Creamy Avocado Chicken Pasta

The first time I made this avocado pasta, I was honestly just trying to use up some overly ripe avocados before they went bad. My roommate walked into the kitchen and wrinkled her nose at the green sauce, but one bite later she was literally licking her plate clean. That's when I knew this accidental creation was something special.

Last summer, I made this for a group of friends who claimed they hated avocado. They were skeptical about green pasta sauce, but I served it on the patio with plenty of wine and good music. By the end of the night, everyone was asking for the recipe, and now it's become our go-to dinner for low-stress gatherings.

Ingredients

• Chicken breasts: Boneless and skinless gives you the quickest cook time and easiest slicing
• Olive oil: Use this to brush the chicken before grilling for a golden, flavorful exterior
• Salt and black pepper: Simple seasoning that lets the other ingredients shine
• Spaghetti or linguine: Long noodles catch the silky sauce perfectly, though any pasta shape works
• Ripe avocados: The foundation of your sauce and they should yield slightly to gentle pressure
• Greek yogurt or sour cream: This adds tang and creaminess while keeping the sauce stable
• Extra virgin olive oil: Creates that luxurious, silky texture in the sauce
• Fresh lemon juice: Brightens the rich avocado and prevents browning
• Garlic: Just one clove adds a subtle kick without overpowering the delicate flavors
• Fresh basil: The herb that ties everything together with its sweet, peppery notes
• Parmesan cheese: Optional but adds a salty, umami-rich finish

Instructions

Grill the chicken:

Season your chicken breasts with olive oil, salt, and pepper, then grill over medium-high heat for 6 to 7 minutes per side until cooked through. Let the meat rest for 5 minutes before slicing into thin strips against the grain.

Cook the pasta:

Boil your spaghetti in salted water until al dente, reserving 1/2 cup of the starchy cooking water before draining. This liquid gold will help your sauce cling to the noodles later.

Blend the sauce:

Combine the avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil in a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as needed.

Bring it together:

Toss the hot pasta immediately with the avocado sauce, adding the reserved pasta water a little at a time until you reach a silky consistency. Gently fold in the sliced chicken and serve right away.

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This pasta became my comfort food during a particularly stressful month at work. Coming home to blend up that bright green sauce felt like a small act of self-care, and the fact that it came together so fast meant I could eat well even on the longest days.

Making It Vegetarian

The creamy avocado sauce is completely plant-based, so skipping the chicken opens up wonderful possibilities. I love adding cherry tomatoes that burst in your mouth or grilled zucchini slices for a satisfying vegetarian version that still feels substantial.

Sauce Consistency Secrets

The key to that restaurant-quality texture is the reserved pasta water and the temperature difference between hot noodles and cool sauce. The starchy water emulsifies with the avocado oil, creating that glossy coating that makes each strand irresistible.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich avocado sauce beautifully, and a simple arugula salad with lemon vinaigrette balances the meal. For bread lovers, garlic focaccia on the side is never a mistake.

• Top with extra fresh basil just before serving for a pop of color
• Add red pepper flakes if you want a gentle heat that complements the creaminess
• The sauce is best enjoyed the same day but keeps in the fridge for one day

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There's something deeply satisfying about turning simple ingredients into something this special, and I hope this recipe finds its way into your regular rotation too.

Recipe Questions

→ Can I make the avocado sauce ahead of time?

The sauce is best made fresh, as avocado can oxidize and brown. However, you can prepare it up to 1 hour before serving and store it in an airtight container with plastic wrap pressed directly onto the surface to minimize browning. Add a squeeze of extra lemon juice to help preserve the bright green color.

→ What pasta shapes work best with this sauce?

Long pasta like spaghetti, linguine, or fettuccine works wonderfully as the creamy sauce clings nicely to the strands. Short shapes like penne or fusilli also work well if you prefer, especially for easier eating. The sauce's silky consistency coats any pasta shape beautifully.

→ How can I adapt this for vegetarians?

Simply omit the chicken and add more vegetables for substance. Grilled zucchini, cherry tomatoes, or roasted bell peppers make excellent additions. You could also incorporate white beans or chickpeas for plant-based protein while maintaining the dish's satisfying nature.

→ Why do I reserve pasta water?

Pasta water contains starch released during cooking, which helps emulsify the avocado sauce and creates a silkier, more cohesive coating. Adding a little at a time helps you achieve the perfect consistency—thick enough to coat the pasta but not heavy or gloppy.

→ Can I freeze leftovers?

Unfortunately, this dish doesn't freeze well due to the avocado-based sauce, which can become watery and separate when thawed. It's best enjoyed fresh. The sauce will keep in the refrigerator for 1-2 days, though the color may darken slightly. The flavor remains delicious even if the appearance changes.

→ What can I use instead of Greek yogurt?

Sour cream works beautifully as a substitute with similar tang and creaminess. For dairy-free options, try coconut yogurt or cashew cream. The yogurt adds tanginess and helps create the silky texture, but you can also increase the avocado and olive oil slightly if you prefer to omit it entirely.