A creamy delicious chicken and avocado pasta meal prep recipe! Serve with crispy buttermilk chicken and some veggies as always.
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I love avocados and I eat them whenever I get the chance. Avocados are extremely versatile and can be used as spreads for toast, sauces, in desserts and so much more. For this recipe we made a sauce and mixed it with pasta!
Check out the video tutorial below for a step by step guide on how to make this delicious creamy pasta!
The avocado is a fruit from the Lauraceae family. It is green in color and has a buttery texture. Avocados are nutrient-dense and contain healthy mono-saturated fats that lower cholesterol.
During my recent supermarket shop, I spotted an AMAZING deal on avocados and grabbed about 10! I made just about every avocado dish you can imagine. When I got down to my last few I decided to make a creamy delicious avocado pasta and I paired it with crispy buttermilk chicken (and some veggies as always). The avocado pasta and crispy chicken went so well together and it is also a great meal prep option.
For this recipe I used tagliatelle because it is one of my favorite pastas but you can use any pasta of your choice. I've also tried the avocado sauce with spaghetti and it tasted amazing. Click the link below to check out the recipe.
Crispy buttermilk chicken is the perfect side for this dish! The buttermilk marinade makes the chicken fillets super tender and juicy on the inside. While the cornflour and egg mix makes the chicken the crispy on the outside.
I always try and add veggies to my meals. For this meal I added baby spinach and baby tomatoes and the tomatoes added a delicious sharp burst of flavor. However, feel free add your favorite vegetables.
How to make the Chicken and Avocado Pasta Meal Prep
- Add buttermilk to a large bowl and season with salt and pepper to taste, a pinch of dried oregano and any other seasoning of your choice. Add the chicken fillets to the buttermilk mixture (make the chicken fillets are coated) and leave to marinate in the fridge for 2-8 hours.
- Preheat oven at 160C. Crack eggs open into a bowl and whisk. Add cornflour into a separate bowl and season with salt and pepper to taste, a pinch of garlic powder and mix. Coat each fillet in the cornflour mix, then egg mix and back in the cornflour mix. Heat a splash of sunflower oil in a pan, add the fillets and cook until golden brown. Finish off in the oven for 10-15 minutes or until cooked through.
- While the chicken is in the oven fill a saucepan with water, add a pinch of salt and bring to a boil. Add tagliatelle to the saucepan and cook for 8-10 minutes.
- Meanwhile, peel avocados and add them to a food processor. Add garlic cloves or garlic seasoning, cooked peas, lemon juice, a fresh small bunch of parsley and basil leaves, salt and pepper to taste, olive oil and blend until the mixture becomes smooth (adjust seasoning if necessary).
- Once the tagliatelle is ready drain out any excess water. Add the tagliatelle to a large bowl, scoop the avocado mix into the bowl and mix well.
- Add the chicken fillets, pasta and veggies to your bowl as shown!
Pitfalls
- Avocado pasta tastes best with a bit so be sure not to overcook the pasta.
- Keep an eye the chicken and make sure it cooks all the way through.
- Taste the avocado sauce before mixing it with the pasta and adjust the seasoning if necessary.
Storage
The avocado pasta can be eaten cold or warmed in the microwave. Store avocado pasta in the fridge for 2-3 days (but it is best eaten fresh) and the chicken fillets can be stored for 2-4 days.
More Delicious Avocado and Meal Prep Posts
Chicken and Avocado Pasta Meal Prep
Equipment
- 1 Food processor
Ingredients
- 4 chicken fillets
- 1 cup buttermilk
- 2 eggs
- 1 cup cornflour
- A pinch of dried oregano
- 300 g tagliatelle
- Salt to taste
- Pepper to taste
- 2 avocados
- A pinch of garlic seasoning (or 1 fresh garlic)
- ⅓ cup of cooked peas
- A splash of sunflower oil
- 2-4 tablespoon olive oil
- 3-4 cups baby spinach
- 3-4 A few handfuls of baby tomatoes
Instructions
- Add buttermilk to a large bowl and season with salt and pepper to taste, a pinch of dried oregano and any other seasoning of your choice. Add the chicken fillets to the buttermilk mixture (make the chicken fillets are coated) and leave to marinate in the fridge for 2-8 hours.
- Preheat oven at 160C. Crack eggs open into a bowl and whisk. Add cornflour into a separate bowl and season with salt and pepper to taste, a pinch of garlic powder and mix. Coat each fillet in the cornflour mix, then egg mix and back in the cornflour mix. Heat a splash of sunflower oil in a pan, add the fillets and cook until golden brown. Finish off in the oven for 10-15 minutes or until cooked through.
- While the chicken is in the oven fill a saucepan with water, add a pinch of salt and bring to a boil. Add tagliatelle to the saucepan and cook for 8-10 minutes.
- Meanwhile, peel avocados and add them to a food processor. Add garlic cloves or garlic seasoning, cooked peas, lemon juice, a fresh small bunch of parsley and basil leaves, salt and pepper to taste, olive oil and blend until the mixture becomes smooth (adjust seasoning if necessary).
- Once the tagliatelle is ready drain out any excess water. Add the tagliatelle to a large bowl, scoop the avocado mix into the bowl and mix well.
- Add the chicken fillets, pasta and veggies to your bowl as shown!
Tawnie Kroll
I made this on Sunday and it's been perfect for lunch this week! So flavorful and keeps me full! Thank you!
Jen Sim
Glad you enjoyed it!
Beth
Such an easy complete meal. My family loved this. Thanks!
Pam
That sauce sounds amazing and I can't wait to try it with lots of different dishes!
Colleen
This pasta was really delicious especially with the chicken. Thanks for sharing!
Beth
This is such a great and easy recipe! Perfect for lunch and so tasty! I love making these meal preps!