In a mixing bowl, blend Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and pepper. Add the chicken breasts, coat well, cover, and refrigerate for at least 1 hour.

Preheat your oven to 425°F (220°C). Boil baby yellow potatoes in salted water for 6–8 minutes until fork-tender. Drain, dry, and toss with olive oil, garlic powder, salt, pepper, and chopped sage.

Spread the seasoned potatoes on a baking sheet and roast for 25–30 minutes, turning halfway, until golden-brown and crispy.

Heat a cast iron skillet over medium-high heat. Add olive oil, sear the chicken for 5–6 minutes per side until it reaches 165°F (74°C). Let it rest before slicing.

In a separate pan, heat butter and olive oil. Add cremini mushrooms, sauté for 8–10 minutes until golden. Stir in basil pesto and cream, simmer for an additional 1–2 minutes.

In a saucepan, melt butter and olive oil, add minced garlic until fragrant. Incorporate roasted chestnuts and heavy cream, simmer for 3–5 minutes. Gradually stir in Parmesan cheese.

Artfully arrange roasted sage potatoes and sautéed mushroom pesto on plates. Top with chicken slices and drizzle with Alfredo sauce. Garnish with parsley and additional Parmesan.