Why Make This Recipe
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a delightful dish that combines rich flavors and comforting ingredients. This recipe is perfect for those who want a hearty meal that’s easy to prepare, yet packed with flavor. The creamy Alfredo sauce adds a touch of indulgence, while the roasted sage potatoes and mushroom pesto add fresh and earthy notes. This dish is great for everyday dinners or special occasions!
How to Make Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Ingredients:
- 2 large chicken breasts
- 1 tablespoon Greek seasoning
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves chestnut garlic, minced
- 1 1/4 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 1/2 pounds baby gold potatoes, halved
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons basil pesto
- 1/4 cup heavy cream
- Salt and pepper to taste
Directions:
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, sage, salt, and pepper. Roast them on a baking sheet for 25–30 minutes until they are golden and crispy.
- Season the chicken breasts with Greek seasoning, salt, and pepper. Grill them over medium-high heat for 6–7 minutes on each side or until fully cooked. Let the chicken rest before slicing it.
- In a saucepan, melt the butter and sauté the minced chestnut garlic. Stir in heavy cream, bring it to a simmer, and add the Parmesan cheese. Mix until it is melted and smooth, and season with salt and pepper.
- In a skillet, heat butter and olive oil. Add the mushrooms and cook until they are browned. Reduce the heat, stir in basil pesto and cream. Let it simmer until it slightly thickens.
- To assemble your plate, lay the sliced chicken on it, pour the Alfredo sauce over the chicken, add the roasted potatoes and mushrooms with pesto cream. Garnish as desired and serve warm.
How to Serve Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Serve this dish on a large plate or shallow bowl to show off the beautiful layers of flavors. You can add a sprinkle of fresh herbs, like basil or parsley, for extra color. Pair it with a simple green salad or garlic bread for a complete meal.
How to Store Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
Store leftovers in an airtight container in the refrigerator. The dish is best enjoyed within 3 days. When reheating, add a splash of milk or cream to restore some of the creaminess.
Tips to Make Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
- Use fresh chestnut garlic for a more robust flavor.
- Don’t skip on resting the chicken after grilling; this keeps it juicy.
- Feel free to adjust the amount of garlic and sage to your taste.
- Consider using a mix of mushrooms for added depth of flavor.
Variation
You can swap out the chicken for sautéed shrimp or grilled vegetables for a lighter option. You can also use gluten-free pasta instead of potatoes if you want a different base.
FAQs
Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce in advance and store it in the refrigerator. Reheat gently on low heat when ready to serve.
Q: Is there a substitute for heavy cream?
A: You can use half-and-half or a non-dairy milk like coconut milk, but it may alter the texture and richness slightly.
Q: Can I add more vegetables?
A: Absolutely! Feel free to add spinach, bell peppers, or zucchini to the dish for extra nutrition and flavor.
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream
A hearty dish combining rich flavors and comforting ingredients with creamy Alfredo sauce, roasted sage potatoes, and mushroom pesto.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large chicken breasts
- 1 tablespoon Greek seasoning
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves chestnut garlic, minced
- 1 1/4 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 1/2 pounds baby gold potatoes, halved
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons basil pesto
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, sage, salt, and pepper. Roast them on a baking sheet for 25–30 minutes until they are golden and crispy.
- Season the chicken breasts with Greek seasoning, salt, and pepper. Grill them over medium-high heat for 6–7 minutes on each side or until fully cooked. Let the chicken rest before slicing it.
- In a saucepan, melt the butter and sauté the minced chestnut garlic. Stir in heavy cream, bring it to a simmer, and add the Parmesan cheese. Mix until it is melted and smooth, and season with salt and pepper.
- In a skillet, heat butter and olive oil. Add the mushrooms and cook until they are browned. Reduce the heat, stir in basil pesto and cream. Let it simmer until it slightly thickens.
- To assemble your plate, lay the sliced chicken on it, pour the Alfredo sauce over the chicken, add the roasted potatoes and mushrooms with pesto cream. Garnish as desired and serve warm.
Notes
Use fresh chestnut garlic for a more robust flavor. Don’t skip on resting the chicken after grilling; this maintains juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Grilling
- Cuisine: Greek
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg