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Baja Avocado Pasta

This Avocado Pasta is quick and easy and SO healthy!  It's spiced with the flavors of Baja and the option of Chili Lime Chicken, fresh sweet corn, bell peppers and pepitas  - all on the table in less than 30 minutes! This Avocado Pasta Recipe is sooooo creamy, and sooooo healthy with the Best Avocado Pasta sauce ever! 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


Creamy Blender Avocado Sauce

  • 1 cup light sour cream or Greek yogurt
  • 2/3 cup milk
  • 2 avocados, peeled and pitted
  • 1-2 jalapenos, seeded, deveined and roughly chopped
  • 1/4 cup packed cilantro with leaves and stems
  • 2-3 garlic cloves peeled
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika

Garnishes (optional)

  • Pepitas
  • Pepper jack/cotija cheese
  • fresh lime juice


  • Prepare Chili Lime Chicken according to directions. When done, remove chicken to cutting board and cover to keep warm. Don't slice until ready to serve.
  • Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth.
  • In the same skillet you cooked your chicken in, heat 1 tablespoon olive oil over medium high heat (you can use remaining oil from chicken if there's enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender. Add diced tomatoes/green chilies and heat through.
  • Add cooked pasta followed by Creamy Avocado Sauce and cherry tomatoes. Stir to combine and heat through. Taste and add additional salt, pepper, hot sauce to taste.
  • Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice.


Refrigerate leftover pasta for up to 4 days. The lime juice will keep the sauce from discoloring.