Save One Saturday morning, I had three avocados on the counter going soft and leftover chicken in the fridge. I didn't want another salad, so I grabbed the blender and wondered what would happen if I treated avocado like pesto. Twenty minutes later, I was twirling pasta coated in the creamiest, brightest sauce I'd ever made without turning on the stove. My partner walked in, tasted a forkful, and asked if I'd ordered takeout. That's when I knew this wasn't just using up leftovers anymore.
The first time I made this for friends, I was nervous the sauce would brown or taste too plain. Instead, the lemon juice kept everything vibrant green, and the garlic and basil gave it enough punch that everyone went back for seconds. One friend even scraped the bowl with bread, which is the highest compliment in my book. Since then, it's become my go-to when I want to look like I tried harder than I actually did.
Ingredients
- Boneless, skinless chicken breasts: These grill quickly and slice beautifully, but thighs work too if you prefer darker meat with more flavor.
- Olive oil for chicken: Just enough to keep the meat from sticking and help the seasoning cling to the surface.
- Salt and black pepper for chicken: Simple seasoning lets the avocado sauce shine without competing flavors.
- Dried spaghetti or linguine: Long noodles catch the creamy sauce in every twirl, though penne or rigatoni work if that's what you have.
- Ripe avocados: They should yield gently to pressure, not be rock hard or mushy, since they're the base of the entire sauce.
- Greek yogurt or sour cream: Adds tang and extra creaminess, plus a little protein boost that balances the richness.
- Extra virgin olive oil: This goes into the sauce for silkiness and a fruity note that complements the avocado.
- Fresh lemon juice: Brightens everything, prevents browning, and cuts through the richness so the dish doesn't feel heavy.
- Garlic clove: One is enough to add depth without overpowering the delicate avocado flavor.
- Salt and black pepper for sauce: Season to taste, remembering the pasta water and Parmesan will add more salt later.
- Fresh basil leaves: Blended in, they give the sauce a summery, aromatic lift that makes it taste restaurant quality.
- Parmesan cheese: Optional, but a few shavings on top add a salty, nutty finish.
- Lemon zest: A quick grate over the finished dish wakes up all the flavors.
- Red pepper flakes: A pinch adds gentle heat if you want a little kick.
Instructions
- Get the grill ready:
- Preheat your grill pan or outdoor grill over medium high heat until it's hot enough that a drop of water sizzles. Brush the chicken breasts with olive oil and season both sides with salt and pepper.
- Grill the chicken:
- Place the chicken on the grill and cook for 6 to 7 minutes per side, until the internal temperature hits 165 degrees F and juices run clear. Let it rest on a plate for 5 minutes before slicing so it stays juicy.
- Boil the pasta:
- While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package timing. Reserve half a cup of the starchy pasta water before draining.
- Blend the avocado sauce:
- In a food processor or blender, combine the avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil. Blend until completely smooth and creamy, scraping down the sides if needed.
- Toss everything together:
- In a large bowl, add the hot drained pasta and pour the avocado sauce over it. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce coats every strand in a silky layer.
- Add the chicken and serve:
- Slice the grilled chicken thinly and fold it into the pasta. Divide among plates and finish with extra basil, Parmesan, lemon zest, or red pepper flakes if you like.
Save I served this once on a warm evening with the windows open and a chilled glass of Sauvignon Blanc. The breeze carried in the smell of someone's jasmine bush, and everything felt easy and unhurried. My friend said it tasted like summer vacation, which is maybe the best description I've heard. Since then, I think of this dish as the one that turns ordinary weeknights into something worth remembering.
Make It Your Own
This recipe is flexible enough to handle whatever you have on hand. If you're vegetarian, skip the chicken and toss in halved cherry tomatoes or ribbons of grilled zucchini for color and bite. For a dairy free version, swap the Greek yogurt with a thick coconut or almond yogurt and skip the Parmesan. Whole wheat pasta adds a nutty chew, and gluten free noodles work beautifully as long as you don't overcook them.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the sauce may darken slightly. When you reheat, add a splash of water, broth, or a squeeze of lemon to loosen the sauce and brighten the color. I've found that microwaving in short bursts and stirring between helps keep the texture creamy. The chicken can be stored separately and added cold on top of reheated pasta if you're in a rush.
Pairing and Serving Ideas
This pasta pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, something bright and citrusy that echoes the lemon in the sauce. On the side, a simple arugula salad with olive oil and shaved Parmesan keeps things light. If you want bread, a warm baguette or garlic toast is perfect for scooping up any sauce left on the plate.
- Serve with a handful of toasted pine nuts or walnuts scattered on top for crunch.
- A drizzle of good quality olive oil right before serving adds a fruity finish.
- Keep extra lemon wedges on the table so everyone can adjust the brightness to their taste.
Save This dish proves that you don't need a long ingredient list or fancy techniques to make something that feels special. Just ripe avocados, hot pasta, and a little attention can turn a regular Tuesday into something you'll want to make again and again.
Recipe FAQ
- → Can I make the avocado sauce ahead of time?
It's best to prepare the sauce just before tossing with hot pasta to prevent browning. However, you can prep avocados and other ingredients separately, then blend everything together when ready to serve.
- → What if my avocado sauce is too thick?
Use the reserved pasta water to reach your desired consistency. Add it gradually while tossing to achieve a silky coating. You can also add a splash of olive oil or lemon juice to thin it out.
- → How do I know when the chicken is fully cooked?
Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and juices run clear. Let it rest for 5 minutes before slicing to keep it tender and juicy.
- → Can I use frozen chicken breasts?
Thaw frozen chicken completely before grilling to ensure even cooking. If time is short, pound thawed breasts to an even thickness so they cook faster and more uniformly.
- → What pasta shapes work best with this sauce?
Long, thin pastas like spaghetti or linguine work beautifully as they allow the creamy sauce to coat each strand. Fettuccine and pappardelle are also excellent choices.
- → Is this dish suitable for dairy-free diets?
Yes! Simply substitute Greek yogurt with dairy-free yogurt and omit the Parmesan cheese. The avocado provides plenty of creaminess on its own, making this adaptation equally delicious.