If you are craving a dish that beautifully combines rustic comfort with sophisticated flavors, the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream Recipe is exactly what you need to try next. This recipe brings together tender, juicy chicken breasts infused with aromatic garlic and herbs, nestled atop crispy roasted sage potatoes, all smothered in a luxuriously creamy sauce that blends chestnut puree, Parmesan, and an earthy mushroom pesto. Each bite offers a wholesome yet indulgent experience that feels like a warm hug from the inside out.
Ingredients You’ll Need
Getting the right ingredients for the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream Recipe is surprisingly straightforward, but each plays an essential role in creating the perfect balance of flavors, textures, and colors.
- 2 Chicken breasts (boneless, skinless): The lean protein base that soaks up the seasoning beautifully and remains tender.
- 1 cup Chestnut puree or blended roasted chestnuts: Adds a subtly sweet, nutty richness to the creamy sauce.
- 1 cup Heavy cream: Creates the luscious, velvety Alfredo texture.
- 1/2 cup Grated Parmesan cheese: Brings sharp, savory depth and a delightful umami kick.
- 1 head Roasted garlic: Infuses gentle, caramelized garlicky sweetness throughout the dish.
- 1 cup Sliced fresh mushrooms (cremini or baby bella): Earthy flavor provider, key for the mushroom pesto.
- 1 tablespoon Basil or spinach pesto: Gives a fresh herbaceous note that complements the mushrooms.
- 1 pound Baby gold potatoes: Crispy on the outside and fluffy on the inside, perfectly seasoned with sage.
- 1 tablespoon Fresh chopped sage: Adds warm, aromatic earthiness that pairs wonderfully with potatoes and chicken.
- 2 tablespoons Olive oil: Essential for roasting potatoes and searing chicken.
- 2 tablespoons Butter: Enriches the sauce’s creamy base with a silky finish.
- 1 teaspoon Salt: Enhances all the natural flavors.
- 1/2 teaspoon Black pepper: Adds a mild spicy undertone.
- 1/2 teaspoon Garlic powder (for seasoning chicken): Boosts the garlicky profile without overpowering.
How to Make Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream Recipe
Step 1: Roast the Sage Potatoes
Start by preheating your oven to 425°F. Halve the baby gold potatoes and toss them with olive oil, salt, black pepper, and freshly chopped sage. Spread them out on a baking sheet and roast for about 30 to 35 minutes, flipping them halfway through. This slow roasting will ensure your potatoes develop a golden crisp exterior with a tender, fluffy inside, perfectly fragrant with sage.
Step 2: Sear the Chicken Breasts
While the potatoes roast, season your chicken breasts generously with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat and sear the chicken for 6 to 7 minutes on each side until the internal temperature reaches a safe 165°F and they are cooked through. Then, set them aside to rest before slicing thinly so the juices redistribute, keeping the meat juicy and tender.
Step 3: Roast the Mushrooms
At the same time, take your sliced mushrooms and toss with a splash of olive oil and a pinch of salt. Arrange them on a tray and roast at 400°F for 15 minutes, until they are deeply golden and tender. This step intensifies their earthy flavor, which is essential for the mushroom pesto cream sauce.
Step 4: Prepare the Mushroom Pesto Cream Sauce
Blend the roasted mushrooms with your choice of basil or spinach pesto until smooth, creating a wonderfully aromatic mixture. Next, melt butter in a saucepan over medium heat, stirring in the roasted garlic and chestnut puree. Slowly whisk in the heavy cream and let the sauce gently simmer until it thickens. Finally, stir in Parmesan cheese and the mushroom-pesto blend until you achieve a luxuriously smooth sauce that’s bursting with flavor.
Step 5: Assemble the Dish
Arrange the sliced chicken breasts over the golden sage potatoes on your serving plates. Generously pour the mushroom pesto Alfredo sauce over the top, allowing it to cascade over the chicken and potatoes. For a lovely finish, garnish with fresh parsley or more chopped sage, then serve immediately while warm and inviting.
How to Serve Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream Recipe
Garnishes
A light sprinkling of fresh parsley or additional chopped sage over the finished dish not only adds a splash of vibrant green color but also lifts the earthy flavors with a fresh aroma. For a sophisticated touch, a few shavings of Parmesan or a drizzle of high-quality olive oil can enhance the visual appeal and taste.
Side Dishes
Since this recipe is so rich and filling, you might want light, crisp sides like a simple arugula salad tossed with lemon vinaigrette or roasted asparagus with a squeeze of lemon. These fresh accompaniments balance the creamy textures and bring brightness to your plate.
Creative Ways to Present
For a cozy dinner, serve the components layered on rustic ceramic plates to highlight the homestyle nature. If entertaining, consider plating the potatoes as a base with the chicken sliced fan-style on top, then drizzle the Alfredo sauce artistically. Pair with warm, crusty bread so guests can savor every last bit of sauce.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and potatoes together and the Alfredo sauce separate if possible to preserve texture and flavor.
Freezing
This dish freezes best without the cream sauce. Store cooked chicken and roasted potatoes in freezer-safe containers for up to 2 months. Prepare fresh mushroom pesto cream sauce when ready to eat to maintain its vibrant flavor.
Reheating
Reheat leftovers gently in a covered pan on low heat. Add a splash of cream or milk to the sauce when warming to restore its silky consistency. Avoid high heat to prevent the sauce from breaking.
FAQs
Can I use regular garlic instead of roasted garlic?
While regular garlic works in a pinch, roasting garlic mellows its pungency into a sweet, caramelized flavor that complements the chestnut and mushroom beautifully in this recipe.
Is it okay to substitute regular potatoes for baby gold potatoes?
Absolutely! Just adjust the roasting time accordingly and consider cutting larger potatoes into smaller pieces to achieve that perfect crispy, tender texture.
What if I don’t have chestnut puree?
You can blend roasted chestnuts at home to create your own puree or even try substituting with a smooth hazelnut or cashew butter for a different nutty twist.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with grilled or roasted portobello mushrooms or firm tofu, and use vegetable broth in your sauce to keep the rich flavor profile intact.
Does the mushroom pesto cream sauce keep well?
It keeps well refrigerated for up to 3 days. Reheat gently and stir frequently to maintain smoothness and prevent separation.
Final Thoughts
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream Recipe is truly a special dish that combines comfort and elegance in one pan. It’s perfect for those cozy evenings when you want to impress yourself or loved ones with something rich, flavorful, and satisfying. I wholeheartedly encourage you to give it a try and enjoy the magical blend of flavors that come together in every bite!
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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting and Searing (Stovetop and Oven Roasting)
- Cuisine: Greek-inspired
Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Pesto Cream is an elegant and comforting dish combining tender seared chicken breasts, creamy chestnut and roasted garlic Alfredo sauce, herb-roasted sage potatoes, and a flavorful mushroom pesto blend. Perfectly balanced with savory and earthy flavors, this recipe offers a unique twist on classic Alfredo, finished with fresh herbs and roasted elements for a warming meal.
Ingredients
Chicken
- 2 Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 1 tablespoon Olive oil (for searing)
Sage Potatoes
- 1 pound Baby gold potatoes, halved
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Fresh chopped sage
Mushroom Pesto Alfredo Sauce
- 1 cup Sliced fresh mushrooms (cremini or baby bella)
- 1 tablespoon Olive oil (for roasting mushrooms)
- 1 teaspoon Salt (for mushrooms)
- 1 tablespoon Basil or spinach pesto
- 1/2 cup Grated Parmesan cheese
- 1 cup Heavy cream
- 1 cup Chestnut puree or blended roasted chestnuts
- 1 head Roasted garlic
- 2 tablespoons Butter
Garnish
- Fresh parsley or additional sage (optional)
Instructions
- Roast the Sage Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby gold potatoes with olive oil, salt, black pepper, and fresh chopped sage. Spread them evenly on a baking tray and roast for 30 to 35 minutes, flipping halfway through, until they are golden brown and crisp on the outside.
- Season and Sear the Chicken: While the potatoes roast, season the chicken breasts thoroughly with salt, black pepper, and garlic powder. Heat a tablespoon of olive oil in a skillet over medium heat. Sear the chicken breasts for about 6 to 7 minutes on each side until fully cooked through and nicely browned. Once done, let the chicken rest for a few minutes before slicing it into strips.
- Roast the Mushrooms: Place the sliced mushrooms in a separate tray or oven-safe skillet. Drizzle with olive oil and sprinkle with salt. Roast in the oven at 400°F (204°C) for about 15 minutes, or until they become deeply golden and tender.
- Prepare the Mushroom Pesto Alfredo Sauce: Blend the roasted mushrooms with the basil or spinach pesto until smooth. In a saucepan over medium heat, melt the butter and add the roasted garlic cloves along with the chestnut puree. Stir in the heavy cream and let it simmer gently. Then mix in the grated Parmesan cheese and the mushroom-pesto blend, stirring until the sauce is smooth and creamy.
- Assemble and Serve: Arrange the sliced chicken breasts over the roasted sage potatoes. Pour the mushroom pesto Alfredo sauce evenly over the top. Garnish with freshly chopped parsley or additional sage if desired. Serve warm and enjoy your flavorful and comforting meal.
Notes
- Roasting the garlic head beforehand adds sweetness and mellow flavor to the Alfredo sauce.
- Use baby gold potatoes as they roast to a nice crisp yet remain fluffy inside.
- Resting the chicken after searing ensures juicier slices.
- Chestnut puree can be substituted with blended roasted chestnuts if unavailable commercially.
- This dish pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.
