Description
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto is a delectable blend of creamy Alfredo sauce, tender chicken, and flavorful sides that will elevate any meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup roasted chestnuts, chopped
- 8 oz fettuccine (or your favorite pasta)
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 tbsp fresh sage leaves, chopped
- 1 cup mushrooms, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt, pepper, and minced garlic. Place in the prepared baking dish alongside halved baby potatoes drizzled with olive oil and chopped sage.
- Add halved baby potatoes to the baking dish. Drizzle with olive oil and sprinkle with fresh sage.
- Roast everything in the preheated oven for about 25-30 minutes until chicken is cooked through and potatoes are golden brown.
- While roasting, bring a large pot of salted water to boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, combine heavy cream and Parmesan cheese until melted and smooth.
- Stir in chopped roasted chestnuts for added texture and flavor.
- Combine cooked pasta with Alfredo sauce until well coated.
- Plate servings topped with roasted chicken, sage potatoes, and drizzle mushroom basil pesto over each plate.
Nutrition
- Serving Size: Approximately 1 plate (300g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Substitute chicken with turkey or tofu for variation. Experiment with different herbs or add veggies like spinach or sun-dried tomatoes for extra freshness.