Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 boneless skinless chicken breasts; 1 cup Greek yogurt; 3 cloves garlic minced; 1/3 cup roasted chestnuts chopped; 3 tablespoons olive oil; 1 pound baby potatoes halved; 1 tablespoon fresh sage chopped; 1/3 cup parmesan cheese; 1 cup mushrooms chopped; 2 tablespoons fresh basil; 1 tablespoon parsley; 1/2 cup heavy cream or half-and-half; 1 teaspoon salt; 1/2 teaspoon black pepper

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a culinary knockout that bridges bold Mediterranean flavor with hearty comfort food. Juicy, marinated chicken breasts are seared to perfection and smothered in a rich, herbaceous mushroom pesto cream sauce. On the side? Golden, crispy sage-roasted baby potatoes for the perfect bite. The chestnut garlic infusion adds a subtle nuttiness, while the Greek yogurt marinade keeps the chicken ultra-tender.

Whether you’re crafting a cozy fall dinner or showing off for a dinner guest, this dish brings an elegant twist to the classic chicken alfredo. Earthy, creamy, and layered with flavor, it’s perfect for those nights you want something elevated without the restaurant bill.

What Makes Greek Chicken Alfredo So Different?

Greek Chicken Alfredo stands out with its creamy-yet-light yogurt-based marinade and a touch of Mediterranean warmth from chestnuts, olive oil, and garlic. Unlike heavier American-style Alfredo dishes, this one is balanced, aromatic, and doesn’t rely solely on heavy cream. Plus, the addition of mushroom pesto brings in an earthy umami you won’t find in traditional versions.

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

Chicken Breasts (boneless, skinless)
Essential for a juicy protein base that holds up to bold sauces.

Greek Yogurt
Used in the marinade to tenderize the chicken and add tang.

Garlic (minced)
For punchy flavor throughout the dish.

Roasted Chestnuts (chopped)
Adds a warm, nutty note that makes the dish feel seasonal and comforting.

Olive Oil
Used in both the marinade and for roasting the potatoes.

Baby Potatoes
Crisp on the outside, tender inside – the ideal roasted side.

Fresh Sage
Infuses the potatoes with earthy aroma and rich herbal tones.

Parmesan Cheese
The base for our mushroom pesto Alfredo sauce.

Mushrooms (cremini or baby bella)
Sautéed and blended into a pesto for depth and umami.

Basil and Parsley
Fresh herbs for the pesto and garnish.

Heavy Cream or Half-and-Half
To bring richness to the Alfredo-style sauce.

Salt and Black Pepper
Brings all the layers of flavor together.

How To Make the Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream

Step 1: Marinate the Chicken

In a bowl, mix Greek yogurt, minced garlic, salt, pepper, and olive oil. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes.

Step 2: Roast the Sage Potatoes

Preheat oven to 425°F. Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Roast on a baking sheet for 30-35 minutes, flipping halfway through until golden and crispy.

Step 3: Make the Mushroom Pesto

Sauté chopped mushrooms in olive oil until browned. Let cool slightly, then blend with parmesan cheese, basil, parsley, roasted chestnuts, garlic, salt, and a splash of olive oil until thick and spreadable.

Step 4: Cook the Chicken

Heat a skillet over medium heat with olive oil. Remove chicken from marinade and sear 5-6 minutes per side until golden brown and fully cooked. Let rest, then slice.

Step 5: Make the Mushroom Pesto Cream Sauce

In the same skillet, reduce heat and add heavy cream. Stir in 2-3 tablespoons of mushroom pesto and simmer until thickened. Adjust salt and pepper to taste.

Step 6: Assemble and Serve

Plate roasted potatoes and seared chicken slices. Spoon mushroom pesto cream over the chicken. Garnish with extra herbs or parmesan and serve hot.

Serving and Storing This Mediterranean Chicken Alfredo

This dish is best served hot, right after the mushroom pesto cream sauce is poured over the sliced chicken. Plate it family-style or in individual portions for a dinner party presentation.

To store, place leftovers in airtight containers. Chicken and potatoes will keep for up to 3 days in the fridge. Reheat in a skillet with a splash of cream to refresh the sauce texture. Avoid microwaving the entire plate to keep the chicken juicy.

What to Serve With Chestnut Garlic Greek Chicken Alfredo?

Roasted Broccolini

A crisp, slightly bitter green that pairs well with creamy sauces.

Herbed Couscous

Light and fluffy grains to balance the richness of the Alfredo.

Lemon Arugula Salad

Bright and peppery, this adds a fresh contrast.

Toasted Garlic Naan

Mop up every drop of the pesto cream sauce.

Grilled Asparagus Spears

Simple, earthy, and beautifully charred.

White Bean Dip with Pita

Perfect as a Mediterranean starter alongside the main.

Zesty Pickled Onions

Adds brightness and acidity to cut the creaminess.

A Glass of Sauvignon Blanc

Bright citrus notes cleanse your palate between bites.

Want More Chicken Dinner Ideas?

If this Greek-inspired Alfredo stole your heart, here are more recipes to explore:

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