Pin There was a night last spring when I had a dinner party in twenty minutes and nothing defrosted. I spotted three avocados on the counter, remembered a tub of yogurt in the fridge, and started blending without a plan. What came out was this creamy, bright green sauce that clung to hot pasta like it had been simmering for hours. Everyone asked for the recipe, and I had to admit I made it up on the spot.
I made this for my sister after her first week at a new job, and she sat at my kitchen table in silence for five minutes, just twirling pasta. She looked up and said it tasted like comfort food that didnt weigh her down. That became my measure for this dish: its the kind of meal that fills you up but leaves you feeling light and clear-headed, not sluggish.
Ingredients
- Boneless, skinless chicken breasts: I like pounding them to an even thickness before grilling so they cook through without drying out on the edges.
- Olive oil for chicken: Just enough to keep the meat from sticking and to help the seasoning adhere to the surface.
- Salt and black pepper for chicken: Simple seasoning lets the avocado sauce be the star without competing flavors.
- Dried spaghetti or linguine: Long noodles catch the creamy sauce better than short shapes, and they twirl beautifully on a fork.
- Ripe avocados: They should yield gently when you press the skin, not rock-hard or mushy, or the sauce will taste flat or bitter.
- Greek yogurt or sour cream: This adds tang and body, turning the avocado into a sauce instead of just mashed fruit.
- Extra virgin olive oil: Use a fruity, peppery oil here because it shines through in the no-cook sauce.
- Fresh lemon juice: Brightens everything and keeps the avocado from browning too fast, plus it cuts the richness perfectly.
- Garlic clove, minced: One clove is enough to add a gentle bite without overpowering the creamy base.
- Salt and black pepper for sauce: Taste as you blend and adjust, because avocados can be bland without enough seasoning.
- Fresh basil leaves: The sweet, peppery flavor makes the sauce taste alive and summery, even in winter.
- Parmesan cheese: Optional, but a handful of grated cheese on top adds a salty, nutty finish that makes each bite more complex.
- Lemon zest and red pepper flakes: Optional garnishes that add little bursts of brightness or heat depending on your mood.
Instructions
- Prep and Grill the Chicken:
- Preheat your grill pan over medium-high heat until a drop of water sizzles on contact. Brush the chicken breasts with olive oil, season both sides with salt and pepper, then grill for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees F.
- Rest and Slice:
- Move the cooked chicken to a plate and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain for tender, easy-to-eat pieces.
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Blend the Avocado Sauce:
- While the pasta cooks, add the avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil to a food processor. Blend until smooth and creamy, scraping down the sides once or twice to make sure everything is incorporated.
- Toss Pasta with Sauce:
- In a large bowl, combine the hot drained pasta with the avocado sauce, tossing gently with tongs. Add reserved pasta water a tablespoon at a time until the sauce coats every strand without pooling at the bottom.
- Add Chicken and Serve:
- Fold in the sliced grilled chicken and toss once more to distribute. Divide among plates and finish with extra basil, Parmesan, lemon zest, or red pepper flakes if you like.
Pin One Sunday afternoon, my neighbor brought her kids over and I made this for lunch. Her youngest, who normally picks at everything, ate two full plates and asked if the green sauce was magic. I said yes, and she nodded like that explained everything. Sometimes food doesnt need to be complicated to feel special.
Make It Your Own
If you want a vegetarian version, leave out the chicken and toss in halved cherry tomatoes or grilled zucchini ribbons instead. I have also swapped Greek yogurt for dairy-free yogurt when cooking for friends who avoid lactose, and the sauce stayed just as creamy. Whole wheat or gluten-free pasta works perfectly here too, just adjust the cooking time based on the package instructions.
What to Serve Alongside
This pasta is rich enough to stand alone, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crisp Sauvignon Blanc or light Pinot Grigio pairs beautifully, or just sparkling water with a lemon wedge if you are keeping things casual. Garlic bread feels redundant since the sauce is already so satisfying.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the avocado may darken slightly. When reheating, add a splash of water or broth and warm gently in a pan over low heat, stirring constantly so the sauce does not separate. The microwave works in a pinch, but use low power and stir every 30 seconds.
- Press plastic wrap directly onto leftover sauce to minimize browning.
- If the sauce looks broken after reheating, whisk in a teaspoon of lemon juice to bring it back together.
- Avoid freezing this dish because avocado does not thaw well and the texture turns grainy.
Pin This dish taught me that some of the best meals happen when you stop planning and just start cooking. I hope it becomes one of those recipes you reach for on busy nights when you want something that feels like a treat without the fuss.
Recipe Q&A
- → Can I make the avocado sauce ahead of time?
It's best prepared just before serving to prevent browning. However, you can prepare components separately—cook the pasta and grill the chicken up to an hour ahead, then combine with freshly made sauce when ready to eat.
- → What if my avocados aren't ripe?
Ripe avocados are essential for a smooth sauce. Choose avocados that yield slightly to gentle pressure. If unripe, place them in a brown paper bag for 1-2 days. Overripe avocados will work but may taste slightly bitter.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs require 8-10 minutes per side on the grill and stay more moist. Increase cooking time by a few minutes and check that internal temperature reaches 165°F before serving.
- → How do I prevent the pasta from becoming mushy?
Cook pasta to al dente according to package directions—usually 8-10 minutes for dried pasta. The residual heat from the hot pasta continues cooking, so slightly undercooking ensures the best texture when combined with the sauce.
- → What pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy avocado beautifully. A fresh green salad with lemon vinaigrette or garlic bread make excellent sides to balance the richness of the sauce.
- → Can I make this completely dairy-free?
Yes. Replace Greek yogurt with coconut yogurt or cashew cream, and omit Parmesan or use nutritional yeast for garnish. The sauce remains creamy and delicious while accommodating dairy-free diets.