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
Scale
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.
