Chestnut Garlic Greek Chicken Alfredo with 5 Easy Steps

Name: Chestnut Garlic Greek Chicken Alfredo with 5 Easy Steps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 4 chicken breasts; 1 cup chestnuts, chopped; 4 cloves garlic, minced; 2 cups heavy cream; 1 cup grated parmesan cheese; 2 cups mushrooms, sliced; 2 tablespoons pesto; 4 medium potatoes, diced; 2 tablespoons fresh sage, chopped; Salt and pepper to taste

chestnut garlic greek chicken alfredo with sage potatoes mushroom pesto cream

September 1, 2025

By:

Julia marin

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Let me tell you about one of my absolute favorite dishes: *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream*. It’s a mouthwatering combination that takes comfort food to a whole new level! The creamy alfredo sauce, infused with roasted garlic and the earthy sweetness of chestnuts, creates a luscious coating for perfectly cooked chicken. And don’t even get me started on the sage potatoes—oh wow! They add a fragrant herbal note that just sings alongside the rich sauce. This recipe is special to me because it brings together my love for creamy pastas and the delightful flavors of Greek cuisine. Trust me, once you try this dish, you’ll want to make it again and again for family dinners or cozy gatherings. It’s comforting, satisfying, and downright delicious!

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

Ingredients List

4 chicken breasts
1 cup chestnuts, chopped
4 cloves garlic, minced
2 cups heavy cream
1 cup grated parmesan cheese
2 cups mushrooms, sliced
2 tablespoons pesto
4 medium potatoes, diced
2 tablespoons fresh sage, chopped
Salt and pepper to taste

How to Prepare Instructions

Preparing the Chicken

First things first, let’s get that chicken ready! I season the chicken breasts generously with salt and pepper, making sure every bite is flavorful. Then, I heat a skillet over medium heat—don’t rush this part, it’s key for a nice golden-brown color. Once the skillet is hot, I add the chicken and cook it for about 6-7 minutes on each side, until it’s browned and cooked through. Trust me, the sizzle is music to your ears! Once it’s done, I remove the chicken from the pan and set it aside. This little step allows it to rest and keeps it juicy!

Making the Alfredo Sauce

Now, let’s dive into that creamy alfredo sauce! In the same skillet (don’t wash it yet—flavor!), I add minced garlic and sliced mushrooms. I cook them for about 3-4 minutes until they’re softened and fragrant. Wow, the smell is heavenly! Next, I pour in the heavy cream and stir in the grated parmesan cheese, mixing until it’s all smooth and creamy—this is crucial, so keep stirring! Once the cheese has melted into the cream, I fold in those delightful chopped chestnuts and pesto. This combo adds such a nutty richness and depth; it’s simply divine! Finally, I return the cooked chicken to the skillet, coating it with that luxurious sauce.

Cooking the Sage Potatoes

While the chicken is soaking up all those flavors, I turn my attention to the sage potatoes. I bring a pot of salted water to a boil and toss in the diced potatoes. I let them cook for about 10-12 minutes, or until they’re fork-tender. Once they’re done, I drain the potatoes and return them to the pot. I toss them with fresh chopped sage, salt, and pepper to taste. This step adds that aromatic touch that really elevates the dish! Now, everything is ready to plate up—serve the chicken with that creamy alfredo sauce drizzled generously on top, and the sage potatoes on the side. Enjoy every bite!

Nutritional Information Section

Now, let’s talk about the nutritional goodness packed into this delightful dish! Here’s an estimated breakdown per serving of my *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream*:

Calories: 620
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 2g
Protein: 42g

Keep in mind that these values are estimates, so if you’re tracking your intake closely, adjust accordingly based on the ingredients you use. But honestly, with all that flavor and comfort, this dish feels like a treat, doesn’t it?

FAQ Section

Can I use other nuts instead of chestnuts?
Absolutely! If chestnuts aren’t your thing or you can’t find them, feel free to swap in pine nuts or walnuts for a different yet delicious flavor. Each nut brings its own unique twist!

What if I don’t have heavy cream?
No worries! You can substitute heavy cream with half-and-half or even a combination of milk and butter for a lighter version. Just keep in mind that the sauce might be a bit less rich, but it will still be tasty!

Can I make this dish ahead of time?
Definitely! You can prepare the chicken and the alfredo sauce a day in advance. Just store them separately in the fridge. When you’re ready to serve, gently reheat everything on the stovetop and toss in the sage potatoes for a fresh finish.

How do I store leftovers?
If you have any leftovers (which I hope you do because it’s so good!), store them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of cream if the sauce thickens up too much.

What can I serve with this dish?
While it’s already a hearty meal, a simple green salad or some crusty bread on the side can complement the flavors beautifully. If you want to keep it Greek-inspired, a side of roasted vegetables or a Greek salad would be perfect!

Why You’ll Love This Recipe

It’s a quick and easy one-pan meal that comes together in just 45 minutes!
The creamy garlic alfredo sauce is rich and comforting—perfect for satisfying cravings.
The combination of chestnuts and mushrooms adds a delightful depth of flavor that’s simply irresistible.
Fresh sage potatoes provide a fragrant, herbaceous twist that complements the dish beautifully.
It’s a gluten-free recipe, making it a great option for those with dietary restrictions.
This meal is perfect for impressing guests at a dinner party, yet simple enough for a cozy weeknight dinner.
Leftovers (if there are any!) taste just as amazing the next day, making it great for meal prep.
The recipe is versatile—feel free to customize with your favorite veggies or proteins!

Tips for Success

Here are a few pro tips to ensure your *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream* turns out perfectly every time!

Don’t rush the chicken: Make sure your skillet is adequately heated before adding the chicken. This helps achieve that beautiful golden-brown crust. If you overcrowd the pan, the chicken will steam instead of sear, so give them space!
Use freshly grated parmesan: For the best flavor and texture, opt for freshly grated parmesan cheese instead of the pre-packaged stuff. It melts better and gives your sauce that creamy consistency we all love!
Adjust the garlic to your taste: If you adore garlic like I do, feel free to add an extra clove or two. On the flip side, if you’re not a huge garlic fan, you can tone it down. Just remember, garlic mellows out as it cooks!
Experiment with the pesto: The type of pesto you use can really change the flavor profile. Try using sun-dried tomato pesto or basil pesto for a different twist, or even make your own for a fresh touch!
Be careful with the salt: Since parmesan and pesto can be salty, taste your sauce as you go and adjust the salt accordingly. You can always add more, but it’s tough to fix an overly salty dish!
Let the sauce simmer: After combining the cream and parmesan, let the sauce simmer for a minute or two to thicken up nicely. Just keep stirring to avoid sticking!
Sage potatoes seasoning: Feel free to get creative with the sage potatoes! You can add a drizzle of olive oil or a sprinkle of garlic powder for even more flavor. Just don’t skip the fresh sage—it’s a game changer!

With these tips, you’re all set to whip up a fantastic dish that’ll impress everyone at the table. Enjoy the process, and most importantly, savor every delicious bite!

Serving Suggestions

Now that you’ve got your *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream* all ready to go, let’s talk about what to serve alongside it to create a complete and satisfying meal! Here are a few of my favorite ideas:

Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a refreshing contrast to the rich flavors of the dish. You could even toss in some feta for that Greek twist!
Crusty Bread: A warm, crusty baguette or garlic bread is perfect for mopping up that creamy alfredo sauce. Trust me, you don’t want to leave any sauce behind!
Roasted Vegetables: Roasted seasonal vegetables like zucchini, bell peppers, and carrots drizzled with olive oil and herbs can add a colorful and nutritious side. They pair wonderfully with the earthy flavors of the chestnuts and sage.
Greek Tzatziki: A side of tzatziki sauce can be a delightful accompaniment, adding a cool and tangy contrast to the warm, creamy chicken. It’s also perfect for dipping those sage potatoes!
Herbed Quinoa: For a lighter option that still packs a punch, serve a fluffy quinoa salad mixed with herbs like parsley and mint. It complements the dish beautifully while keeping it healthy!
Stuffed Grape Leaves: If you’re looking to keep things authentically Greek, some dolmades (stuffed grape leaves) on the side can bring in even more flavor and tradition!

Feel free to mix and match these suggestions to suit your taste and occasion. Whether it’s a cozy family dinner or a gathering with friends, these sides will elevate your meal and make it even more memorable. Enjoy every bite!

Storage & Reheating Instructions

Now, if you happen to have any leftovers of your *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream*—which is a big if because it’s so good—you’ll want to store them properly to keep that amazing flavor intact! Here’s how I do it:

Storing Leftovers: Let the dish cool down to room temperature before transferring it to an airtight container. This helps prevent any condensation from forming, which can make your sauce watery. You can keep it in the fridge for up to 3 days.
Freezing: If you want to keep it for longer, you can freeze the chicken and sauce together. Just make sure to use a freezer-safe container. It should stay good for about 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating.

Reheating: To reheat, I recommend doing it on the stovetop for the best results. Just add the leftovers to a skillet over low to medium heat. If the sauce seems a bit thick, don’t hesitate to add a splash of cream or chicken broth to bring it back to life! Stir occasionally until heated through, and make sure the chicken is warmed all the way to the center.

If you’re in a hurry, you can use the microwave, but I’d suggest heating it in short bursts, stirring in between to ensure even heating. Just be careful not to overdo it, or the sauce might separate.

And there you have it! With these simple tips, you can enjoy every delicious bite of your *chestnut garlic Greek chicken alfredo with sage potatoes mushroom pesto cream*, even days later. Happy cooking!

For more information on the health benefits of garlic, check out this Healthline article. You might also find it interesting to learn about the nutritional value of chestnuts in this NCBI study.

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.