Save My kitchen was a mess of half-chopped vegetables and forgotten grocery lists when I stumbled on this recipe by accident. I had bought too many avocados, they were all ripening at once, and I needed something beyond toast or guacamole. The idea of blending them into a pasta sauce sounded odd at first, but hunger won over hesitation. Within twenty minutes, I had this silky green bowl in front of me, and it tasted like summer sunshine mixed with comfort food.
I made this for a friend who claimed she didnt like avocado, and she finished two helpings without realizing what the green sauce was. She kept asking if it was some kind of fancy Italian pesto. When I finally told her, she laughed so hard she nearly knocked over her wine. Now she requests it every time she visits, and I never tell her until after shes eaten.
Ingredients
- Boneless, skinless chicken breasts: These grill up quickly and stay juicy if you dont overcook them, and resting them after grilling makes all the difference in tenderness.
- Olive oil: Use it to coat the chicken before grilling so the seasoning sticks and the surface gets those beautiful char marks.
- Salt and black pepper: Simple seasoning is all the chicken needs, let the avocado sauce bring the complexity later.
- Dried spaghetti or linguine: Long pasta works best here because the creamy sauce coats every twist and turn, but any shape you have on hand will do.
- Ripe avocados: They should yield gently when you press them, too firm and the sauce will be grainy, too soft and it might taste bitter.
- Greek yogurt or sour cream: This adds tang and body to the sauce, making it creamier without feeling heavy or overly rich.
- Extra virgin olive oil: A good quality oil here makes the sauce taste brighter and more luxurious, cheap oil will dull the whole dish.
- Fresh lemon juice: It keeps the avocado from browning and adds a sharp brightness that balances the richness perfectly.
- Garlic: Just one clove is enough to add depth without overpowering the delicate avocado flavor.
- Fresh basil leaves: These bring a subtle sweetness and herbal note that makes the sauce taste alive and summery.
- Parmesan cheese: Optional but highly recommended, it adds a salty, nutty finish that makes every bite more satisfying.
- Lemon zest and red pepper flakes: Keep these on hand for garnish, they add little bursts of flavor and color that make the dish feel special.
Instructions
- Prep and grill the chicken:
- Brush the chicken breasts with olive oil and season them generously with salt and pepper, then grill over medium-high heat for 6 to 7 minutes per side. Let them rest for 5 minutes before slicing so the juices stay inside instead of running all over your cutting board.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, then reserve half a cup of the starchy pasta water before draining. That starchy water is your secret weapon for a silky sauce that clings.
- Blend the avocado sauce:
- In a food processor or blender, combine avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil, then blend until completely smooth and creamy. Taste it and adjust the lemon or salt if needed, this is your moment to make it perfect.
- Toss pasta with sauce:
- In a large bowl, combine the hot drained pasta with the avocado sauce, adding reserved pasta water a tablespoon at a time until the sauce is silky and coats every strand. Work quickly while the pasta is still hot so the sauce warms through and melds beautifully.
- Add chicken and serve:
- Gently fold in the sliced grilled chicken, then divide among plates and garnish with extra basil, Parmesan, lemon zest, or red pepper flakes. Serve immediately while the pasta is warm and the sauce is at its glossy best.
Save One evening I served this to my brother, who normally eats plain chicken and rice without complaint. He ate in silence for a few minutes, then looked up and asked if I could teach him how to make it. That might not sound like much, but for someone who barely boils water, it felt like the highest compliment I could get.
Making It Your Own
This dish is wonderfully flexible, so dont be afraid to swap ingredients based on what you have or what sounds good. I have made it with grilled shrimp instead of chicken, and the sweetness of the shrimp played beautifully against the creamy avocado. For a vegetarian version, skip the protein entirely and toss in halved cherry tomatoes or grilled zucchini ribbons. If you want more texture, add toasted pine nuts or slivered almonds on top. The sauce itself can handle almost anything you throw at it, as long as you keep the base of ripe avocado and tangy yogurt intact.
Storing and Reheating
Leftovers are tricky with this one because the avocado sauce can darken and lose its vibrant color overnight. If you know you will have leftovers, store the pasta and sauce separately in airtight containers in the fridge for up to one day. When reheating, warm the pasta gently in a skillet over low heat with a splash of water or olive oil, then toss with the cold sauce off the heat. It wont look quite as bright, but it will still taste delicious. I have also eaten it cold straight from the fridge, and while it is not the same, it makes a decent quick lunch.
Pairing and Serving
This pasta feels light enough for a weeknight but special enough for company, and it pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. I like to serve it with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness of the sauce. If you are feeding a crowd, double the recipe and set out extra garnishes so everyone can customize their plate. A crusty baguette on the side is never a bad idea, especially for soaking up any sauce left in the bowl.
- For a spicy kick, add a pinch of red pepper flakes directly into the sauce before blending.
- If your avocados are not quite ripe, let them sit in a paper bag with a banana overnight to speed things up.
- Always taste the sauce before tossing, you might want more lemon, salt, or garlic depending on your avocados and mood.
Save This dish has become my answer to the question of what to make when I want something nourishing but do not want to spend an hour in the kitchen. It feels like a hug in a bowl, and I hope it becomes that for you too.
Recipe FAQ
- → Can I make the avocado sauce ahead of time?
It's best to prepare the sauce just before serving, as avocado can oxidize and darken. However, you can prepare it up to 2 hours ahead and store it in an airtight container with plastic wrap pressed directly onto the surface to minimize exposure to air.
- → What can I substitute for Greek yogurt?
Sour cream works as a direct substitute for tanginess and creaminess. For a dairy-free option, use coconut cream or dairy-free yogurt. Cashew cream also creates a rich, luxurious texture.
- → How do I know when the chicken is fully cooked?
Grill the chicken until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. The juices should run clear when pierced, and the meat should no longer be pink inside.
- → Can I use frozen chicken breast?
Thaw frozen chicken completely before grilling to ensure even cooking. Frozen chicken will cook unevenly and may remain raw in the center. Plan ahead or use refrigerated chicken for best results.
- → What type of pasta works best with this sauce?
Long, thin pasta like spaghetti, linguine, or fettuccine holds the creamy sauce beautifully. Avoid tiny shapes like ditalini, as they won't coat properly. Whole wheat or gluten-free varieties work equally well.
- → How can I make this dish vegetarian?
Simply omit the chicken and add roasted vegetables like zucchini, bell peppers, or cherry tomatoes. You can also add crispy chickpeas or white beans for extra protein and heartiness.
