1. Season chicken breasts with salt, pepper, and oregano.

2. Heat olive oil in a skillet and sear the chicken until golden brown and fully cooked. Remove and let rest.

3. In the same skillet, sauté chestnut garlic until fragrant, then add heavy cream. Simmer gently.

4. Whisk in Parmesan cheese to create a creamy Alfredo sauce.

5. Slice the chicken and return it to the pan to coat with Alfredo sauce.

6. Slice Yukon gold potatoes into rounds.

7. Melt butter in a separate skillet and add sage until aromatic.

8. Add the potato slices and sauté until golden and tender. Season with sea salt.

9. In a food processor, combine mushrooms, basil, pine nuts, Parmesan, garlic, and olive oil.

10. Blend into a smooth pesto, adjusting seasoning as needed.

11. To serve, plate Alfredo chicken at the center, fan out the sage potatoes on the side, and drizzle mushroom basil pesto around.

12. Garnish with chopped parsley and lemon zest if desired.