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

A comforting dish that combines roasted chestnuts, creamy mushroom sauce, and herby sage Parmesan potatoes for a warm, delicious meal.

Course Dinner, Main Course

Cuisine Greek, Italian

Keyword Chestnuts, Chicken Alfredo, Comfort Food, Mushroom Sauce, Potatoes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 4 servings

Calories 670kcal

Ingredients

For the Chicken

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

For the Sage Parmesan Potatoes

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

For the Mushroom Cream Sauce

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.

Instructions

Preparation

Preheat the oven to 400°F (200°C).
Toss the Yukon Gold cubes with 2 tbsp olive oil, garlic, chopped sage, ¼ cup Parmesan, salt, and pepper. Spread them out on a parchment-lined sheet.

Cooking Potatoes

Roast the potatoes for 25-30 minutes, flipping once until crispy.

Marinating Chicken

While the potatoes roast, toss chicken cutlets with olive oil, garlic, chopped chestnuts, oregano, thyme, and salt and pepper. Let marinate for 15 minutes.

Cooking Chicken

Cook marinated chicken in a hot skillet or over a griddle for 2-3 minutes per side until golden.

Making Mushroom Cream Sauce

In the same pan, melt 2 tbsp butter and toss in mushrooms and garlic. Sauté until soft.
Pour in the cream, add ¾ cup Parmesan, swirl in chestnut puree (or extra chestnuts) and truffle oil if using. Stir until melted.

Assembly

Nestle chicken into the sauce and toss to coat.
Serve sliced chicken and mushroom cream sauce over the crispy sage Parmesan potatoes. Sprinkle with more Parmesan.

Notes

Store leftovers in airtight containers for 2-3 days. Reheat gently with a splash of cream or milk to loosen the sauce. Dish is best served hot and assembled right before eating.