Creamy Avocado Chicken Pasta (Printable)

Ripe avocado blended into a silky no-cook sauce, tossed with hot pasta and juicy grilled chicken. Quick and fresh.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 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)

# Method:

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.
02 - Transfer grilled chicken to a plate and let rest for 5 minutes before slicing thinly.
03 - 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.
04 - In a food processor or blender, combine avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, black pepper, and basil leaves. Blend until smooth and creamy.
05 - In a large bowl, toss hot drained pasta with the avocado sauce, adding reserved pasta water a little at a time as needed for silky consistency.
06 - Add sliced grilled chicken and gently toss to combine. Divide among plates and garnish with extra basil, Parmesan, lemon zest, or red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with no heavy cream or complicated reductions required.
  • The avocado sauce clings to every strand of pasta like it was designed for it, rich but somehow light at the same time.
  • You can prep the chicken ahead or skip it entirely and still have a meal that feels complete and deeply satisfying.
02 -
  • The avocado sauce will start to brown if it sits too long, so make it right before you toss it with the pasta and serve immediately.
  • Do not rinse the pasta after draining, you need that surface starch to help the sauce cling and create a cohesive dish.
  • If the sauce feels too thick, add pasta water one tablespoon at a time, too much at once will make it watery and dull.
03 -
  • Use the ripest avocados you can find, they should feel like a ripe peach when you press gently, firm avocados will never blend smooth.
  • Do not skip the reserved pasta water, it is the magic ingredient that turns a thick sauce into a glossy, silky coating.
  • Grill the chicken just until it reaches 165°F internally, overcooking will make it dry and chewy no matter how good the sauce is.
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