· Cook the Pasta:
o Boil the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.
· Prepare the Chicken:
o Season the chicken with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
o Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side until fully cooked and golden brown. Remove from the pan and slice thinly.
· Make the Avocado Cream Sauce:
o In a food processor, blend the avocado, Greek yogurt, lemon juice, garlic, olive oil, Parmesan cheese (if using), salt, and pepper until smooth.
o If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until the desired consistency is achieved.
· Serve:
o Toss the cooked pasta with the avocado cream sauce until evenly coated. Add the reserved pasta water if needed to loosen the sauce.
o Top the pasta with the sliced chicken.
o Garnish with extra Parmesan, freshly cracked black pepper, or lemon zest if desired. Serve warm.
Shop Ingredients
Directions
· Cook the Pasta:
o Boil the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.
· Prepare the Chicken:
o Season the chicken with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
o Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side until fully cooked and golden brown. Remove from the pan and slice thinly.
· Make the Avocado Cream Sauce:
o In a food processor, blend the avocado, Greek yogurt, lemon juice, garlic, olive oil, Parmesan cheese (if using), salt, and pepper until smooth.
o If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until the desired consistency is achieved.
· Serve:
o Toss the cooked pasta with the avocado cream sauce until evenly coated. Add the reserved pasta water if needed to loosen the sauce.
o Top the pasta with the sliced chicken.
o Garnish with extra Parmesan, freshly cracked black pepper, or lemon zest if desired. Serve warm.
