Creamy Avocado Chicken Pasta (Print)

Silky avocado sauce tossed with hot pasta and juicy grilled chicken. A fresh, protein-packed meal ready in under 35 minutes.

# Ingredients:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pasta

05 - 12 oz dried spaghetti or linguine

→ Avocado Sauce

06 - 2 ripe avocados, peeled and pitted
07 - 1/2 cup Greek yogurt or sour cream
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 cup fresh basil leaves, plus extra for garnish

→ Garnishes

14 - Freshly grated Parmesan cheese (optional)
15 - Lemon zest (optional)
16 - Red pepper flakes (optional)

# Instructions:

01 - Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Grill chicken for 6-7 minutes per side until cooked through with clear juices. Transfer to a plate and rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
04 - In a food processor or blender, combine avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, black pepper, and basil leaves. Blend until smooth and creamy.
05 - In a large bowl, toss hot drained pasta with avocado sauce, adding reserved pasta water gradually as needed to achieve silky consistency.
06 - Add sliced grilled chicken to the pasta mixture and gently toss to combine evenly.
07 - Divide among plates and garnish with fresh basil, Parmesan cheese, lemon zest, or red pepper flakes as desired. Serve immediately.

# Pro Tips:

01 -
  • The sauce takes less time to make than boiling the pasta, and theres no pan to scrub afterward.
  • It tastes indulgent and restaurant-fancy but uses everyday ingredients you probably already have.
  • The avocado stays vibrant green if you eat it right away, making it look as good as it tastes.
  • Leftovers actually reheat well if you add a splash of water and warm gently, which surprised me the first time I tried.
02 -
  • The avocado sauce will start to brown if it sits too long, so make it right before serving or press plastic wrap directly onto the surface to slow oxidation.
  • If you skip reserving pasta water, the sauce can clump and stick instead of coating smoothly.
  • Resting the chicken after grilling keeps it juicy, slicing it immediately makes all the moisture run out onto the cutting board.
03 -
  • Blend the sauce in a food processor instead of mashing by hand for a silky, restaurant-quality texture.
  • Toss the pasta with the sauce while its still hot so the heat loosens the avocado and helps it cling to every strand.
  • Taste the sauce before mixing it with pasta and adjust the lemon, salt, or garlic to your preference since avocados vary in flavor.
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