Creamy Avocado Chicken Pasta

The first time I made this avocado pasta sauce, my roommate actually stopped midway through chewing to ask what was in it. She was expecting something heavy like alfredo, but instead got this bright, creamy sauce that tasted like summer. Now it is my go-to when I want something comforting but do not want to spend hours at the stove. The sauce comes together in literally five minutes, and tossing it with hot pasta makes the whole kitchen smell incredible.

Last summer, I made this for a dinner party when my friend announced she was unexpectedly vegetarian. I had already marinated the chicken, so I grilled it anyway and served everything family style. The vegetarians loaded up on the pasta with extra cherry tomatoes, and the meat eaters went back for thirds of the chicken. It ended up being one of those meals where everyone was too busy eating to make conversation.

Ingredients

• Chicken breasts: Boneless and skinless cooks faster and slices beautifully over pasta
• Olive oil: Use a decent quality one since the flavor really shines in the sauce
• Avocados: They should yield slightly to gentle pressure but not feel mushy
• Greek yogurt: Adds tang and helps stabilize the sauce so it does not brown as quickly
• Fresh basil: Do not skip this, it makes the sauce taste bright and fresh
• Lemon juice: Essential not just for flavor but to keep the avocado vibrant

Instructions

Grill the chicken perfectly:

Season your chicken breasts generously and let them come to room temperature for about 15 minutes before grilling. This helps them cook evenly rather than drying out at the edges while staying raw in the middle.

Cook the pasta just right:

Boil your spaghetti or linguine until it is al dente, then scoop out that half cup of starchy pasta water before draining. That liquid gold is what will bring your sauce together later.

Blend up the magic sauce:

Throw your avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into a food processor. Blitz it until it is completely smooth and tastes bright and creamy.

Bring it all together:

Toss the hot pasta immediately with the avocado sauce, adding splashes of pasta water until it coats every strand. Fold in the sliced chicken gently so you do not mash everything up.

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My daughter now requests this for her birthday dinner every year, which still catches me off guard. She calls it the green pasta and gets genuinely excited when she sees avocados on the counter. Watching her take that first creamy bite makes me realize how the simplest recipes often become the ones that stick around.

Making It Your Own

I have discovered that swapping in some arugula for half the basil adds a nice peppery kick that cuts through the richness. Sometimes I throw in a handful of spinach too, mostly to make myself feel better about serving pasta for dinner. The green color gets even more vibrant, and nobody notices the extra vegetables.

Timing Is Everything

The trickiest part is getting the sauce and pasta ready at the same time while the chicken rests. I start blending the sauce as soon as the pasta water boils, so everything comes together in that perfect window when the pasta is hot and the chicken is juicy. If your sauce sits too long, it may darken slightly, but a quick stir brings the bright green back.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, though honestly cold beer works just as well. I like to serve this with a simple side salad dressed with nothing but lemon juice and olive oil. Sometimes roasted broccoli or asparagus on the side makes it feel like a proper Sunday dinner.

• Keep extra lemon wedges on the table for squeezing at the last second
• Red pepper flakes add a nice heat contrast if you like things spicy
• The sauce works just as well over spiralized veggies for a lighter version

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This is one of those recipes that looks impressive but comes together on a random Tuesday night. Hope it becomes a staple in your kitchen like it has in mine.

Recipe FAQs

→ Can I make the avocado sauce ahead of time?

The sauce is best made fresh to prevent oxidation, but you can store it in an airtight container with plastic wrap pressed directly onto the surface for up to 4 hours. Add a squeeze of fresh lemon juice to help maintain the vibrant green color.

→ What pasta shapes work best with this sauce?

Long strands like spaghetti, linguine, or fettuccine allow the creamy avocado sauce to coat evenly. However, penne, fusilli, or farfalle also work well if you prefer shapes that catch the sauce in their crevices.

→ How do I prevent the avocado sauce from turning brown?

The fresh lemon juice in the sauce helps prevent browning. For best results, serve immediately after tossing with hot pasta. If storing, place plastic wrap directly on the sauce surface to minimize air exposure.

→ Can I use a different protein instead of chicken?

Absolutely. Grilled shrimp, pan-seared salmon, or sliced steak would be delicious alternatives. For a vegetarian version, try adding roasted cherry tomatoes, grilled zucchini, or white beans for protein.

→ Is this dish served hot or cold?

It's designed to be served warm—the hot pasta gently warms the no-cook avocado sauce while maintaining its fresh, vibrant character. The dish is best enjoyed immediately, though leftovers can be eaten chilled like a pasta salad.

→ What can I substitute for Greek yogurt?

Sour cream, crème fraîche, or cottage cheese blended until smooth work well. For dairy-free options, try unsweetened coconut yogurt, cashew cream, or simply add another avocado with a splash more olive oil.