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.
Ingredients
Scale
- 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
Instructions
- 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. 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. 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. 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. 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