Pasta with Chicken, Bacon and Creamy Avocado Sauce

Servings 4


  • 8 oz Thin spaghetti or linguini cooked al dente, & 1 cup pasta water reserved
  • 1 Large Avocado peeled, pitted and chopped
  • ½ Large Lemon juiced (or more to taste)
  • 3 Tbsp Olive oil
  • 1 Clove Garlic minced (or more, if desired)
  • 2 Tbsp Minced fresh basil
  • Salt and pepper to taste
  • 4 Slices Bacon diced and cooked crisp, reserving the drippings
  • Seasoned salt
  • 1 lb Chicken breast tenders
  • 2 Cups Baby spinach coarsely chopped
  • 1 Cup Grape tomatoes halved
  • Grated Parmesan or Romano cheese
  • Minced parsley to garnish


  • In a blender combine the avocado, lemon juice, olive oil, garlic and basil. Blend until smooth (adding reserved pasta water to get a sauce consistency) and taste and adjust seasonings. Season the chicken tenders and sear in the bacon drippings in a hot skillet. Remove the chicken tenders to a cutting board and chop. Add the cooked pasta and the avocado sauce to the skillet and stir to coat the pasta with the sauce. Add additional hot pasta water as needed. Stir in the spinach and tomatoes; cook for a couple of minutes to warm through and wilt the spinach. Divide the pasta between plates, top with the chicken and cooked bacon and garnish with parmesan and parsley. Enjoy!
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