Halve avocado, drizzle juice of half lemon over both the halves and set aside.
Heat oil in a deep non-stick pan. Crush garlic cloves and add. Add onion and sauté till translucent.
Add chicken cubes and mix well. Add 2 tbsps water and cook for 3-5 minutes.
Meanwhile to make avocado sauce, remove the avocado seed, scoop out the flesh and put in a mixer jar along with remaining lemon juice, pickled jalapenos, tomato and 2 tbsps water and grind to a smooth paste.
Add penne pasta and salt to the pan and toss well. Add fresh cream and mix well and cook till the chicken is fully done.
Roughly chop fresh parsley leaves.
Transfer penne pasta-chicken into a bowl. Add avocado sauce and chopped parsley, reserving some for garnish, and mix well.
Transfer into a serving bowl and serve hot garnished with reserved chopped parsley.