Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a cozy, gourmet chicken pasta dish featuring creamy alfredo sauce, roasted garlic, earthy mushroom pesto, and crispy sage potatoes. A rich, comforting meal with Greek flavors perfect for dinner gatherings or indulgent nights in.
Ingredients
1 lb chicken thighs
6 roasted garlic cloves
1/2 cup chopped cooked chestnuts
1 cup heavy cream
1/2 cup Greek yogurt
12 oz fettuccine pasta
1 lb Yukon Gold potatoes
1 tbsp fresh sage, chopped
1 cup mushrooms (shiitake or cremini), chopped
1/2 cup grated Parmesan cheese
3 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Cut Yukon Gold potatoes into halves or quarters. Toss with olive oil, chopped sage, salt, and pepper. Roast for 30–35 minutes until golden and crisp.
2. Season chicken thighs with salt, pepper, and oregano. Cook in a skillet with olive oil until golden and cooked through. Let rest, then slice.
3. In a saucepan, melt butter and add roasted garlic. Stir in heavy cream and simmer. Add Greek yogurt and Parmesan cheese, whisking until smooth.
4. Sauté mushrooms in butter until browned. Blend with olive oil, garlic, and Parmesan into a chunky pesto. Stir into the Alfredo sauce and season.
5. Cook fettuccine pasta until al dente. Drain and mix with sauce, chicken slices, and chopped chestnuts.
6. Plate the pasta, top with sage potatoes, and garnish with extra Parmesan. Serve warm.
Notes
Use baby Yukon Gold potatoes for best roasting results.
Add the Greek yogurt off heat to prevent curdling.
Store potatoes and pasta separately to keep texture intact.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Greek Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg