Creamy Avocado and Chicken Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2.While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the diced chicken thighs and season with salt, pepper, smoked paprika, barbecue rub, garlic powder, and onion powder. Sauté for 5-7 minutes until golden and cooked through. Transfer chicken to a plate and set aside.

3.In the same skillet, add the remaining 1 tbsp butter. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.

4.Deglaze the pan with balsamic vinegar and soy sauce, scraping up any browned bits. Pour in the strained chicken noodle soup broth and bring to a gentle simmer.

5.Reduce heat to low. Add the heavy cream and stir until combined. Mash the avocado in a bowl until smooth, then whisk it into the sauce until creamy and vibrant green. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6.Return the cooked chicken to the skillet and toss to coat in the sauce. Add the drained pasta and gently mix until everything is evenly coated and heated through. Taste and adjust seasoning with additional salt and pepper if needed.

7.Plate the pasta in shallow bowls. Sprinkle with crumbled feta cheese and garnish with fresh parsley or basil if desired. Serve immediately.