Save The first time I made this pasta was on a Tuesday evening when I had ripe avocados sitting on the counter that needed to be used immediately. I had just come home from work exhausted and wanted something comforting but not heavy. The idea of blending avocados into pasta sauce seemed odd, but I was desperate and hungry. That first bite changed everything about how I think about quick weeknight dinners. Now it is the recipe I turn to when I want something that feels luxurious but takes hardly any effort.
Last summer I made this for my sister who claimed she hated avocados in anything but guacamole. She watched skeptically as I tossed the bright green sauce with the hot pasta and grilled chicken. After taking her first bite, she went silent for a full minute. Now she texts me every time she makes it, which turns out to be pretty often. There is something satisfying about converting an avocado skeptic.
Ingredients
- Chicken breasts: Boneless and skinless work best here because they grill quickly and slice beautifully over the pasta, but you could also use thighs if you prefer darker meat
- Avocados: They must be perfectly ripe, giving slightly when you press them, because underripe avocados will leave you with a chunky sauce instead of silky smoothness
- Greek yogurt or sour cream: This adds tang and helps stabilize the sauce so it does not separate as quickly, plus it stretches the avocado further
- Fresh basil: Do not skip this because it brightens up the rich sauce and makes everything taste like summer
- Lemon juice: Essential not just for flavor but to keep that gorgeous green color from turning brown
Instructions
- Get the chicken going:
- Fire up your grill pan or outdoor grill to medium high heat, brush the chicken with olive oil, and season it generously with salt and pepper
- Grill until perfectly cooked:
- Cook the chicken for about 6 or 7 minutes on each side until it is done throughout, then let it rest on a plate for 5 minutes so the juices redistribute
- Start the pasta water:
- While the chicken rests, get a big pot of salted water boiling and cook your pasta until it is al dente, but make sure to save about half a cup of that starchy pasta water before you drain
- Make the magic sauce:
- Toss those avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into a food processor and blend until it is completely smooth and creamy
- Bring it all together:
- Toss the hot pasta with that green sauce, adding a splash of the pasta water if it needs help loosening up, then slice the chicken and fold it in gently
- Finish with flair:
- Serve it up right away with extra basil, some grated Parmesan, lemon zest, or red pepper flakes if you want a little heat
Save This pasta has become my go to for dinner guests because it looks impressive on the plate but comes together so quickly that I am not stuck in the kitchen missing out on conversations. I love how the warm pasta slightly warms the cool creamy sauce without cooking it, creating this incredible temperature contrast that keeps each bite interesting. Every time I serve it, someone asks for the recipe before they even finish their first helping.
Making It Vegetarian
Skip the chicken entirely and let the avocado sauce shine on its own. I have found that adding cherry tomatoes or some grilled zucchini gives you something to sink your teeth into without overpowering the delicate sauce. Sometimes I even toss in some roasted pine nuts for crunch.
Pasta Choices
Spaghetti and linguine work beautifully because the sauce clings to them nicely, but I have also made this with penne and fusilli when that was what I had in the pantry. Whole wheat pasta adds a nutty flavor that I actually prefer sometimes, while gluten free options work well too if you adjust the sauce consistency with a bit more pasta water.
Sauce Variations
Once you master the basic sauce, you can start playing around with add-ins that make it your own. A handful of fresh cilantro instead of basil gives it a completely different vibe that pairs wonderfully with grilled corn or black beans.
- Try adding a roasted jalapeno to the blender if you like things spicy
- A tablespoon of nutritional yeast gives it a cheesy flavor while keeping it dairy free
- Blend in a handful of baby spinach for extra nutrition without changing the taste much
Save I hope this becomes one of those recipes you turn to when you need something that feels special but does not require hours in the kitchen. There is something magical about taking simple ingredients and turning them into something that makes you slow down and actually enjoy your meal.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
It's best to prepare the sauce just before serving, as avocado oxidizes and browns when exposed to air. If making ahead, press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
- → What's the best way to grill chicken evenly?
Pound chicken breasts to uniform thickness before grilling. This ensures even cooking in 6-7 minutes per side. Let the grilled chicken rest for 5 minutes before slicing to retain juices.
- → Why reserve pasta water for the sauce?
Pasta water contains starch that helps emulsify and thicken the avocado sauce while creating a silky consistency. Add it gradually while tossing to achieve your desired texture.
- → How do I prevent the sauce from being too thick?
The Greek yogurt and olive oil help keep the sauce creamy. If it's too thick, whisk in reserved pasta water 1 tablespoon at a time until you reach a smooth, coating consistency.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh avocado and lemon flavors beautifully. The wine's acidity cuts through the richness of the sauce.
- → Can I use a different type of pasta?
Absolutely. Linguine, fettuccine, or penne work well. Whole wheat pasta adds nuttiness, while gluten-free varieties suit dietary needs. Cook to al dente for the best texture.