Creamy Avocado Chicken Pasta (Printable)

Ripe avocado blended into a silky no-cook sauce, tossed with hot pasta and grilled chicken breast for a fresh, nourishing meal.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts (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)

# Steps:

01 - Preheat a grill pan or outdoor grill over medium-high heat.
02 - Brush chicken breasts with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill for 6 to 7 minutes per side until cooked through and juices run clear. 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.
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 the avocado sauce, adding reserved pasta water a little at a time as needed for a silky consistency.
06 - Add sliced grilled chicken and gently toss to combine.
07 - Divide among plates and garnish with extra basil, Parmesan, lemon zest, or red pepper flakes if desired. Serve immediately.

# Tips from the Pros:

01 -
  • The sauce comes together in minutes, no cooking required, which means less time at the stove and more time enjoying your meal
  • Its the kind of pasta that feels indulgent but actually packs serious protein from both chicken and Greek yogurt
  • The avocado creates this velvety texture that coats every strand of pasta, making even leftovers taste fresh
02 -
  • The sauce thickens quickly once it hits the hot pasta. That pasta water is your secret weapon for getting it back to silky.
  • Avocado-based sauce does not reheat well. The texture changes and can turn slightly grainy. It is best enjoyed immediately.
  • If your avocados are not perfectly ripe, the sauce will be lumpy and bitter. Better to wait another day than ruin the dish.
03 -
  • Blend the sauce right before you drain the pasta. If it sits too long, the avocado will start to oxidize and turn slightly brown. It still tastes fine, but it looks less appetizing.
  • Use the hot pasta to slightly warm the sauce. The residual heat is enough to take the chill off without cooking the avocado.
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