Description
A cozy, company-worthy dinner, Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Basil Pesto Cream blends tender Greek-seasoned chicken, creamy Alfredo, sweet chestnuts, and herb-crisp potatoes. This Mediterranean-inspired pasta recipe is rich, comforting, and perfect for weeknights or entertaining.
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
Instructions
1. Heat oven to 400°F. Toss potatoes with 2 tbsp olive oil, a pinch of salt and pepper, and sage leaves. Spread on a sheet pan and roast 30 to 35 minutes until golden and crisp, turning once.
2. Season chicken with Greek seasoning, 1 tsp kosher salt, and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium. Sear chicken 4 to 5 minutes per side until browned and cooked through. Rest 5 minutes, then slice.
3. Make mushroom basil pesto: In a food processor, pulse mushrooms, basil, small garlic clove, 1/4 cup Parmesan, 1/3 cup olive oil, and 1/4 tsp salt until almost smooth. Add 1 tbsp pasta water if needed to loosen.
4. Boil pasta in salted water until al dente. Reserve 1/2 cup cooking water and drain.
5. Make Alfredo: In a saucepan, melt butter over medium heat. Stir in roasted minced garlic. Add heavy cream and simmer 2 to 3 minutes until slightly thickened. Whisk in 1 cup Parmesan until smooth.
6. Stir 1/3 to 1/2 cup mushroom basil pesto into the Alfredo. Thin with splashes of pasta water to a silky coating consistency.
7. Toss pasta in the sauce. Fold in chopped chestnuts. Top with sliced chicken. Serve with roasted sage potatoes and any extra pesto on the side.
Notes
Keep the heat gentle when finishing the Alfredo to avoid breaking the sauce.
If the sauce thickens while waiting, revive it with a splash of pasta water or cream.
Chestnuts add sweetness and texture; toast them briefly in a dry pan for extra aroma.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Mediterranean American
Nutrition
- Serving Size: 1 plate
- Calories: 1145
- Sugar: 6
- Sodium: 1380
- Fat: 62
- Saturated Fat: 24
- Unsaturated Fat: 35
- Trans Fat: 0
- Carbohydrates: 95
- Fiber: 6
- Protein: 58
- Cholesterol: 230