Let me tell you, there’s something truly magical about the combination of flavors in my chestnut garlic Greek chicken Alfredo with sage potatoes, mushroom, and basil pesto cream. This dish is not just a meal; it’s a comforting embrace on a plate! I’ve always loved the rich creaminess of Alfredo sauce, but adding roasted chestnuts and fragrant garlic takes it to a whole new level. The sage potatoes perfectly complement the savory chicken, creating a harmony of taste that’s simply irresistible. It’s one of those recipes that make me feel right at home, and I’m so excited to share it with you! Trust me, your taste buds are in for a treat!
Ingredients List
- 2 chicken breasts, boneless and skinless
- 1 cup cooked chestnuts, roughly chopped
- 4 cloves garlic, minced finely
- 1 cup heavy cream
- 1 cup Alfredo sauce, store-bought or homemade
- 2 cups sage potatoes, diced into bite-sized pieces
- 1 cup mushrooms, sliced (I love using cremini or button mushrooms)
- 1/2 cup basil pesto, homemade or jarred
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Salt and pepper to taste
How to Prepare chestnut garlic Greek chicken alfredo with sage potatoes mushroom basil pesto cream
- First things first, preheat your oven to 375°F (190°C). This will ensure everything cooks evenly and beautifully.
- While the oven is heating up, grab a skillet and heat a splash of olive oil over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re golden brown and cooked through. You can season them with a little salt and pepper for extra flavor.
- Next, add the minced garlic and sliced mushrooms to the skillet. Sauté them together for another 3-4 minutes until the mushrooms are tender and the garlic is fragrant. Wow, the aroma will be amazing!
- Now, pour in the heavy cream and Alfredo sauce, stirring to combine everything. Let this simmer gently for about 5 minutes. This step is key for letting those flavors meld together.
- Stir in the chopped chestnuts and basil pesto, mixing well. You’ll want all that goodness to blend perfectly together; it’s going to be delicious!
- While that simmers, boil the sage potatoes in a separate pot until they’re fork-tender, usually around 10-12 minutes. Once done, drain them and toss with a drizzle of olive oil, salt, and pepper to taste.
- To serve, place the sage potatoes on a plate and generously ladle the chicken mixture over the top. Don’t forget to sprinkle some extra Parmesan cheese for that final touch!
Why You’ll Love This Recipe
- It’s a quick and easy dish, perfect for weeknight dinners or special occasions.
- The combination of creamy Alfredo with the nuttiness of chestnuts is absolutely divine.
- Loaded with flavor from garlic, sage, and basil, every bite is a taste sensation!
- It’s a satisfying meal that’s gluten-free, so everyone can enjoy it.
- This recipe is versatile—feel free to add in your favorite veggies or adjust the spices!
Tips for Success
Alright, let’s make sure your chestnut garlic Greek chicken Alfredo with sage potatoes, mushroom, and basil pesto cream turns out absolutely perfect! First, don’t rush the sautéing. Let the garlic and mushrooms get nice and golden to really enhance their flavors—it makes a world of difference! Also, when you’re simmering the sauce, keep an eye on it. You want it to thicken nicely, but be careful not to let it boil over—oops! If you can, use fresh chestnuts; they add a rich, sweet flavor that’s hard to beat. And remember to taste as you go! Adjusting the seasoning with salt and pepper is key to bringing out all those delicious flavors. Lastly, don’t skimp on the Parmesan cheese; it adds the perfect finishing touch! Enjoy your cooking adventure!
Variations
If you’re looking to switch things up a bit, there are so many fun variations for this chestnut garlic Greek chicken Alfredo! Try replacing the chestnuts with walnuts or pecans for a different nutty flavor. You could also add some spinach or kale for a pop of color and extra nutrients. If you want a bit of heat, toss in some red pepper flakes or a dash of cayenne pepper to the sauce. Feeling adventurous? Experiment with different herbs like thyme or rosemary instead of sage for a whole new flavor profile. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
To store any leftovers of your delicious chestnut garlic Greek chicken Alfredo with sage potatoes, mushroom, and basil pesto cream, let it cool to room temperature first. Then, transfer it to an airtight container and refrigerate. It should keep well for up to 3 days. If you’re like me and love meal prepping, this dish is perfect for that!
When you’re ready to reheat, simply pop it in the microwave for about 2-3 minutes, stirring halfway through to ensure even heating. Alternatively, you can warm it up on the stovetop over low heat, gently stirring until it’s heated through. Just remember to add a splash of cream or a little water if it seems too thick after refrigeration. Enjoy your tasty leftovers just as much as the first time around!
Nutritional Information
Here’s the estimated nutritional information for one serving of my chestnut garlic Greek chicken Alfredo with sage potatoes, mushroom, and basil pesto cream. Please note that these values can vary based on the specific brands and ingredients you use:
- Calories: 620
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Sugar: 3g
- Sodium: 750mg
- Cholesterol: 150mg
Feel free to adjust the ingredients to fit your dietary needs and preferences! Enjoy every bite!
FAQ Section
Can I use frozen chestnuts instead of fresh?
Yes, you can use frozen chestnuts, but make sure to thaw and chop them before adding them to the dish. Fresh chestnuts do add a bit more flavor, but frozen ones work in a pinch!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk, but keep in mind that it will alter the creaminess of the sauce. For a non-dairy alternative, try coconut cream or a cashew cream blend.
Can I add more vegetables to this dish?
Absolutely! Feel free to toss in some spinach, bell peppers, or even zucchini for added color and nutrition. Just sauté them along with the garlic and mushrooms!
Is this dish gluten-free?
Yes, this chestnut garlic Greek chicken Alfredo with sage potatoes, mushroom, and basil pesto cream is gluten-free as long as your Alfredo sauce and pesto are gluten-free. Always check the labels!
How do I make it spicier?
If you like a bit of heat, add red pepper flakes to the sauce or sauté some diced jalapeños with the garlic and mushrooms. It’ll give your dish a wonderful kick!
Chestnut Garlic Greek Chicken Alfredo: 7 Flavorful Layers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy and savory dish combining chicken, chestnuts, garlic, and sage with a rich Alfredo sauce.
Ingredients
- 2 chicken breasts
- 1 cup cooked chestnuts
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Alfredo sauce
- 2 cups sage potatoes, diced
- 1 cup mushrooms, sliced
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook chicken breasts until golden brown.
- Add garlic and mushrooms; sauté until soft.
- Stir in heavy cream and Alfredo sauce; simmer.
- Add chestnuts and basil pesto; mix well.
- In a separate pot, boil sage potatoes until tender.
- Drain potatoes and toss with olive oil, salt, and pepper.
- Serve the chicken mixture over sage potatoes.
- Garnish with Parmesan cheese.
Notes
- Use fresh chestnuts for the best flavor.
- Adjust garlic based on your preference.
- Pair with a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 750mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chestnut garlic chicken alfredo sage potatoes mushroom basil pesto
