Description
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a sumptuous dish that elevates any meal into a special occasion. Imagine tender chicken coated in a rich, creamy Alfredo sauce infused with chestnuts and garlic, paired with buttery sage potatoes and vibrant mushroom basil pesto. This flavor-packed recipe is perfect for cozy dinners or impressing your guests, ensuring everyone comes back for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 5 cloves fresh garlic, minced
- 12 oz fettuccine or linguine pasta
- 1 lb baby Yukon gold potatoes, diced
- 1 cup heavy cream
- 1 cup mushroom basil pesto (store-bought or homemade)
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Prepare your ingredients: Mince garlic and dice Yukon gold potatoes.
- Cook the potatoes: Boil diced potatoes in salted water until fork-tender (10-15 minutes). Drain and toss with sautéed fresh sage in butter.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, cooking for about 6 minutes per side until golden brown.
- Make the Alfredo sauce: In a saucepan, gently simmer heavy cream, stirring in grated Parmesan cheese until melted. Add garlic until fragrant.
- Add pesto: Fold mushroom basil pesto into the Alfredo sauce off heat.
- Combine: Toss cooked pasta with the sauce and seared chicken until well-coated.
- Serve: Plate generously with sage potatoes and extra Parmesan if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Searing & Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 640
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: For a healthier version, use whole grain pasta or substitute heavy cream with Greek yogurt. Customize by swapping chicken for shrimp or tofu and experimenting with herbs like thyme or rosemary.