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

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Part 1: Introduction

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is a rich, aromatic, and deeply layered dish that beautifully marries Mediterranean flavors with classic Italian comfort. At its heart, the recipe takes inspiration from Greek herbs and earthy ingredients while intertwining them with the creaminess of Alfredo and the heartiness of roasted potatoes. Each component—the chestnut garlic sauce, the herb-seasoned chicken, the sage-kissed potatoes, and the earthy mushroom basil pesto—plays a distinct role in building a multidimensional experience. This is not just a meal, but a culinary journey that highlights balance, depth, and the pleasure of savoring carefully composed flavors.

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Part 2: Ingredients

To create Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto, gather the following ingredients:

For the Chicken Alfredo:

1. 2 large chicken breasts
2. 4 cloves chestnut garlic (or substitute with roasted garlic)
3. 2 tbsp olive oil
4. 1 cup heavy cream
5. 1 cup grated Parmesan cheese
6. 1 tsp oregano
7. Salt and black pepper to taste

For the Sage Potatoes:

1. 3 medium Yukon gold potatoes
2. 2 tbsp butter
3. 1 tbsp fresh sage, finely chopped
4. 1 tsp sea salt

For the Mushroom Basil Pesto:

1. 1 cup mixed mushrooms (cremini, shiitake, or button)
2. 1/2 cup fresh basil leaves
3. 1/4 cup pine nuts (or walnuts)
4. 2 tbsp Parmesan cheese
5. 1 clove garlic
6. 3 tbsp olive oil
7. Pinch of salt

Optional garnishes: fresh parsley, lemon zest, or chili flakes for brightness and contrast.

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Part 3: Preparation

1. Prepare the Chicken Alfredo:
   • Season chicken breasts with salt, pepper, and oregano.
   • Heat olive oil in a skillet and sear the chicken until golden brown and fully cooked. Remove and let rest.
   • In the same pan, sauté chestnut garlic until fragrant, then add heavy cream. Simmer gently before whisking in Parmesan cheese until smooth and velvety.
   • Slice chicken and return to the pan, coating with the creamy Alfredo sauce.
2. Prepare the Sage Potatoes:
   • Slice Yukon gold potatoes into rounds.
   • In a skillet, melt butter and add fresh sage until aromatic.
   • Add potatoes and sauté until golden, tender, and lightly crisped. Season with sea salt.
3. Prepare the Mushroom Basil Pesto:
   • In a food processor, combine mushrooms, basil leaves, pine nuts, Parmesan, garlic, and olive oil.
   • Blend until smooth, adjusting with extra oil or salt to achieve the desired consistency.

Each element should be cooked separately but designed to complement one another in both flavor and presentation.

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Part 4: Serving & Pairing

To plate the dish, begin with a generous spoonful of Alfredo-coated chicken at the center of the plate. Arrange the sage potatoes on one side, fanning them slightly for texture and elegance. Drizzle a small portion of mushroom basil pesto around the plate, allowing the earthy sauce to contrast with the creamy Alfredo. Garnish with freshly chopped parsley and a light sprinkle of lemon zest to brighten the richness.

For pairings, a crisp white wine such as Sauvignon Blanc or Assyrtiko enhances the herbal and citrus notes, while balancing the creaminess of the Alfredo. Alternatively, a sparkling water with lemon can provide a refreshing, non-alcoholic option. This dish can also be complemented by a light side salad of arugula, cucumbers, and olives dressed in olive oil and lemon for a complete Mediterranean-inspired dining experience.

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