Description
Savor this Indulgent Chestnut Garlic Greek Chicken Alfredo, a creamy and flavorful dish that combines tender seared chicken breasts with a rich chestnut garlic Alfredo sauce. Accompanied by crispy roasted sage baby potatoes and a fresh mushroom basil pesto, this recipe delivers a harmonious blend of textures and Mediterranean-inspired flavors perfect for a special dinner.
Ingredients
Scale
Chicken and Sauce
- 4 pieces Chicken Breasts (Lean and juicy; substitution: Boneless chicken thighs for a richer flavor)
- 1 cup Roasted Chestnuts (Freshly roasted for the best flavor)
- 4 cloves Garlic Cloves (Minced)
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese
- 2 tablespoons Olive Oil (for sautéing and roasting)
- Salt & Black Pepper (to taste)
Roasted Potatoes
- 1 pound Baby Potatoes (Halved)
- 2 tablespoons Fresh Sage (Chopped)
- 2 tablespoons Olive Oil (Essential for roasting)
- Salt & Black Pepper (to taste)
Mushroom Basil Pesto
- 1 cup Mushrooms (Sliced and sautéed until golden)
- 1 cup Fresh Basil
- 2 tablespoons Olive Oil (To blend the pesto)
- 2 cloves Garlic (Minced)
- Salt & Black Pepper (to taste)
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, chopped fresh sage, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning them halfway through the cooking time to ensure even crispiness.
- Prepare Mushroom Basil Pesto: While the potatoes roast, heat a skillet over medium heat and sauté sliced mushrooms until golden and tender. Allow them to cool slightly, then combine the mushrooms with fresh basil, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth to create a vibrant mushroom basil pesto.
- Sear Chicken Breasts: Season the chicken breasts generously with salt and black pepper. In a hot skillet, sear the chicken for about 4-5 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing to retain juiciness.
- Make Chestnut Garlic Alfredo Sauce: Using the same skillet, sauté minced garlic until fragrant and golden. Add the chopped roasted chestnuts and heavy cream, stirring occasionally and simmering the mixture until it thickens slightly. Stir in the Parmesan cheese until you achieve a creamy and luscious Alfredo sauce.
- Assemble and Serve: Slice the rested chicken breasts and plate them alongside the crispy roasted sage potatoes. Spoon the creamy chestnut garlic Alfredo sauce over the chicken, then finish by topping with a generous dollop of mushroom basil pesto for added freshness and depth of flavor.
Notes
- For a richer chicken flavor, substitute chicken breasts with boneless chicken thighs.
- Ensure the potatoes are cut evenly for uniform roasting.
- Freshly roasted chestnuts greatly enhance the depth of flavor in the sauce.
- Rest cooked chicken before slicing to keep it moist.
- The mushroom basil pesto can be made ahead and refrigerated for up to two days.
- Adjust seasoning according to taste, especially when adding salt to the pesto and sauce.
