Save to Pinterest The first time I made this on a Tuesday night after work, I was honestly skeptical about blending avocados into pasta sauce. But something magical happened when that creamy green emulsion hit the hot noodles and the kitchen filled with this unexpected fragrance of fresh basil and citrus. My roommate wandered in, fork in hand, and ended up eating half the pot straight from the bowl.
Last summer my sister came to visit and I threw this together while we caught up on the back porch. She took three servings and texted me the recipe at midnight that same night, claiming she needed to make it for her coworkers who think she cannot cook anything beyond toast.
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Ingredients
- Chicken breasts: Boneless and skinless lets the meat char up beautifully while staying juicy inside
- Olive oil: A tablespoon helps the seasoning cling and prevents sticking on the grill
- Salt and black pepper: Simple seasoning that lets the other flavors shine
- Spaghetti or linguine: Long noodles catch the sauce perfectly in every twirl
- Ripe avocados: The foundation of that luscious, velvety texture without any heavy cream
- Greek yogurt: Adds tang and makes the sauce stretch further while keeping protein high
- Extra virgin olive oil: This is what gives the sauce body and that luxurious mouthfeel
- Fresh lemon juice: Cuts through the richness and prevents the avocado from browning
- Garlic: One clove is enough to give a gentle kick without overpowering everything else
- Fresh basil leaves: Blended right in, they turn the sauce a gorgeous green and add sweetness
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Instructions
- Get the chicken going:
- Preheat your grill pan over medium-high heat, brush the chicken with oil, and season it generously. Let it cook 6 to 7 minutes per side until juices run clear, then rest it for five minutes so all those juices stay put instead of running onto your cutting board.
- Start the pasta water:
- Get a big pot of salted water boiling while the chicken rests. Cook the pasta until al dente, but remember to scoop out half a cup of that starchy water before you drain.
- Make the magic sauce:
- Throw the avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into your food processor. Blend it until it turns into this impossibly smooth, pale green cream that smells like summer.
- Bring it all together:
- Toss the hot pasta with the avocado sauce, adding a splash of that reserved pasta water if it looks too thick. Slice the chicken into thin strips and fold everything together gently.
- Finish and serve:
- Plate it up immediately with whatever garnishes speak to you, and watch people is faces light up when they take that first bite.
Save to Pinterest This became my go-to for surprise dinner guests after I made it for my friend who claims she hates pasta. She texted me three days later asking if I would teach her how to make it, and now she makes it every Sunday for meal prep.
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Making It Your Own
Sometimes I swap the Greek yogurt for sour cream when I want something slightly richer and less tangy. Both work beautifully, but sour cream gives the sauce this gorgeous velvety finish that clings to every strand of pasta.
Timing Is Everything
I learned the hard way that you need to have everything prepped before you start blending. The sauce waits for no one, and having your chicken already sliced and your pasta water measured means you can toss and serve immediately while everything is hot.
Leftovers Actually Work
This holds up surprisingly well in the fridge, though the sauce will darken a bit on top. Give it a good stir and maybe splash in another teaspoon of olive oil before serving. The flavors actually meld overnight and taste even better the next day.
- Store any extra sauce in an airtight container with a piece of plastic wrap pressed directly onto the surface
- Add a squeeze of fresh lemon when reheating to brighten everything back up
- Bring leftovers to room temperature for 20 minutes before reheating gently
Save to Pinterest Some recipes feel like they found you at exactly the right moment, and this one showed up when I needed something that felt special but did not require three hours and a trip to three different grocery stores.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
The sauce is best made fresh, but you can prepare it up to 2 hours ahead. Store in an airtight container with plastic wrap directly on the surface to prevent browning. The lemon juice also helps preserve the vibrant green color.
- → What pasta shapes work best with this dish?
Spaghetti and linguine are excellent choices as the silky sauce clings beautifully to long strands. You could also use fettuccine, penne, or fusilli if you prefer different shapes.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water before draining. The starchy water helps thin the sauce to a silky consistency while adding body. Add gradually until you reach your desired texture.
- → Can I use rotisserie chicken instead?
Absolutely! Shredded rotisserie chicken works wonderfully and cuts down on prep time. You'll need about 2 cups of shredded meat to equal the two chicken breasts.
- → What can I substitute for Greek yogurt?
Sour cream, plain coconut yogurt for dairy-free, or even mashed extra avocado works well. Each substitution will slightly alter the tanginess and creaminess level.
- → Is this dish suitable for meal prep?
The components can be prepped separately—grilled chicken, cooked pasta, and sauce—but it's best assembled just before serving. The sauce may oxidize slightly over time, though the lemon juice helps slow this process.
