Irresistible Chestnut Garlic Greek Chicken Alfredo Recipe

The aroma of Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream fills your kitchen, creating an irresistible invitation that’s hard to resist. Just imagine tender chicken bathed in a creamy sauce that dances on your taste buds, harmonizing with the earthy tones of sage roasted potatoes and the vibrant kick of mushroom basil pesto.

This dish is perfect for those cozy family dinners when you want to impress but also keep it fun! I remember the first time I tried to make this recipe—it involved a minor kitchen disaster involving too much garlic and an enthusiastic blender. But hey, we live to learn, right? Now, every time I whip up this dish, it takes me back to that chaotic yet hilarious moment in my kitchen—a reminder that cooking is all about joy and delicious flavors.

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: Use about 3-4 chicken breasts, adjusting based on how many hungry mouths you need to feed.
• Fresh Garlic: Opt for firm cloves; they pack a punch in flavor and aroma, ensuring your dish shines.
• Pasta of Choice: Fettuccine or penne works beautifully, but feel free to use whatever pasta speaks to your soul.
• Heavy Cream: This creates the luscious Alfredo sauce; don’t skimp on it if you want a rich experience.
• Sage Leaves: Fresh sage adds an aromatic touch; dried sage can work too but fresh will elevate your dish.

For the Sauce:

• Mushroom Basil Pesto: Homemade or store-bought pesto enhances flavor—making it creamy and herbaceous without extra effort.

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

Getting started with this delightful dish involves preparing your ingredients and setting yourself up for success.

Preparing the Chicken: Begin by seasoning the chicken breasts generously with salt and pepper. Heat olive oil over medium heat in a large skillet until shimmering, then add the chicken. Cook until golden brown on both sides—about six minutes per side—until juices run clear.

Making the Alfredo Sauce: In another saucepan, melt butter over medium heat before adding minced garlic. Sauté until fragrant, about one minute—don’t let it burn! Pour in heavy cream while stirring continuously until it’s silky smooth.

Cooking the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente—usually around eight minutes for fettuccine. Drain and set aside while keeping a cup of pasta water for later.

Adding Flavor: Once the cream thickens slightly after five minutes of gentle simmering, stir in grated Parmesan cheese slowly until melted into creamy goodness. For added zest, mix in half of your mushroom basil pesto at this stage.

Bringing It All Together: Toss cooked pasta into the creamy sauce along with reserved pasta water as needed for consistency. Mix until every strand is coated beautifully—you’ll want every bite bursting with flavor!

Final Touches: Slice cooked chicken and layer over pasta before drizzling remaining pesto atop each serving. Garnish with freshly chopped sage leaves—your guests will think you’re a culinary wizard!

Serving Suggestion: Serve immediately while still warm for best results. Pair with crusty bread and a refreshing salad for an unforgettable meal experience that’s perfect any night of the week.

Enjoying Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream isn’t just about eating; it’s about savoring rich flavors together with family or friends while sharing laughter around the table!

Perfecting the Cooking Process

Sear the chicken first to lock in those juicy flavors, then cook your pasta while preparing the sauce. This sequence ensures everything comes together perfectly, leaving you with a deliciously creamy Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream that will impress everyone.

Add Your Touch

Feel free to swap out proteins like shrimp or tofu for a vegetarian twist. Try adding sun-dried tomatoes or spinach for a pop of color and flavor. Experiment with different cheeses like feta or goat cheese to elevate your Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply warm gently on the stovetop, adding a splash of cream if needed to revive that luscious sauce. Enjoy your Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream all over again!

When I first prepared this dish for my family gathering, my cousin exclaimed, “This is better than my last date!” I knew I had struck culinary gold that day, and now this recipe holds a special place in my heart.

FAQs:

What ingredients are needed for Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream?

To prepare Chestnut Garlic Greek Chicken Alfredo, you’ll need chicken breasts, garlic, chestnuts, heavy cream, and Parmesan cheese. For the sage potatoes, include baby potatoes and fresh sage. The mushroom basil pesto requires fresh basil, mushrooms, garlic, and olive oil. This combination creates a flavorful dish that balances creamy Alfredo sauce with the earthy notes of sage and basil.

How long does it take to cook Chestnut Garlic Greek Chicken Alfredo?

Cooking Chestnut Garlic Greek Chicken Alfredo takes about 40 to 50 minutes. This includes preparation time for chopping ingredients and cooking the chicken and potatoes. Making the mushroom basil pesto adds another 10 minutes but enhances the dish significantly. It’s best to keep an eye on the chicken to ensure it’s cooked through and tender.

Can I substitute any ingredients in this recipe?

Yes, you can customize Chestnut Garlic Greek Chicken Alfredo with other ingredients if necessary. For example, you can use gluten-free pasta instead of traditional pasta or swap heavy cream for a lighter alternative like coconut milk. If you don’t have chestnuts, walnuts or pecans can work as substitutes. Adjusting these components allows you to cater to dietary preferences without losing flavor.

What sides pair well with this dish?

Chestnut Garlic Greek Chicken Alfredo pairs beautifully with a fresh garden salad or steamed vegetables like asparagus or green beans. A light vinaigrette complements the creamy flavors of the Alfredo sauce. Additionally, crusty bread or garlic bread serves as a perfect side for soaking up any leftover sauce on your plate.

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 delightful dish that brings together rich flavors and comforting textures. The combination of creamy Alfredo sauce and crispy sage potatoes creates a satisfying meal. Adding homemade mushroom basil pesto elevates this recipe even further! Whether you’re hosting a dinner party or enjoying a family meal, this dish is sure to impress everyone at your table.

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

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a delightful culinary creation that combines tender chicken with a rich, creamy Alfredo sauce. The earthy flavors of sage-roasted potatoes and vibrant mushroom basil pesto elevate this dish, making it perfect for family gatherings or cozy dinners. This recipe is not only easy to prepare but also ensures a memorable dining experience that will impress your guests.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 4 cloves fresh garlic, minced
• 12 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup baby potatoes, halved
• 2 tbsp fresh sage leaves, chopped
• 1/2 cup mushroom basil pesto

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Instructions

1. 1. Preheat the oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and chopped sage. Roast for 25 minutes until golden and tender.
2. 2. Season chicken breasts with salt and pepper. In a skillet over medium heat, cook chicken for about 6 minutes per side until golden brown and juices run clear.
3. 3. In a saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream and stir until smooth. Gradually mix in Parmesan cheese until melted.
4. 4. Cook pasta according to package instructions; reserve 1 cup of pasta water before draining. Combine pasta with the Alfredo sauce, adding reserved water as needed for consistency.
5. 5. Serve pasta topped with sliced chicken and drizzle remaining pesto over each serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking, Skillet Cooking
• Cuisine: Greek

Nutrition

• Serving Size: 1 plate (400g)
• Calories: 650
• Sugar: 3g
• Sodium: 800mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg