Save I stood in my kitchen exhausted from work staring at two ripe avocados that needed to be used tonight. My husband walked in, saw the avocados, and casually suggested I blend them into pasta sauce. I laughed at first then realized the creaminess might actually work. That impromptu experiment years ago turned into one of our most requested weeknight meals.
Last summer my sister came over for dinner looking completely drained from a brutal week at her new job. I made this pasta and watched her shoulders actually drop as she took that first creamy bite. She sat there quietly eating, then finally looked up and said this was exactly what she needed tonight.
Ingredients
- Chicken breasts: Boneless and skinless cook quickly and stay tender when grilled properly
- Olive oil: Use extra virgin for the sauce to add depth and fruitiness
- Dried spaghetti or linguine: Long pasta noodles hold the silky sauce beautifully
- Ripe avocados: Should yield slightly to gentle pressure for perfect creaminess
- Greek yogurt or sour cream: Adds tanginess that cuts through the rich avocado
- Fresh lemon juice: Essential for brightening the sauce and preventing avocado discoloration
- Fresh basil: Tear the leaves by hand for the most aromatic release of oils
Instructions
- Grill the chicken:
- Season the breasts generously and let them develop a nice char on each side while staying juicy inside
- Cook the pasta:
- Boil until just al dente then remember to reserve that starchy cooking water before draining
- Blend the sauce:
- Pulse everything together until completely smooth and silky, scraping down the sides as needed
- Bring it together:
- Toss the hot pasta immediately with sauce while it steams, adding pasta water gradually
- Finish and serve:
- Arrange sliced chicken on top and add whatever garnishes make your heart happy
Save This dish became our go-to for new parents because it comes together fast but feels special enough for company. Our friends still talk about the night I brought this over when they were adjusting to life with their firstborn.
Making It Your Own
Sometimes I swap in grilled shrimp when I want something lighter, and my daughter prefers it with cherry tomatoes that burst between bites. The sauce base is incredibly forgiving.
Getting The Sauce Right
I learned the hard way that unripe avocados make a grainy disappointing sauce. Now I always have a backup plan or buy avocados several days ahead and let them sit on the counter until perfectly ready.
Perfect Pairings
A crisp white wine cuts through the richness beautifully while a simple green salad with vinaigrette adds needed acidity.
- Crusty bread for sopping up extra sauce
- Roasted asparagus or green beans on the side
- Lemon sorbet for a refreshing finish
Save There is something deeply satisfying about turning simple ingredients into a meal that makes people pause and really enjoy their food.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
It's best made fresh to prevent browning, but you can prepare it up to 2 hours ahead. Store it in an airtight container with plastic wrap pressed directly on the surface to minimize air exposure, then give it a quick stir before tossing with pasta.
- → What's the best way to grill chicken breasts evenly?
Pound chicken breasts to an even thickness before grilling for uniform cooking. Use medium-high heat and avoid moving them frequently. They're done when internal temperature reaches 165°F (74°C). Let them rest 5 minutes before slicing to retain juices.
- → How do I prevent the avocado sauce from breaking?
Keep ingredients at room temperature before blending. Don't overmix—blend just until smooth. The reserved pasta water helps emulsify the sauce, so add it gradually while tossing rather than all at once.
- → Can I substitute the Greek yogurt?
Yes, sour cream works equally well for richness. For dairy-free options, use coconut cream or plant-based yogurt. Adjust lemon juice slightly if using a tangier substitute to balance flavors.
- → What pasta shapes work best with this sauce?
Thin, delicate shapes like spaghetti, linguine, or angel hair are ideal because the creamy sauce clings beautifully without overwhelming the strands. Avoid thick tube pastas that can feel heavy with this lighter sauce.
- → How do I know when avocados are perfectly ripe?
Ripe avocados yield slightly to gentle pressure but shouldn't be mushy. Cut them in half—the flesh should be bright green without brown spots. If too soft, the sauce may become grainy; if underripe, it won't blend smoothly.