Description
This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes and Mushroom Pesto Cream recipe is a cozy Mediterranean-inspired dinner packed with rich flavors. Featuring creamy Alfredo sauce made with chestnuts, juicy Greek-seasoned chicken, sage-roasted potatoes, and an umami-loaded mushroom pesto cream, it’s the ultimate comfort food experience.
Ingredients
2 pounds chicken thighs
1 tablespoon Greek seasoning
1 cup roasted chestnuts, chopped
4 garlic cloves, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 cup mushrooms
1 tablespoon fresh sage, chopped
1 pound baby potatoes
3 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
12 ounces fettuccine pasta
Instructions
1. Season the chicken thighs with Greek seasoning, salt, and pepper. Let them marinate for at least 30 minutes or overnight.
2. Heat olive oil and butter in a skillet. Sear the chicken over medium heat until golden and cooked through. Set aside.
3. Toss baby potatoes with olive oil, salt, pepper, and chopped sage. Roast at 400°F for 30–35 minutes until crispy.
4. Blend mushrooms with olive oil, Parmesan, a garlic clove, and a pinch of salt until creamy. Heat with a splash of cream to make a sauce.
5. Boil fettuccine in salted water until al dente. Reserve ½ cup of pasta water before draining.
6. In a saucepan, sauté garlic in butter. Add chopped chestnuts and heavy cream. Simmer until thick. Stir in Parmesan and pasta water.
7. Toss fettuccine with chestnut Alfredo sauce. Slice the chicken and serve over the pasta with sage potatoes and mushroom pesto cream.
Notes
Always marinate the chicken for maximum flavor.
Roast potatoes separately to keep them crispy.
Reserve pasta water to loosen Alfredo sauce when needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: Mediterranean, Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 610mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 165mg