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

Elevate your dinner to a new level with this exquisite and incredibly flavorful dish! Featuring tender chicken slices marinated in fragrant garlic and earthy chestnuts, infused with Greek herbs. Alongside, perfectly crispy garlic roasted potatoes with the warm aroma of sage. Everything is sumptuously coated in a rich, velvety Alfredo sauce, boldly blended with a creamy mushroom pesto and the subtle sweetness of chestnuts, creating a truly unique and luxurious experience.

Yields: 2-3 servings

Prep time: 30 minutes (plus 30 min marinade)

Cook time: 40-45 minutes

Ingredients

Garlic & Chestnut-Marinated Greek Chicken Slices:

450g (1 lb) boneless, skinless chicken breasts or thighs, sliced into ½-inch (1.2 cm) thick pieces

60g (¼ cup) cooked & peeled chestnuts (jarred/canned), finely minced or pureed

3 cloves garlic, minced

1 tbsp olive oil

1 tsp dried oregano

½ tsp dried thyme

½ tsp smoked paprika (optional, for depth)

Salt & freshly cracked black pepper to taste

Sage-Infused Crispy Garlic Roasted Potatoes:

450g (1 lb) small potatoes (e.g., Yukon Gold, red potatoes), scrubbed and cut into 1-inch (2.5 cm) wedges or halves

2 tbsp olive oil

4 cloves garlic, smashed and roughly chopped

1 tbsp fresh sage leaves, roughly chopped (or 1 tsp dried sage)

½ tsp salt

¼ tsp black pepper

Sauce: Rich Chestnut Mushroom Alfredo with Creamy Basil Pesto:

2 tbsp unsalted butter

8 oz (225g) cremini (baby bella) mushrooms, thinly sliced

4 cloves garlic, minced

120g (½ cup) cooked & peeled chestnuts (jarred/canned), roughly chopped

350ml (1 ½ cups) heavy cream

120ml (½ cup) chicken or vegetable broth

240ml (1 cup) grated Parmesan cheese

60ml (¼ cup) prepared basil pesto (store-bought or homemade)

Salt & freshly cracked black pepper to taste

Instructions

Prepare & Roast Sage-Infused Garlic Potatoes

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

In a large bowl, toss the potato wedges with 2 tbsp olive oil, smashed and roughly chopped garlic, fresh or dried sage, ½ tsp salt, and ¼ tsp black pepper. Ensure all potatoes are evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet (do not overcrowd!).

Roast for 35-40 minutes, or until tender inside and deeply golden brown and crispy on the outside, flipping halfway through. Keep warm.

Marinate & Cook Garlic & Chestnut-Marinated Greek Chicken

While potatoes roast, in a bowl, combine the chicken slices with minced chestnuts, 3 cloves minced garlic, 1 tbsp olive oil, oregano, thyme, smoked paprika (if using), salt, and pepper. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or longer in the refrigerator.

Heat a large skillet over medium-high heat. Add the marinated chicken slices (cook in batches if necessary to avoid overcrowding). Cook for 4-6 minutes per side, or until cooked through and nicely browned with a flavorful crust. Remove chicken from skillet and set aside, tented with foil.

Prepare Rich Chestnut Mushroom Alfredo with Creamy Basil Pesto

In the same large skillet (or a separate saucepan), melt 2 tbsp unsalted butter over medium heat.

Add the sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.

Add 4 cloves minced garlic and the 120g (½ cup) roughly chopped chestnuts. Sauté for another 1-2 minutes until fragrant.

Pour in 350ml (1 ½ cups) heavy cream and 120ml (½ cup) chicken broth. Bring to a gentle simmer, stirring occasionally, scraping up any browned bits from the bottom of the pan.

Reduce heat to low. Gradually whisk in 240ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and lusciously creamy. Season with salt and freshly cracked black pepper to taste.

Creamy Twist: Stir in the 60ml (¼ cup) basil pesto. Whisk until fully combined, creating a beautifully green-tinted, fragrant sauce. If the sauce is too thick, thin with a splash of warm water or broth. Keep warm over very low heat.

Assemble & Serve

Divide the Sage-Infused Crispy Garlic Roasted Potatoes among serving plates.

Spoon generous portions of the Rich Chestnut Mushroom Alfredo with Creamy Basil Pesto onto each plate.

Arrange the Garlic & Chestnut-Marinated Greek Chicken Slices over the sauce.

Serve immediately and savor every exquisite bite of this complex, flavorful, and incredibly satisfying meal!

Tips for Success

Chestnuts: Jarred or canned cooked chestnuts are a convenient shortcut. If using fresh, they require boiling/roasting and peeling. Minced chestnuts in the marinade add subtle flavor and moisture.

Mushroom Browning: Allowing the mushrooms to brown well before adding liquids deepens their umami flavor and contributes significantly to the sauce’s richness.

Pesto Quality: A good quality basil pesto (homemade or store-bought) will shine through in the sauce.

Potato Crispiness: Ensure the potatoes are spread in a single layer on the baking sheet for maximum crispiness.

Chicken Slicing: Slicing chicken thinly helps it cook faster and absorb marinade better.

Enjoy your gourmet Chestnut Garlic Greek Chicken Alfredo!