Chimichurri Chicken Pasta

The first time I made chimichurri, my entire tiny apartment smelled like an herb garden in full bloom. I had just discovered this magical Argentinian sauce and was putting it on everything, even scrambled eggs. One particularly inspired evening, I realized that bright, garlicky, herby goodness might just be the answer to my pasta boredom. The combination of smoky grilled chicken, al dente noodles, and that vibrant green sauce has since become my go to when I need something that feels special but comes together quickly.

Last summer my neighbor stopped by while I was grilling the chicken and stayed for dinner, claiming she smelled something incredible from her balcony. Now she asks me to make this every time we have a casual dinner together, and honestly, I never mind because it is that good and that easy to throw together on a weeknight when conversation sounds better than cooking something complicated.

Ingredients

• 1 cup fresh flat leaf parsley: The backbone of authentic chimichurri, curly parsley works too but flat leaf has a more refined flavor that really shines here
• 2 tablespoons fresh oregano: Dried works but fresh adds a bright, almost citrusy note that makes the sauce sing
• 3 garlic cloves: Minced finely because nobody wants big chunks of raw garlic in their sauce
• 1 small shallot: Adds a mild sweetness that balances the sharp vinegar and herbs perfectly
• 1/2 teaspoon crushed red pepper flakes: Adjust based on your heat tolerance, but this amount gives just a gentle warmth
• 1/2 cup extra virgin olive oil: The emulsifier that brings everything together and carries all those flavors
• 3 tablespoons red wine vinegar: The acid that cuts through the rich olive oil and makes everything taste brighter
• 2 large boneless skinless chicken breasts: Pound them slightly for even cooking if they are very thick
• 1 tablespoon olive oil: For coating the chicken before it hits the heat
• 1/2 teaspoon smoked paprika: This subtle smokiness pairs beautifully with the herbaceous sauce
• 350 g penne rigatoni or spaghetti: Something with nooks and crannies to catch all that sauce

Instructions

Make the chimichurri sauce first:

Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt and black pepper in a medium bowl. Let it sit at room temperature while you prepare everything else so the flavors have time to become friends.

Get your pasta water going:

Bring a large pot of generously salted water to a boil and cook the pasta until it is al dente. Remember to reserve that half cup of pasta water before draining.

Season and cook the chicken:

Pat the chicken breasts dry, rub them with olive oil, then sprinkle with smoked paprika, salt and black pepper. Grill or cook in a hot skillet for about 6 to 7 minutes per side until cooked through and nicely charred in spots.

Let the chicken rest:

Move the cooked chicken to a cutting board and let it rest for at least 5 minutes so all those juices stay inside instead of running out onto your cutting board.

Slice and toss:

Cut the chicken into bite sized pieces and add it back to the pasta along with about half the chimichurri sauce. Toss everything together, adding pasta water as needed to create a silky coating on every piece.

Finish and serve:

Divide among bowls and drizzle with additional chimichurri sauce, then scatter extra parsley on top and serve with lemon wedges for squeezing over each portion.

Save

This recipe has become my signature dish at family gatherings, where even the pickiest eaters go back for seconds. Something about that combination of smoky chicken, perfectly cooked pasta, and fresh herbs just makes people happy around the table.

Making It Your Own

Sometimes I add diced bell peppers to the pasta water during the last two minutes for extra color and sweetness. You could also toss in some cherry tomatoes or steamed broccoli if you want more vegetables in the mix.

The Chimichurri Secret

The longer chimichurri sits, the better it gets. I often double the sauce recipe and keep the extra in a jar in the refrigerator for drizzling over roasted vegetables, grilled fish, or even as a spread on sandwiches throughout the week.

Perfect Pairings

A crisp white wine like sauvignon blanc cuts through the olive oil beautifully while a light red such as pinot noir complements the grilled chicken. A simple green salad with a lemon vinaigrette or some crusty garlic bread rounds out the meal nicely.

• Set out extra chimichurri at the table so guests can add more to their liking
• Grill some extra vegetables alongside the chicken for a complete meal
• Keep some lemon wedges handy because that squeeze of acidity makes everything pop

Save

There is something incredibly satisfying about a dish that comes together this quickly yet tastes like you spent all day in the kitchen. I hope this recipe becomes a regular in your rotation.

Recipe FAQs

→ Can I prepare the chimichurri sauce in advance?

Yes, chimichurri actually improves with time. Prepare it up to 2 days ahead and store in an airtight container in the refrigerator. The flavors continue to develop as the herbs infuse with the oil and vinegar.

→ What pasta shapes work best with this dish?

Penne, rigatoni, and spaghetti all pair beautifully. Choose tube or curly shapes that capture the chimichurri sauce well. Avoid delicate pastas like angel hair, which may get overwhelmed by the bold flavors.

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to even thickness before grilling, and avoid cooking beyond an internal temperature of 165°F (74°C). Remove from heat slightly before reaching this temperature, as carryover cooking will complete the process while keeping the meat moist.

→ Can I substitute the fresh herbs in chimichurri?

Fresh flat-leaf parsley is essential for authentic chimichurri. However, you can experiment with basil or cilantro for variation. Dried herbs can work but use one-third the amount and rehydrate slightly with the vinegar before mixing.

→ What sides pair well with this dish?

Serve with roasted vegetables like zucchini, bell peppers, or cherry tomatoes. A simple green salad with lemon vinaigrette complements the herby sauce beautifully. Crusty bread is perfect for soaking up extra chimichurri.

→ Is this dish suitable for meal prep?

Store cooked pasta and chicken separately from the chimichurri sauce for up to 3 days. Combine just before serving to maintain the vibrancy of the sauce and prevent the pasta from absorbing excess liquid.