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

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There are meals that speak of comfort, and then there are meals that tell a story. This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Basil Pesto does both. It’s a dish that brings together earthy elegance and soulful creaminess in one comforting plate. The combination of savory roasted chestnuts, sweet garlic, and tender Greek-seasoned chicken makes the Alfredo sauce incredibly luxurious, while the sage-infused potatoes and aromatic mushroom basil pesto elevate every bite to something unforgettable.

Whether you’re entertaining guests or just treating yourself on a quiet evening, this recipe feels like a warm embrace from your favorite rustic Mediterranean kitchen. It layers seasonal ingredients in ways that both soothe and impress. Plus, the components are surprisingly simple to prepare, giving you a restaurant-quality dish without the hassle.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

The flavor profile is rich yet balanced, with nutty chestnuts blending seamlessly into the creamy Alfredo base. Greek-style spices on the chicken offer a punch of herbaceous depth that pairs beautifully with the earthiness of mushroom and basil. The sage potatoes? They add that cozy, herby whisper of fall to tie everything together.

You’ll love how every element of the plate has its own story yet harmonizes so well. It’s a perfect recipe for when you want something unique that still feels familiar. Plus, it’s naturally gluten-free if you use a GF pasta, and customizable depending on your protein or veggie preferences.

What Kind of Chicken Should I Use?

Boneless skinless chicken thighs or breasts both work great here, but thighs tend to bring a juicier texture and more flavor. If you’re short on time, pre-cooked rotisserie chicken seasoned with Greek spices can also be a shortcut. Just be sure to add it into the sauce toward the end so it absorbs all the chestnut and garlic flavors.

You could also try this recipe with grilled chicken to add a smoky char that contrasts beautifully with the creamy Alfredo.

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

This recipe calls for a cozy gathering of bold, earthy, and creamy ingredients. While the list might seem extensive, each element plays a role in bringing out the warmth and character of the dish. From the sweet depth of chestnuts to the umami-packed mushroom pesto, here’s what you’ll need:

• Boneless chicken thighs or breasts – They’re the protein base, and Greek seasoning makes them herby and aromatic.
• Cooked chestnuts – These add a creamy, slightly sweet nuttiness to the Alfredo sauce.
• Garlic cloves – Roasted or sautéed, garlic brings sweetness and depth to the sauce.
• Heavy cream – Essential for creating a velvety Alfredo texture.
• Parmesan cheese – Freshly grated is best for that salty, umami richness.
• Olive oil – Used for sautéing the chicken and enhancing the pesto.
• Greek seasoning blend – A mix of oregano, thyme, rosemary, and marjoram gives Mediterranean flair.
• Potatoes – Preferably Yukon Gold or baby potatoes, roasted with sage for a buttery texture.
• Fresh sage – Infuses the potatoes with aromatic fall notes.
• Cremini mushrooms – Form the base of the pesto with their earthy tone.
• Fresh basil leaves – Lends brightness and herbal depth to the pesto.
• Walnuts or pine nuts – Toasted and blended into the pesto for nutty complexity.
• Pasta of choice – Fettuccine, pappardelle, or any wide pasta to soak up the creamy sauce.
• Salt and pepper – To balance and heighten flavors throughout.

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

Step 1: Roast the Potatoes with Sage

Preheat your oven to 400°F. Toss halved potatoes with olive oil, salt, pepper, and fresh sage leaves. Roast them on a sheet pan for 30 to 35 minutes until golden and crisp on the edges.

Step 2: Cook the Chicken

While the potatoes roast, season the chicken with salt, pepper, and Greek seasoning. Heat olive oil in a large skillet and sear the chicken on both sides until browned and cooked through. Remove from the pan and let rest.

Step 3: Make the Alfredo Sauce

In the same skillet, add a touch more olive oil and sauté the garlic until soft. Add chopped chestnuts and cook for a few minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and mix until melted and creamy.

Step 4: Boil the Pasta

Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining in case you need to thin the sauce later.

Step 5: Make the Mushroom Basil Pesto

In a food processor, blend sautéed cremini mushrooms, basil leaves, toasted nuts, olive oil, and a pinch of salt. Blend until smooth but still slightly textured.

Step 6: Assemble Everything

Slice the cooked chicken and toss it into the Alfredo sauce. Add the drained pasta and mix gently to coat. Serve on plates with a spoonful of mushroom pesto and roasted sage potatoes on the side. Finish with a sprinkle of Parmesan and a few fresh basil leaves if desired.

How to Serve and Store Chestnut Garlic Greek Chicken Alfredo

This dish is hearty and full-bodied, so serving it warm and fresh is key to experiencing all the layers of flavor. Serve the chicken Alfredo over a generous bed of pasta with the mushroom basil pesto gently folded in or served as a dollop on top. Arrange the roasted sage potatoes around the edge for a bistro-style presentation. A sprinkle of Parmesan and torn basil right before serving makes everything pop visually and aromatically.

This recipe yields enough to feed 4 to 6 people, depending on portion size. It’s a fantastic option for family dinners or elegant dinner parties alike.

To store, let everything cool completely. Store the pasta and sauce together in an airtight container in the refrigerator for up to 3 days. The roasted potatoes should be stored separately to maintain their texture. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce without breaking it.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Roasted Broccoli and Carrots

Their natural sweetness balances the savory richness of the Alfredo sauce beautifully. Try this easy roasted broccoli and carrots recipe.

Cheesy Brussels Sprout Bake

An indulgent, cozy companion that brings a creamy crunch to your table. The flavors echo the cheese and herb notes of the Alfredo.

One-Pot Smoked Sausage Pasta

If you’re serving a crowd or hosting a themed dinner night, offer this alongside for a smoky contrast.

Mushroom Mozzarella Bake

Great for mushroom lovers who want to double down on umami. It also layers beautifully with the mushroom pesto.

Creamy Beef and Shells

Serve smaller portions of both for a pasta pairing party. You can find the recipe here.

Classic Caesar Salad

For a refreshing, crisp side that cuts through the creamy richness.

Garlic Bread or Herb Cheese Quick Bread

Perfect for mopping up every last bit of that Alfredo sauce. The herb cheese quick bread makes an especially fitting match.

Want More Chicken Dinner Ideas?

If you enjoyed the comforting layers in this Chestnut Garlic Greek Chicken Alfredo, you’ll probably fall in love with these other crowd-pleasers:

• Cheesy Chicken Fritters with crispy edges and a soft, cheesy bite.
• Easy Crock Pot Orange Chicken when you’re craving tangy, sticky comfort.
• Chicken Parmesan for a crunchy, saucy classic with a timeless twist.
• Creamy Garlic Orzo with Lemon Chicken Meatballs for a bright, zesty upgrade on creamy pasta.
• One-Pan Chicken with Buttered Noodles when you want easy and satisfying in one skillet.

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And don’t forget to drop a comment if you tried it! Did you swap in turkey? Add extra garlic? Did the mushroom pesto blow your mind?

I love hearing how others make these recipes their own. Questions are welcome too – let’s help each other cook better and with more joy.

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