Simple Creamy Avocado Pasta with Chicken

Getting a restaurant-quality pasta dish on the table during a busy weeknight seems nearly impossible when you’re juggling work, family, and everything in between. Most creamy pasta recipes either take forever to make or require a laundry list of complicated ingredients that you definitely don’t have sitting in your pantry.

That’s exactly why this creamy avocado pasta with chicken has become my favorite weeknight dinner solution: it comes together in under 30 minutes, uses fresh ingredients you probably already have, and tastes like something you’d order at your favorite Italian spot – minus the hefty price tag and wait time.

What Kind of Avocado Should I Use?

The key to great avocado pasta is using a ripe avocado that’s ready to blend into a smooth, creamy sauce. You’ll want one that gives slightly when you gently squeeze it, but isn’t mushy or overly soft. If you only have firm avocados on hand, let them sit on your counter for a few days until they ripen – you can speed this up by putting them in a paper bag with a banana. Hass avocados are your best bet for this recipe since they’re creamier and have a richer flavor than other varieties. Just cut it open right before you’re ready to make your sauce to prevent it from browning.

Options for Substitutions

This pasta recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pasta: Any pasta shape works here – penne, fusilli, or spaghetti are all great choices. For a lighter option, try zucchini noodles, but add them at the end without cooking to keep them from getting mushy.
• Chicken breast: Swap in chicken thighs for juicier meat, or use rotisserie chicken to save time. Shrimp also works well if you’re in the mood for seafood – just cook it for 2-3 minutes per side instead.
• Avocado: The avocado creates the creamy sauce base, so it’s pretty important to keep it in the recipe. Make sure it’s ripe but not overripe for the best texture.
• Basil and parsley: If you’re missing one or the other, just use 1/2 cup of whichever herb you have. Cilantro can work too if you like that flavor, though it’ll give the dish a different taste.
• Parmesan cheese: Pecorino romano or nutritional yeast both work as substitutes. For a dairy-free version, skip the cheese and add an extra tablespoon of lemon juice for tang.
• Rocket leaves: Spinach, mixed greens, or even kale (massage it first to soften) make good replacements for the rocket.

Watch Out for These Mistakes While Cooking

The biggest mistake with avocado pasta is letting the sauce sit too long before serving, as avocados oxidize quickly and turn brown – make the sauce right before you’re ready to toss it with the pasta for the brightest green color.

Skipping the pasta water is another common error since that starchy liquid helps the avocado sauce cling to the noodles and creates a silky texture, so always reserve at least a cup before draining.

Don’t add the avocado sauce to piping hot pasta straight from the pot, as the heat can make the sauce taste bitter and change its color – let the pasta cool for a minute or two first.

Finally, season your chicken well before cooking it separately, and slice it instead of cubing it so you get better texture contrast with the creamy sauce.

What to Serve With Avocado Pasta?

This creamy avocado pasta is pretty filling on its own, but I love serving it with some toasted sourdough bread on the side for scooping up any extra sauce. A simple arugula salad with halved cherry tomatoes and a squeeze of lemon makes a nice, fresh contrast to the rich pasta. If you want to make it more of a complete meal, roasted vegetables like zucchini, bell peppers, or asparagus work really well alongside it. For a lighter option, you could skip the chicken and serve the pasta as a side dish next to grilled fish or shrimp.

Storage Instructions

Store: Keep your leftover avocado pasta in an airtight container in the fridge for up to 2 days. The avocado sauce might darken a bit, but it’s still perfectly safe to eat. A quick squeeze of lemon juice on top before storing can help slow down the browning.

Make Ahead: You can cook the chicken and pasta ahead of time, but I’d recommend making the avocado sauce fresh when you’re ready to eat. Avocado just doesn’t hold up well for more than a day or two, and the sauce tastes so much better when it’s freshly blended.

Serve: This pasta is best enjoyed cold or at room temperature from the fridge. If you prefer it warm, gently heat it in a pan over low heat with a splash of olive oil or pasta water to loosen the sauce. Just don’t microwave it on high or the avocado sauce can separate and get a bit weird.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 85-100 g
• Fat: 60-70 g
• Carbohydrates: 190-210 g

Ingredients

For the pasta:

• 10 oz pasta (I always use Barilla linguine for this)
• 2 cups cooked chicken breast (diced into 1/2-inch pieces for even browning)
• 1/2 tsp red pepper flakes
• 1 1/4 cups pasta water

For the sauce:

• 1 large ripe avocado (must be very ripe to ensure a creamy texture)
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 scallions
• 3 garlic cloves (freshly minced for best flavor)
• 3 tbsp lemon juice
• 1/4 cup grated parmesan cheese (I prefer Kraft shredded for a salty kick)
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

For serving:

• rocket leaves
• sourdough bread
• cherry tomatoes (halved for a burst of sweetness)

Step 1: Prepare the Mise en Place and Cook the Pasta

• 10 oz pasta
• 3 garlic cloves, minced
• cherry tomatoes
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 scallions, sliced
• 1 large ripe avocado
• 1 1/4 cups pasta water

While bringing a large pot of salted water to a boil, mince the garlic cloves, halve the cherry tomatoes, chop the fresh basil and parsley leaves, slice the scallions, and cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a bowl.

Once the water is boiling, add the pasta and cook according to package directions until al dente (usually 9-11 minutes for linguine).

Reserve 1 1/4 cups of pasta water before draining, then set the cooked pasta aside.

Step 2: Build the Avocado Cream Sauce

• 1 large ripe avocado
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 scallions
• 3 garlic cloves, minced
• 3 tbsp lemon juice
• 1/4 cup grated parmesan cheese
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Add the prepared avocado, basil, parsley, scallions, minced garlic, lemon juice, grated parmesan cheese, extra virgin olive oil, sea salt, and black pepper to a food processor.

Blend until completely smooth and creamy, about 1-2 minutes.

I like to pulse it a few times before fully blending to ensure there are no chunks of avocado—this gives you the silkiest sauce possible.

If the mixture seems too thick, add a splash of the reserved pasta water to loosen it slightly.

Step 3: Combine Pasta, Chicken, and Sauce

• cooked pasta from Step 1
• avocado cream sauce from Step 2
• 2 cups cooked chicken breast, diced
• 1/2 tsp red pepper flakes
• reserved pasta water

Return the cooked pasta to the pot or a large bowl.

Pour the avocado cream sauce from Step 2 over the pasta, then add the diced cooked chicken breast and red pepper flakes.

Toss everything together gently but thoroughly, adding the reserved pasta water gradually—a little at a time—until you reach your desired consistency.

The sauce should coat each strand of pasta silkily without being too thick or too thin.

I find that starting with about 3/4 cup of the pasta water and adjusting from there works best, as you want the sauce to cling to the pasta rather than pool at the bottom.

Step 4: Plate and Garnish

• additional grated parmesan cheese for topping
• 1/4 tsp smoked paprika
• rocket leaves
• cherry tomatoes

Divide the creamy avocado pasta among serving bowls or plates.

Top each portion with a light sprinkle of additional parmesan cheese and a pinch of smoked paprika for color and depth.

Arrange fresh rocket leaves and the halved cherry tomatoes (from Step 1) on the side or on top of the pasta for freshness and a pop of acidity that balances the richness of the avocado sauce.

Step 5: Serve with Sides

• sourdough bread

Serve the plated pasta immediately while it’s warm, with warm slices of sourdough bread on the side for soaking up any extra sauce and enjoying with the meal.

Simple Creamy Avocado Pasta with Chicken

Delicious Simple Creamy Avocado Pasta with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the pasta::

• 10 oz pasta (I always use Barilla linguine for this)
• 2 cups cooked chicken breast (diced into 1/2-inch pieces for even browning)
• 1/2 tsp red pepper flakes
• 1 1/4 cups pasta water

For the sauce::

• 1 large ripe avocado (must be very ripe to ensure a creamy texture)
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 scallions
• 3 garlic cloves (freshly minced for best flavor)
• 3 tbsp lemon juice
• 1/4 cup grated parmesan cheese (I prefer Kraft shredded for a salty kick)
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

For serving::

• rocket leaves
• sourdough bread
• cherry tomatoes (halved for a burst of sweetness)

Method

 

1. While bringing a large pot of salted water to a boil, mince the garlic cloves, halve the cherry tomatoes, chop the fresh basil and parsley leaves, slice the scallions, and cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a bowl. Once the water is boiling, add the pasta and cook according to package directions until al dente (usually 9-11 minutes for linguine). Reserve 1 1/4 cups of pasta water before draining, then set the cooked pasta aside.
2. Add the prepared avocado, basil, parsley, scallions, minced garlic, lemon juice, grated parmesan cheese, extra virgin olive oil, sea salt, and black pepper to a food processor. Blend until completely smooth and creamy, about 1-2 minutes. I like to pulse it a few times before fully blending to ensure there are no chunks of avocado—this gives you the silkiest sauce possible. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it slightly.
3. Return the cooked pasta to the pot or a large bowl. Pour the avocado cream sauce from Step 2 over the pasta, then add the diced cooked chicken breast and red pepper flakes. Toss everything together gently but thoroughly, adding the reserved pasta water gradually—a little at a time—until you reach your desired consistency. The sauce should coat each strand of pasta silkily without being too thick or too thin. I find that starting with about 3/4 cup of the pasta water and adjusting from there works best, as you want the sauce to cling to the pasta rather than pool at the bottom.
4. Divide the creamy avocado pasta among serving bowls or plates. Top each portion with a light sprinkle of additional parmesan cheese and a pinch of smoked paprika for color and depth. Arrange fresh rocket leaves and the halved cherry tomatoes (from Step 1) on the side or on top of the pasta for freshness and a pop of acidity that balances the richness of the avocado sauce.
5. Serve the plated pasta immediately while it's warm, with warm slices of sourdough bread on the side for soaking up any extra sauce and enjoying with the meal.