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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.

Ingredients

Scale
  • 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

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.

Find it online: https://cookingwithruth.com/irresistible-chestnut-garlic-greek-chicken-alfredo-recipe/