Chestnut Garlic Greek Chicken Alfredo Delight

If you’re on the lookout for a recipe that effortlessly combines the comfort of a home-cooked meal with the sophistication of a gourmet dish, look no further. The Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a culinary symphony of flavors and textures that brings a Mediterranean flair to your dining table. From marinated Greek-style chicken to the rich, creamy chestnut Alfredo sauce and the earthy mushroom pesto, this recipe is a delightful dance of taste sensations that will please your palate and those of your guests. Perfect for a fancy weekend treat or an easy dinner that tastes restaurant-quality, this dish is sure to become a staple for anyone looking to impress with minimal fuss.

The beauty of this recipe lies in its rich combination of Mediterranean and classic comfort food elements. You have the irresistible umami from the mushrooms, a burst of herby goodness from the sage, and the creamy, nutty notes of the chestnut-infused Alfredo sauce. It’s a meal that’s indulgent yet easy enough to prepare in your kitchen, capturing the essence of home cooking with an exotic twist. Each bite tells a story of intricate flavors harmonizing to create a dish that’s both exciting and familiar. Now, let’s dive deeper into the perks of making this recipe.

Why You’ll Love This Chestnut Garlic Greek Chicken Alfredo

• Flavor-packed: The combination of Greek-marinated chicken and creamy Alfredo provides layers of flavor and satisfaction.
• Elegant yet simple: Despite its sophisticated taste, the preparation is straightforward, making it perfect for any home cook.
• Versatile: Suitable for a casual dinner or a celebratory meal, adapting well to different dining occasions.
• Mediterranean twist: The inclusion of Greek yogurt and oregano offers a refreshing take on traditional Alfredo.

Preparation Phase & Tools to Use

Preparing this exquisite meal starts with organizing your kitchen space and ensuring you have all necessary tools within reach. A mixing bowl is essential for marinating the chicken while a reliable saucepan and skillet will help you execute the sauces to perfection. Key tools include sharp knives for chopping ingredients, a garlic press for finely minced garlic, a masher for the roasted chestnuts, and a trusty oven for roasting your potatoes to crispy perfection. Before you start, ensure your workspace is clean and all ingredients and tools are prepped to streamline your cooking process, turning it into an enjoyable culinary adventure.

Ingredients

• 3 tablespoons Greek yogurt
• 2 large boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, finely minced
• 1/2 cup roasted chestnuts, finely chopped or mashed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh parsley, chopped
• 12 baby yellow potatoes, halved
• 1 1/2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon basil pesto
• 2 tablespoons cream (optional)
• Extra chopped parsley for garnish
• Shaved Parmesan (optional)

Instructions

Step 1: Marinate the Chicken

Begin by mixing the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl to create a fragrant marinade for the chicken. Coat the chicken breasts thoroughly and let them refrigerate for at least an hour to absorb the essence of these flavors.

Step 2: Prepare the Potatoes

Preheat your oven to 425°F (220°C). Parboil the halved baby potatoes in salted water for 6–8 minutes to soften them slightly. After draining and patting dry, season them with olive oil, garlic powder, sea salt, pepper, and the delightful aroma of fresh sage. Roast them in the oven for about 25–30 minutes until crispy and golden.

Step 3: Cook the Chicken

Remove the marinated chicken from the fridge and allow it to rest at room temperature for around 15 minutes. Heat a skillet over medium-high heat, adding olive oil. Sear the chicken for 5 to 6 minutes on each side until the internal temperature reaches 165°F (74°C). Let it rest before slicing into tender pieces that capture the marinade’s essence.

Step 4: Make the Mushroom Pesto

In another pan, heat olive oil and butter over medium heat. Sauté the sliced mushrooms with salt and pepper, allowing them to brown with rich umami. Stir in the basil pesto and cream, letting it cook for a few minutes before setting aside.

Step 5: Craft the Chestnut Alfredo

In a separate saucepan, melt butter together with olive oil. Sauté the finely minced garlic until fragrant, then add in the mashed chestnuts. Pour in the heavy cream and allow it to simmer, then stir in Parmesan and freshly chopped parsley, seasoning to taste.

Step 6: Assemble and Serve

On a serving plate, arrange the roasted potatoes and mushrooms, then top with slices of chicken. Drizzle generously with the creamy Alfredo sauce to bring everything together. Garnish with fresh parsley or shaved Parmesan for an added touch of elegance.

Variations

• Protein: Swap chicken for shrimp or tofu for a different, yet equally delicious, protein option.
• Vegetables: Add bell peppers or spinach for extra color and nutrition.
• Spices: Experiment with smoked paprika or crushed red pepper for a hint of spice.

Cooking Notes

• Ensure the chicken is evenly coated with the marinade for the best infusion of Greek flavors.
• Parboiling the potatoes helps achieve a crispy outer layer when roasting.
• Sauté mushrooms until the edges begin to caramelize for enhanced flavor.

Serving Suggestions

• Pair with a crisp green salad tossed in lemon vinaigrette for a refreshing contrast.
• Complement with a glass of chilled white wine to balance the richness of the dish.

Tips

• Prep ingredients beforehand to make the cooking process smoother and more enjoyable.
• Adjust seasoning at each stage to ensure the dish is perfectly balanced to your palate.

Prep Time, Cook Time, Total Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Nutritional Information

• Calories: Approximately 650 per serving
• Protein: 45g per serving
• Sodium: 550mg per serving

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauces and marinate the chicken in advance to save time on the day of serving. However, it’s best to cook the chicken fresh to retain its juiciness.

What can I use instead of chestnuts?

If you don’t have chestnuts, finely chopped walnuts or hazelnuts can provide a similar texture and nuttiness.

Is there a vegetarian option for this dish?

Absolutely! Substitute the chicken with firm tofu or roasted chickpeas to maintain the protein content of the dish.

What if I don’t have Greek yogurt?

You can substitute Greek yogurt with either plain regular yogurt or sour cream, keeping the tangy profile intact.

Conclusion

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is not just a meal; it’s an experience. Whether you’re serving it for a quiet dinner at home or a special occasion, its complex flavors will surely be a talking point. We invite you to try this recipe and embrace the joy of creating something deliciously unique. Don’t forget to share your experience, photos, and any creative twists you apply! Happy cooking!

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

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• Author: Alioui
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a delightful dance of taste sensations that will please your palate.

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Ingredients

Scale 1x2x3x

• 3 tablespoons Greek yogurt
• 2 large boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, finely minced
• 1/2 cup roasted chestnuts, finely chopped or mashed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh parsley, chopped
• 12 baby yellow potatoes, halved
• 1 1/2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon basil pesto
• 2 tablespoons cream (optional)
• Extra chopped parsley for garnish
• Shaved Parmesan (optional)

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Instructions

1. Begin by mixing the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl to create a fragrant marinade for the chicken. Coat the chicken breasts thoroughly and let them refrigerate for at least an hour to absorb the essence of these flavors.
2. Preheat your oven to 425°F (220°C). Parboil the halved baby potatoes in salted water for 6–8 minutes to soften them slightly. After draining and patting dry, season them with olive oil, garlic powder, sea salt, pepper, and the delightful aroma of fresh sage. Roast them in the oven for about 25–30 minutes until crispy and golden.
3. Remove the marinated chicken from the fridge and allow it to rest at room temperature for around 15 minutes. Heat a skillet over medium-high heat, adding olive oil. Sear the chicken for 5 to 6 minutes on each side until the internal temperature reaches 165°F (74°C). Let it rest before slicing into tender pieces that capture the marinade’s essence.
4. In another pan, heat olive oil and butter over medium heat. Sauté the sliced mushrooms with salt and pepper, allowing them to brown with rich umami. Stir in the basil pesto and cream, letting it cook for a few minutes before setting aside.
5. In a separate saucepan, melt butter together with olive oil. Sauté the finely minced garlic until fragrant, then add in the mashed chestnuts. Pour in the heavy cream and allow it to simmer, then stir in Parmesan and freshly chopped parsley, seasoning to taste.
6. On a serving plate, arrange the roasted potatoes and mushrooms, then top with slices of chicken. Drizzle generously with the creamy Alfredo sauce to bring everything together. Garnish with fresh parsley or shaved Parmesan for an added touch of elegance.

Notes

Ensure the chicken is evenly coated with the marinade for the best infusion of Greek flavors.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner

Nutrition

• Calories: Approximately 650 per serving
• Sodium: 550 mg
• Protein: 45 g