Save The first time I made this, my roommate walked in mid-blend and asked if I was making dessert for dinner. That vivid green sauce against the golden pasta seemed wrong somehow, but one bite convinced us both that avocado belongs in savory dishes forever. I have not looked back since.
Last summer I made this for a dinner party when it was too sweltering to turn on the oven. My friend Sarah, who claims to hate creamy pasta dishes, went back for thirds and now texts me regularly begging for the recipe.
Ingredients
- Boneless skinless chicken breasts: These provide the protein backbone and grill beautifully with those perfect char marks
- Olive oil: Use a decent quality one here since it flavors both the chicken and the sauce
- Dried spaghetti or linguine: The long strands really catch that silky avocado sauce in every bite
- Ripe avocados: They should yield slightly to gentle pressure but not feel mushy
- Greek yogurt or sour cream: This adds tang and creaminess while lightening up the avocado
- Fresh lemon juice: Essential for brightening the rich avocado and preventing browning
- Garlic: One clove is perfect, any more might overpower the delicate avocado flavor
- Fresh basil leaves: Do not skip this, it makes the sauce taste fresh and vibrant
Instructions
- Get the chicken going:
- Fire up your grill pan or outdoor grill to medium high heat, brush the chicken with olive oil, and season generously with salt and pepper
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until it is cooked through and juices run clear, then let it rest for 5 minutes before slicing
- Start the pasta water:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, but remember to reserve that half cup of pasta water before draining
- Make the magic sauce:
- Blend the avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil until completely smooth
- Bring it together:
- Toss the hot pasta with the avocado sauce, adding pasta water as needed for that silky consistency
- Finish and serve:
- Fold in the sliced chicken and divide among plates, then add whatever garnishes speak to you
Save This recipe saved me during a particularly chaotic week when I was working late nights and had zero energy for elaborate cooking. Something about the bright flavors and creamy texture felt like a hug in a bowl.
Making It Vegetarian
I have made this without the chicken plenty of times, adding cherry tomatoes that burst in the heat or grilled zucchini slices for substance. The dish stands on its own beautifully as a vegetarian main.
Dairy Free Swaps
Using a coconut or almond based yogurt instead of Greek yogurt works surprisingly well. The texture remains luxuriously smooth and the avocado flavor shines even more without competition.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the creaminess perfectly. I also love serving this with a simple arugula salad dressed in nothing but lemon and olive oil.
- Grill extra chicken to use for lunch salads the next day
- The sauce doubles beautifully and keeps for one day in the fridge
- Room temperature pasta absorbs sauce better than cold pasta
Save This dish has become my go to for busy weeknights when I want something that tastes like I fussed but actually came together in minutes. Enjoy every creamy bite.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
It's best to prepare the avocado sauce just before serving to prevent browning. However, you can prep all ingredients in advance and blend them when ready to serve.
- → What can I substitute for Greek yogurt in the sauce?
Sour cream, dairy-free yogurt, or even a splash of heavy cream works well. For a lighter version, use more olive oil and a bit of pasta water to achieve the desired consistency.
- → How do I prevent the avocado from turning brown?
Use ripe avocados and blend them immediately with lemon juice, which acts as a natural preservative. Serve the dish right away for the best color and flavor.
- → Can I use a different pasta shape?
Absolutely. Linguine, fettuccine, penne, or any ribbon pasta works beautifully with this creamy sauce. Avoid tiny shapes like orzo, as they don't hold the sauce as well.
- → Is this suitable for meal prep?
The grilled chicken and cooked pasta can be prepared ahead and stored separately. Assemble and sauce the dish fresh for best results, though leftovers keep refrigerated for 2-3 days.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh avocado and lemon flavors beautifully. These wines cut through the richness of the sauce while enhancing the overall meal.