If you’re craving a dish that feels like a warm hug on a plate, look no further than this Indulgent Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Recipe. This comforting meal marries the rich, velvety goodness of chestnut and roasted garlic-infused Alfredo sauce with tender, juicy chicken breasts and crispy, herbaceous roasted potatoes. Paired with earthy sautéed mushrooms brightened up by a touch of basil pesto, every bite is a celebration of harmonious flavors and textures that will quickly become one of your go-to dinners.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, focusing on simple yet purposeful ingredients. Each one plays a vital role, whether it’s building the depth of flavor, adding creamy richness, or providing that perfect golden crisp to your potatoes.
- Chicken Breast: The star protein, tender and juicy, or swap for chicken thighs for an even richer taste.
- Roasted Chestnuts (pureed): Adds a subtle sweetness and creamy texture to the Alfredo sauce.
- Roasted Garlic: Freshly roasted garlic offers a mellow, caramelized flavor.
- Heavy Cream: Essential for that luxuriously smooth Alfredo base.
- Parmesan Cheese: Grated to melt perfectly, bringing sharp, nutty depth.
- Baby Potatoes: Roasted to a crispy, golden perfection with sage.
- Fresh Sage: Adds an aromatic touch to the potatoes; thyme works as a lovely substitute.
- Cremini & Button Mushrooms: Sautéed for an earthy companion to the creamy sauce.
- Basil Pesto: A bright, herbal kick to awaken the mushrooms.
- Olive Oil: For roasting and searing, delivering flavor and crispiness.
- Butter: For sautéing and enriching sauces with a silky mouthfeel.
- Salt & Pepper: To taste, balancing and elevating every layer of the dish.
How to Make Indulgent Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Recipe
Step 1: Roast the Sage Potatoes
Start by preheating your oven to 400°F (200°C). Halve those baby potatoes and toss them generously with olive oil, freshly chopped sage, salt, and pepper. Roasting is the secret to that perfect crispy exterior with a fluffy interior, so spread them out on a baking sheet and roast for 30 to 35 minutes. Don’t forget to turn them halfway through to ensure even browning.
Step 2: Sear the Chicken
Season the chicken breasts simply with salt and pepper. Heat olive oil in a skillet until it’s shimmering hot, then sear the chicken for 4 to 5 minutes per side. This method locks in the juices and gives you that gorgeous golden crust. Once cooked through, transfer them to a plate to rest – this keeps them tender and juicy.
Step 3: Prepare the Chestnut Garlic Alfredo Sauce
Using the same skillet keeps all those beautiful browned bits for flavor. Lower the heat and melt butter, then add the roasted garlic and pureed chestnuts. Sauté gently for a minute or two to wake up their flavors. Next, pour in the heavy cream and let the mixture simmer for 3 to 4 minutes, stirring often. Finally, fold in the Parmesan cheese until the sauce is perfectly smooth, creamy, and irresistible.
Step 4: Sauté Mushrooms with Basil Pesto
In a separate pan, melt some butter and sauté your mixed cremini and button mushrooms until they turn golden and tender, about 5 minutes. Stir in a generous spoonful of basil pesto and a splash of heavy cream to create a luscious, herbaceous sauce that pairs beautifully with your chicken and potatoes.
Step 5: Assemble Your Plate
Slice the rested chicken and lovingly drape it with the Indulgent Chestnut Garlic Greek Chicken Alfredo sauce. Arrange the crisp, sage-infused roasted potatoes and creamy, pesto-kissed mushrooms alongside. The textures and flavors coming together on the plate will instantly make your meal feel special and satisfying.
How to Serve Indulgent Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra grated Parmesan adds a pop of color and fresh sharpness to the dish. For an elegant touch, a light drizzle of extra-virgin olive oil or a few whole roasted chestnuts scattered on top enhance both presentation and flavor.
Side Dishes
This recipe shines on its own but consider pairing it with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A loaf of warm crusty bread is also perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a dinner party, create individual plates with the chicken fanned out and sauce artfully drizzled. Alternatively, serve family-style in large, rustic platters that let everyone help themselves, encouraging a cozy, communal vibe that matches the warmth of this meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce and chicken maintain their flavor well, but potatoes are best eaten sooner to retain crispness.
Freezing
You can freeze the chicken and Alfredo sauce separately in freezer-safe containers for up to 2 months. Potatoes freeze less well because they lose their texture, so it’s best to prepare fresh for serving.
Reheating
Warm the chicken and sauce gently in a skillet over low heat to prevent curdling or drying out. Roast the potatoes briefly in the oven at 375°F (190°C) to crisp them back up before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor that pairs wonderfully with the creamy chestnut garlic Alfredo.
Is it necessary to roast the garlic and chestnuts myself?
While roasting fresh garlic and chestnuts elevates the flavor, you can use pre-roasted chestnuts and jarred roasted garlic to save time without sacrificing much taste.
What can I substitute for fresh sage?
If fresh sage isn’t available, thyme or even rosemary make excellent alternatives for seasoning the potatoes.
Can I make this recipe dairy-free?
You can swap heavy cream with coconut cream and use a dairy-free Parmesan alternative, but the rich, classic flavor might be a bit different from the original.
How do I get my potatoes extra crispy?
Make sure to dry the potatoes well before roasting and avoid overcrowding the baking sheet so they can roast evenly and develop that perfect crispness.
Final Thoughts
This Indulgent Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Recipe is truly a labor of love that rewards you with unforgettable flavor and texture. It’s a dish that feels special without requiring complicated techniques, making it perfect for cozy weeknight dinners or impressing guests. I hope you enjoy making and sharing this delightful recipe as much as I do!
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Indulgent Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Greek-Inspired
Description
This Indulgent Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes is a luxurious twist on classic Alfredo, featuring tender seared chicken breast topped with a rich chestnut and roasted garlic cream sauce. Paired with crispy sage-roasted baby potatoes and creamy basil mushroom sauté, this dish combines earthy Greek-inspired flavors with creamy indulgence in under an hour.
Ingredients
Chicken and Sauce
- 4 pieces Chicken Breast
- 1 cup Roasted Chestnuts (pureed)
- 1 head Roasted Garlic
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese (grated)
- 0.5 cup Basil Pesto
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- Salt, to taste
- Pepper, to taste
Potatoes
- 1.5 pounds Baby Potatoes
- 1 tablespoon Fresh Sage (chopped)
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Mushrooms
- 1 cup Cremini & Button Mushrooms (sliced)
- 2 tablespoons Butter
- 0.5 cup Basil Pesto
- Small splash Heavy Cream (optional, as needed)
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, chopped fresh sage, salt, and pepper. Spread them evenly on a baking sheet and roast for 30-35 minutes, turning halfway through to ensure even crispiness and a golden exterior.
- Sear the Chicken: Season the chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the chicken breasts for 4-5 minutes on each side until they develop a golden crust and are cooked through. Remove from the skillet and set aside on a plate.
- Prepare Chestnut Garlic Alfredo Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the roasted garlic cloves and pureed chestnuts, sautéing gently for 1-2 minutes to marry the flavors. Pour in the heavy cream and simmer for 3-4 minutes, allowing the sauce to thicken slightly. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Sauté Mushrooms: In a separate pan, melt butter over medium heat. Add the sliced cremini and button mushrooms, sautéing them for about 5 minutes or until golden brown. Stir in the basil pesto and add a small splash of heavy cream if needed to help the sauce thicken. Simmer gently until creamy and well combined.
- Plate the Dish: Slice the seared chicken breasts and lay them on plates. Spoon the rich chestnut garlic Alfredo sauce over the chicken. Arrange the crispy sage-roasted baby potatoes alongside the chicken, and add the creamy basil mushroom sauté as a side. Serve immediately for a comforting, indulgent meal.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Using pre-roasted chestnuts and garlic saves preparation time while enhancing flavor.
- Fresh sage offers optimum flavor, but thyme is a good substitute if unavailable.
- For a lighter version, consider reducing heavy cream or substituting part with milk.
- Ensure potatoes are turned during roasting for even crispiness.
