Description
A creamy, herb-loaded main course that brings together bold Greek flavors and rustic elegance. This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is perfect for dinner ideas that impress, offering juicy marinated chicken, crispy golden potatoes, and a silky Alfredo sauce elevated with mushroom basil pesto. Whether you’re after a quick dinner, a cozy weekend meal, or a restaurant-style plate at home, this easy recipe checks all the boxes for comforting, satisfying food ideas.
Ingredients
2 boneless skinless chicken breasts
3 tablespoons Greek yogurt
2 tablespoons olive oil
1 tablespoon chestnut purée
3 garlic cloves grated
1 tablespoon lemon juice
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
Salt and black pepper to taste
3 cups baby potatoes halved
2 tablespoons olive oil
1 tablespoon fresh sage finely chopped
0.5 teaspoon garlic powder
Salt and pepper to taste
1.5 cups sliced cremini mushrooms
1 tablespoon butter
1 teaspoon olive oil
Pinch of salt
1 cup fresh basil leaves
0.25 cup grated Parmesan cheese
2 tablespoons pine nuts
1 garlic clove
3 tablespoons olive oil
Juice of 0.5 lemon
Salt to taste
1 tablespoon butter
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons mushroom basil pesto
Pinch of nutmeg optional
Salt and pepper to taste
Optional garnish: chopped basil or parsley, extra Parmesan
Instructions
1. In a bowl, mix Greek yogurt, olive oil, chestnut purée, grated garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken and coat well. Marinate at least 2 hours or overnight.
2. Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, sage, garlic powder, salt, and pepper. Spread on a baking sheet, cut side down. Roast 30–35 minutes, flipping halfway.
3. Heat grill pan over medium-high. Lightly oil and cook chicken 5–7 minutes per side until internal temp reaches 165°F (75°C). Let rest 5 minutes, then slice.
4. In same pan, add butter and olive oil. Sauté mushrooms without stirring for 3–4 minutes, then flip and cook another 3 minutes until browned. Set aside.
5. Blend basil, Parmesan, pine nuts, garlic, olive oil, lemon juice, and salt until creamy. Reserve 2 tablespoons for the sauce.
6. In saucepan, melt butter. Add cream, bring to simmer. Stir in Parmesan until melted. Fold in mushrooms and pesto. Season with nutmeg, salt, and pepper.
7. Assemble dish with sliced chicken, roasted potatoes, and sauce spooned on top. Garnish with herbs or cheese.
Notes
Use room temperature chicken before cooking to ensure even doneness.
Don’t overcrowd the pan when sautéing mushrooms — it prevents browning.
To thin a too-thick Alfredo sauce, stir in warm milk or pasta water slowly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting, Grilling, Sautéing
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 4g
- Sodium: 510mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 135mg
Keywords: chicken Alfredo, sage potatoes, pesto Alfredo, dinner ideas, easy recipe