Creamy Avocado Chicken Pasta (Printable)

Luscious pasta with silky avocado sauce and juicy grilled chicken breast, ready in 35 minutes.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp 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 tbsp fresh lemon juice (about 1/2 lemon)
10 - 1 clove garlic, minced
11 - 1/2 tsp salt
12 - 1/4 tsp 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)

# Directions:

01 - Preheat a grill pan or outdoor grill over medium-high heat. Brush chicken breasts with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
02 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Transfer 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 - While pasta cooks, make the sauce: 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 a 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.

# Helpful Tips:

01 -
  • The sauce comes together in minutes without any stove time, making it perfect for nights when turning on the oven feels like too much effort
  • That hit of garlic and lemon against the rich avocado creates this bright,restaurant-quality balance that feels indulgent but somehow still light
02 -
  • The sauce will tighten up quickly once it hits the hot pasta, so do not be afraid to use more pasta water than you think you need
  • Blend the sauce right before you toss it with pasta, because lemon juice helps but it will still start to oxidize and turn brownish if it sits too long
03 -
  • Pick avocados that yield slightly to gentle pressure but are not mushy, because overripe ones make the sauce taste grassy
  • Reserve more pasta water than you think you need, about a full cup, because you cannot add it back once it goes down the drain
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