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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- For the mushroom basil pesto, blend sautéed mushrooms with fresh basil, garlic, nuts (if using), and olive oil until smooth.
- 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