Chimichurri Chicken Pasta

The first time I encountered chimichurri was at a tiny Argentine grill in Buenos Aires, where the waiter brought out a little crock of this brilliant green sauce before the steaks even hit the table. I kept dipping bread in it until I realized Id eaten more chimichurri than actual food. That vibrant punch of herbs and garlic stayed with me for years, and one random Tuesday I decided to dump it over leftover pasta with some grilled chicken. My husband took one bite and asked why Id never made this before.

Last summer my sister came over for dinner, exhausted from a new job, and I threw this together with what I had in the crisper drawer. She sat on my counter eating it straight from the serving bowl, feet dangling, and told me it was the first thing shed eaten all week that actually tasted like joy. Now she requests it every time life gets overwhelming.

Ingredients

• Fresh flat-leaf parsley: The backbone of authentic chimichurri, use the flat variety rather than curly for a more delicate texture and sweeter flavor that wont overwhelm the dish
• Fresh oregano: If you can only find dried, use half the amount since dried herbs are more concentrated, but fresh brings this alive in ways dried never will
• Garlic cloves: Dont be shy with garlic here, it mellows beautifully as it sits in the oil and vinegar, creating that characteristic pungent yet rounded taste
• Shallot: Milder and sweeter than onion, shallot gives the sauce depth without the harsh bite that raw onion would bring
• Crushed red pepper flakes: Adjust this based on your heat tolerance, but the gentle warmth is what balances all that bright herbaceousness
• Extra virgin olive oil: The sauce needs good quality oil since its not being cooked, and this becomes the velvety vehicle that carries all the flavors
• Red wine vinegar: The acid cuts through the rich oil and tender chicken while brightening up the entire dish
• Boneless chicken breasts: Pound them to even thickness so they cook evenly and stay juicy, nobody wants dry chicken in such a saucy dish
• Smoked paprika: This adds a subtle smoky depth to the chicken that plays beautifully with the grilled flavor profile
• Pasta: Choose something with ridges or tubes to catch the sauce, though spaghetti works if you want that lovely coating effect

Instructions

Make the chimichurri sauce ahead:

Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Stir everything together and let it sit at room temperature while you prep everything else, the flavors need time to get friendly with each other.

Get the chicken ready:

Rub the chicken breasts with olive oil, then sprinkle both sides generously with smoked paprika, salt, and black pepper. Let them sit for about ten minutes so the seasoning can penetrate the meat.

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil, add the pasta, and cook until al dente according to package directions. Scoop out and reserve half a cup of the starchy cooking water before draining.

Grill the chicken:

Heat a grill pan or skillet over medium high heat and cook the chicken for about six to seven minutes per side until beautifully charred outside and cooked through. Let it rest for five minutes before slicing into strips, this keeps all the juices inside.

Bring it all together:

Toss the hot pasta with about two thirds of the chimichurri sauce, adding splashes of the reserved pasta water if it seems too dry. Top with sliced chicken and drizzle the remaining sauce over everything.

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This recipe became my go to for friends who just had babies or are going through rough patches. Its food that says I love you without being overly fussy, and it keeps beautifully if someone wants to eat it standing up at the counter in the middle of the night.

Making It Your Own

Sometimes I swap in cilantro for half the parsley when Im craving something brighter, and basil works beautifully in the summer when my garden is overflowing. A squeeze of fresh lemon juice over everything right before serving adds another layer of brightness.

Serving Suggestions

A crisp green salad with an acidic vinaigrette cuts through the richness, and grilled vegetables roasted alongside the chicken make this a complete meal. Crusty bread for mopping up sauce is non negotiable in my house.

Storage And Reheating

The chimichurri keeps beautifully in the refrigerator for up to a week, actually developing deeper flavors as it sits. Leftover pasta stores well for two to three days, though I recommend keeping extra sauce on hand to refresh it.

• The pasta will absorb sauce as it sits, so add a splash of olive oil when reheating
• Never microwave this dish, reheat gently in a skillet to maintain the texture
• The chicken is best sliced just before serving rather than stored already cut

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This is the dish that reminds me why simple ingredients treated with respect can create something extraordinary. Sometimes the best meals are just good things meeting other good things in a bowl.

Frequently Asked Questions

→ What makes chimichurri special?

Chimichurri is an Argentinian sauce made with fresh herbs like parsley and oregano, garlic, olive oil, and vinegar. Its bright, zesty flavor comes from the combination of fresh herbs and acid, making it perfect for grilled meats and pasta.

→ Can I make the sauce ahead?

Yes, chimichurri actually benefits from resting. Make it up to 24 hours in advance and store it in the refrigerator. The flavors will meld and intensify over time. Bring it to room temperature before serving.

→ What pasta works best?

Penne, rigatoni, or spaghetti all work beautifully. Choose shapes with ridges or hollows to catch the sauce, or long strands like spaghetti for a more traditional presentation. Cook until al dente for the best texture.

→ Is this dish spicy?

The red pepper flakes add a mild kick, but this isn't a spicy dish. The heat level is subtle and balances with the fresh herbs and acidity. Adjust the pepper flakes to your preference.

→ Can I use dried herbs?

Fresh parsley is essential for authentic chimichurri flavor and vibrant color. You can substitute dried oregano for fresh, using about one-third the amount. The garlic and shallots should always be fresh.

→ How do I store leftovers?

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. The chimichurri sauce can be stored separately for up to a week. Reheat gently with a splash of olive oil to refresh.