Pin It The first time I made this, my kitchen was chaos. I had no idea what I was doing, throwing ripe avocados into a blender with Greek yogurt. I expected disaster. Instead, my roommate wandered in, drawn by the sound of the blender, and hovered by the stove until I finally dished up bowls. We ate standing up. She asked for the recipe before she even finished her first bite.
I made this for my sister during one of those frantic weeknight visits. She was exhausted, and I needed something that felt like comfort but would not take an hour. The way her eyes lit up when she took that first bite, rich and creamy but somehow still light, made it an instant rotation meal. Now she texts me every time she makes it, usually with some variation she discovered on her own.
Ingredients
- Boneless chicken breasts: These are your protein foundation. I have learned that pounding them slightly even helps them cook more evenly, but even straight from the package they work beautifully.
- Olive oil: A tablespoon for coating the chicken before grilling. It helps those gorgeous grill marks form and keeps the meat from sticking.
- Salt and black pepper: Simple seasoning for the chicken. Do not skimp here. It makes all the difference between bland chicken and something you actually want to eat.
- Dried spaghetti or linguine: About 350 grams or 12 ounces gives you the perfect pasta-to-sauce ratio. Long strands catch the creamy avocado sauce beautifully.
- Ripe avocados: Two perfectly ripe ones are nonnegotiable. They should yield slightly when gently pressed. If they are rock hard, wait another day.
- Greek yogurt or sour cream: Half a cup adds tang and creaminess. Greek yogurt is my go to for the protein boost, but sour cream works if that is what you have.
- Extra virgin olive oil: Four tablespoons go into the sauce. This is what makes it luscious and helps everything emulsify into that silky texture.
- Fresh lemon juice: Two tablespoons brightens everything and prevents the avocado from oxidizing. Use fresh squeezed. Bottled lemon juice has a weird aftertaste here.
- Garlic: One clove, minced. Do not be tempted to add more. It easily overpowers the delicate avocado flavor.
- Fresh basil leaves: A quarter cup plus extra for garnish. Tear them by hand instead of chopping. It bruises less and releases more aromatic oils.
- Optional garnishes: Parmesan, lemon zest, or red pepper flakes. The lemon zest is my secret weapon. It makes the whole dish sing.
Instructions
- Grill the chicken:
- Preheat your grill pan or outdoor grill over mediumhigh heat. Brush the chicken breasts with olive oil and season generously with salt and pepper. Grill for 6 to 7 minutes per side until juices run clear, then let rest for 5 minutes before slicing thinly. That rest period is crucial. It keeps the meat juicy.
- Boil the pasta water:
- While the chicken rests, bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, usually a minute less than the package suggests. Reserve half a cup of the starchy pasta water before draining. You will need it to loosen the sauce later.
- Blend the sauce:
- Combine the avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil in a food processor or blender. Blend until completely smooth and creamy. It should look like thick, pale green velvet. Taste and adjust the salt if needed.
- Toss and serve:
- Add the hot drained pasta to a large bowl and pour over the avocado sauce. Toss vigorously, adding that reserved pasta water a splash at a time until the sauce coats every strand. Fold in the sliced chicken, then divide among plates. Garnish with extra basil, Parmesan, lemon zest, or red pepper flakes. Serve right away.
Pin It This pasta became my go to when my brother moved into his first apartment and I needed to teach him something beyond scrambled eggs. He called me halfway through his first attempt, convinced the sauce looked wrong. I talked him through it over the phone. When he sent a photo of his empty bowl later that night, I felt ridiculously proud. Now he makes it for his roommates, and somehow the recipe has traveled through three friend groups without me ever meeting most of the people cooking it.
Make It Vegetarian
Skip the chicken entirely. I love adding halved cherry tomatoes that get warm and slightly blistered in the hot pasta, or grilled zucchini slices. The dish still feels complete and satisfying without the meat. Sometimes I even double the avocado sauce because the vegetarians at my table are always the ones asking for seconds.
Dairy Free Swaps
Use a plain, unsweetened plantbased yogurt instead of Greek yogurt. Coconut yogurt works but adds a subtle coconut flavor. Almond or cashew yogurt are more neutral. Omit the Parmesan garnish. The sauce is still luscious and creamy, just dairy friendly. I served this to a lactoseintolerant friend once and she honestly could not tell the difference.
Pasta Variations
Whole wheat or glutenfree pasta both work beautifully here. The creamy avocado sauce clings to heartier grains just as well as traditional semolina. I have even used chickpea pasta for an extra protein boost. Just keep in mind that some glutenfree pastas release more starch, so you might need less pasta water to achieve the right consistency. Keep tasting as you toss.
- Reserve more pasta water than you think you need. I always wish I had saved another quarter cup.
- If the sauce looks too thick, add water one tablespoon at a time. You can always add more but you cannot take it back.
- Leftovers can be eaten cold. The flavors actually meld and taste better the next day, even if the texture is different.
Pin It Sometimes the simplest recipes are the ones that become part of your weekly rhythm. This pasta has seen me through exhausted Mondays, impromptu dinner parties, and nights when I just needed something that felt like a hug. I hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
Avocado sauce is best prepared fresh to prevent browning. If making ahead, place plastic wrap directly on the sauce surface to minimize air exposure and refrigerate for up to 2 hours. Stir well before tossing with pasta.
- → What pasta shapes work best for this dish?
Spaghetti and linguine are ideal as they coat beautifully with the creamy sauce. Fettuccine also works well. Avoid tube pastas like penne, which can trap sauce rather than showcase it.
- → How do I prevent the avocado sauce from becoming grainy?
Blend the avocado mixture until completely smooth before adding to pasta. Avoid over-processing. Use a blender rather than food processor for the silkiest texture, and ensure all ingredients are at similar temperatures.
- → What should I do if the sauce seems too thick?
Add reserved pasta water one tablespoon at a time while tossing, stirring gently between additions. The starch in pasta water emulsifies the sauce naturally while maintaining its creamy character.
- → Can I use underripe avocados for this dish?
Ripe avocados are essential for proper blending and creamy texture. Underripe avocados won't blend smoothly. Plan ahead or test avocados by gently squeezing—they should yield slightly to pressure.
- → What are good vegetarian protein alternatives to chicken?
Try grilled tofu, chickpeas, white beans, or grilled zucchini. Pine nuts and walnuts add textural contrast. Cherry tomatoes bring brightness while keeping the dish fresh and aligned with the avocado's clean flavor profile.