Chimichurri Chicken Pasta

The moment I discovered chimichurri sauce was actually an accident. I was at a friends housewarming party and someone brought this vibrant green sauce in a mason jar. One taste of that herby, garlicky goodness and I was practically hovering over the dipping bowl for the rest of the night. Now I put it on everything, but this pasta combo might be my absolute favorite way to enjoy it.

Last summer, I made this for a last minute dinner with my sister and her husband. They were both skeptical about the green sauce situation, but by the end of the meal, my brother in law was literally scraping his plate. Watching someone fall in love with a new flavor combination right at your table is one of the best feelings in the world.

Ingredients

• 1 cup fresh flat leaf parsley, finely chopped: Flat leaf has a more delicate flavor than curly, and fresh makes all the difference here
• 2 tablespoons fresh oregano, finely chopped: The oregano gives it that authentic Argentinian depth, but dried works in a pinch
• 3 garlic cloves, minced: Dont be shy with the garlic, it mellows beautifully in the oil
• 1 small shallot, finely chopped: Shallots give a sweeter, more subtle bite than regular onions
• 1/2 teaspoon crushed red pepper flakes: Adjust based on your heat tolerance, but a little kick is essential
• 1/2 cup extra virgin olive oil: Use the good stuff here since its the backbone of the sauce
• 3 tablespoons red wine vinegar: This brightens everything up and cuts through the richness
• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly
• 1 tablespoon olive oil: For cooking the chicken, regular olive oil works perfectly fine
• 1/2 teaspoon smoked paprika: This adds a subtle smoky depth that plays beautifully with the herbs
• 350 g penne, rigatoni, or spaghetti: Choose pasta with nooks and crannies to catch all that sauce
• Salt, for pasta water: Your pasta water should taste like the sea, no joke

Instructions

Make the chimichurri sauce first:

Whisk together parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Let it sit at room temperature while you prep everything else. The flavors need time to become friends.

Season and cook the chicken:

Rub the chicken with olive oil, smoked paprika, salt, and pepper. Grill over medium high heat for 6 to 7 minutes per side until the internal temp hits 165 degrees. Let it rest for 5 minutes before slicing.

Cook the pasta:

Boil a large pot of generously salted water and cook pasta until al dente, usually a minute less than the package says. Reserve that pasta water, then drain.

Bring it all together:

Toss the hot pasta with half the chimichurri sauce, adding pasta water as needed to make it glossy. Slice the chicken and arrange on top. Drizzle with remaining sauce and serve immediately.

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This recipe has become my go to for feeding a crowd because everyone can customize how much sauce they want. I love watching guests take that first bite and seeing their eyes light up at something completely unexpected.

Make It Your Own

Sometimes I throw in roasted red peppers or sun dried tomatoes for extra sweetness. Other times, I add crumbled feta or grilled vegetables to make it a complete meal.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully. For sides, a simple arugula salad with lemon vinaigrette keeps things fresh and light.

Storage And Reheating

The pasta holds up surprisingly well in the fridge, though I recommend storing the sauce separately if possible.

• Reheat with a splash of water to loosen it up
• Serve cold as a pasta salad the next day
• Always keep extra chimichurri on hand for emergency flavor situations

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Theres something so satisfying about a dish that comes together quickly but tastes complex and thoughtful. This pasta has that rare quality of feeling both comforting and exciting at the same time.

Recipe Questions & Answers

→ What makes chimichurri sauce special?

Chimichurri is an Argentinian condiment made with fresh parsley, oregano, garlic, olive oil, and vinegar. Its vibrant, herby profile adds brightness and depth to grilled meats and pasta dishes alike.

→ Can I make the chimichurri ahead of time?

Absolutely. The sauce actually benefits from sitting for 30 minutes to several hours, allowing the flavors to meld together beautifully. Store it in the refrigerator for up to a week.

→ What pasta shapes work best?

Penne, rigatoni, or spaghetti are ideal choices as their surfaces hold the chimichurri sauce well. The ridges and tubes capture the herby oil mixture, ensuring every bite is flavorful.

→ Is this dish suitable for meal prep?

Yes, the components store well separately. Keep the chicken, pasta, and chimichurri in separate containers and combine when ready to serve. The sauce will keep the dish moist when reheated.

→ Can I use dried herbs instead of fresh?

Fresh parsley is essential for authentic chimichurri, but you can substitute dried oregano. Use about one-third the amount of dried herbs compared to fresh, though the flavor will be less vibrant.