Creamy Avocado Chicken Pasta

The first time I saw someone put avocado in pasta, I'll admit I was skeptical. It was at a friend's dinner party, and she casually mentioned this cream sauce while I watched her blend everything together. The moment that vibrant green hit the hot pasta and transformed into something silky and luscious, I was completely converted. Now it's become one of those weeknight dinners I crave when I want something that feels indulgent but still manages to be good for me.

I made this for my sister last month when she was recovering from surgery and needed something nourishing but comforting. She literally stopped eating after the first bite, looked up with wide eyes, and asked if I was trying to spoil her forever. The way the warm pasta brings out the basil and makes the whole house smell like summer has become one of my favorite kitchen moments to share with people.

Ingredients

• Boneless skinless chicken breasts: Grilling adds those gorgeous char marks and smoky depth that you just cant get from pan searing alone
• Dried spaghetti or linguine: The long strands are perfect for catching every drop of that silky sauce in each twirl
• Ripe avocados: They must yield to gentle pressure, giving you that buttery texture that makes the sauce velvety without any cream
• Greek yogurt: This adds tanginess and protein while helping the sauce cling beautifully to every noodle
• Extra virgin olive oil: Use the good stuff here since its flavor shines through the delicate avocado base
• Fresh lemon juice: Brightens everything and prevents the avocado from oxidizing too quickly
• Fresh basil leaves: The sweetness of basil pairs magically with creamy avocado and cuts through the richness

Instructions

Grill the chicken to perfection:

Get your grill pan nice and hot over medium high heat, then brush those chicken breasts with olive oil and season generously with salt and pepper. Let them cook for 6 to 7 minutes on each side until they're beautifully marked and cooked through, then give them a 5 minute rest before slicing into thin strips.

Cook the pasta just right:

While the chicken rests, boil a big pot of salted water and cook your pasta until it's al dente, remembering to save that precious half cup of pasta water before draining. That starchy water is going to be your secret weapon for achieving the perfect sauce consistency later.

Blend the dreamy sauce:

Throw those peeled avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into your food processor and blend until it's impossibly smooth and creamy. The color should be this gorgeous vibrant green that makes you want to eat it with a spoon straight from the blender.

Bring it all together:

Toss that hot pasta with the avocado sauce in a large bowl, adding the pasta water a splash at a time until you reach that perfectly silky consistency that coats every strand. Fold in the sliced chicken gently so everything gets married together in that beautiful green sauce.

Finish with love:

Divide among plates and scatter with extra basil, maybe some Parmesan, lemon zest, or red pepper flakes if you're feeling fancy. The trick is serving it right away while the pasta is still hot enough to slightly warm the sauce without making it separate.

Save to Pinterest

This recipe has become my go-to for dinner parties because it looks impressive on the plate but comes together in about 30 minutes. My neighbor actually asked for the recipe after smelling the garlic and basil wafting through our shared hallway, and now she makes it for her family every Sunday night.

Making It Your Own

Sometimes I'll swap in grilled shrimp or even crispy chickpeas for the chicken if I want something lighter. The sauce is incredibly forgiving and plays well with so many proteins, so don't be afraid to experiment with whatever you have on hand.

Timing Is Everything

I've learned to have the sauce completely blended and ready before the pasta hits the water. That way everything comes together at the same moment, and you're not frantically trying to blend sauce while your pasta overcooks in the colander.

Leftover Magic

This dish is best enjoyed fresh, but I've discovered that the sauce separately keeps in the fridge for a day if you press plastic wrap directly onto the surface to prevent oxidation. When you're ready to eat, just cook fresh pasta and toss it with the sauce.

• Add a handful of baby spinach to the sauce while blending for extra nutrition
• Reserve some pasta water even if you think you won't need it, because you probably will
• Use room temperature avocados for the smoothest sauce texture possible

Save to Pinterest

There's something so satisfying about serving a dish that looks restaurant fancy but came together in the time it took to boil water. This pasta has become one of those recipes I can make with my eyes closed, yet it never fails to make people feel special when they sit down to eat it.

Recipe FAQs

→ Can I make the avocado sauce ahead of time?

The sauce is best made fresh to maintain its vibrant green color and prevent oxidation. If you need to prep ahead, blend everything except the avocado and stir it in just before serving. The sauce will keep for about 1-2 hours in the refrigerator with plastic wrap pressed directly against the surface.

→ What pasta shapes work best with this sauce?

Long strands like spaghetti, linguine, or fettuccine allow the silky sauce to coat evenly. Short shapes such as penne or fusilli also work well if you prefer, as they capture the creamy sauce in their crevices.

→ Is there a substitute for Greek yogurt?

Sour cream works beautifully for similar tanginess and creaminess. For dairy-free options, use unsweetened coconut yogurt or cashew cream. The yogurt provides acidity that balances the rich avocado, so lemon juice helps if using a milder substitute.

→ Can I cook the chicken differently?

Absolutely. Pan-sear, bake, or poach the chicken breasts instead of grilling. Shredded rotisserie chicken also works perfectly for a shortcut. The key is slicing it thinly so it distributes evenly throughout the pasta.

→ Why does my sauce turn brown?

Avocado oxidizes quickly when exposed to air. The lemon juice in this sauce helps slow browning, and serving immediately ensures the brightest color. If the sauce darkens slightly, it's still perfectly delicious—just not as vibrant green.

→ Can I freeze leftovers?

Unfortunately, avocado-based sauces don't freeze well—the texture becomes grainy and separates upon thawing. It's best to enjoy this dish fresh. Leftovers keep in the refrigerator for 1-2 days, though the sauce may darken slightly.