Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Basil Pesto is a cozy, creamy Mediterranean-inspired chicken pasta dish. Made with roasted chestnuts, Greek-seasoned chicken, herby potatoes, and a nutty mushroom pesto, this one-of-a-kind comfort recipe brings earthy flavors and creamy Alfredo together in a restaurant-quality meal. Perfect for dinner parties or flavorful weeknight meals.
Ingredients
2 tablespoons olive oil
1.5 pounds boneless chicken thighs or breasts
1 tablespoon Greek seasoning blend
3 garlic cloves, minced
3/4 cup cooked chestnuts, chopped
1 cup heavy cream
3/4 cup Parmesan cheese, freshly grated
1 pound Yukon Gold or baby potatoes, halved
1 tablespoon fresh sage leaves
8 ounces fettuccine or pappardelle pasta
1 cup cremini mushrooms, sautéed
1/2 cup fresh basil leaves
1/4 cup toasted walnuts or pine nuts
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat the oven to 400°F. Toss the halved potatoes with olive oil, sage, salt, and pepper. Roast for 30 to 35 minutes until golden and crispy on the edges.
2. Season chicken with salt, pepper, and Greek seasoning. Heat olive oil in a skillet and sear the chicken until golden and cooked through. Remove and let rest.
3. In the same skillet, add a bit more oil and sauté garlic until fragrant. Add chopped chestnuts and cook for 2–3 minutes. Pour in the heavy cream, bring to a simmer, and stir in Parmesan until smooth.
4. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
5. In a food processor, blend the sautéed mushrooms, basil, toasted nuts, olive oil, and a pinch of salt. Blend until mostly smooth with slight texture.
6. Slice the cooked chicken and return to the Alfredo sauce. Add drained pasta and toss to coat. Use reserved pasta water if needed to thin sauce.
7. Plate the pasta, topping with mushroom pesto. Serve roasted sage potatoes on the side and garnish with Parmesan and fresh basil.
Notes
This dish is best served fresh to capture all the textures.
Make the pesto in advance for faster prep on busy nights.
For a gluten-free version, use gluten-free pasta and check the seasoning blend for additives.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean, Fusion
Nutrition
- Serving Size: 1 ½ cups
- Calories: 620
- Sugar: 3g
- Sodium: 610mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg