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
Scale
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.
