Save to Pinterest The first time I made this avocado pasta sauce, I stood in my kitchen absolutely skeptical. My sister had raved about blending avocados into pasta, and I thought she had finally lost her mind. But one spoonful of that silky, vibrant green sauce changed everything in seconds. Now it is the meal I make when I want something that feels indulgent but still leaves me feeling light and energized. The way the creamy avocado coats each strand of pasta is pure magic.
Last Tuesday, my friend Sarah came over for dinner looking completely drained from work. I set this pasta down in front of her, watched her take that first skeptical bite, and saw her shoulders actually drop two inches. She ate in comfortable silence for five full minutes before looking up and asking for the recipe. That is the power of this dish. It turns a random weeknight into something worth savoring.
Ingredients
- Chicken breasts: Boneless and skinless gives you the best ratio of meat to surface area for seasoning, and grilling them adds those gorgeous charred lines that make everything taste better
- Olive oil: Use the good stuff here since you will taste it, and it helps the chicken develop a beautiful golden crust while keeping it moist inside
- Ripe avocados: They should yield to gentle pressure but not feel mushy, because underripe avocados will never blend into that silky consistency you are after
- Greek yogurt: This adds tang and creaminess while keeping the sauce lighter than a heavy cream-based version would be
- Fresh basil: Do not even think about using dried basil here, the fresh leaves bring this bright, peppery sweetness that cuts through all that richness
- Lemon juice: This is not optional, it is what keeps the avocado from turning brown and wakes up the entire flavor profile
- Garlic: One clove might seem modest, but since it is raw and blended, the flavor comes through beautifully without overwhelming everything else
- Salt and black pepper: Season aggressively because the avocado absorbs salt like a sponge, and you want each bite to pop
Instructions
- Grill the chicken perfectly:
- Get your grill pan screaming hot over medium-high heat, brush those chicken breasts with olive oil like you mean it, and season them generously with salt and pepper. Grill for about 6 to 7 minutes per side until you have beautiful grill marks and the juices run clear when you poke the thickest part. Let the chicken rest on a plate for 5 minutes so all those juices redistribute, then slice it thinly against the grain.
- Cook the pasta to al dente perfection:
- Boil a large pot of generously salted water until it is rolling like the ocean, then cook your spaghetti or linguine according to the package directions. Before you drain it, swoop out about half a cup of that starchy pasta water, which is liquid gold for thinning your sauce later.
- Make the silky avocado sauce:
- While the pasta is bubbling away, toss those peeled avocados, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper, and fresh basil into your food processor. Blend it until it is smoother than anything you have ever made, stopping to scrape down the sides once or twice. The color should be this vibrant, almost neon green that makes you smile just looking at it.
- Bring it all together:
- Dump the hot drained pasta into a large bowl and pour that gorgeous green sauce over it. Toss everything together with tongs, adding that reserved pasta water a splash at a time until the sauce coats each strand in a glossy, silky embrace. Fold in the sliced grilled chicken gently so you do not break up those beautiful pieces.
Save to Pinterest My mother initially turned her nose up at green pasta, but after one dinner where she actually went back for seconds, she texted me the next morning asking if I had written down the recipe yet. I love how this dish can convert skeptics without them even realizing what is happening. It has become my go-to for introducing people to the idea that comfort food can also be fresh and vibrant.
Making It Your Own
The beauty of this recipe is how forgiving it is. I have made it with leftover roasted chicken from Sunday dinner, and it worked just as beautifully. Sometimes I throw in a handful of cherry tomatoes that have been halved and marinated in a little balsamic vinegar, which adds these pops of acidity that complement the creaminess perfectly.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts right through the richness of the avocado while matching that herbal basil note. If you prefer red, a light Pinot Noir works surprisingly well because it will not overpower the delicate sauce. The key is keeping the wine refreshing rather than heavy, so it cleanses your palate between bites.
Serving Suggestions
I like to serve this in wide, shallow bowls so everyone can see that gorgeous green color against the golden chicken. A simple arugula salad with a lemon vinaigrette on the side adds bitterness that balances everything. Keep crusty bread handy because you will want to mop up every last drop of that sauce.
- Warm your bowls in the oven for a few minutes before serving to keep the pasta hotter longer
- Set out small bowls of the garnishes so people can customize their own portions
- Make extra sauce if you are cooking for pasta lovers, because it tends to disappear quickly
Save to Pinterest This pasta has become my answer to the question what should I make when I want to feel cared for but do not have hours to spend cooking. It is the kind of meal that turns a random Tuesday into something worth remembering.
Common Recipe Questions
- → How can I keep the avocado sauce from browning?
Use fresh lemon juice in the sauce, as its acidity helps prevent oxidation and keeps the sauce vibrant.
- → Can I substitute the chicken with another protein?
Grilled shrimp or tofu work well as alternatives, providing a similar texture and allowing customization.
- → What pasta types work best for this dish?
Spaghetti or linguine are ideal because they hold the creamy avocado sauce nicely without overpowering the flavors.
- → Is it necessary to use Greek yogurt in the sauce?
Greek yogurt adds creaminess and tang but can be replaced with sour cream or dairy-free alternatives for different dietary needs.
- → How do I adjust the sauce consistency?
Adding reserved pasta water gradually helps achieve a silky texture that evenly coats the pasta and chicken.