Go Back

Chestnut Garlic Greek Chicken Alfredo

A rich and creamy pasta dish featuring juicy chicken in Alfredo sauce, served with crispy sage potatoes and vibrant mushroom basil pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Alfredo
  • 2 pieces chicken breasts, boneless and skinless
  • 1 cup chestnuts, roasted and chopped
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil, for cooking
For Sage Potatoes
  • 2 large potatoes, washed and diced
  • 4 tablespoons olive oil
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper, to taste
For Mushroom Basil Pesto
  • 1 cup cooked mushrooms, chopped
  • 1 cup fresh basil leaves
  • 3 tablespoons pine nuts
  • 1/4 cup olive oil
  • 2 cloves garlic
  • Salt and pepper, to taste

Method
 

Prepare the Sage Potatoes
  1. Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, chopped sage, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
Cook the Chicken
  1. In a skillet, heat some olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 6-7 minutes per side until fully cooked. Remove the chicken from the skillet and let it rest before slicing.
Make the Alfredo Sauce
  1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring continuously, then add in the grated Parmesan cheese, chestnuts, salt, and pepper. Cook until the sauce thickens slightly.
Prepare the Mushroom Basil Pesto
  1. In a food processor, combine cooked mushrooms, basil leaves, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth and set aside.
Combine Everything
  1. Slice the rested chicken and return it to the Alfredo sauce, tossing to coat. Serve the creamy chicken Alfredo with a side of sage potatoes and a dollop of mushroom basil pesto on top.

Notes

If you can’t find chestnuts, walnuts or pecans can work in a pinch. Use half-and-half instead of heavy cream for a lighter sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.