Save The smell of grilled chicken always takes me back to my tiny first apartment, where the smoke detector was my most enthusiastic dinner critic. I started making this creamy avocado pasta during a particularly chaotic week when I needed something nourishing but refused to order takeout again. The first time I blended avocados into pasta sauce, my roommate looked at me like I'd lost my mind, then went back for seconds. Now it's the meal I turn to when I want something that feels luxurious but comes together in the time it takes to boil water.
Last summer, my sister came over exhausted from a new job, and I made this for her without saying much. She took one bite, closed her eyes, and said 'this tastes like a hug,' which honestly might be the best review I've ever received. There's something about the combination of warm pasta and cool, creamy avocado sauce that just works.
Ingredients
- Chicken breasts: Boneless and skinless grills up quickly and stays juicy, but pound them to even thickness if you want extra insurance against dry meat
- Avocados: They must be perfectly ripe, yielding slightly to gentle pressure but not mushy, or your sauce will never achieve that velvety consistency
- Greek yogurt or sour cream: This adds tang and helps stabilize the avocado sauce, keeping it vibrant green instead of turning brown
- Fresh basil: Don't even think about using dried basil here, the fresh leaves make all the difference in cutting through the richness
- Lemon juice: Essential not just for flavor but for preventing the avocado from oxidizing and maintaining that beautiful bright green color
- Garlic: One clove might seem modest, but since it's raw, it packs quite a punch and mellows beautifully in the creamy sauce
Instructions
- Grill the chicken to perfection:
- Heat your grill pan over medium-high heat until it's good and hot, then brush the chicken with olive oil and season generously with salt and pepper. Grill for about 6 to 7 minutes per side until you've got gorgeous grill marks and the juices run clear when you cut into the thickest part. Let it rest on a plate for 5 minutes, this step is non-negotiable for juicy meat, then slice it thinly across the grain.
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until it's al dente, usually about a minute less than the package suggests. Before you drain, scoop out about half a cup of that starchy pasta water, which will help bind your sauce later. Drain the pasta but don't rinse it, you want that starch to help everything cling together.
- Whip up that magical sauce:
- While the pasta cooks, throw those peeled and pitted avocados into your food processor along with the Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and fresh basil. Blend until it's completely smooth and creamy, stopping to scrape down the sides as needed. The sauce should be thick but pourable, like a thin smoothie.
- Bring it all together:
- Drop that hot pasta into a large bowl and pour the avocado sauce over it, tossing immediately to coat every strand. Add a splash of the reserved pasta water if it seems too thick, you want it glossy and clinging to the pasta, not sitting in a pool at the bottom. Fold in the sliced chicken gently so it doesn't break up too much, then serve right away while everything's still warm.
Save This recipe became my go-to dinner party dish after I served it to my book club and they spent more time discussing the sauce than the actual book. Something about green pasta makes people curious, and then the taste wins them over completely.
Making It Your Own
Sometimes I add extra protein by stirring in chickpeas or white beans, which makes the dish even more substantial. On busy weeknights, I've been known to skip the grilling step entirely and use rotisserie chicken from the grocery store. The sauce is forgiving and works with whatever you've got on hand.
Choosing the Right Avocados
I've learned the hard way that under-ripe avocados create a chunky, sad sauce that never quite comes together. Buy your avocados a couple days ahead and let them sit on the counter until they yield to gentle pressure. If you cut one open and it's not quite ready, you can still salvage the dish by adding a bit more yogurt and blending longer.
Serving Suggestions
A crisp white wine cuts through the creamy richness beautifully, especially something acidic like a Sauvignon Blanc. I like to serve this with a simple green salad dressed with vinaigrette, something bright and sharp to balance the velvety pasta. Sometimes I'll roast cherry tomatoes on the side, their burst of acidity is perfect against the smooth sauce.
- A light Pinot Grigio pairs wonderfully with both the grilled chicken and creamy avocado
- Extra red pepper flakes on top adds a nice kick if you enjoy some heat
- Don't skip the lemon zest garnish, it brightens the whole dish
Save There's something deeply satisfying about serving a dish that looks restaurant fancy but comes together with such simple ingredients. Hope this becomes a regular in your rotation too.
Questions & Answers
- → Can I make the avocado sauce ahead of time?
It's best prepared just before serving to prevent browning. However, you can make it up to 2 hours ahead and store it in an airtight container with plastic wrap pressed directly onto the surface to minimize oxygen exposure.
- → What if my avocados aren't ripe enough?
Choose avocados that yield slightly to gentle pressure. If they're too firm, place them in a paper bag at room temperature for a day or two. Avoid using unripe avocados as they won't blend smoothly into a creamy sauce.
- → Can I substitute the Greek yogurt?
Yes, sour cream works equally well for creaminess. For a dairy-free version, use coconut yogurt or cashew cream. Adjust quantities slightly if needed to achieve your desired sauce consistency.
- → How do I prevent the chicken from drying out?
Don't skip the resting period after grilling. This allows juices to redistribute throughout the meat. Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally without overcooking.
- → What pasta shapes work best?
Flat pastas like linguine, fettuccine, or pappardelle hold the creamy sauce beautifully. Spaghetti works well too. Avoid tiny shapes like orzo or ditalini, which don't coat evenly with the sauce.
- → Is there a vegetarian alternative?
Absolutely. Replace the grilled chicken with roasted chickpeas, grilled tofu, or sautéed mushrooms. Cherry tomatoes, zucchini, or bell peppers add substance and nutrition while maintaining the fresh flavor profile.