Creamy Avocado Chicken Pasta (Printable)

Ripe avocado blended into a silky sauce, tossed with hot pasta and succulent grilled chicken breast for a quick, nourishing meal.

# Components:

→ 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)

# Directions:

01 - Preheat 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. Grill for 6-7 minutes per side until cooked through with clear juices. Transfer to plate and rest 5 minutes before slicing.
02 - Bring large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
03 - In food processor or blender, combine avocados, Greek yogurt, olive oil, lemon juice, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and basil leaves. Blend until smooth and creamy.
04 - In large bowl, toss hot drained pasta with avocado sauce, adding reserved pasta water gradually to achieve silky consistency.
05 - Add sliced grilled chicken to pasta mixture and gently toss to combine. Divide among plates and garnish with fresh basil, Parmesan, lemon zest, or red pepper flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in a blender while the pasta boils, so dinner is on the table in half an hour.
  • Avocado creates a naturally creamy base without any heavy cream or butter, yet it tastes indulgent.
  • Grilled chicken makes it satisfying enough to keep you full without feeling weighed down.
  • Leftovers actually reheat well if you add a splash of water or broth to loosen the sauce.
02 -
  • Avocado sauce will start to brown if it sits too long, so make it right before serving or squeeze extra lemon juice over leftovers.
  • Don't skip reserving the pasta water, it's the secret to making the sauce cling instead of clump.
  • Let the chicken rest after grilling or all the juices will run out when you slice it.
03 -
  • Taste the avocado sauce before tossing and adjust the lemon, salt, or garlic, since avocados vary in richness.
  • If the sauce feels thick, thin it with pasta water instead of more oil to keep it light and silky.
  • Grill extra chicken and store it separately so you can add protein to salads or grain bowls throughout the week.
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