Creamy Chicken Pasta Bowl With Avocado, Veggies & Herb Sauce
Recipe Description
This creamy chicken pasta bowl combines tender seasoned chicken, al dente pasta, sautéed vegetables, and a smooth herb-infused cream sauce topped with fresh avocado. The dish balances richness from the cream and parmesan with brightness from fresh herbs and lemon. It’s comforting, colorful, and nutrient-packed—perfect for a weeknight dinner or meal prep.
Total Time: 35 minutes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 bowls
Ingredients
For the Chicken
2 large chicken breasts, sliced thin
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
Salt & black pepper to taste
For the Pasta & Veggies
300 g (10 oz) pasta (penne, rotini, or bowties)
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
1 cup baby spinach or kale
1 cup bell peppers (any color), sliced
1 avocado, sliced or cubed
For the Creamy Herb Sauce
1 cup heavy cream (or half-and-half for lighter)
½ cup grated parmesan cheese
½ cup chicken broth
1 tbsp lemon juice
2 tbsp fresh basil, chopped
1 tbsp fresh parsley
Optional: 1 tsp dried Italian herbs
Instructions
1. Cook the pasta
Bring a pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Drain and toss lightly with a drizzle of oil to prevent sticking.
2. Season and cook the chicken
In a bowl, coat the sliced chicken with garlic powder, paprika, oregano, salt, and pepper.
Heat olive oil in a large skillet on medium-high.
Add seasoned chicken and cook 5–7 minutes until golden and cooked through.
Remove chicken and set aside.
3. Cook the vegetables
In the same skillet, add butter or oil.
Sauté onions and garlic for 1–2 minutes.
Add bell peppers and tomatoes; cook until softened (3–4 minutes).
Add spinach until wilted.
4. Make the creamy herb sauce
Pour in the chicken broth and stir, scraping browned bits.
Add heavy cream and parmesan.
Stir until fully melted and smooth.
Add lemon juice, basil, parsley, and Italian herbs.
Simmer on low for 2–3 minutes until slightly thickened.
5. Bring everything together
Add cooked pasta into the sauce and toss to coat.
Add the cooked chicken and stir.
Adjust seasoning with salt, pepper, or more parmesan if desired.
6. Serve
Scoop the creamy pasta and chicken into bowls.
Top each bowl with fresh avocado slices.
Add extra herbs or lemon zest for brightness.
Optional Add-Ins
Mushrooms
Broccoli florets
Zucchini
Crushed red pepper flakes (for heat)
Toasted pine nuts on top
Storage
Refrigerate up to 3 days
Add a splash of milk when reheating to revive the sauce
Avocado should be added fresh when serving
Frequently Asked Questions
1. Can I substitute the heavy cream?
Yes—use half-and-half, evaporated milk, or coconut cream (for a dairy-free twist).
2. Does the avocado go in the sauce?
No, it is added fresh on top to maintain its creamy texture and prevent browning.
3. Can I use leftover chicken?
Absolutely. Rotisserie or grilled chicken works great—just add during the final mix.
4. What type of pasta works best?
Short pasta like penne, rotini, bowtie, or shells coat beautifully with creamy sauce.
5. Can I make this gluten-free?
Yes—use gluten-free pasta and ensure your broth and seasonings are certified GF.
6. How do I make it vegetarian?
Skip the chicken and add chickpeas, tofu, or extra vegetables.
7. How can I make the sauce thicker?
Simmer longer or add 1–2 tbsp extra parmesan.
8. Can I meal-prep this?
Yes, but add fresh avocado right before eating.