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

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Picture the comfort of creamy Alfredo pasta, but with a Mediterranean twist that hits every savory note you crave. This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is rich, hearty, and absolutely bursting with bold flavors. Every component of this dish adds a distinct texture and taste: the chestnuts bring warmth and sweetness, while garlic and herbs transport you straight to a rustic Greek taverna.

What sets this dish apart is its incredible layering of seasonal ingredients that taste both earthy and indulgent. The chicken is pan-seared to juicy perfection, tucked into a silky Alfredo sauce laced with roasted garlic and sweet chestnut puree. Paired with crisp-edged sage potatoes and topped with a luscious mushroom basil pesto, this dish becomes an unforgettable meal that brings everyone back to the table.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

This isn’t your basic Alfredo. With Greek yogurt stirred into the sauce and roasted chestnuts blended in for a hint of nutty richness, it feels like comfort food with a gourmet touch. It satisfies the creamy pasta craving while offering vibrant herbal notes and roasted depth that lingers beautifully on the palate. It’s a full, satisfying meal that feels special enough for entertaining yet comforting enough for a cozy night in.

What Kind of Chicken Should I Use?

Boneless skinless chicken thighs are the star for this recipe because they stay tender and flavorful even after searing and simmering. You could substitute with chicken breasts if that’s what you have on hand, but thighs really soak up the garlicky, creamy sauce and offer more depth of flavor. If you want a shortcut, rotisserie chicken works in a pinch—just add it in at the last minute so it doesn’t dry out.

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

To pull off a dish this flavorful, each ingredient plays a key role. You’ll find earthy, creamy, herby, and bright elements all in one bite. The ingredients below build the recipe’s complexity, while still being approachable enough to cook on a weeknight.

• Boneless skinless chicken thighs
• Chestnuts (roasted and peeled)
• Fresh garlic cloves
• Greek yogurt (plain, full-fat)
• Heavy cream
• Parmesan cheese (grated)
• Pasta (fettuccine or linguine)
• Baby potatoes (Yukon gold preferred)
• Fresh sage leaves
• Olive oil
• Salt and black pepper
• Mushrooms (cremini or button)
• Fresh basil
• Pine nuts
• Lemon juice

Each of these brings something unique to the table—from the chestnuts’ subtle sweetness to the bold, herby aroma of sage and basil. Greek yogurt lightens the Alfredo without sacrificing the luscious feel.

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

Step 1: Sear the Chicken

Season chicken thighs with salt and pepper. In a hot skillet with olive oil, sear the chicken on both sides until golden and cooked through. Set aside to rest.

Step 2: Make the Chestnut Garlic Alfredo Sauce

In the same skillet, sauté minced garlic until fragrant. Add roasted chestnuts and mash lightly. Stir in heavy cream and Greek yogurt, then add Parmesan and whisk until smooth and creamy. Let it simmer gently.

Step 3: Cook the Pasta

Boil your pasta until al dente. Reserve some pasta water, then drain and add the noodles to the Alfredo sauce. Toss to coat, using the reserved water to loosen if needed.

Step 4: Roast the Sage Potatoes

Halve the baby potatoes, toss with olive oil, salt, pepper, and chopped sage. Roast in the oven at 425°F until crisp and golden, about 25 minutes.

Step 5: Prepare the Mushroom Basil Pesto

In a food processor, blend sautéed mushrooms, fresh basil, pine nuts, olive oil, and lemon juice until you have a thick, spreadable pesto. Adjust seasoning to taste.

Step 6: Assemble and Serve

Slice the rested chicken. Plate the creamy pasta, top with chicken slices, add a spoonful of mushroom basil pesto, and serve with the roasted sage potatoes on the side. A finishing touch of lemon zest or more Parmesan never hurts.

Watch Out for These Mistakes While Cooking

With a layered recipe like this one, it’s easy to slip into small errors that affect the outcome. The most common mistake is overcooking the chicken. Even thighs can dry out if left too long on the heat, so aim for a nice golden sear and internal doneness without overshooting. Another pitfall is curdling the sauce by adding Greek yogurt at high heat—lower the flame and stir it in slowly to keep everything silky. Don’t skip the pasta water either; that starchiness helps bind everything into a smooth, cohesive sauce.

As for the pesto, make sure the mushrooms are fully cooled before blending. Hot ingredients can cause the basil to oxidize, dulling the color and flavor. And give your potatoes room on the baking sheet; crowding them leads to steaming instead of roasting.

How to Serve and Store This Dish

This recipe makes enough to serve 4 generous portions, perfect for a small dinner party or a special weeknight meal. To serve, layer the creamy pasta first, followed by sliced chicken, a spoonful of pesto, and a heap of roasted potatoes on the side. Garnish with extra Parmesan or fresh herbs for presentation.

If you have leftovers, store components separately in airtight containers. The pasta and sauce will keep well for up to 3 days in the fridge. Reheat gently with a splash of cream or milk to loosen the sauce. Potatoes can be crisped back up in the oven or air fryer. The pesto can last up to a week and doubles as a great sandwich spread or veggie dip.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Grilled Asparagus with Lemon

Adds brightness and crunch to contrast the rich Alfredo.

Greek Village Salad

Tomatoes, cucumbers, olives, and feta give a fresh sidekick that’s light and punchy.

Roasted Carrots with Honey

The natural sweetness of carrots pairs well with the nutty chestnut flavor.

Garlic Butter Bread

Perfect for mopping up every last bit of sauce.

Chilled White Wine

A crisp Sauvignon Blanc or Chardonnay will cut through the creamy richness.

Herbed Couscous

A fluffy, herby side that works beautifully with the mushroom pesto.

Sauteed Spinach with Lemon Zest

A simple, quick-cooked green that balances the plate.

Balsamic Glazed Brussels Sprouts

The slight bitterness and tang are just what this dish needs for contrast.

Want More Chicken Pasta Ideas?

If you’re into rich, creamy pasta dishes with personality, you’re going to fall for these other mouthwatering meals:

• Marry Me Chicken Pasta: A Creamy Flavor-Packed Delight for a bold blend of sun-dried tomatoes and cream.
• Creamy Garlic Chicken Breasts for a simpler but equally indulgent weeknight winner.
• Creamy Tuscan Sausage Pasta with its luxurious, herby finish.
• Sausage Alfredo Ravioli Lasagna if you want all the comfort of lasagna in a quicker format.
• Creamy Garlic Butter Chicken Rotini that’s loaded with silky Parmesan sauce.

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And let me know in the comments how yours turned out. Did you add any Greek spices or extra veggies? Did you make it spicy or keep it mellow?

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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Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is not just a meal; it’s a celebration of textures and flavors that feel both rustic and refined. It’s the kind of dinner that makes you want to linger at the table, talk a little longer, and go in for seconds. From the garlicky Alfredo to the earthy pesto and herbed potatoes, it’s a full-bodied, layered experience that you’ll want to recreate again and again.

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