Description
This indulgent Greek-inspired Chicken Alfredo features tender chicken breasts topped with a rich roasted chestnut and garlic Alfredo sauce, paired perfectly with crispy sage-roasted baby potatoes and creamy basil mushroom sauté. The harmonious blend of roasted garlic, pureed chestnuts, and Parmesan cheese creates a luxurious sauce that elevates the classic Alfredo into a unique and flavorful dish ideal for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Sauce
- 4 pieces Chicken Breast (substitute with chicken thighs if preferred)
- 1 cup Roasted Chestnuts (pureed, use pre-roasted for convenience)
- 1 head Roasted Garlic (freshly roasted recommended)
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese (grated)
- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Potatoes
- 1.5 pounds Baby Potatoes (halved)
- 1 tablespoon Fresh Sage (chopped, substitute with thyme if desired)
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Mushrooms
- 1 cup Cremini & Button Mushrooms (sliced)
- 2 tablespoons Butter
- 0.5 cup Basil Pesto
- Splash of Heavy Cream (about 2 tablespoons)
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, chopped fresh sage, salt, and pepper until evenly coated. Spread the potatoes out on a baking sheet in a single layer and roast for 30-35 minutes, turning them halfway through to ensure crispy, golden exteriors.
- Sear the Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a hot skillet over medium-high heat, then add the chicken breasts. Sear each side for 4-5 minutes until both sides are golden brown and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare Chestnut Garlic Alfredo Sauce: In the same skillet, reduce the heat to medium-low and melt the butter. Add the roasted garlic cloves and pureed chestnuts, sautéing gently for 1-2 minutes to combine their flavors. Pour in the heavy cream and let the mixture simmer for 3-4 minutes until slightly thickened. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Sauté Mushrooms with Pesto: In another pan, melt the butter over medium heat. Add the sliced cremini and button mushrooms and sauté for about 5 minutes or until they turn golden and release their moisture. Stir in the basil pesto and a splash of heavy cream, letting it simmer until the sauce thickens slightly to a luscious consistency.
- Serve: Slice the seared chicken breasts and arrange them on plates. Spoon the chestnut garlic Alfredo sauce generously over the chicken. Add the crispy sage-roasted potatoes and the creamy mushroom pesto mixture on the side to complete this indulgent meal.
Notes
- Chicken thighs can be substituted for chicken breasts for a juicier option.
- Using pre-roasted chestnuts saves time; fresh roasting can be done if preferred.
- Freshly roasted garlic adds the best flavor, but store-bought roasted garlic can be used in a pinch.
- Turning the potatoes halfway through roasting ensures even crispiness.
- Adjust the thickness of the Alfredo sauce by controlling the amount of heavy cream and simmering time.
- Basil pesto adds a bright contrast; use homemade or high-quality store-bought.
