Save The smell of garlic and parsley hit me before I even stepped into my friend Sofia's kitchen. She was tossing pasta with this bright green sauce that looked nothing like anything I'd made before. When I asked what it was, she just grinned and said chimichurri wasn't just for steak anymore. That night changed how I thought about pasta completely.
I made this for my sister's birthday dinner last spring, doubling the batch because I wasn't sure it would be enough. Everyone went quiet after the first bite, then started scraping their plates clean. My brother-in-law, who normally picks at anything green, asked for the recipe before dessert even came out. That's when I knew this wasn't just another weeknight meal.
Ingredients
- Fresh flat-leaf parsley: The backbone of chimichurri, it brings a clean, grassy flavor that doesn't taste bitter like curly parsley can, so don't swap it out.
- Fresh oregano: This is what makes it taste authentically Argentinian, adding a floral, slightly peppery note that dried oregano can mimic but never fully match.
- Garlic cloves: Minced fine so it distributes evenly, raw garlic here is bold and sharp, mellowing just slightly as it sits in the oil and vinegar.
- Shallot: Milder and sweeter than onion, it adds a subtle background sweetness that rounds out the acidity without overpowering the herbs.
- Crushed red pepper flakes: Just enough to add a gentle warmth in the back of your throat, not enough to make anyone reach for water.
- Extra virgin olive oil: This carries all the flavors and coats the pasta beautifully, so use one that tastes good enough to dip bread into.
- Red wine vinegar: The acidity cuts through the richness of the chicken and pasta, brightening everything and making the herbs pop even more.
- Boneless, skinless chicken breasts: They cook quickly and soak up the chimichurri like a sponge, especially if you slice them and toss them while still warm.
- Smoked paprika: Adds a subtle smoky depth to the chicken that plays nicely with the bright, fresh sauce without competing with it.
- Penne, rigatoni, or spaghetti: Pick a shape with ridges or nooks that grab onto the sauce, turning every forkful into a flavor delivery system.
Instructions
- Make the chimichurri:
- Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl, stirring until everything is evenly mixed. Let it sit on the counter while you cook the rest, giving the garlic time to soften and the herbs time to bloom in the oil.
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil, then add your pasta and cook until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and black pepper, making sure every inch is coated. Heat a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side, until the internal temperature hits 165 degrees and the outside has nice charred lines.
- Rest and slice the chicken:
- Move the cooked chicken to a cutting board and let it rest for 5 minutes so the juices settle back in. Slice it into strips or bite-sized pieces, whatever feels right for tossing with pasta.
- Toss everything together:
- Add the drained pasta to a large bowl, pour in most of the chimichurri, and toss until every piece is coated, adding a splash of reserved pasta water if it feels dry. Fold in the sliced chicken and give it one more gentle toss so the sauce clings to everything.
Save One Saturday afternoon, I had leftover chimichurri in a jar and some rotisserie chicken in the fridge. I tossed them with warm pasta and suddenly had a meal that tasted like I'd been cooking all day. My husband wandered in, took one bite standing at the counter, and declared it better than the original version. Sometimes the best recipes are born from scraps and shortcuts.
Choosing Your Pasta Shape
I've tried this with at least six different pasta shapes, and each one changes the experience slightly. Penne and rigatoni trap the sauce inside their tubes, giving you little bursts of chimichurri with every bite. Spaghetti lets the sauce cling to every strand, coating your fork in that vibrant green with each twirl. Fusilli is my secret favorite because the spirals grab onto bits of parsley and garlic, creating the most flavorful bites.
Getting the Chicken Just Right
I used to overcook chicken breasts every single time until I started using a meat thermometer and stopped guessing. Pull them off the heat the moment they hit 165 degrees internally, not a second later. If you want even more flavor, marinate the chicken in a few tablespoons of chimichurri for 30 minutes before cooking, it makes the meat taste like it soaked up sunshine and herbs.
Storing and Making Ahead
Chimichurri actually gets better after a day in the fridge, the flavors deepen and the garlic loses its sharp bite. You can make a double batch and keep it in a sealed jar for up to a week, using it on grilled vegetables, fish, or stirred into scrambled eggs. The cooked pasta and chicken keep well separately for three days, so you can meal prep components and toss them together when you're ready to eat.
- Store chimichurri in a jar with a thin layer of olive oil on top to keep the herbs from browning.
- Reheat pasta gently with a splash of water or broth to bring back its silky texture.
- Cold leftover chicken is perfect sliced thin and layered into sandwiches with extra chimichurri.
Save This dish has become my answer to the question of what to make when I want something that feels special but doesn't require a grocery list the length of my arm. It's proof that bold flavors and simple ingredients can turn an ordinary Tuesday into something worth sitting down for.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully. They're more forgiving and stay juicy when grilled. You may need to adjust cooking time slightly, grilling for 6-8 minutes per side depending on thickness.
- → How do I know when the chimichurri sauce is ready?
The sauce is ready when all ingredients are well combined and the herbs have begun releasing their oils. Let it sit for 10-15 minutes before serving to allow flavors to fully develop and meld together.
- → What if I don't have fresh herbs?
Use dried herbs at half the quantity. For example, use 2 teaspoons dried parsley and 1 teaspoon dried oregano. While fresh herbs provide more vibrant flavor, dried versions still create a delicious sauce with proper resting time.
- → Can this be made ahead?
The chimichurri sauce can be prepared up to 2 days in advance and stored in the refrigerator. The grilled chicken can be cooked a few hours ahead and reheated gently. Cook pasta fresh just before serving for best texture.
- → What pasta pairs best with this dish?
Penne, rigatoni, and spaghetti all work excellently. Tube-shaped pastas like penne and rigatoni catch more sauce in their ridges, while spaghetti provides a classic presentation. Choose based on your preference.
- → How spicy is the chimichurri sauce?
The red pepper flakes provide moderate heat. Adjust the amount to your taste preference—use less for milder flavor or more for extra kick. You can also omit red pepper flakes entirely for a gentler version.