Craving a comforting chicken dish that feels both elevated and soul-soothing? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto brings restaurant-level flavor to your home table in just one skillet. Creamy alfredo infused with earthy chestnuts and roasted garlic coats seared chicken, while golden sage potatoes and a vibrant mushroom-basil drizzle complete the plate.

The combination is rich yet balanced, with bright herbal notes cutting through the cream, and the tender chicken absorbing every drop of flavor. Whether you’re planning a cozy dinner for two or an impressive meal for friends, this dish guarantees you’ll be asked for the recipe.

Preparation Phase & Tools to Use

Before diving into the recipe, gather the following tools to streamline your cooking process:

Cast Iron Skillet or Heavy-Bottomed Pan: Essential for evenly searing the chicken and maintaining a stable heat for the creamy sauce.
Saucepan: Needed to parboil the baby potatoes before crisping them in the skillet.
Food Processor or Blender: Crucial for preparing the smooth and flavorful mushroom basil pesto.
Garlic Roasting Dish or Foil Pack: Used to roast garlic until mellow and caramelized, enhancing the sauce with subtle sweetness.
Tongs and Wooden Spoon: For flipping the chicken and stirring the sauce without breaking the tender meat.
Sharp Chef’s Knife & Cutting Board: To prep the chicken, herbs, and vegetables precisely and efficiently.

Having these tools ready ensures you can move seamlessly from searing to saucing to serving, with each step bringing out the best in your ingredients.

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

Chicken Breasts: These act as the protein foundation. Skinless, boneless breasts sear beautifully and stay juicy in the sauce.
Chestnuts (Roasted and Peeled): Their buttery texture and sweet earthiness enrich the Alfredo base, giving it a nutty depth.
Roasted Garlic: Adds mellow, sweet pungency that elevates both sauce and pesto.
Heavy Cream: Essential for creating a lush, velvety Alfredo consistency.
Parmesan Cheese (Freshly Grated): Offers sharp, umami-rich depth that balances the creamy elements.
Baby Potatoes: Parboiled and pan-seared with sage for crispy edges and herbal warmth.
Fresh Sage: Infuses the potatoes with an aromatic, earthy flavor.
Mushrooms (Cremini or Button): Provide a savory base for the pesto, adding umami to balance the herbs.
Fresh Basil: Lifts the pesto with its peppery, sweet brightness.
Olive Oil: Used in searing and in the pesto for smoothness.
Salt and Black Pepper: Seasoning staples to bring out the natural flavors.
Lemon Zest (optional): Adds a pop of citrus to brighten the dish.

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

Step 1: Sear the Chicken

Season chicken breasts with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for about 6–7 minutes per side, or until golden brown and cooked through. Set aside to rest.

Step 2: Parboil and Crisp the Potatoes

While the chicken cooks, parboil halved baby potatoes in salted water for 10 minutes. Drain and pat dry. In the same skillet, add olive oil and fresh sage, then the potatoes cut-side down. Let them crisp for 5–6 minutes until golden. Set aside.

Step 3: Prepare the Mushroom Basil Pesto

In a food processor, blend sautéed mushrooms, fresh basil, roasted garlic, olive oil, and a pinch of salt. Pulse until smooth but still textured. Set aside for drizzling.

Step 4: Make the Chestnut Alfredo Sauce

In the skillet, add a touch more olive oil and toss in mashed roasted garlic and chopped chestnuts. Sauté briefly. Pour in heavy cream and simmer until slightly thickened, then stir in grated Parmesan. Season with salt and pepper to taste.

Step 5: Combine and Serve

Slice the seared chicken and return it to the sauce. Spoon crispy sage potatoes on the side and drizzle everything with mushroom basil pesto. Optional: garnish with lemon zest and extra herbs.

Serving and Storing Chestnut Garlic Greek Chicken Alfredo

This dish is best served hot, fresh from the skillet. The creamy chestnut Alfredo clings to each tender chicken slice, while the sage potatoes remain crisp and golden on the edges. Plate it in shallow bowls to pool the sauce and let each component shine. A final drizzle of mushroom basil pesto adds color and depth.

Pair it with a glass of crisp white wine like Sauvignon Blanc or a lemony iced tea for a refreshing contrast.

For storage, let the dish cool completely before refrigerating in airtight containers. It keeps well for up to 3 days. Reheat gently in a skillet with a splash of cream to loosen the sauce. Avoid microwaving the potatoes if you want to preserve their crispness—an air fryer or skillet works best for them.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs offer a juicier, more flavorful option. Just adjust cooking time to ensure they’re fully cooked.

Is there a dairy-free alternative to heavy cream?

You can use full-fat coconut milk or a cashew cream base for a dairy-free substitute. Note that this may slightly alter the flavor profile.

Can I make the pesto in advance?

Absolutely! The mushroom basil pesto can be made up to 3 days ahead and stored in the fridge. Just bring it to room temperature before serving.

What’s the best way to roast garlic?

Wrap a whole garlic bulb in foil and roast at 375°F (190°C) for 40 minutes until soft and golden. Squeeze out the cloves and mash them into the sauce or pesto.

Can I freeze the entire dish?

It’s not recommended. The sauce and potatoes lose their texture when thawed. For best results, enjoy fresh or store in the fridge.

How do I keep the Alfredo sauce from separating?

Use gentle heat and avoid overcooking. Stir frequently, and add cheese gradually to maintain a smooth, emulsified texture.

Want More Chicken Alfredo Dinner Ideas?

You might also enjoy my Easy Cajun Chicken Alfredo with Broccoli for a spicier, veggie-packed variation. If creamy sauces are your thing, don’t miss the Garlic Sausage Alfredo Rigatoni—a robust twist with pasta instead of potatoes.

For another skillet masterpiece, try the One-Pot Spicy BBQ Chicken Cheeseburger Pasta. It brings a whole different vibe to weeknight chicken dinners.

Looking for something that leans rich and cheesy? The Buffalo Chicken Lasagna Recipe hits that comfort food spot perfectly.

Or explore something savory and nostalgic like the Crispy Oven Baked Chicken Tenders—perfect for pairing with dips or adding to a salad.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you adjust the pesto? Did you serve it with a side salad or bread? Leave a comment below. I’m always curious how you plate it!

For more cozy dinner ideas, follow my Pinterest at LadyPlate.

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

Author: Julia Koch
Total Time: 45 minutes
Yield: 2 servings

Print Recipe

Description

This one-skillet Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto blends tender chicken with a velvety chestnut-infused Alfredo, crispy sage baby potatoes, and a fresh mushroom basil pesto drizzle. Comforting, rich, and balanced with herbal brightness, it’s perfect for cozy dinners or guest-worthy meals.

Instructions

1. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high. Sear chicken for 6–7 minutes per side until golden and cooked through. Set aside.

2. While chicken cooks, parboil halved baby potatoes in salted water for 10 minutes. Drain and pat dry.

3. In the same skillet, add 1 tablespoon olive oil and fresh sage. Add potatoes cut-side down. Crisp for 5–6 minutes until golden. Remove and set aside.

4. In a food processor, combine sautéed mushrooms, fresh basil, 1 roasted garlic clove, 1 tablespoon olive oil, and a pinch of salt. Pulse into a textured pesto. Set aside.

5. In the skillet, add a touch of olive oil with remaining roasted garlic (mashed) and chopped chestnuts. Sauté briefly. Pour in heavy cream and simmer 3–4 minutes until slightly thickened.

6. Stir in Parmesan and season with salt and pepper to taste.

7. Slice chicken and return to sauce. Serve with crispy sage potatoes and drizzle pesto over everything. Garnish with lemon zest if using.