Creamy Avocado Chicken Pasta

The first time I made this, I was skeptical about blending avocado into pasta sauce. But one taste of that silky, bright green coating clinging to hot noodles changed my mind completely. Now it is one of those recipes I turn to when I want something that feels indulgent but actually comes together in under 40 minutes.

I made this for my sister last summer when she was recovering from surgery and needed something nourishing but comforting. She took one bite and asked if I could teach her how to make it, saying it tasted like something from a restaurant but felt like home.

Ingredients

• 2 boneless skinless chicken breasts: Grilling adds smoky depth that pairs beautifully with the fresh avocado sauce
• 1 tbsp olive oil: Helps the chicken develop a gorgeous golden crust and prevents sticking
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other flavors shine
• 350 g dried spaghetti or linguine: Long pasta strands catch the creamy sauce perfectly
• 2 ripe avocados: The star of the sauce, they create that luxurious texture without any cream
• 1/2 cup Greek yogurt or sour cream: Adds tang and makes the sauce even silkier
• 1/4 cup extra virgin olive oil: Helps the sauce coat every strand of pasta
• 2 tbsp fresh lemon juice: Brightens the rich avocado and prevents browning
• 1 clove garlic, minced: Just enough warmth without overpowering the fresh flavors
• 1/4 cup fresh basil leaves: Adds an aromatic, peppery finish that ties everything together

Instructions

Grill the chicken:

Preheat your grill pan over medium-high heat, brush the chicken with olive oil, and season generously. Grill for 6-7 minutes per side until beautifully marked and cooked through, then let it rest for 5 minutes before slicing into thin strips.

Cook the pasta:

Boil a large pot of salted water and cook the pasta until al dente, remembering to reserve 1/2 cup of that starchy pasta water before draining.

Make the sauce:

While the pasta cooks, blitz the avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil in a food processor until completely smooth and creamy.

Bring it all together:

Toss the hot drained pasta with the avocado sauce, adding pasta water as needed to reach that perfect silky consistency, then gently fold in the sliced chicken.

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This dish has become my go-to for summer dinner parties because it looks impressive on the plate and comes together so effortlessly. The vibrant green sauce always earns compliments before anyone even takes a bite.

Choosing the Perfect Avocados

I have learned through plenty of trial and error that the avocado makes or breaks this sauce. You want fruits that yield slightly to gentle pressure but are not mushy. If they are too hard, the sauce will be grainy and lack that luxurious creaminess. Too ripe and the flavor can become slightly off. I buy my avocados a couple days ahead and let them sit on the counter until they are just right.

Making It Vegetarian

One of my best friends is vegetarian, so I have tested many variations over the years. Sometimes I swap the chicken for grilled zucchini strips, which add a lovely smoky flavor and hold up well against the creamy sauce. Other times I toss in halved cherry tomatoes that burst slightly when they hit the warm pasta. The protein content drops, but the satisfaction never does.

Serving Suggestions and Storage

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully and complements the bright citrus notes. I often serve this with a simple green salad dressed with nothing more than lemon juice and olive oil. This dish is best enjoyed immediately, but if you have leftovers, store the pasta and sauce separately and recombine gently before serving.

• Grate extra Parmesan over the top for a salty finish
• Add red pepper flakes if you want a little heat
• Squeeze fresh lemon juice right before serving to wake up the flavors

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There is something deeply satisfying about a recipe that looks so impressive on the plate but comes together with such ease. I hope this becomes one of your weeknight staples too.

Recipe FAQs

→ Can I make the avocado sauce ahead of time?

It's best prepared just before serving to prevent browning. If you need to prepare ahead, cover the sauce directly with plastic wrap (no air exposure) and refrigerate for up to 2 hours. Give it a quick stir before tossing with the pasta.

→ What if my avocados aren't ripe?

Use only ripe, creamy avocados for the best sauce texture. If you have firm avocados, place them in a paper bag at room temperature for 1-2 days to ripen. Once soft to the touch, they're ready to use.

→ Can I use a different pasta shape?

Absolutely. Spaghetti and linguine work beautifully, but fettuccine, pappardelle, or even penne rigate are excellent choices. Use long pasta or tube shapes that hold the creamy sauce well.

→ How do I keep the chicken juicy when grilling?

Don't skip the resting period after grilling. Let the chicken rest for 5 minutes before slicing, which allows juices to redistribute. Pound breasts to even thickness for uniform cooking, and avoid pressing them while grilling.

→ Is this dairy-free?

The traditional version contains Greek yogurt and optional Parmesan. Substitute Greek yogurt with dairy-free alternatives like cashew cream or silken tofu, and skip the cheese. The sauce will still be creamy and delicious.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh avocado and lemon flavors beautifully. The acidity cuts through the richness of the sauce perfectly.