Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Delight

Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 chicken breasts; 1 cup chestnut mushrooms, sliced; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon dried sage; Salt and pepper to taste; 2 medium potatoes, cubed; 1/4 cup basil pesto

chestnut garlic greek chicken alfredo with sage potatoes mushroom basil pesto cream

septembre 14, 2025

By:

Julia marin

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Let me tell you, there’s something incredibly comforting about my chestnut garlic Greek chicken alfredo with sage potatoes and mushroom basil pesto cream. The moment you take a bite, you’re enveloped in this creamy, dreamy sauce that just hugs the chicken perfectly. I remember the first time I made it for friends; the aroma of garlic and sage filled the kitchen, and I could hardly wait for everyone to dig in. The chestnut mushrooms add a delightful earthiness, while the basil pesto brings a fresh burst of flavor that ties everything together. It’s one of those dishes that feels fancy but is surprisingly simple to whip up. Trust me, once you try it, it’ll become a go-to favorite for cozy dinners or impressing guests!

chestnut garlic greek chicken alfredo with sage potatoes mushroom basil pesto cream - detail 1

Ingredients List

2 chicken breasts
1 cup chestnut mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried sage
Salt and pepper to taste
2 medium potatoes, cubed
1/4 cup basil pesto

How to Prepare Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes Mushroom Basil Pesto Cream

Preheat and Prepare

First things first, let’s get that oven preheated to 400°F (200°C). While that’s warming up, grab your medium potatoes and give them a good wash. Then, cube them into bite-sized pieces. This helps them cook evenly and soak up all that delicious flavor later on. You’ll want a large pot ready for boiling the potatoes, so fill it with water and set it on the stove to start heating up.

Cook the Chicken

Now, let’s move on to the star of the show—the chicken! Take those beautiful chicken breasts and season them with a sprinkle of salt and pepper. In a large skillet, heat up the olive oil over medium heat. Once the oil is shimmering, add the chicken breasts and cook them for about 5-7 minutes on each side. You’re looking for a lovely golden brown color, and don’t worry if you need to poke it a bit—just make sure the juices run clear when it’s done! Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.

Make the Alfredo Sauce

In the same skillet, toss in the minced garlic and sliced chestnut mushrooms. Sauté them until they’re soft and fragrant—oh, the smell is heavenly! Then, pour in the heavy cream and add in the grated Parmesan cheese. Stir it all together until it forms a smooth, creamy sauce. This is where the magic happens! Don’t forget to season it with dried sage, salt, and pepper to taste. It should be rich and velvety, just how we like it!

Roast the Sage Potatoes

Your water should be boiling by now, so carefully add the cubed potatoes and let them boil for about 10 minutes. After that, drain them and spread them out on a baking sheet. Drizzle with olive oil, season with salt, and toss in a few extra sage leaves if you want that herbaceous kick. Roast them in the oven for about 20 minutes, or until they’re crispy and golden—trust me, you’ll want these!

Combine and Serve

Finally, it’s time to bring everything together! Return the cooked chicken to the skillet and coat it in that luscious garlic Alfredo sauce. Once everything is well combined, serve it up on a plate alongside the roasted sage potatoes. And don’t forget to drizzle that fresh basil pesto on top—it adds the perfect finishing touch! Wow, just look at those vibrant colors and textures. Your taste buds are going to thank you!

Why You’ll Love This Recipe

Rich, creamy alfredo sauce that’s packed with flavor
Simple ingredients that you probably already have in your kitchen
Quick prep and cook time, making it perfect for busy weeknights
Chestnut mushrooms add an earthy depth that elevates the dish
Roasted sage potatoes bring a crispy, herby side that complements the chicken
Drizzling of fresh basil pesto adds a vibrant finish and a burst of freshness
Gluten-free, so everyone can enjoy it without worry
Impress your family or guests without breaking a sweat—it’s a showstopper!
Comfort food that feels indulgent but won’t weigh you down

Tips for Success

Alright, let’s make sure you nail this dish! Here are some of my favorite tips that’ll help you perfect your chestnut garlic Greek chicken alfredo with sage potatoes and mushroom basil pesto cream.

Adjust the Garlic: If you’re a garlic lover like me, feel free to add an extra clove or two! But if you’re not, you can always dial it back a bit.
Substitutions: No chestnut mushrooms? No problem! Regular button mushrooms work beautifully too. You can even use a mix of mushrooms for added flavor.
Lighten It Up: Looking for a lighter version? Swap out the heavy cream for half-and-half or even a plant-based cream. It’ll still be creamy but with fewer calories.
Herb Variations: Fresh herbs can make a world of difference. If you have fresh sage or basil on hand, chop some up and sprinkle it in the sauce for an extra burst of flavor!
Veggie Add-Ins: Want to sneak in some extra veggies? Toss in some spinach or kale right before serving. They’ll wilt perfectly in the warm sauce!
Resting Time: After cooking the chicken, let it rest for a few minutes before slicing. This keeps it juicy and tender, so don’t skip this step!
Serving Suggestions: Pair this dish with a light salad or some garlic bread for a complete meal that’s sure to impress!

With these little tweaks and tips, you’ll be on your way to creating a dish that not only tastes amazing but also feels personal and perfectly tailored to your taste. Happy cooking!

Variations

If you’re feeling adventurous and want to switch things up a bit, here are some fun variations to try with my chestnut garlic Greek chicken alfredo with sage potatoes and mushroom basil pesto cream. Trust me, these tweaks can turn this dish into something new and exciting!

Protein Swap: Not in the mood for chicken? You can easily substitute it with shrimp or even slices of grilled steak. Both options bring their own unique flavors that pair beautifully with the creamy sauce.
Vegetarian Delight: For a meatless version, skip the chicken and add more veggies! Try roasted bell peppers, zucchini, or even eggplant. You can also use chickpeas for a hearty, protein-packed alternative.
Pasta Option: Feeling like a pasta night? Toss the chicken and sauce with your favorite pasta instead of serving it as a main dish. Fettuccine or penne works wonders with that creamy alfredo!
Different Mushrooms: Mix it up by using shiitake or portobello mushrooms instead of chestnut mushrooms. Each type has its own distinct flavor and will add a delightful twist to your dish.
Sauce Variations: If you want to change the flavor profile, try adding sun-dried tomatoes or roasted red peppers to the alfredo sauce. They’ll bring an incredible depth of flavor that’s hard to resist!
Herb Infusions: You can experiment with different herbs in the sauce. Fresh thyme or rosemary can give a wonderful aroma, while a pinch of red pepper flakes adds a nice kick!
Cheese Choices: Want to switch up the cheese? Go for goat cheese or a sharp cheddar for a different taste. Just remember to adjust the quantities to keep that creamy texture!
Seasonal Veggies: In the summer, throw in some fresh corn or cherry tomatoes; in the fall, roasted butternut squash or Brussels sprouts can add a seasonal flair that’s simply delightful.

With these variations, you can keep the heart of the dish intact while making it your own. So, don’t hesitate to get creative and have fun in the kitchen! Each tweak can lead to a new favorite version of this already amazing recipe.

Storage & Reheating Instructions

Alright, so you’ve made this delicious chestnut garlic Greek chicken alfredo with sage potatoes and mushroom basil pesto cream, and maybe you have some leftovers (if you’re lucky!). Here’s how to store them properly so they stay just as tasty for your next meal.

First, let the dish cool down to room temperature before you store it. This helps prevent condensation from forming inside the container, which can make your leftovers soggy. Once it’s cooled, transfer any leftovers into an airtight container. I usually recommend dividing them into single portions; it makes reheating so much easier later!

Store the container in the refrigerator, and you should be good for about 3-4 days. If you want to keep it longer, you can freeze the chicken and sauce separately from the potatoes. Just make sure to use freezer-safe bags or containers. When stored properly, your leftovers can last up to 2 months in the freezer!

Now, when it comes to reheating, I recommend using the stovetop for the best results. Just place the chicken and sauce in a skillet over medium heat, stirring occasionally until warmed through. If the sauce seems a bit thick, you can add a splash of cream or milk to loosen it up. For the sage potatoes, toss them in a separate pan with a bit of olive oil to crisp them back up. Trust me, this method keeps everything nice and flavorful!

If you’re in a rush, the microwave works too—just use a microwave-safe dish and cover it loosely to prevent splattering. Heat in short bursts, stirring in between, until everything is heated to your liking. But be careful not to overheat, or you might lose that creamy goodness!

So, there you have it! With these storage and reheating tips, you can enjoy your amazing dish even after it’s been made, keeping all those delicious flavors intact!

Nutritional Information Disclaimer

Just a quick note on the nutritional information: the values provided are estimates and can vary based on the specific ingredients you use. Keep in mind that factors like portion sizes and ingredient brands can also affect the final numbers. Typically, this dish contains about 650 calories per serving, with 40g of fat, 35g of protein, and 45g of carbohydrates. Always adjust according to your personal dietary needs and preferences. Happy cooking and enjoy your meal with peace of mind!

Engage With Us

I absolutely love hearing from you, and I can’t wait to know how your chestnut garlic Greek chicken alfredo with sage potatoes and mushroom basil pesto cream turned out! Did you put your own twist on it? Or maybe you have a question about the recipe? Whatever it is, drop a comment below—I’m all ears! Sharing our cooking experiences makes this journey even more special, and who knows, you might inspire someone else with your creativity!

If you enjoyed this recipe, consider sharing it with your friends and family. And hey, don’t forget to rate it! Your feedback means the world to me and helps others discover this delicious dish. Plus, if you want to keep up with my latest recipes, tips, and kitchen adventures, be sure to follow along. I’m always cooking up something new and exciting that I can’t wait to share with you!

Thanks for being part of this culinary community. Let’s keep cooking and sharing our love for food together!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.