potatoes roast for about 25–30 minutes. The Alfredo sauce and mushroom basil pesto can be prepared in parallel, so everything comes together hot and ready at the same time.

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Tips for Perfect Chestnut Garlic Greek Chicken Alfredo

• Don’t rush the chicken sear – A proper golden crust adds both flavor and texture.
• Use freshly grated Parmesan – It melts better and gives the sauce a richer taste.
• Toss potatoes halfway through roasting – This ensures even crispness on all sides.
• Control sauce thickness – If it becomes too thick, add a splash of chicken broth or milk.
• Season in layers – Season the chicken, potatoes, and sauce separately for balanced flavor throughout.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken – This can make it dry and stringy, losing that juicy tenderness you want.
• Adding cheese too early – Parmesan can clump if added before the cream is hot enough; always stir it in off the direct heat.
• Skipping potato preheat – If your oven isn’t fully preheated, the potatoes won’t crisp properly.
• Overblending the pesto – A little texture from the mushrooms and nuts makes it more interesting.
• Neglecting to taste as you go – Flavors change as ingredients cook; adjust seasoning at each stage.

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What to Serve With Chestnut Garlic Greek Chicken Alfredo?

1. Fresh Green Salad with Lemon Vinaigrette

A crisp, tangy side that balances the richness of the Alfredo sauce.

2. Garlic Butter Green Beans

Tender yet snappy beans bring freshness and a garlicky kick.

3. Crusty Artisan Bread

Perfect for mopping up every last drop of sauce.

4. Roasted Asparagus with Parmesan

Adds a touch of elegance and a hint of charred flavor.

5. Grilled Zucchini Ribbons

Light, smoky, and a beautiful contrast to the creamy main.

6. Tomato Basil Bruschetta

Bright and zesty, with a refreshing crunch.

7. Sparkling Water with Citrus Slices

Keeps the palate refreshed between bites.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of milk or cream to restore the sauce’s silkiness. The mushroom basil pesto can be stored separately in a sealed jar with a thin layer of olive oil on top to keep it fresh. Avoid freezing the Alfredo sauce, as dairy-based sauces can separate when thawed.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~640 kcal
• Protein: 36 g
• Carbohydrates: 42 g
• Fat: 34 g
• Saturated Fat: 14 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 710 mg

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Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes, you can prepare the chicken, potatoes, and pesto a day ahead. Reheat gently and assemble just before serving for the best texture.

2. Can I use frozen chestnuts?

Absolutely. Frozen pre-cooked chestnuts work perfectly and save time on peeling.

3. Is there a dairy-free option?

Yes—swap the cream with coconut cream and the Parmesan with nutritional yeast for a creamy, dairy-free twist.

4. Can I grill the chicken instead of pan-searing?

Definitely. Grilling adds a lovely smoky note, just adjust cooking times based on the thickness of the meat.

5. What kind of mushrooms work best for the pesto?

Cremini or baby bella mushrooms give a deep, earthy flavor, but you can use button mushrooms if that’s what you have.

6. How can I thicken the Alfredo sauce without cream?

A cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) can help thicken milk-based sauces.

7. Can I use sweet potatoes instead of baby potatoes?

Yes, sweet potatoes roast beautifully with sage, offering a sweeter, more autumnal flavor.

8. How spicy is this dish?

Not spicy at all—unless you choose to add a pinch of chili flakes for a kick.

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Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is the perfect example of comfort food meeting gourmet flair. It’s a dish where creamy meets crisp, savory meets sweet, and every component plays its part in creating a truly memorable meal. Whether you’re cooking for a quiet evening at home or entertaining friends, this recipe will not only impress but also leave everyone asking for seconds.

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