Creamy Avocado Chicken Pasta

The first time I watched an avocado turn into pasta sauce, I honestly thought my friend was pulling my leg. We were in her tiny kitchen, she'd just grabbed two overripe avocados from the counter, and five minutes later this impossibly creamy green pasta was happening. One bite changed everything I thought I knew about quick weeknight dinners.

Last summer my sister dropped by unexpectedly, starving after a brutal day at work. I threw this together while she stood at my counter eating stolen slices of chicken straight from the cutting board. She still texts me about that dinner whenever avocados go on sale.

Ingredients

• Boneless chicken breasts: Pat them completely dry before seasoning, this ensures that gorgeous golden crust develops on the grill
• Spaghetti or linguine: The long strands really grab onto that silky avocado sauce, though any pasta shape works in a pinch
• Ripe avocados: They should yield to gentle pressure but not feel mushy, this is crucial for getting that velvety smooth texture
• Greek yogurt or sour cream: This adds tang and helps stabilize the avocado so your sauce stays vibrant green instead of turning brown
• Fresh basil: Dont skip this, the bright anise notes cut through all that creamy richness beautifully

Instructions

Grill the chicken:

Get your grill pan ripping hot over medium-high heat, brush the chicken with olive oil and season generously with salt and pepper. Cook for 6 to 7 minutes per side until you've got perfect grill marks and the juices run clear, then let it rest on a plate for 5 minutes, this keeps it incredibly juicy.

Boil the pasta:

Salt your water aggressively, cook the spaghetti until al dente, and before you drain, scoop out that precious half cup of pasta water, this liquid gold is your secret weapon for silkiness.

Make the magic sauce:

Toss the avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and fresh basil into your food processor. Blend until it's so smooth you'll want to eat it with a spoon, about 1 minute of whirring should do it.

Bring it all together:

Toss the hot pasta immediately with the avocado sauce, adding that pasta water splash by splash until it coats every strand in glossy perfection. Slice your rested chicken and fold it gently through the pasta.

Save

My daughter requested this for her birthday dinner instead of a cake, which I took as the highest compliment. Now it's become our celebration comfort food, the meal that says something good happened today without needing to say a word.

Make It Vegetarian

Skip the chicken entirely and instead throw halved cherry tomatoes or strips of grilled zucchini right into the pasta with the sauce. The vegetables add substance while letting that bright avocado flavor take center stage.

Swap The Base

Whole wheat pasta brings a nutty depth that plays surprisingly well with the creamy sauce, while gluten-free blends work perfectly fine here. Just remember that gluten-free pasta releases more starch, so you might need less pasta water to achieve the right consistency.

Perfect Your Garnish Game

A Microplane makes all the difference with lemon zest, catching only the fragrant yellow outer layer and leaving behind the bitter white pith. Fresh basil should be torn by hand right before serving, never cut with a knife which bruises the delicate leaves and makes them turn dark.

• Red pepper flakes add a subtle heat that cuts through the creaminess
• Extra Parmesan creates this incredible salty umami contrast
• Lemon wedges on the side let everyone adjust the brightness to their taste

Save

Theres something almost magical about taking such simple ingredients and ending up with something that feels like restaurant comfort food. Hope this becomes your go-to for those nights when you want dinner to feel special without spending hours in the kitchen.

Recipe FAQs

→ Can I make the avocado sauce ahead of time?

The sauce is best made fresh, as avocados oxidize and turn brown when exposed to air. If you need to prep ahead, blend everything except the avocado and add it just before serving. You can also press plastic wrap directly onto the surface of the sauce to minimize browning for up to 2 hours.

→ What type of pasta works best with this sauce?

Long strands like spaghetti or linguine are ideal because the silky avocado sauce coats them beautifully. However, penne, fusilli, or farfalle also work well if you prefer shapes that catch pockets of sauce. Just ensure you cook pasta al dente so it holds up when tossed.

→ Is this dish served hot or cold?

This dish is best served immediately while the pasta is hot and the sauce is freshly blended. The warmth helps the sauce become beautifully silky and clingy. However, leftovers can be enjoyed chilled the next day as a pasta salad, though you may want to add a splash of lemon juice to refresh flavors.

→ Can I use a different protein instead of chicken?

Absolutely. Grilled shrimp or pan-seared salmon work beautifully with the creamy avocado flavors. For a vegetarian option, try grilled zucchini strips, roasted chickpeas, or sautéed mushrooms. The sauce's versatility makes it compatible with most proteins.

→ How do I prevent the sauce from becoming too thick?

Reserve about 1/2 cup of pasta water before draining. The starchy water helps thin the sauce to the perfect consistency while adding body. Add it gradually while tossing—the hot water also emulsifies the sauce, making it extra glossy and creamy.

→ What can I substitute for Greek yogurt?

Sour cream works as a direct substitute with similar tanginess. For dairy-free options, try unsweetened coconut yogurt, almond yogurt, or simply add extra avocado and a splash more olive oil. The yogurt mainly adds tang and creaminess, so adjust lemon juice accordingly.