🌰 Chestnut & Lemon Greek Chicken Alfredo with Sage Pesto is the ultimate cozy-season comfort dish—where lemon-herb grilled chicken meets velvety chestnut Alfredo and golden garlic potatoes. A sage-chestnut pesto drizzle ties it all together with warm, nutty, and herbaceous flair. 🍋🌿✨
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🧾 Ingredients (Serves 2–3)
🍗 Lemon-Herb Grilled Chicken
• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• Zest and juice of 1 lemon 🍋
• 1 clove garlic, minced 🧄
• 1 tsp dried oregano
• Salt & pepper to taste
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🌰 Chestnut Alfredo Sauce
• 2 tbsp butter
• 1 clove garlic, minced 🧄
• ½ cup heavy cream
• ¼ cup chestnut purée (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• Salt & pepper to taste
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🥔 Crispy Garlic Potatoes
• 2 medium Yukon Gold potatoes, diced
• 1 tbsp olive oil
• 1 clove garlic, minced 🧄
• Salt, pepper & dried rosemary or sage to taste
• Optional: 2 tbsp grated Parmesan
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🌿 Creamy Sage-Chestnut Pesto Drizzle
• 1 tbsp basil pesto or sage pesto
• 1 tbsp chestnut purée
• 1 tbsp plain Greek yogurt or cream
• ½ tsp fresh or dried sage
• Pinch of salt
• Water to thin (if needed)
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🍃 Garnish
• Fresh sage or parsley
• Lemon wedges 🍋
• Extra Parmesan cheese
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🔥 Instructions
1. Marinate & Grill the Chicken
• Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
• Marinate chicken slices for at least 15 minutes.
• Grill or sear over medium-high heat for 4–5 minutes per side until golden and cooked through. Set aside.
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2. Make the Chestnut Alfredo Sauce
• In a saucepan, melt butter over medium heat.
• Add garlic and sauté until fragrant.
• Stir in heavy cream, chestnut purée, and Parmesan.
• Simmer for 5–6 minutes until thickened and smooth.
• Season with salt and pepper to taste.
• Add grilled chicken to the sauce to coat.
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3. Roast the Potatoes
• Preheat oven to 400°F (200°C).
• Toss diced potatoes with olive oil, garlic, rosemary/sage, salt, pepper, and Parmesan.
• Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
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4. Prepare Sage-Chestnut Drizzle
• In a bowl, whisk together pesto, chestnut purée, Greek yogurt, sage, and salt.
• Add water to thin to drizzling consistency if needed. Set aside.
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5. Assemble the Bowl
• Plate crispy garlic potatoes alongside chicken in creamy chestnut Alfredo sauce.
• Drizzle with sage-chestnut pesto cream.
• Garnish with fresh sage, a wedge of lemon, and extra Parmesan.
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✨ A creamy, rustic bowl full of seasonal warmth and indulgent flavor—perfect for fall and winter nights.
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