Description

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a luxurious dinner recipe that blends tender chicken, creamy Greek yogurt Alfredo, and crispy sage potatoes. Topped with a rich mushroom basil pesto, it’s a gourmet meal perfect for dinner parties or cozy evenings. Keywords: chicken alfredo, sage potatoes, Greek chicken, pesto cream, creamy pasta, chestnut garlic chicken.

Ingredients

4 chicken thighs

1 cup roasted chestnuts

1/2 cup Greek yogurt

1 cup heavy cream

3/4 cup grated Parmesan cheese

1 bulb roasted garlic

4 Yukon Gold potatoes

1 tablespoon chopped fresh sage

1 cup cremini mushrooms

1/2 cup fresh basil leaves

3 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

10 oz fettuccine or tagliatelle pasta

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Instructions

1. Season chicken thighs with salt and pepper, then sear in olive oil and butter over medium heat until golden. Set aside.

2. Wrap garlic cloves and chestnuts in foil with olive oil and roast at 375°F for 25 minutes. Once cooled, peel and mash into a paste.

3. Cube Yukon Gold potatoes, toss with olive oil, salt, and chopped sage. Roast at 400°F for 30–35 minutes until crispy.

4. In the same skillet, melt butter, stir in the garlic-chestnut paste, add cream and yogurt, and whisk until smooth. Stir in Parmesan and simmer.

5. Sauté mushrooms in olive oil until browned. Stir in basil and blend into a chunky pesto with a bit of cream.

6. Cook pasta, then add it and the chicken to the Alfredo sauce. Toss to coat. Serve with sage potatoes and drizzle mushroom basil pesto on top.

Notes

Roasting the garlic and chestnuts gives the sauce its signature depth and creaminess.

Don’t overblend the mushroom pesto—it should retain some texture.

If reheating, add a splash of cream or water to restore the sauce’s consistency.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting, Sautéing
Cuisine: Fusion, Comfort

Nutrition

Serving Size: 1 plate
Calories: 630
Sugar: 4g
Sodium: 610mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 38g
Cholesterol: 135mg