Save The first time I made this sauce, I was skeptical. Green pasta sauce seemed like a terrible idea, but one whirl in the blender and I was completely converted. The creaminess happens without any cream at all, just perfect ripe avocados doing what they do best.
My roommate walked in while I was tossing the pasta and asked why I was making something that looked like it came from a Dr. Seuss book. Then she tasted it and proceeded to eat straight from the serving bowl with a fork. That happened three years ago and she still requests this whenever she visits.
Ingredients
- Chicken breasts: Boneless and skinless grills up beautifully and stays juicy
- Olive oil: A tablespoon helps the seasoning stick and adds lovely flavor
- Salt and black pepper: Simple seasoning that lets the other ingredients shine
- Spaghetti or linguine: Long strands hold onto the creamy sauce perfectly
- Ripe avocados: The stars of the show, they create silkiness unlike anything else
- Greek yogurt or sour cream: Adds tang and helps make the sauce extra lush
- Extra virgin olive oil: A quarter cup brings everything together beautifully
- Fresh lemon juice: Brightens up the rich avocado and prevents browning
- Garlic: One clove is plenty since the sauce stays raw
- Fresh basil: Makes the sauce taste vibrant and garden fresh
Instructions
- Grill the chicken:
- Season those breasts generously and get them on a hot grill pan for about 7 minutes per side until perfectly cooked through. Let them rest for a few minutes so all the juices stay put when you slice.
- Cook your pasta:
- Boil that spaghetti until it is perfectly al dente, but do not forget to save a half cup of the starchy cooking water before draining. That liquid gold helps the sauce cling to every strand.
- Blend up magic:
- Toss your avocados, yogurt, olive oil, lemon juice, garlic, salt, pepper, and basil into a food processor. Let it run until the sauce turns impossibly smooth and bright green.
- Bring it together:
- pour that gorgeous sauce over your hot pasta and toss well, adding a splash of the reserved pasta water if it needs help coating everything. Fold in those sliced chicken breasts gently.
- Finish it off:
- Plate it up and add whatever garnishes make you happy. Extra basil, some parmesan, lemon zest, or red pepper flakes all work beautifully here.
Save This pasta has become my go-to when friends say they are coming over for dinner but do not want me to stress about cooking. They always assume I spent hours on something so special.
Making It Vegetarian
Skip the chicken entirely and toss in some blistered cherry tomatoes or grilled zucchini instead. The sauce is substantial enough that you will not miss the meat at all.
Choosing Your Avocados
I learned this trick after making watery sauce three times in a row. Gently press near the stem, it should yield slightly but not feel mushy. If it is rock hard, give it a couple of days on the counter.
Make Ahead Tips
The sauce actually tastes better after an hour in the fridge because the flavors meld together. Just press plastic wrap directly onto the surface to prevent browning.
- Grill the chicken up to a day in advance
- Keep the pasta water reserved in a separate container
- Add a squeeze of fresh lemon right before serving to brighten it back up
Save This is the kind of dinner that makes you feel like you are eating something indulgent while actually nourishing your body. The best kind of cooking surprise.
Recipe FAQs
- → Can I make the avocado sauce ahead of time?
It's best to prepare the avocado sauce just before serving to prevent browning. However, you can blanch the basil and store it in lemon juice beforehand. Mix everything together once the pasta is cooked for the freshest flavor and texture.
- → What if my avocados aren't perfectly ripe?
Choose avocados that yield slightly to gentle pressure. If underripe, let them sit at room temperature for a day or two. For overripe avocados, use only the unblemished portions. The lemon juice will help brighten the flavor regardless.
- → Can I substitute the Greek yogurt?
Yes. Use sour cream, dairy-free yogurt, or even a splash of heavy cream for richer texture. For a lighter version, increase the olive oil slightly. Each substitution will create a slightly different flavor profile, but all work beautifully.
- → How do I keep the pasta from getting too thick?
Reserve pasta water before draining—this starchy liquid helps create the perfect silky consistency. Add it gradually while tossing, and remember the sauce will thicken slightly as it cools, so aim for looser than you'd prefer initially.
- → What pasta shapes work best?
Spaghetti and linguine are ideal because they coat beautifully with the creamy sauce. Penne or farfalle also work well. Avoid very thick shapes like rigatoni, which won't incorporate the sauce as evenly.
- → How should I grill the chicken for best results?
Use a grill pan or outdoor grill preheated to medium-high. Pat chicken dry before brushing with oil for better browning. Don't move it around—let each side develop a golden crust before flipping. This ensures juicy meat inside with caramelized edges.