Description
Indulge in a gourmet twist on a comfort classic with this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto. Tender seared chicken is coated in a luxuriously creamy Alfredo sauce infused with sweet roasted chestnuts and aromatic garlic. Crispy sage-roasted potatoes bring a satisfying crunch, while the earthy mushroom basil pesto adds depth and freshness. Perfect for an elegant dinner, a cozy weekend meal, or when you want restaurant-quality flavor at home, this dish blends Mediterranean brightness with Italian richness for an unforgettable dining experience. (quick dinner, easy recipe, creamy chicken Alfredo, healthy dinner ideas, dinner recipes, gourmet comfort food, Mediterranean chicken, roasted potatoes, mushroom pesto)
Ingredients
2 large chicken breasts sliced into strips
2 tbsp olive oil
Salt and freshly ground black pepper to taste
3 cloves garlic minced
0.5 cup roasted chestnuts finely chopped
1 cup heavy cream
0.5 cup grated Parmesan cheese
1 tsp dried oregano
1 tbsp fresh lemon juice
2 tbsp fresh parsley chopped
500 g baby potatoes halved
2 tbsp olive oil
1 tsp sea salt
0.5 tsp cracked black pepper
1 tbsp fresh sage leaves roughly chopped
1 cup button mushrooms sautéed until golden
0.5 cup fresh basil leaves
0.25 cup grated Parmesan
0.25 cup toasted pine nuts or walnuts
1 garlic clove
0.25 cup olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 200°C (400°F). Toss halved baby potatoes in olive oil, salt, pepper, and sage. Arrange cut side down on a baking sheet and roast 25–30 minutes until golden, flipping halfway.
2. Season chicken strips with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 3–4 minutes per side until cooked through. Transfer to a plate.
3. In the same skillet, add garlic and chopped chestnuts. Cook 1–2 minutes, then pour in cream, oregano, and lemon juice. Simmer 3–4 minutes, then stir in Parmesan until smooth.
4. In a food processor, combine sautéed mushrooms, basil, Parmesan, pine nuts, and garlic. Pulse while drizzling in olive oil until smooth. Season to taste.
5. Return chicken to the Alfredo sauce, coating well. Serve with crispy potatoes and mushroom basil pesto. Garnish with parsley.
Notes
Roast chestnuts beforehand to enhance flavor and make chopping easier.
Use freshly grated Parmesan for a creamier, silkier sauce.
Make mushroom basil pesto ahead to save time on busy days.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 4
- Sodium: 620
- Fat: 32
- Saturated Fat: 12
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 36
- Cholesterol: 130
Keywords: quick dinner, easy recipe, creamy chicken Alfredo, healthy dinner ideas, dinner recipes, gourmet comfort food, Mediterranean chicken, roasted potatoes, mushroom pesto