Description
Chicken Avocado Pesto Pasta is a fusion of creamy avocado and traditional pesto sauce paired with juicy grilled or pan-seared chicken, all served on a bed of pasta. It’s the perfect combination of freshness, creaminess, and savory flavor, making it a favorite for those who love healthy meals without compromising on taste. The beauty of this dish lies in the versatility of its ingredients, which make it a comforting yet nutritious option for lunch, dinner, or even meal prep.
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon paprika
For the Pesto Sauce:
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1 cup fresh basil leaves
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1/4 cup grated Parmesan cheese
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1/4 cup pine nuts (or walnuts)
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2 cloves garlic
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1/2 cup extra virgin olive oil
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Salt and pepper, to taste
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Juice of 1/2 lemon
For the Pasta:
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8 oz pasta (spaghetti, penne, or your choice)
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1 ripe avocado, pitted and peeled
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1 tablespoon lime juice (optional for extra flavor)
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1/4 cup heavy cream or milk (optional, for creamier texture)
Instructions
Begin by boiling a large pot of salted water. Add the pasta of your choice (spaghetti, penne, or any variety you prefer) and cook according to the package instructions until al dente. This usually takes around 8 to 10 minutes, depending on the type of pasta. Once the pasta is cooked, drain it and set it aside to cool slightly.
While the pasta is cooking, it’s time to prepare the chicken. Season both sides of the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika. Heat a skillet over medium-high heat and add the seasoned chicken breasts. Cook each side for about 6-7 minutes or until the chicken is golden brown on the outside and cooked through (internal temperature should reach 165°F or 75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.
In a food processor or blender, combine fresh basil leaves, Parmesan cheese, pine nuts (or walnuts), garlic, olive oil, lemon juice, salt, and pepper. Pulse until smooth and creamy. If the pesto is too thick, you can add a bit more olive oil to achieve your desired consistency. The pesto should have a vibrant green color and a smooth texture, perfect for coating your pasta.
To make the avocado cream, blend the ripe avocado, lime juice (if using), and heavy cream (optional) in a food processor or blender. Blend until smooth and creamy, adjusting the amount of lime juice or cream to suit your preferred flavor and texture. This avocado cream adds richness and creaminess to the dish, complementing the pesto sauce beautifully.
In a large bowl, toss the cooked pasta with the freshly made pesto sauce. Ensure the pasta is well-coated with the pesto, then gently mix in the avocado cream. The avocado cream will give the dish a luscious, creamy texture. Finally, add the sliced chicken pieces to the bowl and gently toss everything together until well combined.
Once everything is mixed together, serve the Chicken Avocado Pesto Pasta immediately. Garnish with extra grated Parmesan cheese, fresh basil leaves, and a sprinkle of pine nuts (or any nuts of your choice). This adds an extra layer of flavor and a nice crunch to the dish.
Notes
This Chicken Avocado Pesto Pasta is not just a meal—it’s a hug in a bowl! Perfect for busy weeknights or a cozy dinner, it’s wholesome, creamy, and bursting with fresh flavor. Don’t forget to share your version with us!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Keywords: Ultimate Guide to Making Chicken Avocado Pesto Pasta