Save The first time I made this sauce, I stood at my counter staring at the bright green mixture, convinced it was going to turn brown and unappetizing before anyone could take a bite. But something magical happens when that velvety avocado puree hits hot pasta and the acidity from lemon locks in that gorgeous color. Now its my go-to when I want something that feels indulgent but actually takes minutes to throw together.
I made this for my sister last summer when she was recovering from surgery and needed something comforting but nutrient-packed. She took one bite, eyes closed, and asked if there was any way I could bottle the sauce. We ate it on the back porch with wine and talked for hours, the bowls somehow emptying faster than our conversation slowed down.
Ingredients
- Chicken breasts: I pound them slightly to even thickness so they cook through without drying out
- Ripe avocados: They should yield to gentle pressure but not feel mushy
- Greek yogurt: Adds tang and protein while keeping the sauce light
- Fresh basil: Dont skip this, it cuts through the rich creaminess beautifully
- Lemon juice: Essential not just for flavor but to preserve that vibrant green color
Instructions
- Get the chicken going:
- Season those breasts generously and let them sizzle until gorgeous grill marks appear, then let them rest so all the juices stay put
- Cook your pasta:
- Remember to save some of that starchy water before draining, it is your secret weapon for silky sauce consistency
- Blend up the magic:
- Toss everything into your food processor and let it run until you have the smoothest, palest green sauce you have ever seen
- Bring it together:
- Pour that sauce over hot pasta immediately, tossing and adding pasta water until it coats each strand perfectly
- Finish and serve:
- Arrange sliced chicken on top and let everyone add their own garnishes at the table
Save This has become the meal I make when friends say they are coming over and I am tired of ordering takeout. It is fancy enough for company but simple enough that I am never stressed about the timing.
Making It Ahead
The sauce can be made up to 24 hours in advance if you press plastic wrap directly onto the surface to prevent oxidation. Add a squeeze of fresh lemon right before tossing with pasta to brighten everything back up.
Vegetarian Swaps
I have served this without chicken more times than I can count, sometimes adding roasted cherry tomatoes that burst when you bite into them, other times just letting that creamy sauce shine on its own.
Serving Suggestions
A crisp white wine cuts through the richness perfectly, and a simple green salad with vinaigrette balances the meal without competing with the main event.
- Grill some extra vegetables alongside the chicken
- Keep extra lemon wedges at the table for brightening
- Toast pine nuts for crunch if you want to get fancy
Save Somehow this manages to taste like it came from a restaurant while being the kind of meal you can make on a Tuesday without thinking twice.
Recipe FAQs
- → Can I prepare the avocado sauce in advance?
The avocado sauce is best made just before serving to prevent browning. However, you can prepare all components separately and assemble quickly. Store the grilled chicken in the refrigerator and blend the sauce when ready to serve.
- → What's the best way to prevent the avocado from browning?
Use fresh lemon juice in the sauce, which adds acidity and helps prevent oxidation. Keep the blended sauce in an airtight container and add a layer of plastic wrap directly on the surface if storing briefly.
- → Can I make this dish vegetarian?
Absolutely. Omit the chicken and add grilled zucchini, cherry tomatoes, or roasted vegetables. The avocado sauce provides plenty of protein from the Greek yogurt and healthy fats from the avocado itself.
- → How do I know when the chicken is fully cooked?
Grill until the internal temperature reaches 165°F (74°C) on a meat thermometer, or until juices run clear when pierced. Resting for 5 minutes allows carryover cooking and keeps the meat juicy when sliced.
- → What type of pasta works best with this sauce?
Linguine or spaghetti are ideal as the flat or thin shape holds the creamy sauce well. You can also use fettuccine or pappardelle. Gluten-free or whole wheat varieties work equally well.
- → Why do you reserve pasta water?
Starchy pasta water emulsifies with the avocado sauce, creating a silky coating rather than a heavy, clumpy one. Add it gradually to achieve your desired consistency.