Name: Avocado Pasta with Grilled Chicken and Arugula
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz (340g) linguine, spaghetti, or penne; 1 lb (450g) boneless, skinless chicken breasts or thighs; 2–3 large ripe avocados, pitted and scooped; 3–4 cups fresh arugula; Juice and zest of 2 lemons (about ¼ cup juice); 3–4 Tbsp extra virgin olive oil, divided; 2–3 cloves garlic, minced or grated; 2 Tbsp fresh herbs (basil, parsley, or oregano), chopped (plus extra for garnish); Salt and freshly ground black pepper, to taste; ½–¾ cup reserved pasta cooking water; Optional: pinch red pepper flakes, grated Parmesan or nutritional yeast

This vibrant Avocado Pasta with Grilled Chicken and Arugula combines tender, herb-marinated grilled chicken with silky avocado-lemon sauce and peppery fresh arugula. Tossed with al dente pasta, it delivers creamy richness, bright citrus notes, smoky chicken, and crisp greens in every forkful—a fresh, satisfying, protein-packed meal that feels light yet indulgent.

Why You’ll Love This Recipe

This dish brings together the best of creamy avocado comfort and hearty grilled chicken protein in one bowl, while the handful of peppery arugula adds freshness and contrast that keeps it from feeling heavy.

The avocado creates an ultra-smooth, no-cook “sauce” that’s naturally rich and dairy-free, brightened by lemon and garlic so every bite feels lively and balanced. Grilled chicken adds juicy, smoky flavor and makes it a complete, satisfying main dish—perfect for weeknight dinners, meal prep lunches, or when you want something nourishing that still tastes restaurant-worthy.

It comes together quickly (under 40 minutes total), looks stunning with pops of green and red, uses simple fresh ingredients, and is endlessly customizable. Whether you’re feeding a family, eating solo, or impressing guests, this recipe delivers big flavor, good nutrition, and pure satisfaction without complicated techniques or long prep.

Yield: 4 servings

Avocado Pasta with Grilled Chicken and Arugula

Creamy avocado-lemon pasta tossed with grilled chicken and peppery arugula for a fresh, protein-packed meal.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

12 oz (340g) linguine, spaghetti, or penne
1 lb (450g) boneless, skinless chicken breasts or thighs
2–3 large ripe avocados, pitted and scooped
3–4 cups fresh arugula
Juice and zest of 2 lemons (about ¼ cup juice)
3–4 Tbsp extra virgin olive oil, divided
2–3 cloves garlic, minced or grated
2 Tbsp fresh herbs (basil, parsley, or oregano), chopped (plus extra for garnish)
Salt and freshly ground black pepper, to taste
½–¾ cup reserved pasta cooking water
Optional: pinch red pepper flakes, grated Parmesan or nutritional yeast

Instructions

Marinate the chicken. In a bowl, combine chicken with 1 Tbsp olive oil, half the minced garlic, 1 Tbsp lemon juice, chopped fresh herbs, salt, and pepper. Toss to coat; let sit 15–30 minutes (or longer in fridge if time allows).
Boil the pasta water! Bring a large pot of generously salted water to a rolling boil—salt it well so the pasta tastes delicious from the start.
Grill the chicken. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until golden, charred, and cooked through (165°F/74°C internal temp). Rest 5 minutes, then slice thinly.
Cook pasta al dente. Add pasta to boiling water; cook according to package until tender with a slight bite. Reserve ¾ cup starchy pasta water, then drain.
Make creamy avocado sauce. While pasta cooks, scoop avocado flesh into a large bowl. Mash with a fork until mostly smooth. Stir in remaining garlic, lemon juice, lemon zest, 2 Tbsp olive oil, salt, pepper, and optional red pepper flakes until creamy.
Loosen the sauce. Add a splash of reserved pasta water to the avocado mixture; stir until silky and pourable—adjust with more water for desired consistency. Taste and season boldly.
Combine pasta and sauce. Add hot drained pasta to the bowl with avocado sauce. Toss gently to coat every strand evenly.
Add the chicken. Fold in sliced grilled chicken—toss gently so pieces stay juicy and distribute throughout.
Finish with arugula. Add arugula to the warm pasta mixture; toss just until slightly wilted but still crisp (2–3 turns).
Plate and garnish! Divide into bowls while warm. Drizzle with extra olive oil, scatter fresh herbs, and add optional Parmesan or nutritional yeast. Enjoy this creamy, smoky, peppery, zesty masterpiece—fresh perfection on a plate!

Notes

Avocado browns quickly—prepare sauce right before tossing and serve soon for brightest color. Grill chicken ahead if meal prepping. Fresh arugula adds best texture when added at the end. Easily adaptable to vegetarian/vegan/gluten-free with swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 321Total Fat 5gSaturated Fat 1gUnsaturated Fat 3gCholesterol 95mgSodium 89mgCarbohydrates 26gFiber 1gSugar 1gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Marinate chicken briefly (even 15–30 minutes) for maximum flavor—don’t skip the olive oil and herbs. Grill chicken over medium-high heat for nice char without drying it out; let it rest before slicing so juices redistribute.

Mash avocado right before tossing to keep it bright green—lemon juice is key for color and brightness. Reserve plenty of starchy pasta water; it’s essential for turning thick avocado into glossy, restaurant-style sauce.

Toss pasta while hot so residual heat gently warms the sauce. Add arugula at the very end so it stays crisp and doesn’t wilt too much. Taste sauce before combining—avocado mutes flavors, so season generously with salt, pepper, and lemon. For extra char flavor, grill a few lemon halves and squeeze over the finished dish.

Ingredients Notes

Boneless, skinless chicken breasts (or thighs) bring juicy protein and smoky grilled flavor—pound to even thickness for uniform cooking. Ripe avocados form the creamy, healthy sauce base—providing natural silkiness and monounsaturated fats; Hass avocados mash smoothest.

Fresh arugula delivers peppery, slightly bitter freshness and vibrant green color—add at the end to keep texture crisp. Lemon (juice and zest) is crucial for bright acidity that balances richness and prevents avocado browning.

Fresh garlic adds aromatic depth—mince finely or grate for even distribution. Extra virgin olive oil enhances both marinade and sauce with fruity richness. Pasta (linguine, spaghetti, or penne) holds the creamy sauce and chunky chicken well.

Fresh herbs (basil, parsley, or oregano) in marinade and garnish bring garden freshness. Salt, black pepper, and optional red pepper flakes season and add subtle heat.

Variations and Substitutions

Make it vegetarian/vegan by swapping chicken for grilled portobello mushrooms, chickpeas, white beans, or plant-based chicken strips. Use grilled shrimp, salmon, or tofu for different proteins.

Swap arugula for baby spinach, watercress, or mixed greens. For gluten-free, choose chickpea, lentil, or rice pasta. Add cherry tomatoes (halved), roasted red peppers, or grilled zucchini for extra color and sweetness.

Amp up heat with more red pepper flakes, chili oil, or fresh jalapeños. Use lime instead of lemon for a brighter, slightly tropical note. For cheesy umami, blend nutritional yeast into sauce or top with vegan/regular Parmesan or feta crumbles.

Add toasted pine nuts, almonds, or pumpkin seeds for crunch. Turn it cold by chilling for pasta salad—great for picnics or meal prep.

Storage Options

Best enjoyed fresh—avocado sauce browns and loses creaminess over time. Store leftovers in an airtight container in the fridge for up to 1 day; press plastic wrap directly on the surface or toss with extra lemon juice to minimize oxidation.

Reheat gently on low stovetop with a splash of water or olive oil to loosen—avoid high heat or microwave to prevent chicken toughness or bitterness. Arugula will wilt when stored, so add fresh greens when reheating if possible. Not ideal for freezing—avocado texture turns grainy and sauce separates.