Pin It The first time I made this avocado pasta, my husband took one bite and asked if I'd been secretly taking cooking classes. The sauce is impossibly creamy without any heavy cream, and something about the way it clings to every strand of spaghetti makes it feel like restaurant food. I've since learned that ripe avocados are the secret weapon that turns ordinary pasta into something extraordinary. This dish has become our go-to when we want something impressive but don't want to spend hours in the kitchen.
Last summer, I made this for a friend who swore she hated avocados. She watched me blend the sauce with genuine skepticism, then proceeded to have two servings and ask for the recipe. Now she makes it at least once a week and sends me photos every time. There's something about the bright green color that makes people happy before they even take a bite.
Ingredients
- Boneless chicken breasts: Generous seasoning and proper grilling time creates juicy slices that don't dry out in the pasta
- Extra virgin olive oil: Two tablespoons total, one for the chicken and one for the sauce, creates luxurious mouthfeel
- Ripe avocados: Should yield slightly to gentle pressure but not feel mushy, about the same ripeness as perfect eating avocados
- Greek yogurt: Adds tang and protein while making the sauce lighter than traditional cream sauces
- Fresh lemon juice: Essential for preventing avocado oxidation and brightening the rich flavors
- Fresh basil: One whole cup might seem excessive but it's what makes the sauce taste garden fresh
- Dried spaghetti: Long strands catch and hold the creamy sauce better than short pasta shapes
Instructions
- Season and grill the chicken:
- Brush both sides generously with olive oil and sprinkle with salt and pepper, letting the meat come to room temperature for 10 minutes before grilling
- Cook pasta to al dente:
- Boil in generously salted water until it still has a slight bite, reserving 1/2 cup of the starchy water before draining
- Blend the avocado sauce:
- Combine avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil in a food processor until completely smooth
- Toss and assemble:
- Pour sauce over hot pasta in a large bowl, adding pasta water as needed, then fold in sliced chicken before serving
Pin It This pasta became my daughter's requested birthday dinner last year. She sat at the counter watching me blend the sauce, asking if we could add extra basil because green is her favorite color. Seeing her take that first confident bite, completely proud that she'd chosen something so sophisticated, reminded me that food is about connection as much as flavor.
Making It Vegetarian
When I skip the chicken, I add halved cherry tomatoes that burst in the hot pasta or grilled zucchini slices for texture. The sauce is substantial enough that the dish still feels complete and satisfying without meat.
Storage Solutions
The sauce will keep in an airtight container for one day, though the bright green will darken on top. Press plastic wrap directly against the surface to minimize browning. The finished pasta is best enjoyed immediately but can be refrigerated for up to two days.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully. I also love serving this with a simple arugula salad dressed in nothing but lemon and olive oil to keep the meal light and fresh.
- Sprinkle extra Parmesan right before serving so it melts slightly
- Lemon zest adds a pop of color and citrus fragrance
- Red pepper flakes provide gentle heat that wakes up the palate
Pin It This recipe proves that sometimes the most luxurious dishes come from the simplest ingredients. Enjoy every creamy, vibrant bite.
Questions & Answers
- → Can I make the avocado sauce ahead of time?
It's best made just before serving, as avocado can oxidize and brown. However, you can prepare it up to 30 minutes ahead—cover the surface tightly with plastic wrap and refrigerate. Stir well before tossing with pasta.
- → What if my avocados aren't ripe?
Underripe avocados won't blend smoothly. Place them in a paper bag with a banana or apple for 1-2 days to speed ripening. If you're short on time, buy pre-cut ripe avocados from the refrigerated section at your market.
- → How do I know when the chicken is fully cooked?
The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C), or when juices run clear when pierced. Don't skip the 5-minute rest period—it allows carryover cooking and keeps the meat juicy.
- → Can I use frozen chicken breasts?
Thaw them completely in the refrigerator first for even cooking. Frozen or partially frozen chicken will cook unevenly. Plan ahead by moving chicken to the fridge 24 hours before cooking.
- → What pasta shapes work best?
Spaghetti and linguine are ideal because the sauce clings beautifully. Penne, fettuccine, or tagliatelle also work well. Avoid very short shapes like rigatoni, which don't hold the creamy sauce as elegantly.
- → Is there a dairy-free version?
Yes. Replace Greek yogurt with unsweetened dairy-free yogurt or cashew cream, and omit the Parmesan or use nutritional yeast for a cheesy flavor. The sauce will be equally creamy and delicious.