Creamy Avocado Chicken Pasta (Printable)

Grilled chicken tossed with creamy avocado sauce and pasta. A fresh, nourishing main dish ready in 35 minutes.

# What You Need:

→ 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)

# Steps:

01 - Preheat a 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 to 7 minutes per side until cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing thinly.
02 - 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 pasta in a colander.
03 - While pasta cooks, combine avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, black pepper, and basil leaves in a food processor or blender. Blend until smooth and creamy.
04 - In a large bowl, toss hot drained pasta with the avocado sauce, adding reserved pasta water a little at a time as needed to achieve a silky consistency.
05 - Add sliced grilled chicken to the pasta mixture and gently toss to combine evenly.
06 - Divide pasta among serving plates and garnish with fresh basil, Parmesan cheese, lemon zest, or red pepper flakes as desired. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes and requires zero cooking, which means less cleanup and more time to actually eat
  • It hits that perfect spot between creamy comfort food and something fresh enough that you do not feel weighed down afterward
02 -
  • The sauce is best served immediately because avocados oxidize and the color will start to turn brownish after about an hour
  • If your sauce seems too thick, use that pasta water rather than regular water because the starch helps it cling to the noodles better
03 -
  • If your avocados are not quite ripe enough, let them sit on the counter for a day or two because hard avocados will never blend into that silky smooth sauce you want
  • Reserving pasta water is the difference between a sauce that coats every strand and one that slides off into a puddle at the bottom of your bowl
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