Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 boneless skinless chicken breasts; 1 cup roasted or vacuum-packed chestnuts, chopped; 4 cloves garlic, minced; 1 cup fresh basil leaves; 1 pound baby potatoes, halved; 6 fresh sage leaves, chopped; 1 cup cremini or button mushrooms, sliced; 1 cup grated Parmesan cheese; 1 cup heavy cream; 2 tablespoons olive oil; 2 tablespoons butter; 1/3 cup Greek yogurt; 1 tablespoon lemon juice; Salt and pepper, to taste; 1 teaspoon dried oregano

Craving something ultra-comforting but elevated with bold Mediterranean flair? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Basil Pesto Cream is a fusion dinner plate worth savoring. It brings together the creaminess of Alfredo, the earthiness of chestnuts and mushrooms, and the herbaceous bite of fresh pesto. Every element on this plate is a standout, and when combined, they make a rich, savory, and irresistibly fragrant meal.

Golden roasted potatoes kissed with sage, juicy Greek-marinated grilled chicken, and a silky pesto-laced cream sauce over sautéed mushrooms — it’s cozy and indulgent without being overwhelming. Whether you’re cooking for a weekend dinner or wanting to impress on a weeknight, this dish delivers restaurant-worthy satisfaction.

Preparation Phase & Tools to Use

Getting this layered recipe right starts with preparation and the right gear. You’ll need:

Cast Iron Skillet or Grill Pan — Crucial for achieving the perfect sear on the chicken breasts and ensuring deep, smoky flavor.
Heavy Saucepan — Essential for building a smooth and stable Alfredo sauce that doesn’t break.
Roasting Tray — Used to crisp up baby potatoes with fresh sage, garlic, and olive oil to golden perfection.
Blender or Food Processor — Needed to prepare the basil pesto cream base for the mushrooms.
Sharp Chef’s Knife & Cutting Board — For cleanly slicing the chicken and mushrooms and prepping garlic and herbs.

Setting everything mise en place will help this recipe flow effortlessly. Have your components prepped before you heat the first pan so the process stays seamless and stress-free.

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

Each ingredient in this dish is chosen with care to create harmony across the plate:

Boneless Skinless Chicken Breasts — These provide a lean, juicy protein base that soaks up the Greek garlic marinade perfectly.
Chestnuts (Roasted or Vacuum-Packed) — They lend a nutty depth to the Alfredo and complement the earthy mushrooms.
Garlic Cloves — Used generously across the chicken, potatoes, and sauce to bring rich aroma and flavor.
Fresh Basil — Key for the vibrant pesto cream, adding a herby lift that cuts through the richness.
Baby Potatoes — Roasted until golden, they offer texture and heartiness alongside the creamy components.
Fresh Sage Leaves — Infused into the potatoes for a savory, almost piney punch.
Cremini or Button Mushrooms — Their umami profile is ideal in the pesto cream, adding depth to the sauce.
Parmesan Cheese (Grated) — Aged and salty, it’s the backbone of a true Alfredo.
Heavy Cream — Forms the silky base of the Alfredo and helps mellow the chestnuts and garlic.
Olive Oil & Butter — Used for sautéing, roasting, and building a glossy finish.
Greek Yogurt & Lemon Juice — Combined in the chicken marinade for tenderness and tang.

How To Make the Chestnut Garlic Greek Chicken Alfredo

Step 1: Marinate the Chicken

Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt, pepper, and dried oregano. Coat the chicken breasts and refrigerate for 30 minutes to 2 hours.

Step 2: Roast the Sage Potatoes

Toss halved baby potatoes with olive oil, chopped sage, minced garlic, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes until crispy and golden.

Step 3: Grill the Chicken

Heat a cast iron skillet or grill pan over medium-high. Cook marinated chicken breasts 5-6 minutes per side until charred and cooked through. Rest before slicing.

Step 4: Sauté Mushrooms

In a pan with butter and olive oil, sauté mushrooms until golden brown. Season lightly with salt.

Step 5: Prepare Pesto Cream Sauce

Blend basil, Parmesan, olive oil, garlic, and a splash of cream into a smooth pesto. In a saucepan, heat butter, cream, and chopped chestnuts. Stir in the pesto and mushrooms. Simmer gently for 5-7 minutes.

Step 6: Assemble the Plate

Slice the grilled chicken, serve with a generous spoonful of mushroom pesto Alfredo sauce, add the roasted sage potatoes, and enjoy while hot.

Serving and Storing This Flavor-Filled Plate

Serve this dish straight off the stove while the Alfredo sauce is creamy and warm. The sliced chicken should be moist and glistening, and the potatoes crisp on the edges. For a restaurant-style touch, drizzle extra pesto cream over the chicken just before serving and garnish with fresh basil or sage.

Pair with a light arugula salad or roasted vegetables if you’re building a larger spread. A glass of chilled white wine like Sauvignon Blanc can really elevate the dish.

To store, keep components separate if possible. Place leftover chicken, sauce, and potatoes in airtight containers in the fridge for up to 3 days. Reheat gently — the Alfredo sauce especially benefits from low heat to maintain its creamy texture. Add a splash of cream or milk when warming up.

Frequently Asked Questions

What kind of chicken works best for this recipe?

Boneless skinless chicken breasts are ideal, but you can substitute thighs for more flavor. Just adjust cooking times accordingly.

Can I make the Alfredo sauce ahead of time?

Yes, the sauce can be made a day ahead. Just reheat it gently on the stovetop with a splash of cream to revive the texture.

Is there a vegetarian version of this recipe?

You can skip the chicken and double the mushrooms for a hearty vegetarian plate. Add chickpeas or grilled halloumi for protein.

What are the best herbs to use if I don’t have fresh sage?

Rosemary or thyme can stand in for sage in the potatoes, although the flavor will differ slightly.

Can I use store-bought pesto?

Absolutely. Homemade is more vibrant, but store-bought can save time in a pinch. Just choose one with fresh ingredients and minimal fillers.

How do I prevent the cream sauce from curdling?

Use low, steady heat and avoid boiling once dairy is added. Stir constantly and add ingredients gradually.

Want More Chicken Dinner Ideas?

If you’re hooked on the rich flavors of this Chestnut Garlic Greek Chicken Alfredo, there are more recipes that deserve a spot on your table.

You might also enjoy the Garlic Butter Chicken Balls with Creamy Parmesan Pasta — it’s another deeply comforting option with a crisp outer bite and luscious center. For something spicy, try the Easy Cajun Chicken Alfredo with Broccoli, which balances heat with creamy sauce beautifully.

Another weeknight winner? The One Pot French Onion Chicken Rice Recipe layers savory broth flavors with tender chicken and grains. And if you want a lighter but just-as-bold choice, the Crispy Oven Baked Chicken Tenders recipe pairs beautifully with any side, especially roasted veggies or a pesto dip.

And don’t overlook the Sweet Baby Ray’s Crockpot Chicken if you want a dump-and-go meal with loads of flavor.

Pin and Tell Me How Yours Turned Out

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

If you give it a try, I’d love to hear your twist! Did you swap the pesto? Try thighs instead of breasts? Leave a comment below or tag me in your recreations. I’m always curious how these dishes evolve in other kitchens.

For more daily recipes and visuals, follow me on Pinterest at LadyPlate.

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

Author: Julia Koch
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

A rich and comforting Mediterranean-style chicken Alfredo dish featuring grilled Greek-marinated chicken, sage-roasted potatoes, and a mushroom basil pesto cream sauce. Perfect for a cozy dinner with a touch of gourmet flair.

Instructions

1. Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt, pepper, and dried oregano. Coat the chicken breasts and refrigerate for 30 minutes to 2 hours.

2. Toss halved baby potatoes with olive oil, chopped sage, minced garlic, salt, and pepper. Roast at 425°F (220°C) for 25-30 minutes until golden and crisp.

3. Heat a cast iron skillet or grill pan. Grill marinated chicken breasts for 5-6 minutes per side until cooked through. Let rest before slicing.

4. In a pan, sauté mushrooms with butter and olive oil until golden. Season with salt.

5. Blend basil, Parmesan, olive oil, garlic, and a splash of cream into a smooth pesto. In a saucepan, heat butter, cream, and chestnuts. Add the pesto and mushrooms. Simmer for 5-7 minutes.

6. Plate the sliced chicken, drizzle with pesto cream sauce, and serve with roasted sage potatoes.