Avocado Chicken Tagliatelle Recipe

Make pasta dough

On a clean work surface mound the 2 cups flour and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently whisk eggs and gradually incorporate flour from the sides until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is too sticky, dust with a little flour; if too dry, sprinkle a teaspoon of water. Wrap in plastic and rest at room temperature for 30 minutes.

Roll and cut tagliatelle

Divide rested dough into 3 pieces. Working with one piece at a time, flatten and roll through a pasta machine or with a rolling pin to about 1.5–2 mm thickness. Dust with semolina or flour to prevent sticking. Fold and cut or use a tagliatelle cutter to create 1/4-inch (6 mm) ribbons. Toss lightly with semolina, place on a tray, and let dry briefly while you prepare other components.

Cook pasta

Bring a large pot of salted water to a boil. Cook tagliatelle 2–3 minutes (fresh pasta cooks quickly) until al dente. Reserve 1 cup of pasta cooking water, then drain pasta and set aside briefly. Keep warm.

Prepare spice rub

In a small bowl combine 1 tablespoon paprika, 1/2 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne, 1 teaspoon coarse salt and 1/2 teaspoon black pepper. Pat chicken breasts dry and rub both sides evenly with the spice mix.

Cook chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear chicken breasts 4–5 minutes per side, until a dark crust forms and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly on the bias into strips.

Blend sauce

Halve and pit the 2 ripe avocados and scoop the flesh into a blender or food processor. Add 1/2 cup Greek yogurt, 2 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1/4 cup packed cilantro, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Blend until very smooth. If the sauce is too thick for coating pasta, add additional water, 1 tablespoon at a time, to reach a loose cream (approximately 3–6 tablespoons total). Taste and adjust salt and lime as needed.

Sauté peppers and jalapeño

In a medium sauté pan over medium heat, add 1 tablespoon olive oil (from pantry) and warm. Add the thinly sliced red and yellow bell peppers and sauté 3–4 minutes until tender-crisp. Add the thinly sliced jalapeño and sauté 1 minute more to soften but retain brightness. Season lightly with a pinch of salt. Remove from heat and set aside.

Prep pistachios & goat cheese

Roughly chop 1/4 cup pistachios and set aside. Crumble 1/4 cup goat cheese and set aside for finishing.

Combine pasta and sauce

Return the warm drained tagliatelle to the large pot or a wide skillet over low heat. Spoon the avocado cream sauce over the pasta (use about two-thirds to start) and toss gently to coat, adding reserved pasta cooking water 1–2 tablespoons at a time as needed to loosen and create a silky emulsion. You should have a lightly coated, glossy pasta. Add the sautéed peppers and jalapeño and toss briefly to distribute.

Add chicken and finish

Add the sliced blackened chicken to the pasta and gently toss to combine and warm through (about 1 minute). Taste and adjust seasoning with flaky sea salt, black pepper, and an extra squeeze of lime juice if desired. Stir in 1 tablespoon extra-virgin olive oil and 1 teaspoon lime zest.

Plate and garnish

Divide tagliatelle among serving plates. Sprinkle chopped pistachios and crumbled goat cheese over each portion. Garnish with fresh cilantro leaves and an additional crack of black pepper or a pinch of flaky sea salt. Serve immediately.