Irresistible Chestnut Garlic Greek Chicken Alfredo Recipe

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a dish that wraps around your senses like a warm hug on a chilly day. Imagine succulent chicken marinated in garlic and chestnuts, swimming in a creamy Alfredo sauce that whispers sweet nothings to your taste buds. The aroma wafts through the air, drawing everyone into the kitchen like moths to a flame, promising an unforgettable meal.

This dish isn’t just food; it’s an experience filled with laughter and love. Picture me on a Sunday afternoon, frantically trying to impress my in-laws with this masterpiece while simultaneously avoiding any kitchen disasters. Each bite of this creamy delight brings back memories of family gatherings where food was the centerpiece of our joy. Whether it’s a cozy weeknight dinner or a festive celebration, this Chestnut Garlic Greek Chicken Alfredo is sure to leave your guests raving about your culinary skills for years to come.

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 usually use about 3-4 chicken breasts, but you can adjust depending on how many people you’re feeding.
• Fresh Garlic: Choose firm cloves for robust flavor; we want that garlic punch!
• Chestnuts: Opt for roasted chestnuts; they add a lovely sweetness and texture.
• Heavy Cream: For that luscious Alfredo sauce, heavy cream is non-negotiable.
• Pasta of Choice: Fettuccine works best, but feel free to use whatever pasta tickles your fancy.

For the Sage Potatoes:

• Baby Potatoes: These little gems roast beautifully and soak up all that sage goodness.
• Fresh Sage Leaves: Nothing beats fresh herbs when it comes to elevating flavors.

For the Mushroom Basil Pesto Cream:

• Mushrooms: Use cremini or shiitake mushrooms for added depth of flavor in your pesto.
• Basil Leaves: Fresh basil brings brightness; dried just won’t cut it here.

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

Start by marinating your chicken in garlic and crushed chestnuts for at least an hour. This step allows the flavors to seep into the meat, ensuring each bite bursts with deliciousness.

Next, preheat your oven to 400°F (200°C) while you prepare the potatoes. Toss baby potatoes with olive oil and fresh sage leaves until well coated; arrange them on a baking sheet and roast until golden brown and crispy—about 25-30 minutes.

Meanwhile, boil water in a large pot and cook your pasta according to package instructions until al dente. Reserve some pasta water before draining—it’s liquid gold for later!

In a separate pan over medium heat, melt butter and sauté finely chopped mushrooms until they soften and release their juices—about five minutes should do the trick. Add freshly chopped basil leaves followed by heavy cream, stirring occasionally until combined.

Once everything is coming together nicely, toss your drained pasta into the mushroom basil pesto cream mixture. If it looks too thick, add reserved pasta water gradually until you reach desired creaminess.

While prepping the sauce, grill or pan-sear your marinated chicken until golden brown and cooked through—about six minutes per side should suffice depending on thickness.

Finally, serve the creamy pasta alongside crispy sage potatoes topped with slices of grilled chicken. Drizzle extra pesto over everything if you’re feeling fancy! Enjoy every bite knowing you’ve created something truly special!

Perfecting the Cooking Process

Start by searing the chicken to lock in its juicy goodness. While that’s happening, cook your pasta al dente, and whip up the sauce simultaneously. This sequence ensures everything finishes at the same time, creating a harmonious dish that sings with flavor.

Add Your Touch

Feel free to swap out chicken thighs for breasts or even go vegetarian with mushrooms instead. Experiment with different herbs like oregano or thyme, and add veggies such as spinach or sun-dried tomatoes for an extra burst of flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm in a skillet over low heat, adding a splash of cream if necessary to revive the sauce’s luscious texture.

I once made this dish for friends who had never tried anything Greek before. Their faces lit up like Christmas lights when they took their first bite, and I knew I had created something special!

FAQs :

What are the main ingredients in Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream?

The key ingredients for this delightful dish include chicken breast, chestnuts, garlic, and sage potatoes. Additionally, you will need pasta, cream, fresh basil, and mushrooms to create the rich mushroom basil pesto cream. These ingredients harmonize beautifully to create a hearty yet elegant meal that is perfect for any occasion.

How long does it take to prepare Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream?

Preparing Chestnut Garlic Greek Chicken Alfredo takes about 30 minutes of active cooking time and an additional 15 minutes for prep work. In total, you can expect the entire process to take around 45 minutes. This timeframe makes it an excellent option for weeknight dinners or entertaining guests without spending all evening in the kitchen.

Can I make Chestnut Garlic Greek Chicken Alfredo ahead of time?

Yes, you can prepare various components of Chestnut Garlic Greek Chicken Alfredo in advance. Cook the chicken and sage potatoes earlier in the day or even the night before. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, simply reheat everything and combine it with the mushroom basil pesto cream for a quick and delicious meal.

What can I serve alongside Chestnut Garlic Greek Chicken Alfredo?

Chestnut Garlic Greek Chicken Alfredo pairs beautifully with a fresh green salad or steamed vegetables for added nutrition. You might also consider serving warm crusty bread to soak up the creamy sauce. A light white wine or sparkling water with lemon would complement this dish nicely and enhance your dining experience.

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 is a flavorful dish that brings together rich ingredients effortlessly. With its creamy texture and aromatic flavors from garlic and basil, this recipe is sure to impress your family and friends. Remember that preparation can be simplified by preparing components ahead of time, making it a perfect option for busy cooks looking to enjoy an elegant meal without stress. Enjoy cooking!

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

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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a delightful fusion of flavors that will impress your family and friends. This dish features tender chicken marinated in garlic and chestnuts, enveloped in a creamy Alfredo sauce. Accompanied by crispy sage potatoes and a rich mushroom basil pesto, it creates a comforting meal perfect for any occasion.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking/Pan-searing
• Cuisine: Greek

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (1.5 lbs)
• 4 cloves fresh garlic, minced
• 1 cup roasted chestnuts, chopped
• 1 cup heavy cream
• 8 oz fettuccine pasta
• 1 lb baby potatoes, halved
• 2 tbsp fresh sage leaves, chopped
• 8 oz cremini mushrooms, sliced
• 1 cup fresh basil leaves

Instructions

1. Marinate the chicken in minced garlic and chopped chestnuts for at least 1 hour.
2. Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil and sage; roast for 25-30 minutes until golden brown.
3. Cook fettuccine according to package directions; reserve some pasta water before draining.
4. Sauté mushrooms in butter over medium heat until softened. Add basil and heavy cream; stir until combined.
5. Mix cooked pasta into the mushroom cream sauce, adding reserved pasta water as needed for consistency.
6. Grill or pan-sear marinated chicken until golden brown (about 6 minutes per side). Serve alongside pasta and crispy sage potatoes.

Nutrition

• Serving Size: 1 plate (Approximately 400g)
• Calories: 620
• Sugar: 4g
• Sodium: 690mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 145mg

Keywords: - For added flavor, consider incorporating spinach or sun-dried tomatoes. - Substitute chicken breasts with thighs or use mushrooms for a vegetarian alternative. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.