Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto combines tender chicken and creamy Alfredo sauce with crispy sage potatoes and vibrant mushroom basil pesto. This Mediterranean-inspired dish is perfect for family dinners or entertaining guests. Each bite is a delightful experience that brings warmth and flavor to your table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb golden potatoes, diced
- 2 tbsp olive oil
- 1/4 cup fresh sage leaves
- 1/2 cup mushroom basil pesto (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper; add minced garlic on top.
- In a bowl, toss diced potatoes with olive oil and chopped sage; spread on a baking sheet.
- Roast the potatoes alongside the chicken for about 25-30 minutes until golden and crispy.
- For the Alfredo sauce, combine heavy cream and Parmesan cheese in a saucepan over medium heat until creamy.
- Once cooked, slice the chicken and serve with sage potatoes, drizzling generously with mushroom basil pesto.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 680
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 150mg