Avocado Pesto Chicken Pasta

Prep Time 15 mins

Cook Time 20 mins

Rest Time 5 mins

Total Time 40 mins

Cuisine: Italian, Mediterranean

Courses: Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 4

Best Season: All Seasons

Description

This Avocado Pesto Chicken Pasta is a creamy, vibrant, and flavor-packed dish made with juicy chicken, fresh basil, ripe avocados, and perfectly cooked pasta. It’s a healthy yet comforting meal that comes together quickly, making it ideal for weeknight dinners or elegant lunches. The avocado creates a naturally creamy sauce without heavy cream, giving you a rich texture with a fresh, clean taste.

Ingredients

For the Chicken

2 pieces boneless skinless chicken breasts (about 400–450 g total)
1 tsp salt
0.5 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1 tbsp olive oil
1 tbsp lemon juice

For the Avocado Pesto Sauce

2 large ripe avocados (peeled and pitted)
1 cup fresh basil leaves (packed)
2 cloves garlic
0.25 cup pine nuts (lightly toasted)
0.5 cup grated Parmesan cheese
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
0.25 tsp salt (adjust to taste)
2–4 tbsp warm pasta water (as needed for consistency)

For the Pasta

300 g pasta (penne, fusilli, or fettuccine)
1 tsp salt (for boiling water)
Water (for boiling)

Optional Garnish

2 tbsp grated Parmesan cheese
1 tbsp chopped fresh basil
1 tbsp toasted pine nuts
Red chili flakes (optional)

Instructions

Prepare the Chicken

1
Season the chicken breasts evenly with salt, black pepper, garlic powder, and oregano. Drizzle lemon juice over the chicken and rub gently to coat all sides. Let it rest for about 10 minutes to absorb the flavors.
2
Heat olive oil in a skillet over medium heat. Cook the chicken for about 5–6 minutes per side until golden brown and fully cooked inside. The internal temperature should reach 75°C.
3
If the chicken is thick, you can finish it in a preheated oven at 180°C for 5–8 minutes.
4
Remove from heat and let it rest for 5 minutes before slicing into thin strips. Resting keeps the chicken juicy.

Cook the Pasta

5
Bring a large pot of water to a rolling boil. Add 1 tsp salt.
6
Add the pasta and cook according to package instructions until al dente (firm to the bite).
7
Before draining, reserve about 0.5 cup of pasta water. Drain the pasta and set aside.

Prepare the Avocado Pesto Sauce

8
In a food processor or blender, combine:
9
Avocados
10
Fresh basil
11
Garlic
12
Toasted pine nuts
13
Parmesan cheese
14
Olive oil
15
Lemon juice
16
Salt
17
Blend until smooth and creamy.
18
If the sauce is too thick, add warm reserved pasta water one tablespoon at a time until you achieve a silky, pourable consistency.
19
Taste and adjust salt or lemon if needed.

Combine Everything

20
While the pasta is still warm, transfer it to a large mixing bowl.
21
Add the avocado pesto sauce and gently toss until the pasta is fully coated. The warmth of the pasta will slightly loosen the sauce and help it cling beautifully.
22
Add sliced chicken on top and gently mix or layer it attractively.

Garnish and Serve

23
Sprinkle extra Parmesan, chopped basil, toasted pine nuts, and optional chili flakes.
24
Serve immediately while fresh and vibrant.

Note

Use ripe avocados: They should be soft but not mushy. Overripe avocados may affect flavor.
Prevent browning: The lemon juice helps keep the avocado sauce bright green.
Make it lighter: You can reduce Parmesan slightly for a lighter version.
Protein variation: Grilled shrimp or baked salmon can replace chicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may darken slightly but remains safe to eat.
Reheating tip: Warm gently on low heat. Avoid high heat as avocado sauce can lose its vibrant color and texture.

Keywords: quick dinner, healthy pasta, creamy avocado sauce, high-protein meal, easy weeknight recipe

Read it online: https://petitepanini.com/recipe/avocado-pesto-chicken-pasta/