Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mediterranean Fusion
Ingredients: 2 boneless skinless chicken breasts; 1 cup Greek yogurt; 3 tablespoons olive oil; 2 tablespoons lemon juice; 4 garlic cloves (2 minced, 2 roasted); 1 cup cooked chestnuts; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 pound baby potatoes, halved; 1 tablespoon chopped fresh sage; 1 cup sliced mushrooms (cremini or baby bella); 2 tablespoons chopped fresh basil; 2 tablespoons chopped parsley; Salt and black pepper to taste

I still remember the first time I made this dish—Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream. It came from a craving for comfort food with a gourmet twist. What started as a few leftover ingredients turned into something extraordinary. The juicy, herb-marinated chicken brings the Mediterranean flair, while the creamy Alfredo infused with roasted garlic and earthy chestnuts adds richness without being overwhelming. The sage-kissed golden potatoes? Crispy on the outside, buttery soft inside. And that mushroom pesto cream? It’s not just a sauce—it’s a statement.

This recipe quickly became one of my favorite go-to dinners for when I want something hearty but still elegant. It’s the perfect blend of creamy, crispy, herby, and savory in every bite. Whether you’re cooking for yourself or trying to impress someone special, this dish delivers all the flavor with a comforting warmth that feels like home.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

This dish is more than just a chicken dinner—it’s a whole experience. You’ll love it because:

It balances rustic, earthy notes with velvety creaminess.
The chestnut garlic Alfredo sauce brings a rich, nutty depth you don’t find in everyday recipes.
The sage-roasted potatoes add a crispy texture that contrasts perfectly with the soft chicken and creamy sauces.
It’s easy enough for a weeknight, but tastes like a weekend indulgence.
And that mushroom pesto cream? You’ll want to put it on everything.

What Kind of Chicken Should I Use for Chestnut Garlic Greek Chicken Alfredo?

Boneless, skinless chicken breasts are my go-to for this recipe. They cook evenly, slice beautifully, and really soak up the Greek-inspired marinade. But if you prefer a juicier, more flavorful cut, boneless chicken thighs are an excellent substitute. Just be aware that thighs might take a few more minutes to cook through.

You can also butterfly thicker breasts to ensure they cook quickly and evenly. The key here is to get that perfect golden sear so the chicken locks in all the marinade flavors before being topped with that luscious Alfredo sauce.

Options for Substitutions

Whether you’re working with dietary restrictions or just using what you’ve got in the fridge, there’s room to play with this recipe:

Chicken Substitute: Try turkey breast or even grilled tofu if you’re going vegetarian.
Chestnuts: If chestnuts are hard to find, roasted hazelnuts or walnuts will still give a lovely nuttiness to the Alfredo sauce.
Greek Marinade: No fresh herbs? Use dried oregano, thyme, and a splash of lemon juice to recreate that Mediterranean vibe.
Mushroom Cream: Not a fan of mushrooms? Caramelized onions can be used for a sweeter depth.
Potatoes: Baby Yukon Golds are ideal, but fingerling or red potatoes work too—just keep them small for even roasting.
Dairy-Free: Use coconut cream or a quality plant-based Alfredo if you’re avoiding dairy, and nutritional yeast can help mimic that cheesy flavor.

Flexibility is what makes this dish so forgiving—and so repeatable.

Ingredients for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream

Chicken breasts
These are the main protein, and they soak up the Greek-inspired marinade beautifully, becoming tender and juicy when seared.

Greek yogurt
Used in the marinade to tenderize the chicken and add a subtle tang that balances the richness of the Alfredo.

Garlic cloves
Both roasted and fresh garlic bring depth—roasted for the Alfredo sauce, fresh for the marinade and mushrooms.

Cooked chestnuts
Blended into the Alfredo sauce for a naturally sweet, nutty creaminess that elevates it beyond the ordinary.

Parmesan cheese
Adds that classic salty umami to the Alfredo sauce—essential for bringing everything together.

Heavy cream
The base of the Alfredo, providing silky, rich texture to coat the chicken.

Baby potatoes
Golden and buttery, they’re roasted with sage for crisp exteriors and tender centers.

Fresh sage
Used with the potatoes to add an aromatic, earthy flavor that pairs beautifully with the creamy sauces.

Mushrooms (cremini or baby bella)
Sautéed until golden, then blended partially into the pesto cream—adding umami and richness.

Fresh basil & parsley
These herbs keep the mushroom pesto light, fresh, and green, cutting through the richness.

Olive oil
Used for roasting, sautéing, and blending—it enhances flavor and keeps everything luscious.

Salt & black pepper
The foundational seasoning that ensures every element is properly balanced.

Lemon juice
Adds brightness to the marinade and lifts the richness of the sauces.

Step 1: Marinate the Chicken

In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, salt, pepper, and a sprinkle of oregano. Coat the chicken breasts thoroughly and let them marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

Step 2: Roast the Sage Potatoes

Preheat your oven to 425°F (220°C). Halve the baby potatoes and toss them with olive oil, chopped fresh sage, salt, and pepper. Spread them cut side down on a baking sheet and roast for 25–30 minutes, or until golden and crispy.

Step 3: Sauté the Mushrooms

While the potatoes roast, heat a skillet over medium-high heat with a drizzle of olive oil. Add sliced mushrooms and cook until browned and tender, about 8–10 minutes. Season with salt and pepper. Set aside half for topping, and use the rest for the cream.

Step 4: Make the Mushroom Pesto Cream

In a blender or food processor, combine half the sautéed mushrooms, fresh basil, parsley, a garlic clove, olive oil, a tablespoon of cream, and a touch of Parmesan. Blend until smooth and creamy. Adjust seasoning to taste.

Step 5: Make the Chestnut Garlic Alfredo

In a saucepan, heat a bit of olive oil over medium heat. Add roasted garlic (you can roast it in foil in the oven ahead of time), chopped chestnuts, and stir until fragrant. Add heavy cream and bring to a gentle simmer. Stir in Parmesan and cook until melted and thickened. Blend if you want it extra smooth.

Step 6: Sear the Chicken

Heat a skillet or grill pan over medium-high heat. Sear the marinated chicken breasts for about 6–7 minutes per side, or until golden brown and fully cooked through. Let rest for a few minutes before slicing.

Step 7: Assemble the Dish

On each plate, layer sliced chicken and spoon over the chestnut garlic Alfredo. Add the crispy sage potatoes and top with reserved mushrooms. Drizzle with the mushroom pesto cream and garnish with fresh herbs.

How Long to Cook the Chestnut Garlic Greek Chicken Alfredo

Here’s a breakdown of the cooking times for each main component:

Marinating the chicken: Minimum 30 minutes, up to overnight
Roasting the potatoes: 25–30 minutes at 425°F (220°C)
Sautéing mushrooms: 8–10 minutes
Searing the chicken: 6–7 minutes per side (depending on thickness)
Simmering Alfredo sauce: 6–8 minutes until thickened
Final assembly: 5 minutes

Total active cooking time is around 45 minutes, but if you prep your sauces while the potatoes roast, everything flows beautifully.

Tips for Perfect Chestnut Garlic Greek Chicken Alfredo

Pound thick chicken breasts to an even thickness before marinating to ensure even cooking and juicy texture.
Roast garlic ahead of time in foil with a bit of oil—it brings a caramelized, mellow flavor that’s key in the Alfredo.
Don’t crowd the mushrooms while sautéing. Give them space to brown for that deep, umami-packed flavor.
Use a blender for ultra-smooth sauces, especially the Alfredo—chestnuts can be a little fibrous.
Always let the chicken rest for 5 minutes before slicing to lock in moisture.
Save a splash of pasta water or cream when blending the mushroom pesto in case it needs thinning.
Serve immediately after assembling so the sauces stay silky and warm.

Watch Out for These Mistakes While Cooking

Even a great recipe like this one can go sideways if you’re not careful. Here are some common missteps to avoid:

Skipping the marinade time: Rushing this step leaves the chicken bland and less tender. Give it at least 30 minutes.
Overcooking the chicken: Greek yogurt helps keep it juicy, but over-searing can dry it out fast. Use a thermometer—165°F (74°C) is perfect.
Undercooked potatoes: Make sure the oven is hot enough and the potatoes are cut evenly for a golden, crispy finish.
Burning the garlic: Garlic can go bitter quickly—roast it low and slow or sauté just until fragrant.
Using raw chestnuts: Cooked or roasted chestnuts are needed for a smooth Alfredo. Raw ones won’t blend properly.
Too thick sauces: Always keep a little extra cream or pasta water nearby to thin out sauces without losing richness.
Not seasoning each element: Salt and pepper aren’t optional—layer flavor in every step for a balanced dish.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

This dish is a full meal on its own, but a few smart pairings can make it truly spectacular.

Simple Arugula Salad

Toss arugula with lemon juice, olive oil, and shaved Parmesan to cut through the creamy richness of the Alfredo.

Warm Crusty Bread

Great for sopping up every bit of the mushroom pesto cream and Alfredo sauce.

Garlic Butter Green Beans

Quickly sautéed green beans with garlic add a bright crunch alongside the softer textures.

A Glass of Chardonnay or Pinot Noir

Both wines pair beautifully—the Chardonnay complements the cream, while Pinot adds contrast.

Marinated Olives & Feta

A little pre-dinner Greek-inspired snack that hints at the flavors in the chicken.

Lemon-Honey Roasted Carrots

Roasted until caramelized, they bring a subtle sweetness that rounds out the dish.

Cucumber Yogurt Dip

A chilled, herby yogurt side (like tzatziki) refreshes the palate between bites.

Storage Instructions

If you have leftovers (lucky you), here’s how to store each component to keep everything tasting fresh:

Chicken & Alfredo sauce: Store together in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.
Sage potatoes: Keep in a separate container to maintain crispiness. Reheat in a hot oven or air fryer to revive that golden crust.
Mushroom pesto cream: Store in a jar or small container for up to 4 days. It’s delicious cold, too—try it as a spread!
Freezing: Not recommended. The dairy-based sauces can separate and lose their creamy texture when thawed.

Estimated Nutrition (Per Serving — recipe yields 4 servings)

Calories: ~620
Protein: 39g
Carbohydrates: 38g
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 17g
Cholesterol: 120mg
Fiber: 5g
Sugar: 4g
Sodium: 580mg

This is a rich dish—balanced with protein, creamy fats, and fiber from the potatoes and mushrooms. Perfect for a hearty dinner or when you’re craving something luxurious.

Frequently Asked Questions

How can I make this dish ahead of time?

You can prep most components in advance. Marinate the chicken overnight, roast the garlic and chestnuts, and make the sauces a day early. Store everything separately, then cook and assemble when ready to serve.

Can I use store-bought Alfredo sauce?

Yes, but the homemade chestnut garlic version adds a unique flavor. If you’re in a rush, boost store-bought sauce by blending in roasted garlic and a spoonful of nut butter to mimic the chestnut flavor.

What’s the best way to roast chestnuts?

If using fresh chestnuts, score the shells, roast at 400°F (200°C) for 20 minutes, then peel once cool. But honestly, vacuum-packed cooked chestnuts save time and work just as well.

Can I use dried herbs instead of fresh?

Absolutely. Use 1 teaspoon of dried herbs for every tablespoon of fresh. Dried sage and oregano both work fine in the marinade and potatoes.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as all store-bought sauces or additions (like Parmesan) are certified GF. Always double-check labels if you have sensitivities.

Can I add pasta to this dish?

Definitely. Fettuccine or penne work great if you want to stretch the Alfredo further. Toss the pasta with the sauce and top with chicken and mushrooms.

How do I keep the sauces from breaking when reheating?

Reheat gently over low heat and add a splash of milk, cream, or water while stirring to keep the texture smooth and prevent separating.

Can I make this vegetarian?

Yes—substitute the chicken with roasted cauliflower steaks or tofu and use vegetable broth in place of any meat-based elements. It’s still deeply satisfying and flavorful.

Conclusion

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is one of those dishes that turns a regular dinner into something unforgettable. It’s rich, earthy, herbaceous, and full of layers—yet surprisingly doable in under an hour. Whether you’re planning a cozy night in or hosting guests, this recipe delivers a restaurant-quality meal that feels comforting and refined all at once. I always look forward to the quiet pause at the table after that first bite—when no one’s talking, just savoring. That’s how I know it’s a keeper.