Oh my goodness, let me tell you about this chestnut garlic Greek chicken Alfredo with sage potatoes and mushroom basil pesto! It’s a symphony of flavors that just sings on your palate. The creamy Alfredo sauce envelops tender chicken and roasted chestnuts, while the sage potatoes add a warm, earthy note that makes you feel all cozy inside. I stumbled upon this recipe during a chilly autumn evening, and it quickly became a family favorite. The first time I made it, the aroma wafted through the house, and I swear my neighbors could smell it! Trust me, once you try this dish, you’ll want to make it over and over again. It’s not just a meal; it’s a hug on a plate!
Ingredients List
Before we dive into the cooking, let’s gather all the delicious ingredients you’ll need for this mouthwatering dish! Here’s my trusty list:
- 2 cups cooked chicken, shredded (I love using rotisserie chicken for an easy shortcut!)
- 1 cup chestnuts, roasted and chopped (fresh chestnuts add a wonderful sweetness and crunch)
- 4 cloves garlic, minced (the more garlic, the better, right?)
- 1 cup heavy cream (for that rich, creamy Alfredo sauce)
- 1 cup grated Parmesan cheese (freshly grated is best for that perfect melt)
- 2 cups fettuccine pasta (you can use gluten-free if needed!)
- 2 cups sage potatoes, diced and cooked (these are the perfect companion to our chicken)
- 1 cup mushrooms, sliced (I like to use button or cremini mushrooms for added flavor)
- 1/2 cup basil pesto (store-bought or homemade works wonders)
- Salt and pepper to taste (don’t forget to season it well!)
Gather these goodies, and you’re already on your way to a fantastic meal!
How to Prepare *Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Mushroom Basil Pesto*
Alright, let’s get cooking! This is where the magic happens, and I promise it’s easier than you think. First, bring a large pot of salted water to a boil and cook your fettuccine according to the package instructions. I usually go for al dente, which takes about 10 minutes. Don’t forget to reserve a cup of pasta water before draining it!
While the pasta is cooking, grab a skillet and heat a drizzle of olive oil over medium heat. Toss in the minced garlic and sauté for about 30 seconds until it’s fragrant—oh, the aroma is heavenly! Next, add your sliced mushrooms and cook them down for about 5 minutes until they’re tender and golden. Then, stir in the shredded chicken and chopped chestnuts, letting everything mingle for a couple of minutes.
Now it’s time to add the heavy cream and grated Parmesan cheese. Stir it all together until the cheese melts and the sauce becomes creamy. If it seems too thick, just add a splash of that reserved pasta water to loosen it up. Combine this luscious sauce with your cooked fettuccine, mixing well to coat every strand.
Serve it up with those delicious sage potatoes on the side, and drizzle generously with your basil pesto. And just like that, you’ve created a dish that’s sure to impress! Enjoy every bite!
Nutritional Information
Now, let’s talk nutrition! Here’s a quick breakdown of the estimated values for this delightful dish. Keep in mind these are just estimates and can vary based on the specific ingredients you use:
- Calories: 600
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 3g
- Protein: 30g
- Sodium: 800mg
- Cholesterol: 120mg
It’s a hearty meal that not only satisfies your taste buds but also gives you a good dose of protein and flavor. Perfect for a cozy dinner, don’t you think?
Why You’ll Love This Recipe
- It’s a flavor explosion with creamy Alfredo, nutty chestnuts, and aromatic garlic.
- Quick to prepare, making it perfect for weeknight dinners or last-minute guests.
- Hearty and satisfying, yet light enough to keep you coming back for more!
- Versatile—great for customizing with your favorite veggies or proteins.
- It’s a crowd-pleaser that impresses without the fuss!
Tips for Success
Alright, let’s make sure your *chestnut garlic Greek chicken Alfredo with sage potatoes mushroom basil pesto* turns out absolutely perfect! First off, when cooking the fettuccine, remember to salt your water generously—it really makes a difference in flavor! If your sauce seems too thick, just add a little of that reserved pasta water; it’s the secret to achieving that creamy consistency. And don’t skimp on the garlic—if you love it like I do, feel free to add an extra clove or two!
For the chestnuts, if you can find fresh ones, go for it! They add such a nice sweetness and texture. Oh, and keep an eye on the mushrooms; cooking them until they’re golden makes all the difference in flavor and makes them super delicious. Lastly, serve it hot and don’t forget that generous drizzle of basil pesto on top—it’s the cherry on the cake! Enjoy cooking, and trust me, your taste buds will thank you!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up this *chestnut garlic Greek chicken Alfredo with sage potatoes mushroom basil pesto*! Here are a few of my favorite ideas:
- Herb Swap: Instead of sage, try using fresh thyme or rosemary for a different aromatic twist. They both pair beautifully with chicken and add a lovely fragrance!
- Veggie Boost: Add in some fresh spinach or kale right before you mix in the pasta. They’ll wilt perfectly into the creamy sauce, adding color and nutrition.
- Nutty Flavor: Replace the chestnuts with toasted walnuts or pecans for a different texture and nutty crunch. Yum!
- Spicy Kick: For those who like a bit of heat, toss in some red pepper flakes or a splash of hot sauce to the Alfredo sauce for a delightful spicy kick.
- Cheesy Goodness: Mix in a blend of cheeses like mozzarella or goat cheese for an even creamier and richer flavor profile.
Feel free to mix and match these ideas to create your own version of this delicious dish!
Serving Suggestions
To elevate your *chestnut garlic Greek chicken Alfredo with sage potatoes mushroom basil pesto*, consider pairing it with a fresh green salad dressed in a light vinaigrette. The crispness of the salad perfectly balances the creamy richness of the pasta. You could also serve some warm, crusty bread on the side to soak up every last bit of that delicious Alfredo sauce—trust me, you won’t want to waste a drop! And for a lovely finish, a light dessert like lemon sorbet or a fruit tart would round out the meal beautifully. Enjoy your feast!
Storage & Reheating Instructions
Got leftovers? Don’t worry, this *chestnut garlic Greek chicken Alfredo with sage potatoes mushroom basil pesto* keeps beautifully! To store, simply let it cool down to room temperature, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. If you want to keep it longer, you can freeze it! Just make sure to use a freezer-safe container or a zip-top bag, and it’ll last for about 2 months.
When it comes to reheating, I recommend using the stovetop for the best results. Just add a splash of milk or cream to help loosen up the sauce while you gently warm it over medium heat. Stir occasionally to ensure it heats evenly and doesn’t stick to the pan. If you prefer the microwave, pop it in a microwave-safe dish, cover it loosely, and heat in short bursts, stirring in between to prevent hot spots. Enjoy your delicious meal all over again!
FAQ Section
Got questions about making this *chestnut garlic Greek chicken Alfredo with sage potatoes mushroom basil pesto*? I’ve got you covered! Here are a few of the most common inquiries:
Can I use different pasta?
Absolutely! While I love fettuccine, you can easily swap it for penne, rigatoni, or even gluten-free pasta if you prefer. Just follow the cooking instructions on the package.
What if I can’t find chestnuts?
No problem! You can substitute them with toasted walnuts or even pine nuts for a nutty flavor. They’ll still add that lovely crunch!
Can I make this dish ahead of time?
Yep! You can prepare the sauce and store it separately from the pasta and sage potatoes. Just combine everything right before serving for the best flavor.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months!
Is this dish spicy?
Not at all, unless you decide to add red pepper flakes for a kick! It’s creamy and comforting, perfect for all palates.
Chestnut Garlic Greek Chicken Alfredo: 7 Comforting Flavors
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A creamy and flavorful dish featuring chicken, chestnuts, garlic, and sage potatoes, served with mushroom basil pesto.
Ingrédients
- 2 cups cooked chicken, shredded
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fettuccine pasta
- 2 cups sage potatoes, diced and cooked
- 1 cup mushrooms, sliced
- 1/2 cup basil pesto
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a skillet, sauté garlic in olive oil until fragrant.
- Add mushrooms and cook until tender.
- Stir in chicken and chestnuts.
- Add heavy cream and Parmesan cheese, mixing well.
- Combine with cooked fettuccine.
- Serve with sage potatoes and drizzle with basil pesto.
Notes
- Use fresh chestnuts for the best flavor.
- Adjust the amount of garlic according to taste.
- For a lighter version, substitute heavy cream with half-and-half.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 plate
- Calories: 600
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 35g
- Graisses Saturées: 18g
- Les Graisses Insaturées: 12g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 3g
- La protéine: 30g
- Le taux de cholestérol: 120mg
Mots-clés: chestnut, garlic, Greek, chicken, Alfredo, sage, potatoes, mushroom, basil, pesto
