Description
A creamy and savory Chestnut Garlic Greek Chicken Alfredo served with roasted sage-infused baby potatoes and a vibrant mushroom basil pesto. This dish combines tender seared chicken, a rich chestnut and garlic Greek yogurt Alfredo sauce, earthy roasted potatoes, and a fresh homemade pesto for a satisfying and flavorful meal perfect for a cozy dinner.
Ingredients
Scale
Chicken & Alfredo Sauce
- 2 boneless skinless chicken breasts or thighs
- 1 cup cooked chestnuts, chopped
- 3 cloves garlic, minced
- 1 cup Greek yogurt
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup milk or reserved pasta water (optional, for thinning sauce)
Roasted Sage Potatoes
- 1 pound baby potatoes, halved
- 1 tablespoon fresh chopped sage
- 1 tablespoon olive oil
- Salt and black pepper to taste
Mushroom Basil Pesto
- 1 cup mushrooms, chopped
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Season and Sear Chicken: Season the chicken breasts or thighs with salt, black pepper, garlic powder, and dried oregano. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 4 to 5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside to rest.
- Roast Sage Potatoes: Preheat your oven to 400°F (200°C). Place halved baby potatoes in a bowl and toss them with 1 tablespoon olive oil, freshly chopped sage, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 25 to 30 minutes, flipping halfway through for even roasting, until golden and tender.
- Prepare Chestnut Garlic Alfredo Sauce: In the same skillet used for the chicken, add minced garlic and sauté over medium heat until fragrant, about 1 minute. Add chopped chestnuts and cook for 2 to 3 minutes to warm through. Stir in the Greek yogurt and add a splash of milk or reserved pasta water to thin the sauce if needed. Whisk in the grated Parmesan cheese and simmer gently until the sauce is creamy and heated through. Adjust seasoning with salt and pepper.
- Make Mushroom Basil Pesto: In a food processor, combine sautéed mushrooms (you may briefly sauté mushrooms in 1 tablespoon olive oil beforehand if desired), fresh basil leaves, garlic, Parmesan cheese, and olive oil. Blend until smooth, adding more olive oil or a splash of water to adjust consistency. Season to taste with salt and pepper.
- Assemble and Serve: Slice the rested chicken breasts. Spoon a generous amount of chestnut garlic Alfredo sauce onto each plate, place sliced chicken on top, and add a serving of roasted sage potatoes on the side. Dollop or drizzle the mushroom basil pesto alongside. Garnish with extra Parmesan or fresh herbs if desired. Serve warm and enjoy!
Notes
- Use chicken breasts or thighs based on preference; thighs offer more juiciness.
- Cooking times for chicken may vary depending on thickness; ensure internal temperature reaches 165°F (74°C).
- For a thinner Alfredo sauce, use milk or pasta water to achieve desired creaminess.
- You can prepare the pesto in advance and refrigerate for up to 2 days.
- Feel free to substitute fresh sage with thyme if unavailable.
- Roast potatoes until tender inside and crispy outside for best texture.
- Leftover sauce and pesto make excellent spreads for sandwiches or dips.
