Chestnut Garlic Greek Chicken Alfredo
A comforting dish featuring creamy mushroom sauce, roasted chestnuts, and crispy sage potatoes that blends Greek and Italian flavors.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, sliced into ½-inch cutlets
- 2 tbsp olive oil, preferably extra-virgin
- 3 cloves garlic, minced
- ½ cup roasted chestnuts, roughly chopped Look for vacuum-packed or jarred if fresh aren’t in season
- 1 tbsp fresh oregano, chopped
- ½ tsp dried thyme
- Salt & freshly cracked black pepper to taste
For the Potatoes
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes Creamy and perfect for roasting
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh sage leaves, roughly chopped
- ¼ cup grated Parmesan cheese Crisps up beautifully on the potatoes
- Salt & black pepper
For the Mushroom Cream Alfredo
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced Portobello or button mushrooms work too
- 3 cloves garlic, minced
- ¼ cup fresh basil leaves Optional, but fragrant
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ cup chestnut puree or finely minced roasted chestnuts
- 1-2 tsp white truffle oil Optional for added richness
Instructions
Roasting the Sage Parmesan Potatoes
- Preheat your oven to 200°C (400°F). Toss the Yukon Gold cubes with olive oil, garlic, sage, Parmesan, salt, and black pepper—then spread them out on a parchment-lined baking sheet.
- Roast for 25–30 minutes until golden, flipping halfway through for edge-to-edge crisping.
Marinating & Cooking the Chicken
- In a bowl, mix the chicken with olive oil, garlic, roasted chestnuts, oregano, thyme, salt, and pepper. Let it marinate for at least 15 minutes.
- Pan-sear or grill the chicken for about 2–3 minutes per side. Avoid crowding the pan to achieve a perfect sear.
Creating the Mushroom Cream Sauce
- In a big skillet, melt butter over medium heat. Add mushrooms and garlic; sauté until softened and golden.
- If using basil, toss it in for the last minute. Pour in the heavy cream, bring to a simmer, and sprinkle in Parmesan until melted.
- Stir in chestnut puree and a splash of truffle oil if desired. Taste and adjust seasoning.
Bringing It All Together
- Nestle the grilled chicken into the Alfredo sauce and let the flavors mingle for just a minute.
- Serve with generous scoops of sage crispy potatoes in bowls and top with the creamy chestnut sauce and chicken.
Notes
Don't skip the marinating time! Start potatoes early for max crispness, and preheat the tray for instant sizzle. Chestnuts can be chunky for bites or blended for a silkier Alfredo. Use truffle oil sparingly, and let the sauce simmer gently to prevent splitting.