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

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Imagine sitting down to a dish that tastes like a cozy autumn evening in a Mediterranean villa. That’s exactly what Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream delivers. This dish isn’t your standard pasta dinner; it’s a symphony of rich textures and bold flavors that somehow still feels comfortingly familiar. The savory Greek chicken infused with roasted garlic, the nutty touch of chestnut, and the velvety alfredo sauce mingle beautifully with the rustic charm of sage-crusted potatoes and a mushroom pesto that adds earthiness in all the right ways.

It’s the kind of meal that impresses dinner guests and also satisfies a weeknight craving for something a little more special. Whether you’re cooking for a crowd or just treating yourself, this is one of those recipes that offers something new in every bite while grounding you in the warmth of its ingredients.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

If you love comforting pasta dishes but want something that veers off the traditional path, this one is for you. The garlic and Greek herbs bring out deep, savory notes in the chicken, while the roasted chestnut adds a gentle sweetness that plays beautifully against the creamy alfredo. The sage potatoes bring in a crisp, herby contrast that makes each forkful balanced and exciting. The mushroom pesto cream sauce is just the bonus layer that ties everything together.

You get creamy, you get crunchy, and you get umami—all in one dreamy dish.

What Kind of Potatoes Should I Use for Sage Potatoes?

For the best results, go with baby Yukon Gold or small red potatoes. These varieties hold their shape well during roasting and have a naturally buttery flavor that pairs perfectly with fresh sage. Cut them in halves or quarters so they roast evenly and develop a lovely golden crust. Just make sure they’re well-dried before tossing them in olive oil and seasoning—you want crispy edges and fluffy centers.

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

Each component of this dish brings its own unique flair to the table, and it all starts with using fresh, high-quality ingredients. From the creamy base of the alfredo to the woodsy hint of mushrooms and the warm bite of roasted garlic, every element contributes to a cozy, complex flavor profile.

• Chicken thighs
• Roasted garlic cloves
• Chestnuts (cooked and chopped)
• Heavy cream
• Greek yogurt
• Fettuccine pasta
• Yukon Gold potatoes
• Fresh sage
• Mushrooms (shiitake or cremini)
• Parmesan cheese
• Olive oil
• Butter
• Salt and pepper

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

Step 1: Roast the Potatoes

Preheat your oven to 400°F. Cut Yukon Gold potatoes into halves or quarters and toss them with olive oil, chopped fresh sage, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes until golden and crisp.

Step 2: Cook the Chicken

Season chicken thighs with salt, pepper, and a pinch of oregano. Heat olive oil in a skillet over medium heat and cook the chicken until browned on both sides and fully cooked. Set aside and slice when slightly cooled.

Step 3: Make the Alfredo Base

In a saucepan, melt butter and stir in the roasted garlic cloves. Add heavy cream and bring to a gentle simmer. Stir in Greek yogurt and grated Parmesan, whisking until smooth and creamy.

Step 4: Prepare the Mushroom Pesto Cream

Sauté chopped mushrooms in butter until browned. Blend them with olive oil, a small clove of garlic, and a spoonful of Parmesan into a chunky pesto. Stir into the Alfredo base and adjust seasoning.

Step 5: Cook the Pasta

Boil fettuccine pasta until al dente. Drain and toss with the alfredo-mushroom pesto sauce. Add the sliced chicken and chopped chestnuts. Mix gently until everything is coated.

Step 6: Assemble and Serve

Plate the creamy pasta, top with roasted sage potatoes, and sprinkle a little extra Parmesan. Serve warm and savor every bite.

Watch Out for These Mistakes While Cooking

As with any layered dish, it’s the details that make or break your final result. One common mistake is overcooking the chicken—dry chicken will drag down the entire dish. Be sure to cook until just done, then let it rest before slicing. Another issue can arise from adding Greek yogurt over high heat. It can curdle if the sauce is boiling, so keep the heat gentle when incorporating it.

Undercooked potatoes are another easy slip-up. Always test a piece with a fork before pulling them from the oven. You want a crispy exterior but a tender, fluffy center. And don’t forget to salt your pasta water well—it’s a small detail that adds big flavor.

Serving and Storing this Creamy Chicken Alfredo

This dish is hearty enough to be a full dinner and serves about four generous portions. It makes a beautiful centerpiece on any dinner table, with its blend of textures and rich, inviting aroma. Serve it straight from the pan or plated up with a touch of fresh Parmesan.

Leftovers will keep in the refrigerator for up to three days. When reheating, add a splash of cream or milk to bring the sauce back to life without drying it out. Store the potatoes and pasta separately if possible, so the potatoes retain their texture.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

H3: A Simple Arugula Salad

The peppery freshness of arugula tossed with lemon juice and olive oil cuts through the richness of the dish perfectly.

H3: Roasted Brussels Sprouts

A crispy, caramelized veggie side brings out the nutty chestnut notes in the pasta.

H3: Warm Crusty Bread

Ideal for mopping up any extra mushroom pesto cream from your plate.

H3: Lemon-Honey Glazed Carrots

Adds a touch of sweet and citrus to balance the savory.

H3: Greek Cucumber Yogurt Salad

Light, creamy, and refreshing—it echoes the yogurt in the alfredo while refreshing the palate.

H3: Steamed Asparagus

A clean, simple green that doesn’t compete with the complex flavors.

H3: White Wine

Something crisp like a Sauvignon Blanc works wonders here.

H3: Olive Tapenade Crostini

A flavorful starter that complements the Mediterranean elements in the dish.

Want More Chicken Pasta Ideas?

If you enjoyed this Chestnut Garlic Greek Chicken Alfredo, you might love diving into some of these other cozy, flavor-packed pasta creations from Nina Dishes:

• Creamy Garlic Chicken Breasts for another indulgent take on garlic-forward chicken.
• One-Pan Chicken with Buttered Noodles if you crave simplicity without sacrificing taste.
• Creamy Crockpot Chicken Spaghetti for a hands-off, ultra-satisfying family dinner.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for another comforting pasta dish with a rich twist.
• Marry Me Chicken Pasta if you want to wow your table with layers of creamy, herbed chicken.

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And let me know in the comments how yours turned out. Did you use fresh chestnuts or jarred? Did you sneak in some spinach or swap the pasta type?

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 Pesto Cream isn’t your everyday pasta. It’s a warm, elegant meal full of unexpected depth, blending Greek, Italian, and rustic autumn flavors into a single comforting plate. Whether it’s for a family gathering or a solo indulgence, this dish is bound to become one you return to again and again.

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