Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mediterranean American
Ingredients: 1.5 lb boneless skinless chicken breasts 2 tsp Greek seasoning 1 tsp kosher salt 1/2 tsp black pepper 3 tbsp olive oil; 1.5 lb russet or Yukon gold potatoes, cut into wedges 12 fresh sage leaves 3 tbsp unsalted butter 6 cloves garlic, roasted and minced 1 cup heavy cream 1 cup freshly grated Parmesan cheese 12 oz fettuccine or linguine 1 cup cooked peeled chestnuts, roughly chopped 8 oz cremini mushrooms 1 cup fresh basil leaves, lightly packed 1/3 cup olive oil for pesto 1 small garlic clove for pesto 1/4 cup grated Parmesan for pesto 1/4 tsp kosher salt for pesto 1 tbsp pasta cooking water, as needed

If you’re in the mood for an indulgent dinner that feels like it belongs on a rustic Mediterranean table, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream will make your taste buds sing. It blends tender, herbed chicken with creamy Alfredo sauce, earthy chestnuts, and the comforting aroma of garlic, all balanced by a nutty, herby mushroom pesto. The golden sage potatoes add warmth and texture, making every bite a complete, satisfying experience.

Imagine creamy pasta twirled around juicy chicken pieces, with the rich sweetness of chestnuts and the gentle bite of roasted garlic bringing depth to each mouthful. The mushroom basil pesto cream adds a fresh herbal lift, while sage-infused potatoes create a cozy, heartwarming element that feels perfect for both special occasions and a well-deserved weeknight treat.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

This recipe offers a fusion of Mediterranean comfort and gourmet flair. The creamy Alfredo sauce melds beautifully with the earthy mushroom pesto, while the chestnuts provide subtle sweetness and texture. The dish is hearty yet elegant, versatile enough for a dinner party but also comforting for a night in. Plus, the aroma alone will have everyone gathering around the kitchen before it’s even served.

What Kind of Alfredo Sauce Works Best for This Dish?

A homemade Alfredo sauce using fresh cream, real Parmesan, and butter is ideal for this recipe. It ensures a smooth, velvety texture and a rich flavor that pairs perfectly with the Greek-inspired chicken and the pesto cream. If you’re in a pinch, a high-quality store-bought version without artificial additives will also work, but fresh is always best for depth of flavor.

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

Every component in this recipe plays a role in building rich, layered flavors. The chestnuts bring a nutty sweetness, garlic adds depth, while Greek-seasoned chicken offers a savory, herbaceous base. Creamy Alfredo ties everything together, and the sage potatoes with mushroom basil pesto cream elevate it to restaurant-level indulgence.

Chicken breast – Lean, tender protein that absorbs the Greek herbs beautifully.
Greek seasoning – A mix of oregano, thyme, and other herbs for Mediterranean flair.
Garlic cloves – Roasted for sweet, mellow flavor.
Chestnuts – Provide a sweet, earthy bite that balances the creamy sauce.
Heavy cream – Forms the base of a luscious Alfredo sauce.
Parmesan cheese – Adds a salty, nutty depth to the cream.
Butter – For richness and a silky sauce texture.
Potatoes – The canvas for our crispy sage side.
Fresh sage leaves – Fragrant herb that pairs perfectly with roasted potatoes.
Mushrooms – Earthy backbone for the pesto cream.
Fresh basil – Brings herbal freshness to the pesto.
Olive oil – Smooth base for roasting and pesto blending.
Pasta of choice – Fettuccine or linguine works best for holding creamy sauce.

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

Step 1: Prepare the Sage Potatoes

Preheat your oven to 400°F. Cut the potatoes into wedges and toss with olive oil, salt, pepper, and fresh sage leaves. Roast for 30-35 minutes until golden and crispy.

Step 2: Cook the Greek Chicken

Season chicken breasts generously with Greek seasoning. Heat olive oil in a skillet over medium heat, sear each side for 4-5 minutes until golden, then lower heat and cook until fully done. Remove and let rest.

Step 3: Make the Mushroom Basil Pesto

In a food processor, blend mushrooms, basil, garlic, Parmesan, and olive oil until smooth. This will be folded into cream later for the pesto sauce.

Step 4: Prepare the Alfredo Sauce

In a saucepan, melt butter over medium heat, add minced roasted garlic, then pour in heavy cream. Simmer until slightly thickened, then whisk in Parmesan until smooth.

Step 5: Combine the Pesto Cream and Alfredo

Fold the mushroom basil pesto into the Alfredo sauce, creating a rich, herby cream.

Step 6: Cook the Pasta

Boil pasta in salted water until al dente. Drain and toss directly into the sauce.

Step 7: Assemble the Dish

Slice the chicken and arrange over the pasta. Sprinkle chopped chestnuts on top, serve with roasted sage potatoes on the side, and drizzle any extra pesto cream for a gourmet finish.

Serving and Storing This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

This recipe makes enough to serve 4 generous portions, perfect for a family dinner or a small gathering with friends. Serve it straight from the pan while the sauce is hot and silky, and the sage potatoes are crisp. The combination of creamy pasta, tender chicken, and earthy potatoes is best enjoyed fresh, but leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream to bring back the luscious texture.

What to Serve With This Dish?

Fresh Greek Salad

The bright crunch of cucumbers, tomatoes, olives, and feta provides a refreshing contrast to the creamy pasta.

Warm Garlic Bread

Perfect for mopping up every drop of that Alfredo-pesto sauce.

Roasted Asparagus

A light, earthy side that balances the richness of the dish.

Lemon Butter Green Beans

Their citrusy zing cuts through the creaminess beautifully.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil on skewers make for an easy, vibrant appetizer.

Chilled White Wine

A crisp Sauvignon Blanc or Pinot Grigio pairs wonderfully.

Balsamic Glazed Brussels Sprouts

Adds a sweet-tart note that plays nicely with the Alfredo and chestnuts.

Want More Pasta Dinner Ideas?

If you love this Chestnut Garlic Greek Chicken Alfredo, you’ll probably enjoy these other delicious pasta favorites from Mia Plates:

• Creamy Ground Beef Alfredo Pasta for a hearty, comforting twist.
• One Pot Smoked Sausage Pasta when you need bold flavor in under 30 minutes.
• Cheesy Baked Tortellini with Meat Sauce for a bubbly, cheesy dinner.
• Mushroom Mozzarella Bake for rich, veggie-forward indulgence.
• Cheesesteak Tortellini in Rich Provolone Sauce when you’re craving decadent comfort.

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And let me know in the comments how yours turned out. Did you swap in a different pasta shape? Did you add extra herbs to your pesto cream?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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