Chestnut Garlic Greek Chicken Alfredo with Sage Parmesan Potatoes & Mushroom Cream

Name: Chestnut Garlic Greek Chicken Alfredo with Sage Parmesan Potatoes & Mushroom Cream
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 lb boneless, skinless chicken breasts, sliced into ½-inch cutlets (Look for organic or free-range for juicier chicken Alfredo.); 2 tbsp olive oil (Robust Greek olive oil is preferable.); 3 cloves garlic, minced (Freshly minced really brings out the flavor.); ½ cup roasted chestnuts, roughly chopped (If you can't find pre-roasted, roast your own for extra aroma.); 1 tbsp fresh oregano, chopped (Dried is fine in a pinch, but fresh makes the whole dish sing.); ½ tsp dried thyme; Salt & freshly cracked black pepper, to taste; 2 medium Yukon Gold potatoes, cut into 1-inch cubes (Their buttery texture really shines here.); 3 cloves garlic, minced (For potatoes.); 1 tbsp fresh sage leaves, chopped (Woody and peppery—very fragrant.); ¼ cup grated Parmesan cheese; 2 tbsp butter; 8 oz cremini mushrooms, sliced (Portobello or button mushrooms also work.); 1½ cups heavy cream; ¾ cup grated Parmesan cheese (For the sauce.); ¼ cup chestnut puree or extra roasted chestnuts (For richness.); 1-2 tsp white truffle oil (Optional, but recommended for a luxurious touch.)

My First Taste of Chestnut Garlic Greek Chicken Alfredo

Have you ever had a meal that just felt like a warm hug on a chilly night? That’s exactly what Chestnut Garlic Greek Chicken Alfredo with Sage Parmesan Potatoes & Mushroom Cream does for me. The first time I whipped up this chicken Alfredo recipe was a crisp autumn evening just as the leaves started to turn. There’s something magical about the way roasted chestnuts and creamy mushroom sauce mingle with juicy chicken and herby potatoes—like a cozy dinner in a Greek mountain village, with laughter echoing in the kitchen and buttery aromas filling the air.

I remember balancing a tray of these golden sage Parmesan potatoes in one hand and sneaking a taste with the other (it’s impossible to resist!). And let’s be real: drizzling everything with that silky mushroom cream? Pure joy. If you’re looking for the ultimate comforting Greek chicken Alfredo dish—this is it. Trust me, you’ll want to make extra!

Why You’ll Adore This Chestnut Garlic Greek Chicken Alfredo

There are about a hundred things to love about this chicken Alfredo, but here are my absolute top reasons:

The Flavor Bomb: Roasted chestnuts, savory garlic, and fresh oregano turn ordinary chicken into something really special. Every bite is layered and cozy—think Greek countryside meets Italian comfort food.
Sage Parmesan Potatoes: Let’s talk about those potatoes! Soft inside, crispy on the edges, and laced with fresh sage and nutty Parmesan. They’re so good, I make extras just to snack on while cooking.
Silky Mushroom Cream Sauce: The sauce just clings to each piece of chicken. It’s hearty, creamy, and lightly kissed with white truffle oil if you want to be a little extra (highly recommend, by the way).
One Pan, Lots of Love: Everything comes together so seamlessly, but the end result feels like restaurant-quality comfort food you’ll actually look forward to making on busy weeknights.

Ingredients You’ll Need for Chestnut Garlic Greek Chicken Alfredo

Here’s what you’ll need (plus a couple of shopping tips I’ve picked up!):

1 lb boneless, skinless chicken breasts, sliced into ½-inch cutlets (look for organic or free-range for juicier chicken Alfredo)
2 tbsp olive oil (I adore a robust Greek olive oil, if you can find it)
3 cloves garlic, minced (freshly minced really brings out the flavor)
½ cup roasted chestnuts, roughly chopped (if you can’t find pre-roasted, roast your own for extra aroma)
1 tbsp fresh oregano, chopped (I’ll use dried in a pinch, but fresh makes the whole dish sing)
½ tsp dried thyme
Salt & freshly cracked black pepper, to taste
2 medium Yukon Gold potatoes, cut into 1-inch cubes (their buttery texture really shines here)
3 cloves garlic, minced (for potatoes)
1 tbsp fresh sage leaves, chopped (woody and peppery—so fragrant!)
¼ cup grated Parmesan cheese
2 tbsp butter
8 oz cremini mushrooms, sliced (portobello or button mushrooms also work)
1½ cups heavy cream
¾ cup grated Parmesan cheese (for the sauce)
¼ cup chestnut puree or extra roasted chestnuts, for richness
1-2 tsp white truffle oil (optional, but next-level amazing!)

Step-by-Step Guide: Making the Perfect Chestnut Garlic Greek Chicken Alfredo

Let’s make dinner magic! Here’s my go-to approach (with plenty of little tricks along the way):

Potato Prep: Preheat the oven to 400°F (200°C). Toss those Yukon Gold cubes with 2 tbsp olive oil, garlic, chopped sage, ¼ cup Parmesan, salt, and pepper. (Tip: spread them out on a parchment-lined sheet so they get maximally crispy edges.)
Roast ‘Em: Roast the potatoes for 25-30 minutes, flipping once. Your kitchen will smell amazing—promise!
Marinade the Chicken: While potatoes roast, toss chicken cutlets with olive oil, garlic, chopped chestnuts, oregano, thyme, and a generous sprinkle of salt and black pepper. Let marinate for 15 minutes (I use this time to sneak bites of crispy potato).
Sauté or Grill: Cook your marinated chicken in a hot skillet or over a griddle for 2-3 minutes per side. You want it golden with those irresistible chestnut bits sticking to the outside.
Mushroom Cream Sauce: In the same pan, melt 2 tbsp butter and toss in mushrooms and garlic. Sauté until soft and golden.
Finish the Sauce: Pour in the cream, add ¾ cup Parmesan, then swirl in chestnut puree (or extra chestnuts) and that dreamy truffle oil if using. Stir until melted and silky.
Put It All Together: Nestle chicken into the sauce. Gently toss to coat.
Time to Plate: Serve sliced chicken and mushroom cream sauce over the hot, crispy sage Parmesan potatoes. Sprinkle with more Parmesan, of course!

My Secret Tips and Tricks for Chestnut Garlic Greek Chicken Alfredo Success

Chestnuts Matter: Try to use good-quality roasted chestnuts (I get mine from the specialty aisle!). Their slightly sweet, nutty flavor makes this Greek chicken Alfredo extra luxe.
Fresh Herbs Are Key: Don’t skimp on fresh sage and oregano (dried alright, but you’ll notice the difference with fresh).
Crisped potatoes: Make sure to spread those potatoes out well on the sheet—crowding steams them instead of crisping (crispy potatoes are a must here!).
Cream Sauce Consistency: If your sauce thickens up too much, just whisk in a splash of hot pasta water or extra cream to loosen.
Serving Hot: Assemble everything when ready to eat—the potatoes stay crisp and the cream sauce keeps its dreamy texture (I always sneak a little extra cream over the top when serving).

Creative Variations and Ingredient Swaps

Lighter Alfredo: Swap heavy cream for half-and-half or even a creamy oat milk for a lighter touch (it’s lighter, but still plenty creamy!).
Mushroom Options: Use shiitake or white button if you can’t find cremini—mix it up for different textures.
Make it Vegetarian: Leave out the chicken and toss the sage Parmesan potatoes and mushroom cream with roasted butternut squash or cauliflower (for a cozy veggie Alfredo!).
Go Gluten-Free: This dish is naturally gluten free—just double-check your store-bought chestnuts or chestnut puree to be sure.
Cheese, Cheese, Cheese: Try a blend—add some Pecorino Romano for extra sharpness.

How to Serve and Store Your Chestnut Garlic Greek Chicken Alfredo

Serving: I love serving this chicken Alfredo straight from the pan, family-style on the table. Top with extra Parmesan and a dusting of chopped fresh herbs. Add a simple arugula salad with a squeeze of lemon on the side.

Storing Leftovers: Store any leftovers in airtight containers (the potatoes and chicken Alfredo sauce hold up beautifully for 2-3 days in the fridge). Reheat gently on the stove, adding a splash of cream or milk to loosen up the mushroom Alfredo sauce if needed. Honestly, this dish tastes almost better the next day!

FAQs: Your Top Questions About Chestnut Garlic Greek Chicken Alfredo Answered

Can I make this Chestnut Garlic Greek Chicken Alfredo ahead of time?

Absolutely—just keep the chicken and sauce separate from the potatoes. Reheat the sauce gently and crisp up the potatoes in the oven before serving.

What can I use instead of chestnuts?

Hazelnuts or walnuts add a nice crunch and earthy flavor, though nothing beats chestnut for sweetness in Greek chicken Alfredo!

Can I freeze leftovers?

The sauce freezes decently, though the potatoes tend to lose their crisp. I prefer making fresh potatoes, but the chicken Alfredo itself can freeze up to a month.

Is there a vegetarian version?

Totally! Skip the chicken and bulk up on mushrooms, butternut squash, or try grilled halloumi.

Can I use chicken thighs instead of breasts?

Definitely! Thighs add even more juiciness to this Alfredo recipe—just trim the extra fat and adjust cooking time as needed.

If you make this Chestnut Garlic Greek Chicken Alfredo with Sage Parmesan Potatoes & Mushroom Cream, let me know in the comments how it turns out! Whether for a weeknight dinner or impressing friends, I hope it brings as much warmth to your kitchen as it does to mine.

Happy cooking (and even happier eating)!