Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts, sliced; 2 tbsp olive oil; 3 cloves garlic, minced; ½ cup roasted chestnuts, roughly chopped; 1 tbsp fresh oregano, chopped; ½ tsp dried thyme; Salt & freshly cracked black pepper to taste; 2 medium Yukon Gold potatoes, cut into ½-inch cubes; 2 tbsp olive oil; 1 tbsp fresh sage leaves, roughly chopped; 2 cloves garlic, minced; 2 tbsp butter; 8 oz cremini mushrooms, sliced; ¼ cup roasted chestnuts, roughly chopped; 2 cloves garlic, minced; 1 ½ cups heavy cream; ½ cup grated Parmesan cheese; ¼ cup fresh basil leaves; 2 tbsp grated Parmesan cheese (for pesto); 2 tbsp olive oil (for pesto); Salt & freshly cracked black pepper to taste

Description

Indulge in the delightful flavors of Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes. This comforting dish combines juicy, garlic-marinated chicken with crispy sage-infused roasted potatoes, all smothered in a rich chestnut mushroom Alfredo sauce blended with creamy basil pesto. Perfect for family dinners or special occasions, this recipe offers a gourmet dining experience that is both satisfying and easy to prepare.

Ingredients

Scale

2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
3 cloves garlic, minced
½ cup roasted chestnuts, roughly chopped
1 tbsp fresh oregano, chopped
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
2 medium Yukon Gold potatoes, cut into ½-inch cubes
2 tbsp olive oil
1 tbsp fresh sage leaves, roughly chopped
2 cloves garlic, minced
2 tbsp butter
8 oz cremini mushrooms, sliced
¼ cup roasted chestnuts, roughly chopped
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup grated Parmesan cheese
¼ cup fresh basil leaves
2 tbsp grated Parmesan cheese (for pesto)
2 tbsp olive oil (for pesto)
Salt & freshly cracked black pepper to taste

Instructions

In a bowl, toss chicken slices with olive oil, minced garlic, chopped chestnuts, oregano, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken for 2-3 minutes per side until cooked through and lightly charred. Set aside.
Preheat oven to 200°C (400°F). In a bowl, toss potato cubes with olive oil, chopped sage, minced garlic, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes until golden brown and crispy, flipping halfway through.
Melt butter in a large skillet over medium heat. Add sliced mushrooms and minced garlic; cook until mushrooms are softened and lightly browned. Stir in chopped chestnuts. Pour in heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper.
In a food processor or blender, combine basil leaves, 2 tbsp grated Parmesan cheese, and olive oil. Blend until smooth. Gently stir the basil pesto into the rich chestnut mushroom Alfredo sauce until well combined.
Arrange the sage-infused crispy garlic roasted potatoes on plates or in bowls. Top with the garlic and chestnut-marinated grilled chicken slices. Spoon the creamy chestnut mushroom Alfredo sauce blended with basil pesto generously over the chicken and potatoes. Serve immediately.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Grilling/Roasting
Cuisine: Greek

Nutrition

Serving Size: 1 plate (350g)
Calories: 543
Sugar: 3g
Sodium: 420mg
Fat: 36g
Saturated Fat: 14g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 32g
Cholesterol: 94mg

Keywords: For added flavor, let the chicken marinate longer if time allows. Customize by adding your favorite vegetables into the roasting mix or using different herbs. To make a vegetarian version, substitute grilled vegetables for chicken.