Pin it The first time I made this, my husband looked at the bright green sauce with genuine suspicion. He took one bite, eyes widened, and immediately asked for seconds. Now it's our go-to when we want something that feels indulgent but doesn't leave us weighted down for hours.
Last summer, I made this for a dinner with my sister who was visiting from out of town. She's usually skeptical of healthy remakes of comfort food, but she actually stopped mid conversation to ask what was in the sauce. There's something about the combination of warm pasta and cool, creamy avocado that feels like a small revelation every time.
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Ingredients
- Chicken breasts: Boneless and skinless lets you focus on the seasoning and get those beautiful grill marks
- Olive oil: Use a tablespoon to coat the chicken before grilling for even cooking
- Spaghetti or linguine: Long pasta strands hold onto that silky avocado sauce beautifully
- Ripe avocados: They should yield slightly to gentle pressure and blend into pure velvet
- Greek yogurt or sour cream: This adds tang and helps make the sauce luxuriously smooth
- Extra virgin olive oil: The sauce needs this richness to coat the pasta properly
- Fresh lemon juice: Brightens everything and keeps the avocado vibrant green
- Garlic: One clove gives a subtle backbone without overpowering the delicate flavors
- Fresh basil leaves: Tear them by hand for the most aromatic finish
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Instructions
- Grill the chicken:
- Brush those breasts with olive oil, season generously, and let them sizzle for about seven minutes per side until juices run clear. Let them rest for five minutes so they stay juicy when you slice them.
- Cook the pasta:
- Boil your spaghetti in salted water until it's perfectly al dente, then scoop out half a cup of the starchy water before draining. This liquid gold helps the sauce cling to every strand.
- Make the magic sauce:
- Toss avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into your food processor. Blitz until it's impossibly smooth and creamy, like something you'd expect at a restaurant.
- Bring it together:
- Pour that gorgeous green sauce over your hot pasta and toss, adding splashes of pasta water until it coats each strand like silk. Fold in the sliced chicken gently so everything gets coated without breaking apart.
Pin it This recipe has become my secret weapon for nights when we crave comfort food but want to wake up feeling good the next morning. There's a quiet satisfaction in serving something so vibrant and alive.
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Making It Vegetarian
Skip the chicken entirely and you still have a protein rich meal from the avocado and yogurt. I love adding halved cherry tomatoes that burst in your mouth or some grilled zucchini ribbons for extra substance.
Pick Your Pasta
Whole wheat adds nuttiness and fiber, while gluten free blends work beautifully if you need to accommodate dietary restrictions. Just cook to al dente regardless of the type you choose.
Sauce Tweaks
The base is endlessly adaptable. Dairy free yogurt makes this completely plant based, and you can amp up the heat with red pepper flakes or add fresh cilantro instead of basil for a totally different vibe.
- Extra lemon zest brightens the whole dish
- A handful of arugula wilts beautifully into the warm pasta
- Save some avocado slices for the prettiest garnish
Pin it Some recipes feel like they're nourishing something deeper than just hunger. This one somehow manages to feel both comforting and light all at once.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
The sauce is best made fresh just before tossing with hot pasta. Avocado oxidizes and can brown when stored, even with lemon juice. For optimal color and flavor, blend immediately before serving.
- → What pasta shapes work best with this sauce?
Long noodles like spaghetti, linguine, or fettuccine capture the creamy sauce beautifully. Short shapes such as penne or fusilli also work well if you prefer more sauce coating in every bite.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water before draining. The starchy liquid helps thin the sauce to the perfect consistency while adding extra creaminess. Add gradually while tossing until desired texture is reached.
- → Can I use a different protein source?
Grilled shrimp, pan-seared salmon, or even crispy bacon work wonderfully as alternatives. For vegetarian options, try adding cherry tomatoes, grilled zucchini, or white beans for protein.
- → Why does my sauce sometimes turn brown?
Avocado oxidizes when exposed to air. Lemon juice helps slow this process, but the sauce may develop slight brownish hues over time. For brightest green color, serve immediately after preparation.
- → Is this suitable for meal prep?
Best enjoyed fresh for optimal texture and color. If meal prepping, store pasta, sauce, and chicken separately. Reheat pasta with a splash of water, then toss with sauce just before eating.
