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

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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is a delectable fusion dish that combines creamy Alfredo sauce with zesty Greek flavors. Tender chicken, nutty chestnuts, and crispy sage-seasoned potatoes create a mouthwatering experience perfect for impressing guests or enjoying a cozy family dinner. This easy-to-follow recipe ensures that every bite is packed with flavor, making it an ideal choice for any occasion.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cloves fresh garlic, minced
  • 1 cup roasted chestnuts, chopped
  • 12 oz fettuccine pasta
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup fresh basil leaves
  • 1 cup button mushrooms, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
  2. Season chicken breasts with salt, pepper, and minced garlic. Place in the baking dish.
  3. Toss halved baby potatoes with olive oil, salt, and pepper; spread on a baking sheet. Roast for 25-30 minutes until golden and crispy.
  4. Cook fettuccine according to package instructions; drain and set aside.
  5. In a pan over medium heat, melt butter and stir in heavy cream. Gradually add Parmesan cheese until melted and smooth.
  6. Combine cooked pasta, roasted chicken, chestnuts, and sauce in a large bowl. Serve topped with mushroom basil pesto.

Nutrition

Keywords: For added flavor variations, substitute turkey for the chicken or use zucchini noodles for a low-carb option. Fresh herbs like rosemary can replace sage for a different twist.

Find it online: https://nrecipes.com/flavorful-chestnut-garlic-greek-chicken-alfredo-recipe/