Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: mohammed-zakaria
  • Total Time: 170 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free

Description

A Mediterranean-inspired Chicken Alfredo featuring marinated Greek-style chicken, roasted sage potatoes, and a rich mushroom basil pesto cream sauce.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup Greek yogurt
  • 1/2 cup chestnut purée
  • 3 cloves grated garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon garlic powder
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup fresh basil
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1/4 cup butter
  • 1 cup heavy cream
  • Additional parmesan for garnish
  • Chopped basil or parsley for garnish

Instructions

  1. In a bowl, combine Greek yogurt, chestnut purée, grated garlic, lemon juice, olive oil, oregano, paprika, salt, and pepper. Coat the chicken thoroughly, cover, and refrigerate for at least 2 hours.
  2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped sage, garlic powder, salt, and pepper. Spread them cut side down on a baking sheet. Roast for 30–35 minutes, flipping once for even browning.
  3. Heat a grill pan over medium-high heat. Grill the marinated chicken for 5–7 minutes per side, until internal temp reaches 165°F (75°C). Let rest for 5 minutes before slicing.
  4. In the same pan, melt butter and olive oil. Add sliced mushrooms in a single layer and let them cook undisturbed for 3–4 minutes. Flip and cook another 3 minutes until browned.
  5. In a food processor, blend fresh basil, Parmesan, pine nuts, garlic, olive oil, lemon juice, and a pinch of salt until smooth. Set aside 2 tablespoons for the sauce.
  6. In a saucepan, melt butter over medium heat and stir in heavy cream, bringing to a gentle simmer. Add grated Parmesan, stirring until melted. Fold in sautéed mushrooms and 2 tablespoons of the pesto. Season with nutmeg (optional), salt, and pepper to taste.
  7. On each plate, layer sliced chicken over roasted sage potatoes. Spoon the warm pesto Alfredo sauce generously on top and garnish with fresh basil or parsley.

Notes

For best results, marinate the chicken overnight and allow it to come to room temperature before grilling. Use high-quality ingredients for the best flavor.

  • Prep Time: 120 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Grilling and Roasting
  • Cuisine: Mediterranean

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookingwithjenna.com/chestnut-garlic-greek-chicken-alfredo/