Save The first time I made this avocado pasta, my roommate stuck her head in the kitchen and asked what smelled so incredibly fresh. I was skeptically blending two ripe avocados into what I hoped would be dinner, not an experiment gone wrong. That first creamy bite changed everything about how I think about pasta sauce. Now it is the recipe I turn to when I want something that feels indulgent but actually takes minutes to throw together.
Last summer my sister came over exhausted from a twelve hour shift and I had this ready in the time it took her to tell me about her day. She took one bite, went completely silent, and then asked if I could please teach her how to make it before she left. There is something about the combination of hot pasta and that cool, creamy avocado sauce that just hits different.
Ingredients
- Chicken breasts: Boneless and skinless works best here, but feel free to use thighs if you prefer darker meat
- Olive oil: A good quality extra virgin makes a noticeable difference in the sauce
- Avocados: They must be perfectly ripe, yielding slightly to gentle pressure but not mushy
- Greek yogurt: Adds tang and creaminess while keeping the sauce from becoming too heavy
- Fresh basil: Do not skip this, it brightens the entire dish and balances the rich avocado
- Dried pasta: Spaghetti or linguine catches the sauce beautifully, though any long pasta works
Instructions
- Grill the chicken:
- Season your chicken breasts with salt and pepper, give them a quick brush with olive oil, and grill over medium high heat for about six to seven minutes per side. Let the meat rest for five minutes before slicing into thin strips against the grain.
- Cook the pasta:
- Boil your pasta in salted water until al dente, then remember to reserve that precious half cup of pasta water before draining. This starchy liquid is what will transform your sauce from thick and gloopy to silky and smooth.
- Blend the sauce:
- Toss those peeled avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into your food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Bring it all together:
- Toss the hot pasta immediately with the avocado sauce, adding that reserved pasta water a little at a time until you reach the perfect consistency. Fold in the sliced chicken gently, then top with whatever garnishes make you happy.
Save My friend Sarah claimed she hated avocados until she tried this pasta at my dinner party last spring. She texted me the next day saying she had already made it twice and her four year old had asked for seconds. That is when I knew this recipe was something special.
Making It Your Own
Sometimes I add a handful of cherry tomatoes that have been halved and sauteed briefly in olive oil. The acidity cuts through the richness beautifully and adds these little bursts of sweetness throughout the dish.
The Pasta Water Secret
I learned this the hard way after dumping my pasta water down the drain one too many times. That starchy liquid is liquid gold, creating an emulsion that makes restaurant style sauces possible in a home kitchen. Trust me on this.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the creaminess without overpowering the delicate avocado flavor. I also love serving this with a simple arugula salad dressed in nothing but lemon juice and olive oil.
- Grilled zucchini rounds make an excellent side
- Crusty bread for sopping up every last drop
- A light salad with bright vinaigrette balances the meal
Save This pasta has saved more weeknight dinners than I can count, and I hope it becomes a go to in your kitchen too.
Your Questions Answered
- → Can I prepare the avocado sauce ahead of time?
Avocado sauce is best made fresh to prevent browning. If preparing in advance, press plastic wrap directly onto the surface and refrigerate for up to 2 hours. Add a squeeze of lemon juice to prevent oxidation.
- → What if I don't have a grill pan?
You can pan-sear chicken in a skillet over medium-high heat with a bit of oil, cooking 6-7 minutes per side until golden and cooked through. The result will be equally delicious and juicy.
- → How do I know when the chicken is fully cooked?
Insert an instant-read thermometer into the thickest part—it should read 165°F (74°C). Alternatively, pierce with a knife; juices should run clear with no pink inside.
- → Can I use frozen chicken breasts?
Thaw frozen chicken completely before grilling for even cooking. Frozen chicken will cook unevenly and may be dry. Plan ahead and thaw in the refrigerator overnight.
- → What's the best way to select ripe avocados?
Choose avocados that yield slightly to gentle pressure. They should feel creamy inside but not mushy. If too hard, leave at room temperature for 1-2 days to ripen.
- → Can I substitute the pasta type?
Absolutely. Fettuccine, penne, or even whole wheat pasta work beautifully. Gluten-free options are excellent too. Cook any pasta to al dente for the best texture with the sauce.