Creamy Pesto Chicken & Avocado Pasta

This vibrant dish marries tender chicken and creamy avocado with the aromatic freshness of basil pesto, all tossed with perfectly al dente pasta.

Cooking time: 35 min · Difficulty: Medium · Servings: 2 · Cuisine: Italian · Category: Main Course

Ingredients

• 250 grams Boneless, skinless chicken breasts
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Freshly ground black pepper
• 1 tablespoon Olive oil
• 180 grams Fettuccine or linguine
• 2 cloves Garlic
• 120 ml Heavy cream
• 60 grams Basil pesto
• 30 grams Parmesan cheese, grated
• 1 medium Avocado, ripe
• 1 tablespoon Lemon juice
• 5 grams Fresh basil leaves, for garnish

Instructions

1. Pat the chicken breasts dry with paper towels and season evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned chicken breasts to the hot skillet and sear for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 74°C.
4. Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into bite-sized pieces.
5. While the chicken rests, bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until al dente, about 8-10 minutes.
6. While the pasta cooks, mince 2 cloves of garlic finely.
7. In the same skillet used for the chicken, reduce the heat to medium-low and add the minced garlic, cooking for 30 seconds until fragrant, being careful not to burn it.
8. Pour in 120 ml of heavy cream and bring it to a gentle simmer, stirring occasionally for about 2 minutes until it slightly thickens.
9. Stir in 60 grams of basil pesto until well combined and heated through, about 1 minute.
10. Drain the cooked pasta, reserving 60 ml of the pasta water, then add the pasta directly to the skillet with the creamed pesto sauce.
11. Toss the pasta thoroughly with the sauce, adding a splash of the reserved pasta water if the sauce seems too thick, until every strand is coated.
12. Gently fold in the sliced chicken pieces and 30 grams of grated Parmesan cheese.
13. Halve, pit, peel, and dice 1 ripe avocado into 1.5 cm cubes, then toss with 1 tablespoon of lemon juice to prevent browning.
14. Add the diced avocado to the pasta and gently toss once more to combine, ensuring not to mash the avocado.
15. Serve immediately in shallow bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese.

Nutrition (per serving)

Calories: 680 · Protein: 45g · Carbs: 60g · Saturated fat: 15g · Unsaturated fat: 38g · Fiber: 8g · Sugars: 4g · Sodium: 750mg

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