Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is the kind of meal that turns a casual dinner into a flavorful event. Featuring juicy, herb-marinated chicken seared to golden perfection, paired with crispy roasted sage potatoes and buttery mushrooms, it’s all tied together with a rich basil pesto Alfredo sauce that elevates every bite. Whether you’re looking for an easy dinner recipe, gourmet comfort food, or new dinner ideas with a twist—this one brings restaurant flavor straight to your kitchen.
Ingredients
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground chestnut
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
Salt and freshly cracked black pepper to taste
Juice of 0.5 lemon
2 cups baby potatoes halved
1.5 tablespoons olive oil
1 tablespoon chopped fresh sage
2 cloves garlic minced
Salt and pepper to taste
1.5 cups cremini or button mushrooms sliced
1 tablespoon unsalted butter
1 teaspoon soy sauce optional
Pinch of salt
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
2 tablespoons basil pesto
1 small garlic clove grated
Salt and pepper to taste
Optional garnish: extra pesto grated Parmesan chopped parsley
Instructions
1. In a bowl, coat the chicken breasts with olive oil, garlic powder, ground chestnut, oregano, smoked paprika, salt, pepper, and lemon juice. Marinate for 20–30 minutes.
2. Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, sage, garlic, salt, and pepper. Roast on a tray for 25–30 minutes, flipping halfway.
3. Heat a grill pan over medium-high. Sear the marinated chicken breasts for 6–7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
4. In a separate skillet, melt butter and sauté mushrooms with salt until browned, about 6–8 minutes. Add soy sauce for added depth if desired.
5. In a small saucepan, melt butter and gently sizzle grated garlic. Stir in heavy cream and simmer. Mix in Parmesan and basil pesto, season with salt and pepper, and thicken slightly.
6. Plate the sliced chicken with roasted potatoes and sautéed mushrooms. Spoon pesto Alfredo cream over the chicken and garnish as desired.
Notes
Make the sauce right before serving to keep it smooth and fresh.
Let the chicken rest after cooking to lock in the juices.
Taste and adjust pesto levels in the Alfredo—start light, then build up.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 3
- Sodium: 520
- Fat: 38
- Saturated Fat: 15
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 38
- Cholesterol: 135
Keywords: easy dinner, chicken alfredo, Greek chicken, roasted potatoes, pesto cream, healthy comfort food