Introduction to Chestnut Garlic Greek Chicken Alfredo
Imagine coming home after a long, hectic day, and the aroma of Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream fills your kitchen. This dish is like a warm hug; it embodies comfort and satisfaction. With marinated chicken, roasted potatoes, and a dreamy pesto cream sauce, it’s perfect for both busy moms and professionals seeking a quick yet impressive meal. Plus, it’s a hit with the family! Your loved ones will relish every bite, making it a memorable dining experience that brings everyone together.
Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo
This Chestnut Garlic Greek Chicken Alfredo dish is a delightful blend of creamy comfort and unique Mediterranean flavors. The rich, velvety sauce envelops marinated chicken and perfectly roasted potatoes, creating a satisfying meal that feels indulgent yet lighter on the palate. Plus, it’s easy to prepare, making it an impressive choice for entertaining guests or enjoying a cozy family dinner. Trust me, this dish will quickly become a cherished favorite!
Ingredients for Chestnut Garlic Greek Chicken Alfredo
To create the mouthwatering Chestnut Garlic Greek Chicken Alfredo, you’ll need a fantastic array of ingredients that are both accessible and versatile. Gather boneless, skinless chicken breasts, Greek yogurt, and olive oil as your protein base. The chestnut purée adds a unique depth and sweetness that enhances the overall flavor, while grated garlic brings its classic punch. Baby potatoes are perfect for roasting, leading to a crispy texture that pairs beautifully with the creamy sauce.
2 boneless skinless chicken breasts
3 tablespoons Greek yogurt
2 tablespoons olive oil
1 tablespoon chestnut purée
3 garlic cloves, grated
1 tablespoon lemon juice
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
Salt and black pepper to taste
3 cups baby potatoes, halved
2 tablespoons olive oil
1 tablespoon fresh sage, finely chopped
0.5 teaspoon garlic powder
Salt and pepper to taste
1.5 cups sliced cremini mushrooms
1 tablespoon butter
1 teaspoon olive oil
Pinch of salt
1 cup fresh basil leaves
0.25 cup grated Parmesan cheese
2 tablespoons pine nuts
1 garlic clove
3 tablespoons olive oil
Juice of 0.5 lemon
Salt to taste
1 tablespoon butter
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons mushroom basil pesto
Pinch of nutmeg (optional)
Salt and pepper to taste
Optional garnish: chopped basil or parsley, extra Parmesan
How to Make Chestnut Garlic Greek Chicken Alfredo
Step 1: Marinate the Chicken
Prepare the Marinade
To start making your Chestnut Garlic Greek Chicken Alfredo, let’s focus on marinating the chicken. In a mixing bowl, combine Greek yogurt, olive oil, chestnut purée, grated garlic, lemon juice, oregano, smoked paprika, salt, and pepper. This marinade is not just a flavor booster; it tenderizes the chicken beautifully!
Once mixed, add the chicken breasts. Make sure they’re well-coated, then pop them in the fridge. Ideally, let them marinate for at least two hours, or even better, overnight. Allowing more time lets those delicious flavors penetrate the meat, transforming ordinary chicken into something extraordinary.
Step 2: Roast the Potatoes
Achieve Optimal Crispiness
With your chicken marinating, it’s time to turn your attention to the baby potatoes. Preheat your oven to 425°F (220°C). In a bowl, toss the halved potatoes with olive oil, fresh sage, garlic powder, salt, and pepper.
Spread them out on a baking sheet, cut side down. Roasting them this way ensures they develop a gorgeous crispy exterior while remaining fluffy inside. Bake for about 30–35 minutes. Don’t forget to flip them halfway through! The final result? Perfectly golden roasted potatoes that complement the creamy Alfredo like a match made in culinary heaven.
Step 3: Grill the Chicken
Perfecting the Cook
Now for the pièce de résistance: grilling the chicken. Heat a grill pan over medium-high heat and lightly oil the surface. Once hot, add your marinated chicken and cook for 5–7 minutes per side. You want the internal temperature to reach 165°F (75°C) for safe eating.
Let the chicken rest for about five minutes after grilling. This resting period allows the juices to redistribute, keeping the chicken juicy and flavorful. Then, slice it up into lovely strips, ready to crown your plate!
Step 4: Sauté the Mushrooms
Flavor Development
Let’s bring our dish together with some wonderfully sautéed mushrooms. In the same grill pan, add a tablespoon of butter and a teaspoon of olive oil. Toss in the sliced cremini mushrooms, and resist the urge to stir them for the first few minutes. This will help them develop that perfect brown color.
After about 3–4 minutes, flip them and allow them to cook for another 3 minutes. When perfectly browned, set them aside. The sautéing process enhances their flavor, making them a delicious addition to your chicken alfredo.
Step 5: Make the Mushroom Basil Pesto Cream
Combine Key Ingredients
Now, let’s create that heavenly mushroom basil pesto cream! In your trusty food processor, combine fresh basil, grated Parmesan, pine nuts, garlic, olive oil, lemon juice, and a pinch of salt. Blend it all together until it reaches a creamy, smooth consistency.
This step is crucial because the nutty flavors from the pine nuts and the freshness from the basil complement the richness of the Alfredo sauce. Reserve about two tablespoons of this pesto for later, as it will be folded into your sauce right before serving.
Step 6: Assemble the Dish
Presentation Matters
Now comes the fun part—assembling your dish! Start with a generous ladle of the creamy Mushroom Basil Pesto Cream at the bottom of your plate. Lay down the sliced grilled chicken on top, and scatter the crispy roasted potatoes around.
Drizzle more of that luscious sauce over everything. Finish it off with your reserved pesto, a sprinkle of chopped herbs, or even an extra dusting of Parmesan for that fancy touch. Trust me; your family will be oohing and aahing over this mouthwatering display.
Tips for Success
- Marinate the chicken overnight for maximum flavor absorption.
- Keep a close eye on the potatoes; they should be golden brown and crispy.
- Don’t overcrowd the mushrooms in the pan to allow even browning.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- Experiment with the garlic amount in the pesto to suit your taste.
Equipment Needed
- Mixing bowls for marinating and blending ingredients.
- Grill pan or regular skillet for cooking the chicken.
- Baking sheet for roasting the potatoes.
- Food processor to make the mushroom basil pesto cream.
- Meat thermometer to ensure perfect chicken doneness.
Variations
- Swap cremini mushrooms for shiitake or portobello for an earthy twist.
- For a vegetarian option, replace chicken with marinated tofu or grilled eggplant.
- Experiment with different herbs in the pesto, like cilantro or parsley, for a fresh take.
- Try adding spinach or kale to the pesto for added nutrition and color.
- Mix in sun-dried tomatoes for a burst of tangy flavor in your dish.
Serving Suggestions
- Pair with a fresh garden salad drizzled with lemon vinaigrette for a refreshing crunch.
- A glass of crisp white wine, like Sauvignon Blanc, complements the creamy sauce beautifully.
- Consider herbal tea, such as chamomile, for a soothing finish to your meal.
- Garnish with chopped basil, parsley, or a sprinkle of extra Parmesan for a pop of color.
FAQs about Chestnut Garlic Greek Chicken Alfredo
How do I store leftovers of Chestnut Garlic Greek Chicken Alfredo?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure it cools down first, as this helps preserve its rich flavors.
Can I freeze this dish?
Yes! You can freeze the chicken and pesto sauce separately for up to 2 months. Reheat thoroughly before serving.
How do I reheat leftovers?
Reheat in a pan over low heat, adding a splash of milk or cream to restore creaminess. Stir it gently until warmed through.
Is there a vegetarian adaptation for this recipe?
Absolutely! Substitute the chicken with marinated tofu or grilled vegetables like zucchini and bell peppers for a satisfying vegetarian option.
What can I use instead of Greek yogurt?
If you need an alternative, sour cream or creamy cashew yogurt works beautifully in this recipe as a replacement for Greek yogurt.
Final Thoughts
As you savor each bite of Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream, let the comforting, rich flavors fill your heart with warmth. Cooking is more than just preparing food; it’s about creating connections with family and friends, sharing laughter, and making memories around the dinner table. I wholeheartedly encourage you to embrace this delightful recipe, as it has the power to turn an ordinary meal into a cherished experience. So gather your loved ones, roll up your sleeves, and let the joy of cooking guide you through this culinary adventure!
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Chestnut Garlic Greek Chicken Alfredo is a must-try dish!
- Prep Time: 10 minutes (+ marinating time)
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Roasting, Blending
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a delicious and creamy dish perfect for any occasion, combining marinated chicken, roasted potatoes, and a rich pesto cream sauce.
Ingredients
- 2 boneless skinless chicken breasts
- 3 tablespoons Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon chestnut purée
- 3 garlic cloves, grated
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
- 3 cups baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, finely chopped
- 0.5 teaspoon garlic powder
- Salt and pepper to taste
- 1.5 cups sliced cremini mushrooms
- 1 tablespoon butter
- 1 teaspoon olive oil
- Pinch of salt
- 1 cup fresh basil leaves
- 0.25 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 1 garlic clove
- 3 tablespoons olive oil
- Juice of 0.5 lemon
- Salt to taste
- 1 tablespoon butter
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons mushroom basil pesto
- Pinch of nutmeg (optional)
- Salt and pepper to taste
- Optional garnish: chopped basil or parsley, extra Parmesan
Instructions
- In a bowl, mix Greek yogurt, olive oil, chestnut purée, grated garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken and coat well. Marinate at least 2 hours or overnight.
- Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, sage, garlic powder, salt, and pepper. Spread on a baking sheet, cut side down. Roast 30–35 minutes, flipping halfway.
- Heat grill pan over medium-high. Lightly oil and cook chicken 5–7 minutes per side until internal temp reaches 165°F (75°C). Let rest 5 minutes, then slice.
- In same pan, add butter and olive oil. Sauté mushrooms without stirring for 3–4 minutes, then flip and cook another 3 minutes until browned. Set aside.
- Blend basil, Parmesan, pine nuts, garlic, olive oil, lemon juice, and salt until creamy. Reserve 2 tablespoons for the sauce.
- In saucepan, melt butter. Add cream, bring to simmer. Stir in Parmesan until melted. Fold in mushrooms and pesto. Season with nutmeg, salt, and pepper.
- Assemble dish with sliced chicken, roasted potatoes, and sauce spooned on top. Garnish with herbs or cheese.
Notes
- Marinating the chicken overnight enhances flavor.
- Roast the potatoes until crispy for best texture.
- Feel free to adjust the amount of garlic in the pesto for personal preference.
- Nutmeg is optional but adds a nice warmth to the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 3g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
