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

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Craving a comforting dish that merges rustic elegance with hearty satisfaction? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is your answer. Imagine slices of juicy grilled chicken, drenched in a creamy, herbaceous Alfredo sauce with subtle garlic and chestnut undertones. Add golden baby potatoes kissed with crispy sage, plus earthy mushrooms simmered in a rich pesto cream. It’s a meal that looks indulgent and tastes even better.

This dish strikes a balance between savory, herbal, and creamy richness that makes every bite feel warm and memorable. Whether you’re planning a cozy dinner for two or an elevated weekday meal, this recipe delivers layers of flavor and a gourmet-style plate without requiring a culinary degree.

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Preparation Phase & Tools to Use

Before diving into the cooking, gather your key tools to ensure everything goes smoothly. You’ll need:

• Cast Iron Skillet or Heavy Frying Pan — It provides even heat and sears the chicken and potatoes beautifully.
• Saucepan — For simmering the Alfredo and mushroom pesto cream to a velvety finish.
• Sharp Chef’s Knife — Essential for slicing the chicken breast cleanly and prepping herbs.
• Blender or Food Processor — Perfect for creating the mushroom pesto blend if you’re making it from scratch.
• Tongs and Spatula — To flip and handle ingredients with control.

Having these tools on hand means less hassle and more time focusing on flavor building and textures—a crucial step in transforming your ingredients into a cohesive, restaurant-worthy dish.

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

• Chicken Breast: The main protein—its lean structure holds up well to grilling and carries the creamy Alfredo beautifully.
• Chestnuts (roasted or canned): They bring a nutty, slightly sweet depth to the sauce and pair incredibly with garlic.
• Fresh Garlic: A flavor backbone, garlic enhances the Alfredo and complements the mushrooms.
• Baby Potatoes: Golden and buttery, these roast well and absorb sage butter flavor without going mushy.
• Fresh Sage: Used with the potatoes to infuse an earthy, slightly peppery touch.
• Cremini or Button Mushrooms: Their umami-rich taste builds the base of the pesto cream.
• Heavy Cream: The creamy base for both Alfredo and mushroom sauce—lends that smooth, velvety texture.
• Parmesan Cheese: Adds salty richness to the Alfredo.
• Olive Oil & Butter: Essential fats for cooking, enhancing flavor and aiding in caramelization.
• Fresh Parsley or Dill: For garnish and a hit of brightness to contrast the rich sauces.

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

Step 1: Sear and Cook the Chicken

Season the chicken breasts with salt, pepper, and a hint of paprika. Heat olive oil in a cast iron skillet and sear on medium-high until golden brown on both sides. Lower the heat and cook through (or finish in the oven at 375°F for 10-12 minutes). Let rest and slice into medallions.

Step 2: Roast the Sage Potatoes

Boil baby potatoes until just fork-tender, then drain. In the same skillet, melt butter with sage leaves. Add potatoes and cook cut-side down until crispy and golden. Remove from heat and keep warm.

Step 3: Sauté the Mushrooms

In a saucepan, heat olive oil and butter. Sauté the sliced mushrooms with salt until they release their moisture and begin to brown. Set aside half for garnish.

Step 4: Make the Mushroom Pesto Cream

In a blender, pulse the remaining mushrooms with cream, a few garlic cloves, a splash of olive oil, and some grated Parmesan. Return to saucepan and simmer gently until thickened.

Step 5: Prepare the Alfredo Sauce

In a separate pan, warm cream and stir in grated Parmesan, finely chopped roasted chestnuts, minced garlic, and a pinch of salt. Simmer until smooth and thick.

Step 6: Assemble the Plate

On a warm plate, layer sage potatoes and a generous spoonful of mushroom cream. Fan the chicken slices over top and drizzle with chestnut garlic Alfredo. Garnish with fresh herbs and reserved mushrooms.

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Serving and Storing This Chestnut Garlic Chicken Alfredo

This dish shines brightest when served hot, right after assembly. The warmth of the Alfredo contrasts beautifully with the earthy mushroom cream and crispy-edged sage potatoes. Serve it plated individually for an elegant dinner, or arrange everything family-style in a warm platter for a rustic spread. It pairs wonderfully with a crisp white wine or sparkling water with lemon.

For storing, keep each component in separate airtight containers. The sauces can be refrigerated for up to 3 days and reheated gently over low heat—you may want to add a splash of cream to loosen the texture. The chicken stays moist if reheated covered in the oven. The potatoes can be revived in a skillet to regain their crisp edges.

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Frequently Asked Questions

How can I make this dish vegetarian?

You can easily substitute the chicken with grilled halloumi or marinated tofu. The creamy sauces and sage potatoes hold up beautifully with plant-based proteins.

Can I use store-bought Alfredo sauce?

Yes, though homemade gives you the best flavor. If using store-bought, add a bit of roasted chestnut puree or minced garlic to enrich it.

What’s the best substitute for chestnuts?

Hazelnuts or cashews work well—they offer a similar richness when blended into sauces. Be sure to toast them lightly first.

Can I make the mushroom pesto cream in advance?

Absolutely. It stores well in the fridge for up to 3 days. Just reheat on low and whisk to restore its smooth texture.

Are sweet potatoes a good alternative?

They are! They bring a caramelized sweetness that balances the garlic and mushroom notes, just reduce the roasting time to prevent mushiness.

Can I use dried herbs instead of fresh?

Fresh is preferred for sage and parsley, but in a pinch, use one-third the amount of dried herbs—just know the flavor will be more muted.

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Want More Chicken Alfredo Ideas?

You might also love my Easy Cajun Chicken Alfredo with Broccoli—it’s got a bold kick and creamy balance. If you enjoy the rustic feel of this dish, try the Garlic Sausage Alfredo Rigatoni next; it’s a crowd-pleasing one-pan dinner.

Another cozy option is the Buffalo Chicken Lasagna Recipe, which layers spice and cream with pasta in a hearty casserole form. Or explore the comfort of my Beef and Bowtie Pasta with Alfredo Sauce, especially when you’re craving a quick, meaty dish.

Don’t miss out on the Creamy Cajun Chicken Pasta for a classic weeknight pasta fix. It’s rich, quick, and loaded with flavor.

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If you give it a go, I want to hear about it. Did you roast the chestnuts or swap in hazelnuts? Did you crisp the potatoes perfectly or go with sweet? Drop a comment below. I’m always inspired by your kitchen creativity.

For more recipes, check out my daily shares on Pinterest at LadyPlate.

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