If you are craving a dish that bursts with rich Mediterranean flavors and comforting creaminess, the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream Recipe is going to be your new favorite. This recipe perfectly combines tender grilled chicken marinated in Greek herbs with heavenly roasted sage potatoes, all enveloped by a luscious mushroom basil pesto Alfredo sauce featuring the subtle, nutty sweetness of chestnut garlic. Every bite feels like a cozy, indulgent hug that brings bold, fresh ingredients together in a symphony of taste and texture.
Ingredients You’ll Need
Getting the ingredients right for this dish is key, but don’t worry—it’s not complicated at all. Each component is thoughtfully chosen to enhance the overall texture, aroma, and flavor, ensuring a satisfying, Instagram-worthy meal that’s as beautiful as it is delicious.
- 2 large chicken breasts, boneless and skinless: The lean protein foundation, perfect for soaking up the Greek herb marinade.
- 6 cloves chestnut garlic, roasted and minced: Adds a rich, sweet depth that sets this dish apart from your usual Alfredo.
- 1 tablespoon Greek herb blend (oregano, thyme, rosemary, marjoram): Brings bright, earthy notes to the chicken that evoke classic Mediterranean flavors.
- 1 pound baby potatoes, halved: Their creamy interiors and crispy edges make the ideal base for the sage flavor and roasting technique.
- 1 tablespoon fresh sage, chopped: A fragrant herb that pairs beautifully with the potatoes and creamy sauce.
- 1 cup cremini mushrooms, sliced: For umami richness and a tender bite in the pesto cream sauce.
- 1/3 cup basil pesto: Infuses the dish with herbal freshness and a vibrant, green burst of flavor.
- 1 1/4 cups heavy cream: The silky, indulgent backbone of the Alfredo sauce that brings everything together.
- 1/2 cup Parmesan cheese, grated: Adds sharp, nutty flavor and creamy texture to the sauce.
- 2 tablespoons olive oil: For marinating and roasting, providing a delicate fruitiness and helping everything caramelize.
- 1 tablespoon butter: Adds richness and smoothness when sautéing the mushrooms.
- Salt and pepper to taste: Essential seasoning to elevate every ingredient.
How to Make Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream Recipe
Step 1: Marinate the Chicken
Start by taking those beautiful chicken breasts and giving them a little love. Toss them in olive oil, your Greek herb blend, a pinch of salt, and freshly cracked pepper. Let the flavors meld by marinating for about 30 minutes. This step is crucial because it tenderizes the chicken while infusing it with aromatic herbs that bring out that authentic Greek essence.
Step 2: Grill the Chicken
Heat your grill to medium-high and cook the chicken breasts for 6 to 7 minutes on each side. You want a nice char that locks in the juices and adds a smoky punch. Once cooked through, slice the chicken into generous strips and set them aside—your protein centerpiece is now ready to shine alongside the creamy Alfredo.
Step 3: Roast the Sage Potatoes
Preheat the oven to 425 degrees Fahrenheit. Meanwhile, toss your halved baby potatoes in olive oil, chopped fresh sage, salt, and pepper for that earthy, fragrant flavor. Spread them out on a baking sheet and roast for 25 to 30 minutes, flipping halfway to ensure a perfectly crispy, golden exterior with a fluffy inside. These sage potatoes add a wonderful textural contrast and herbal warmth.
Step 4: Sauté Mushrooms and Chestnut Garlic
In a warm skillet, melt the butter and sauté the sliced cremini mushrooms until they turn a gorgeous golden brown, about 6 to 8 minutes. The caramelization process boosts their umami flavor astonishingly. Then stir in the roasted and minced chestnut garlic until you can smell that intoxicating, nutty aroma filling the kitchen. It’s a game changer for the sauce’s depth.
Step 5: Create the Creamy Alfredo Sauce
Pour heavy cream into the pan with the mushrooms and bring it to a gentle simmer. Whisk in the grated Parmesan cheese gradually until the sauce becomes velvety and smooth. This step is where the magic of creamy indulgence happens—each swirl of cheese blends perfectly with the richness of the cream and mushrooms for a luscious coating.
Step 6: Add Basil Pesto and Season
Swirl in the basil pesto, infusing the sauce with fresh, vibrant herbaceous notes that brighten this luscious Alfredo. Season with additional salt and pepper to taste, then let the sauce simmer just until it thickens slightly. This pesto cream marries earthiness and creaminess into one irresistible sauce.
Step 7: Plate and Assemble your Masterpiece
Time to bring it all together! Arrange the grilled chicken slices, roast the sage potatoes beside them, and generously spoon the mushroom basil pesto Alfredo cream over the top. The chestnut garlic will impart a subtle sweetness that ties all the flavors together in every bite. This is comfort food elevated to an art form.
How to Serve Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream Recipe
Garnishes
For a final touch, sprinkle freshly grated Parmesan and a small handful of chopped fresh basil or sage over the dish. A drizzle of high-quality olive oil or a few red pepper flakes can add extra flavor and a little visual intrigue. These small additions make the dish feel even more inviting and gourmet.
Side Dishes
This robust dish pairs beautifully with light, crisp side salads such as a simple arugula and lemon vinaigrette salad or an Israeli salad with cucumber, tomato, and fresh herbs. Light steamed green beans or roasted asparagus with lemon zest also add a fresh, crisp element that balances the creamy richness.
Creative Ways to Present
Serve this dish family-style on a large wooden board with the chicken sliced and potatoes arranged around for a rustic Mediterranean vibe. Or plate it elegantly with a drizzle of pesto cream artistically swirled and a mushroom stack on top of the chicken for a restaurant-worthy appearance. Either way, it’s a crowd-pleaser that’s as fun to share as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions taste even better. Keep the sauce separate if possible to avoid over-softening the potatoes.
Freezing
You can freeze the chicken and potatoes cooked, but the pesto Alfredo cream sauce is best fresh. If freezing, store chicken and potatoes in freezer bags and thaw in the fridge overnight before reheating. The texture of roasted potatoes may soften slightly after freezing, but the flavor will remain delightful.
Reheating
For best results, gently reheat the components on the stovetop or microwave in short bursts to avoid curdling the creamy sauce. Stir occasionally to keep the sauce smooth and creamy. Adding a splash of cream or milk while reheating helps revive the luscious texture.
FAQs
Can I use other types of potatoes?
Absolutely! Fingerling or red potatoes work wonderfully too. Just ensure they are cut to similar sizes for even roasting and that they hold their shape well under roasting conditions.
Is chestnut garlic essential for this recipe?
Chestnut garlic provides a unique sweetness and depth that really sets this dish apart, but if you can’t find it, roasted regular garlic is a fine substitute. Roasting the garlic is key to develop a mellow, nutty flavor.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding crispy tofu or roasted cauliflower in its place. The mushroom basil pesto cream sauce is hearty enough on its own to be a satisfying vegetarian entrée.
What can I do to make the sauce thicker?
Let the sauce simmer a little longer to reduce and thicken naturally, or add a small slurry of cornstarch mixed with cold water if you want a faster results. Just be sure to stir continuously to avoid lumps.
How long does the marinade flavor penetrate the chicken?
A minimum of 30 minutes is great for flavor, but if you have time, marinate for 2 hours or overnight for a more intense infusion. Just keep the chicken refrigerated while marinating.
Final Thoughts
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream Recipe is one of those dishes that feels fancy but comes together with heart and ease. Rich, earthy, and bursting with fresh herbs, it’s perfect for date nights, family dinners, or anytime you want to treat yourself to something special. Give it a try—you might just find your next favorite comforting classic.
Print
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: Greek
Description
A rich and flavorful Greek-inspired dish combining grilled marinated chicken breasts with a creamy chestnut garlic Alfredo sauce infused with mushroom basil pesto, served alongside oven-roasted sage potatoes. This meal balances savory herbs and creamy textures, perfect for a hearty yet elegant dinner.
Ingredients
Chicken & Marinade
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons olive oil (divided)
- 1 tablespoon Greek herb blend (oregano, thyme, rosemary, marjoram)
- Salt and pepper to taste
Chestnut Garlic Mushroom Basil Pesto Alfredo Sauce
- 6 cloves chestnut garlic, roasted and minced
- 1 cup cremini mushrooms, sliced
- 1 tablespoon butter
- 1 1/4 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/3 cup basil pesto
- Salt and pepper to taste
Roasted Sage Potatoes
- 1 pound baby potatoes, halved
- 1 tablespoon fresh sage, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine the chicken breasts with olive oil, Greek herb blend, salt, and pepper. Mix well and allow to marinate for 30 minutes to infuse flavors.
- Grill the Chicken: Heat a grill to medium-high heat. Grill the marinated chicken breasts for 6 to 7 minutes on each side until fully cooked through and charred on the outside. Remove from heat, slice, and set aside.
- Roast the Sage Potatoes: Preheat the oven to 425°F. Toss the halved baby potatoes with olive oil, chopped sage, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping them halfway through to ensure even browning and tenderness.
- Cook Mushrooms and Garlic: In a pan over medium heat, melt the butter. Add the sliced mushrooms and sauté for 6 to 8 minutes until browned. Stir in the roasted minced chestnut garlic and cook until fragrant, about 1-2 minutes more.
- Prepare the Alfredo Sauce: Pour the heavy cream into the pan with the mushrooms and garlic. Bring to a gentle simmer, stirring occasionally. Add the grated Parmesan cheese and stir until the cheese melts completely and the sauce becomes smooth.
- Add Pesto and Season: Swirl the basil pesto into the Alfredo sauce and season with salt and pepper to taste. Allow the sauce to simmer gently until it thickens slightly, enhancing the flavors.
- Assemble and Serve: On plates, arrange the sliced grilled chicken alongside the roasted sage potatoes. Spoon the chestnut garlic mushroom basil pesto Alfredo sauce generously over the chicken. Serve immediately for a delicious and comforting meal.
Notes
- For extra flavor, allow the chicken to marinate longer, up to 2 hours in the refrigerator.
- Chestnut garlic can be substituted with roasted regular garlic if unavailable, but chestnut garlic adds a unique, rich flavor.
- Use fresh basil pesto or high-quality store-bought for best taste.
- Roasting the potatoes with sage imparts an aromatic earthiness that complements the creamy Alfredo sauce perfectly.
- Ensure chicken breasts are cooked to an internal temperature of 165°F for safe consumption.
