Indulge in Chestnut Garlic Greek Chicken Alfredo Delight

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is the dish that dreams are made of. Picture this: tender chicken, bathed in a creamy alfredo sauce that dances with garlic and chestnut flavors, while sage potatoes add a comforting crunch. It’s not just food; it’s an experience that envelops you in a warm hug.

Now imagine serving this culinary masterpiece at your next family gathering or cozy dinner date. It’s sure to be a conversation starter, as everyone leans in to savor the intoxicating aroma wafting through your kitchen. This recipe will have you eagerly anticipating every delightful bite!

Ingredients for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I typically use about 3-4 chicken breasts for this recipe, but feel free to adjust based on the crowd you’re feeding.
• Fresh Garlic: Opt for firm, fresh garlic cloves for maximum flavor; they should feel solid and have no green sprouts peeking out.
• Heavy Cream: This gives the alfredo its luscious consistency; look for high-fat cream to achieve that dreamy texture.
• Parmesan Cheese: Grate fresh parmesan for best results; it melts beautifully and adds a nice umami kick.

For the Sage Potatoes:

• New Potatoes: These little gems hold their shape well when cooked; choose small, smooth ones for even roasting.
• Fresh Sage Leaves: Use whole leaves for flavoring; they lend an earthy aroma that pairs perfectly with potatoes.

For the Mushroom Basil Pesto Cream:

• Fresh Basil: Pick vibrant green leaves without blemishes; they are essential for making that aromatic pesto.
• Mushrooms: Any variety works here, but I love using cremini mushrooms for their rich taste and meaty texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

Prepare the Chicken: Begin by seasoning the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat until shimmering. Add the chicken and cook until golden brown and cooked through, about six minutes per side.

Make the Sauce: In a separate saucepan over low heat, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer while stirring continuously. Add grated parmesan cheese until melted and creamy.

Prepare the Sage Potatoes: Preheat your oven to 400°F (200°C). Cut new potatoes into halves or quarters depending on their size. Toss them with olive oil and fresh sage before spreading them on a baking sheet.

Roast Until Golden: Roast those sage potatoes in your preheated oven for about 25-30 minutes until they are crispy on the outside and tender inside. Flip halfway through cooking for even browning.

Make Mushroom Basil Pesto: In a food processor, combine fresh basil leaves, sautéed mushrooms, garlic, nuts (like pine nuts or walnuts), and olive oil. Blend until smooth while adjusting consistency with additional oil if needed.

Combine Flavors: To finish off this beautiful dish, mix the cooked chicken into your creamy alfredo sauce along with dollops of mushroom basil pesto. Stir gently until everything is well coated.

Serve It Up: Plate generous portions of chicken alfredo alongside those crispy sage potatoes. Garnish with extra parmesan or fresh herbs if you’re feeling fancy—because who doesn’t love flaunting their culinary skills?

Enjoy Every Bite: Sit back and watch as your friends and family dive into this creamy wonderland! Get ready for compliments—this recipe will steal the show at any meal!

Perfecting the Cooking Process

Sear the chicken first to lock in those juicy flavors, then cook the pasta while preparing the sauce. This sequence ensures that everything is hot and fresh when you serve it, creating an unforgettable dining experience.

Add Your Touch

Feel free to swap out chicken for turkey or even tofu for a vegetarian option. Experiment with different herbs like rosemary or thyme instead of sage, or toss in some sun-dried tomatoes to elevate the taste.

Storing & Reheating

Store leftover Chestnut Garlic Greek Chicken Alfredo in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of milk to retain creaminess.

It was my sister’s birthday dinner when I first made this dish, and her delighted gasp as she took her first bite was priceless—definitely a moment I’ll cherish forever!

FAQs:

What ingredients do I need for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream?

To prepare Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream, you will need chicken breasts, chestnuts, garlic, fresh sage, potatoes, mushrooms, basil, cream, pasta of your choice, Parmesan cheese, and olive oil. These ingredients combine to create a rich flavor profile that is both comforting and gourmet. Make sure to use fresh herbs and quality chicken for the best results. You can easily find these ingredients at your local grocery store or farmer’s market.

How can I make the mushroom basil pesto for this recipe?

To create the mushroom basil pesto for your Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream, start by sautéing fresh mushrooms in olive oil until they’re tender. Next, blend them with fresh basil leaves, garlic, pine nuts, and Parmesan cheese until smooth. Drizzle in olive oil while blending to achieve a creamy consistency. This pesto adds a unique twist to the dish and enhances its overall flavor. Store any leftovers in an airtight container in the fridge.

Can I substitute ingredients in Chestnut Garlic Greek Chicken Alfredo?

Yes, you can make some substitutions in the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream. For a lighter version, consider using whole wheat pasta or zucchini noodles instead of regular pasta. If you want a vegetarian option, replace chicken with grilled vegetables or chickpeas. Additionally, cashew cream can be used as a dairy alternative in the sauce. Adjusting these ingredients still allows you to enjoy the core flavors of this delicious recipe.

How long does it take to prepare and cook this dish?

Preparing and cooking the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream typically takes about 40-50 minutes total. The preparation time includes chopping vegetables and marinating chicken if desired. Cooking the chicken and potatoes takes about 20-30 minutes combined. This dish is perfect for a weeknight dinner when you want something hearty yet manageable within your schedule.

Conclusion for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream:

In summary, Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream offers a delightful blend of flavors that elevate your dining experience. The combination of savory chicken and creamy sauces creates comfort food at its finest. With easy-to-find ingredients and straightforward preparation steps, this dish is accessible even for novice cooks. Don’t hesitate to customize it according to your preferences while enjoying every bite of this culinary delight!

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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves approximately four people 1x

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Description

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a delightful dish that harmoniously combines rich flavors and textures. Succulent chicken is enveloped in a creamy garlic and chestnut-infused Alfredo sauce, accompanied by crispy sage potatoes and a vibrant mushroom basil pesto. Perfect for family gatherings or special occasions, this recipe promises to impress with its aromatic goodness and stunning presentation.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cloves fresh garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 lb new potatoes, halved
• 10 fresh sage leaves
• 1 cup fresh basil leaves
• 8 oz cremini mushrooms, sautéed
• 2 tbsp olive oil (for cooking)

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Instructions

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for about 6 minutes per side until golden brown and cooked through.
2. In a saucepan, melt butter over low heat; add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted.
3. Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil and sage leaves on a baking sheet. Roast for 25-30 minutes or until crispy.
4. For the mushroom basil pesto, blend sautéed mushrooms with fresh basil, garlic, nuts (if using), and olive oil until smooth.
5. Combine the cooked chicken into the Alfredo sauce along with dollops of mushroom basil pesto. Serve alongside roasted sage potatoes.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Cooking
• Cuisine: Greek

Nutrition

• Serving Size: Approximately 1 cup of chicken Alfredo with potatoes
• Calories: 650
• Sugar: 2g
• Sodium: 940mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 130mg