Save to Pinterest My college roommate stumbled into our tiny kitchen at 11 PM one night, exhausted from clinical rotations, and started throwing random ingredients into a blender. Two ripe avocados that were going soft, some Greek yogurt, a glug of olive oil, lemon juice. She dumped this shocking green mixture over leftover spaghetti and sliced chicken breast, looking at me with wild eyes. We both took a bite in silence. Sometimes desperation births the most beautiful things.
Last summer I made this for my dad who claims to hate avocado in anything that is not guacamole. He watched me blend the sauce with this skeptical expression, arms crossed, already preparing his polite I tried it speech. Halfway through the bowl he stopped talking entirely and just kept eating. Now he texts me every other week asking if I am coming over, and I know exactly what he means.
Ingredients
- Chicken breasts: Boneless and skinless gives you the easiest grilling experience, and slicing it after resting lets every bite get some of that silky sauce
- Pasta: Spaghetti or linguine catches the creamy sauce beautifully, though I have used penne in a pinch and it still works
- Ripe avocados: They should yield to gentle pressure but not feel mushy, and using perfectly ripe ones makes the sauce naturally smooth without any cream
- Greek yogurt or sour cream: This adds tang and helps the sauce emulsify while keeping it lighter than heavy cream
- Fresh basil: Do not skip this, it cuts through the richness and makes the whole dish taste bright and alive
Instructions
- Grill the chicken:
- Season those breasts generously and let them sizzle over medium high heat for about 7 minutes per side until they have nice grill marks and the juices run clear. Let them rest for 5 minutes before slicing into thin strips.
- Cook the pasta:
- Boil your spaghetti in salted water until al dente, but absolutely do not forget to reserve that half cup of starchy pasta water before draining. This liquid gold helps the sauce cling to every strand.
- Blend the sauce:
- Throw your avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into a food processor and blitz until it turns into this impossibly smooth, pale green cream. Taste it and adjust the salt or lemon if it needs more brightness.
- Bring it all together:
- Toss the hot pasta immediately with the avocado sauce, adding that reserved pasta water a splash at a time until it coats each strand in silky luxury. Fold in the sliced chicken gently so you do not break up the pieces.
Save to Pinterest There was this dinner party where I accidentally made triple the sauce because I misread the recipe, and everyone ended up slurping up the extra with spoons straight from the serving bowl. My friend asked for the recipe on her way out the door, and three months later she told me it had become her daughters most requested birthday meal. Food has this way of traveling.
Making It Your Own
Sometimes I swap in cherry tomatoes that burst when you bite into them, adding little pockets of sweetness against the creamy sauce. Grilled zucchini works beautifully too, especially in summer when they are everywhere and practically free.
What To Serve With It
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, though an icy glass of sparkling water with lemon works just as well. A simple green salad with vinaigrette keeps the meal feeling light and fresh.
Storage And Make Ahead Tips
The sauce actually keeps for about a day in the fridge if you press plastic wrap directly onto the surface to prevent browning. The pasta cooks so fast though that I honestly recommend making everything fresh.
- Press a piece of plastic wrap directly onto the surface of leftover sauce to keep it green
- The pasta is best cooked right before serving, but the chicken can be grilled ahead and sliced when needed
- Never try to reheat this dish, the sauce separates and the texture becomes oddly grainy
Save to Pinterest This is the kind of recipe that saves you on busy weeknights but still feels special enough for company, and that rare combination is exactly what makes it stay in your rotation forever.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
It's best to prepare the sauce just before serving, as avocado can discolor when exposed to air. However, you can keep it in an airtight container with plastic wrap pressed directly onto the surface for up to 2 hours in the refrigerator.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook at the same rate. Let them rest for 5 minutes after grilling before slicing for maximum juiciness.
- → How do I know when pasta is al dente?
Al dente pasta should be tender but still have a slight firmness when bitten. Start checking 1-2 minutes before the package time suggests. The pasta will soften slightly more after draining and tossing with the warm sauce.
- → Can I use a different type of pasta?
Absolutely. Any pasta shape works well with this creamy sauce. Penne, rigatoni, or fettuccine are excellent choices. The sauce will coat and cling beautifully to any shape you choose.
- → What if the sauce seems too thick?
Simply add reserved pasta water one tablespoon at a time while tossing until you reach the desired consistency. The starch in the pasta water helps the sauce coat the noodles evenly without making it runny.
- → Is there a dairy-free alternative?
Yes, substitute the Greek yogurt with dairy-free yogurt or silken tofu. You can omit the Parmesan cheese or use a dairy-free alternative. The sauce will be just as creamy and delicious.