Creamy Avocado Chicken Pasta (Printer View)

Ripe avocado blended into a silky no-cook sauce, combined with grilled chicken and pasta for a quick, nourishing meal.

# Components:

→ 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)

# Method:

01 - Preheat 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 6-7 minutes per side until cooked through and juices run clear.
02 - Transfer grilled chicken to a plate and let rest for 5 minutes. Slice thinly before serving.
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 thoroughly.
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 avocado sauce, adding reserved pasta water a little at a time to achieve silky consistency.
06 - Add sliced grilled chicken to pasta mixture and gently toss to combine. Divide among plates and garnish with basil, Parmesan, lemon zest, or red pepper flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in a blender with no stove time, which means dinner is done before you've even cleaned up.
  • Avocado gives you that creamy, indulgent texture without heavy cream or butter weighing you down.
  • It tastes fresh and bright, not like leftovers you're forcing yourself to finish the next day.
  • You can toss in whatever vegetables or proteins you have on hand and it still works.
02 -
  • The avocado sauce will start to brown if it sits too long, so make it right before you're ready to toss it with the hot pasta.
  • Don't skip reserving the pasta water, it's the secret to getting the sauce to coat the noodles instead of clumping up in the bowl.
  • Let the chicken rest after grilling or all the juices will run out when you slice it and you'll end up with dry meat.
03 -
  • Use avocados that are ripe but not mushy, they should yield to gentle pressure but not feel like they're about to fall apart.
  • Blend the sauce until it's completely smooth with no lumps, it should look like something you'd order at a restaurant.
  • Toss the pasta with the sauce while it's still hot so the heat helps the sauce coat every strand evenly.
  • If the sauce feels too thick, add pasta water one tablespoon at a time instead of dumping it all in at once.
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