Chimichurri Chicken Pasta (Printable Version)

Grilled chicken with al dente pasta and vibrant herby chimichurri sauce. Easy fusion main dish ready in 45 minutes.

# What You 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, approximately 1 pound 2 ounces
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 ounces penne, rigatoni, or spaghetti
16 - Salt for pasta water

→ Garnish

17 - Extra chopped fresh parsley
18 - Lemon wedges

# Steps:

01 - In a medium bowl, combine parsley, oregano, garlic, shallot, and red pepper flakes. Add olive oil and red wine vinegar, then season with salt and black pepper. Mix thoroughly and set aside to allow flavors to develop.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander.
03 - Pat chicken breasts dry with paper towels. Rub with olive oil and season both sides with smoked paprika, salt, and black pepper. Grill over medium-high heat for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and let rest for 5 minutes.
04 - Once rested, slice chicken breasts into bite-sized strips or chunks.
05 - In a large serving bowl, toss hot pasta with sliced chicken and chimichurri sauce. Add reserved pasta water as needed to achieve desired consistency. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The chimichurri stays vibrant and punchy even after coating warm pasta, giving every bite a fresh herbal kick that wakes up your taste buds.
  • You can prep the sauce ahead and let it sit in the fridge, which actually makes the flavors even better by dinner time.
  • It feels fancy enough for guests but comes together faster than ordering takeout, and the colors alone make everyone lean in with curiosity.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is magic for loosening the sauce and helping it cling instead of pooling at the bottom of the bowl.
  • Let the chimichurri sit for at least 10 minutes before using it, the flavors need time to marry and the raw garlic edge will mellow just enough.
  • Rest your chicken after cooking or you'll lose all the juices when you slice it, leaving the meat dry and sad instead of tender and juicy.
03 -
  • Chop your parsley by hand instead of using a food processor, it keeps the texture chunky and rustic instead of turning into a paste.
  • Add a squeeze of fresh lemon juice to the chimichurri right before serving if it tastes flat, acidity fades as it sits and a little brightness brings it back to life.
  • Toss the hot pasta with chimichurri off the heat so the herbs stay bright green and don't cook down into a dull olive color.
Go Back