This Avocado Pasta With Chicken is a light and flavorful meal ready in just 30 minutes. The perfectly seasoned chicken tossed with the creamy basil-based avocado sauce is the highlight in this pasta dish, and it tastes incredible.
The penne pasta, coated evenly with a creamy avocado sauce that has a rich basil flavor with a kick of heat(from crushed red pepper), combines with the citrusy aroma and taste of lemon juice to work like magic, this time and every time.
I usually make this avocado pasta when I need an effortless meal to serve for dinner or a midday meal.
Its rich sauce (also this avocado cream sauce) provides a comforting satisfaction, but in a lighter, fresher way. You won't even miss the cheese-but if you'd like, you can always top it with shaved Parmesan cheese.
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Why You'll Love This Recipe
⭐️Its sauce is super creamy, delicious, and has a luscious texture.
⭐️It's quicker than you think-blend the sauce, toss it with freshly cooked pasta, that's it!
⭐️It's versatile and satisfying.
Ingredients
- Pasta: I prefer penne, rigatoni, or bow tie pasta, as they can hold the creamy sauce well. You can also use whole-grain or chickpea pasta if you want to make it heartier.
- Avocados: Perfectly ripe avocados(they should feel soft to the touch but still slightly firm, not mushy) are key for that silky texture.
- Garlic: I love garlic in pasta sauce; it adds a deep, savory note.
- Lemon juice: Its citrusy tang brightens everything up and pulls the flavors together.
- Olive oil: The traditional and authentic choice, always the winner.
- Fresh basil: If you've got some in your backyard, you're lucky! Fresh basil makes the sauce extra fragrant and fresh.
How To Make Avocado Pasta With Chicken
- Pat chicken dry and season with garlic powder, paprika, salt, and ground black pepper.
- Heat olive oil in a pan; cook chicken 6 minutes per side; slice and set aside.
- Blend avocado, garlic, lemon juice, basil, salt, and pepper until smooth.
- To a mixing bowl, add cooked pasta, avocado sauce, sliced chicken, crushed red pepper, and cherry tomatoes. Toss and serve immediately.
♨️How To Adjust The Heat Level
- The avocado pasta with chicken tastes incredible with a mild to gentle heat (varies according to your heat tolerance). Its heat mainly comes from the crushed red pepper flakes.
- If you prefer a milder flavor, you can reduce the amount-or skip the crushed red peppers altogether.
- If you love extra heat, try increasing the crushed red pepper or adding a few slices of fresh jalapenos (like in this jalapeno avocado sauce).
The Leftovers
- This avocado pasta with chicken always tastes best right after it's made, but it will keep in the fridge for up to a day or two. Keep in mind that avocado tends to change color quickly. So, always give the pasta a good stir before serving again.
- I wouldn't recommend freezing and reheating this avocado pasta, as the sauce loses its freshness and creaminess once thawed and reheated.
FAQ
After draining the pasta, toss it with a bit of olive oil. This keeps the strands separate and prevents clumping.
One of the tricky things about avocados is that they oxidize (turn brown) quickly. To slow this down, always store the sauce in an air-sealed container and refrigerate it right after making.
Of course. Substitute the chicken with vegan protein like tofu, tempeh, chickpeas, or beans to keep this dish plant-based.
Yes, you can finish this dish by sprinkling freshly shaved Parmesan for extra richness.
📖 Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt (for the chicken)
- 1 teaspoon ground black pepper (for the chicken)
- 2 tablespoons olive oil
- 12 oz penne pasta or other pasta(See Notes 1)
- 2 avocados ripe
- 2 tablespoons garlic minced
- 3 tablespoons lemon juice plus zest if you like a tangy kick
- ¼ cup fresh basil (or parsley)
- ¼ teaspoon crushed red pepper (optional/adjust to taste)
- ½ teaspoon salt (for the sauce)
- ¼ teaspoon ground black pepper (for the sauce)
- ½ cup cherry tomatoes halved(optional)
Instructions
- Season the chicken with garlic powder, paprika, salt, and ground black pepper.
- Place a pan over medium heat, add olive oil and cook the chicken for 6 minutes each side or until its cooked thoroughly.
- Then slice them into thin strips, and set aside.
- Next, cook the pasta as per package's instruction. Drain it and set aside.
- Meanwhile, scoop out the avocado flesh.
- To a blender jar/food processor, add avocado flesh, garlic, lemon juice, basil, crushed red pepper, salt, and ground black pepper.
- Blend until smooth and creamy(if the texture feels too thick, add little water).
- To a large mixing bowl, add hot pasta, chicken strips, cherry tomatoes, and the avocado sauce.
- Toss them together. And Enjoy!!
Notes
- You can swap penne with whole-grain or chickpea pasta.
- Adjust heat by reducing or skipping crushed red pepper for a mild flavor, or add extra flakes or fresh jalapeños for more spice.
- Store leftovers in an airtight container and refrigerate up to 2 days; stir before serving as the avocado darkens slightly.
- Avoid freezing or reheating, as the avocado sauce loses its freshness and creamy texture after thawing.
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