Description
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a cozy, flavor-packed pasta recipe blending creamy roasted chestnut Alfredo sauce, Greek-spiced chicken, golden sage potatoes, and rich mushroom pesto cream. Perfect for fall dinners or impressive gatherings.
Ingredients
2 chicken breasts
6 garlic cloves
1 cup cooked chestnuts
4 Yukon Gold potatoes
12 fresh sage leaves
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons Greek seasoning blend
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup chopped cremini mushrooms
1/4 cup basil pesto
Salt and pepper to taste
12 oz pasta (fettuccine or linguine)
Instructions
1. Cut potatoes into chunks, toss with olive oil, chopped sage, salt, and pepper. Roast at 425°F for 25-30 minutes until crispy and golden.
2. Season chicken with Greek seasoning. Sear in olive oil until golden and cooked through. Slice and set aside.
3. Sauté mushrooms in the same skillet. Add pesto and a splash of cream, simmer until thickened.
4. Blend roasted garlic and chestnuts with heavy cream and Parmesan until smooth. Heat and season.
5. Cook pasta until al dente. Reserve some pasta water before draining.
6. Toss pasta with chestnut Alfredo sauce, add sliced chicken and mushroom pesto cream. Mix gently.
7. Serve hot with roasted sage potatoes on top or on the side.
Notes
Roast the garlic ahead for deeper flavor.
Use Yukon Gold or baby red potatoes for the best texture.
Stir in a splash of reserved pasta water if sauce thickens too much.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Greek Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg