Chimichurri Chicken Pasta

The smell of parsley hitting the hot grill still takes me back to my tiny apartment balcony, where I first attempted this fusion experiment. My roommate walked in, wrinkling her nose at the intense herb aroma, until she tasted what happened when chimichurri met pasta. That dinner turned into a weekly ritual, with friends gathering around my mismatched thrift store chairs, demanding I recreate the magic.

Last summer, I made this for a cookout and my cousins usually picky eater went back for thirds. Watching someone discover that herby, punchy sauce clinging to perfectly cooked pasta was its own reward. Now its the dish everyone requests when they visit, no matter the season.

Ingredients

• Fresh flat leaf parsley: Flat leaf has more flavor than curly, and chopping it right before making the sauce keeps it bright and grassy
• Fresh oregano: If you can only find dried, use about one third the amount since dried herbs are more concentrated
• Garlic cloves: Mince them finely so they distribute evenly through the sauce without any harsh bites
• Shallot: Adds a milder, sweeter onion flavor than regular onions, perfect for balancing the acids
• Crushed red pepper flakes: Adjust this based on your heat tolerance, but dont skip it entirely
• Extra virgin olive oil: Use the good stuff here since the flavor really shines in this simple sauce
• Red wine vinegar: Provides the essential acid that cuts through the rich pasta and chicken
• Chicken breasts: Pound them to even thickness so they cook evenly and stay juicy
• Smoked paprika: This subtle smokiness echoes the grill notes in traditional chimichurri
• Pasta: Shaped pasta like penne or rigatoni catches the sauce beautifully, but spaghetti works too

Instructions

Make your chimichurri first:

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

Season and cook the chicken:

Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill or sear in a hot pan for about 6 minutes per side until cooked through, then let rest for 5 minutes before slicing into strips.

Boil your pasta water:

Cook the pasta in generously salted water until al dente, then reserve that starchy cooking water before draining. This liquid gold will help the sauce cling to every strand and tube.

Bring it all together:

Toss the hot pasta with half the chimichurri, adding splashes of pasta water until glossy and coated. Top with sliced chicken and drizzle with remaining sauce.

Pin It

This recipe showed up at potluck after potluck until friends started asking for the recipe before even tasting it. Something about that bright green sauce against golden chicken just makes people happy before they even take a bite.

Making It Your Own

Sometimes I swap in basil or cilantro for half the parsley when my garden is overflowing. The sauce changes character completely but still works its magic on the pasta and chicken. Experiment with what you have growing on your windowsill.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Crusty bread for sopping up extra sauce is non negotiable at my table. A light Argentine Malbec or even an ice cold beer makes this feel like dinner at a bodegón.

Storage And Reheating

The chimichurri keeps in the fridge for up to a week and actually gets better over time. Store the assembled pasta and chicken separately for the best leftovers. Reheat gently with a splash of water to revive the sauce.

• Never microwave the pasta on high or it will turn rubbery
• The chimichurri can be frozen in ice cube trays for future quick meals
• Bring leftovers to room temperature before reheating for the best texture

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This dish started as a what if moment and became the recipe I'm most asked to share. Sometimes the best discoveries happen when you trust your instincts and let traditions collide.

Recipe FAQs

→ What makes chimichurri sauce special?

Chimichurri sauce is an Argentinian condiment made with fresh parsley, oregano, garlic, olive oil, and vinegar. The combination of herbs and acid creates a bright, tangy flavor profile that pairs perfectly with grilled meats and adds fresh depth to pasta dishes.

→ Can I make the sauce ahead of time?

Yes, chimichurri sauce actually benefits from resting. Prepare it up to 24 hours in advance and store it in the refrigerator. This allows the herbs and garlic to meld together, intensifying the flavors. Bring it to room temperature before serving for the best taste.

→ What pasta shapes work best?

Penne, rigatoni, and spaghetti all work wonderfully with this dish. Tube-shaped pastas like penne and rigatoni capture the chimichurri sauce in their ridges, while spaghetti coats evenly in the herby dressing. Choose whichever shape your family prefers most.

→ Is this dish dairy-free?

Yes, this chimichurri chicken pasta is completely dairy-free. The sauce relies on olive oil for richness rather than butter or cream, making it suitable for those avoiding dairy while still delivering plenty of flavor and satisfaction.

→ How should I store leftovers?

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. The chimichurri sauce will continue to infuse flavor into the pasta. Reheat gently in the microwave or on the stovetop, adding a splash of olive oil if needed to refresh the dish.