Chimichurri Chicken Pasta (Print Version)

Grilled chicken and al dente pasta tossed in vibrant herby chimichurri sauce.

# What You'll Need:

→ Chimichurri Sauce

01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped
03 - 3 garlic cloves, minced
04 - 1 small shallot, finely chopped
05 - 1/2 teaspoon crushed red pepper flakes
06 - 1/2 cup extra virgin olive oil
07 - 3 tablespoons red wine vinegar
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 2 large boneless, skinless chicken breasts (about 1 lb)
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Pasta

15 - 12 oz penne, rigatoni, or spaghetti
16 - Salt for pasta water

→ Garnish

17 - Extra chopped fresh parsley
18 - Lemon wedges

# How to Make It:

01 - Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
03 - Rub chicken breasts with olive oil, then season evenly with smoked paprika, salt, and black pepper on both sides.
04 - Grill chicken over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
05 - Toss hot pasta with chimichurri sauce, adding reserved pasta water as needed to coat. Top with sliced chicken and garnish with fresh parsley and lemon wedges.

# Additional Tips::

01 -
  • The chimichurri sauce comes together in five minutes but tastes like something that simmered all day
  • Its one of those rare weeknight meals that looks restaurant fancy but requires zero fancy techniques
  • The sauce keeps for a week in the fridge, so you can make extra and drizzle it on everything from eggs to roasted vegetables
02 -
  • The chimichurri needs at least fifteen minutes to meld, but it gets even better if you make it a few hours ahead
  • Dont skip the pasta water trick, that starchy liquid is what helps the sauce cling to every single piece of pasta
03 -
  • Double the chimichurri and keep it in a jar in your fridge, you will find yourself putting it on eggs, roasted potatoes, and sandwiches
  • If the sauce seems too thick, whisk in a teaspoon of warm water to reach the desired consistency
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