Avocado Cream Pasta with Chicken and Bacon (and 4 Other Excuses to put Avocado Cream Sauce on Everything)
A no-cook avocado cream sauce is basically your excuse to put guac on everything you eat — starting with your pasta.
We can argue whether avocado toast is over, or if avocados are the best way to make smoothies with the right texture — but most of us can agree that avocados are a delicious, decadent, and more or less healthy way to make any regular meal a whole lot better. Put simply: Avocados are extra — in all senses of the word — and Americans are usually willing to pay for it.
So, when the universe gives you a no-recipe recipe for avocado cream sauce, which you can basically put on anything you’d normally eat, you take note.
A basic avocado cream sauce is a pitted avocado or two, some kind of cream, yogurt or olive oil, your citrus of choice, plus any desired herbs and seasonings — all whirred up in a food processor to a consistency you can drizzle. Tablespoon suggests vegetable stock, garlic, lemon juice, onions, and fresh basil. Barefeet in the Kitchen thinks Greek yogurt, garlic and lime is the way to go. The Foodie Affair keeps it auténtico with crema, cilantro, and lime. Or there’s this Food Republic recipe — just ripe avocados, olive oil, lemon juice, garlic, and parsley. In addition to a prep time of next-to-nothing, it's is also vegan, for those who observe.
In fact, the Food Republic sauce is the centerpiece of this avocado cream pasta dish, which takes your weeknight pasta recipe to a whole other level.
Avocado Cream Pasta with Chicken and Bacon
- 1/2 box whole wheat pasta
- 1 avocado (halved and pitted)
- 1/2 lemon (or more to taste)
- olive oil (to taste, I used 2-3 tablespoons)
- garlic (minced, to taste)
- fresh parsley (to taste)
- 6 slices cooked bacon (or more)
- 4 chicken breast tenders, cooked
- paprika (to taste)
- cayenne (to taste)
- salt (to taste)
- pepper (to taste)
While you boil the pasta (just follow the package directions), whirr together the avocado cream sauce in a food processor (all the ingredients up to but not including the bacon), then toss them both together along with the chicken breast and bacon in a large bowl. Garnish with all the good stuff: lemon zest, parsley, Parmesan cheese, red pepper flakes, and fresh ground black pepper. Then … enjoy! And don’t leave leftovers — perhaps the only drawback to the avocado cream sauce is that it doesn’t really reheat well (although it makes a fine cold bacon avocado pasta salad).
If you whip up a batch of creamy avocado sauce and are looking for other ways to use it up, consider these five easy recipes:
Zucchini Pasta With Avocado Cream Sauce
Running to the Kitchen keeps her avocado cream sauce vegan with coconut or almond milk, while basil gives it a slightly more Italian feel. Slathered over zucchini pasta, this is about as light and summery a meal as you can find. Garnish with grape tomatoes for a colorful pop!
Kolhrabi Carrot Fritters with Avocado Cream Sauce
For a vegetarian and gluten-free snack, A Couple Cooks combines shredded kolhrabi and carrot, binds them together with an egg, and fries the patties to a crisp. Serve with a super simple avocado cream sauce with just avos, yogurt, lemon, and salt. Like the sauce, the fritters don’t do well the next day. Eat ‘em up, quick.
Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce
Plating and Pairings takes your average rice bowl, gives it a fish taco makeover with mango salsa, and slathers it all in a rich, creamy cilantro-lime avocado cream sauce. Pro tip: “I like to put that mixture into a small Ziploc baggie which helps to keep the air out of it, preventing the avocado from turning brown, and also makes it easy to pipe onto your fish taco bowls. Just snip off a corner of the baggie and squeeze,” writes Erin.
Chipotle Chicken Kabobs with Avocado Cream Sauce
What you see is what you get, here — and the getting's good: chipotle flavored chicken kebabs, grilled to perfection, and served ready to dip in a simple avocado cream sauce. Everyday Annie calls this recipe a “happy accident.” Most everyone else calls it delicious.
Tequila Marinated Tri-Tip with Avocado Cream Sauce
To make the perfect pairing for tri-tip steak, Savour the Senses transformed what could have been regular ol’ guacamole into its creamier, tangier counterpart. All you have to do is add sour cream and red wine vinegar, then whip it all up with a fork in a small bowl.