Chicken and Avocado Pasta Meal Prep

5 from 5 votes

A creamy delicious chicken and avocado pasta meal prep recipe! Serve with crispy buttermilk chicken and some veggies as always.

Prep Time2

Cook Time20

Total Time2 20

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Servings: People

Calories: 1546kcal

Author: Jen Sim

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!

Soaking chicken in buttermilk makes it extra tender!

We used spinach and tomatoes but feel free to add your favorite greens and veggies as your side.