Chimichurri Chicken Pasta

The first time I encountered chimichurri was at a tiny Argentinean grill where the chef refused to call it a sauce and insisted it was a condiment that changed everything it touched. I watched him drizzle this vibrant green mixture over everything from crusty bread to grilled vegetables, and when he finally poured it over a simple chicken dish, I understood the obsession. That afternoon I went straight home and experimented with adding it to pasta, creating this fusion that my family now requests weekly. There is something magical about how the fresh herbs and bright vinegar cut through the richness of the pasta and chicken.

Last summer my sister came over for what was supposed to be a quick dinner after work, but we ended up lingering at the table for hours picking at the leftover pasta. She kept asking what the secret ingredient was, unable to pinpoint how something so simple could taste so complex and fresh. Now whenever she visits, this is the first thing she asks about, and we have developed this little ritual of making the chimichurri together while catching up on our week.

Ingredients

• Fresh flat-leaf parsley: The backbone of authentic chimichurri and worth the extra chopping time, curly parsley will make it bitter
• Fresh oregano: Dried works in a pinch but fresh adds this incredible aromatic quality that makes the sauce sing
• Garlic cloves: Use fresh and mince it finely so the flavor distributes evenly without overwhelming the herbs
• Shallot: Milder than onion and adds a subtle sweetness that balances the sharp vinegar beautifully
• Red wine vinegar: The acid that brightens everything and cuts through the rich pasta and chicken
• Extra virgin olive oil: Do not skimp here as it carries all the herb flavors and creates that luxurious mouthfeel
• Boneless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
• Smoked paprika: Adds a subtle depth that bridges the gap between the Argentinean sauce and Italian pasta
• Pasta: Choose shapes with ridges or tubes to catch the chimichurri in every bite

Instructions

Make your chimichurri sauce first:

Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl and stir well. Let it sit at room temperature while you prepare everything else, this resting period is crucial for the flavors to meld together properly.

Get your chicken ready:

Rub the chicken breasts with olive oil and season them generously with smoked paprika, salt, and black pepper on both sides. Let them sit at room temperature for about 10 minutes so they cook more evenly.

Cook the pasta perfectly:

Bring a large pot of generously salted water to a rolling boil and add the pasta, cooking it until it is just al dente. Before draining, reserve about half a cup of the starchy pasta water, which is your secret weapon for bringing everything together later.

Grill the chicken:

Cook the seasoned chicken breasts over medium-high heat for about 6 to 7 minutes per side until they are golden brown and cooked through. Let the chicken rest for a few minutes before slicing it into strips, this keeps all the juices inside where they belong.

Bring it all together:

Toss the hot pasta with about half the chimichurri sauce, adding splashes of the reserved pasta water until the sauce coats every strand of pasta beautifully. Top with the sliced chicken and drizzle with more chimichurri, then serve with extra parsley and lemon wedges on the side.

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This recipe became my go-to for dinner parties after the night I served it to my new neighbors and we ended up sitting on their back porch until midnight sharing stories and picking at the serving bowl. Something about the fresh, vibrant flavors just makes people want to linger and talk.

Making Chimichurri Your Own

After making this dozens of times, I have learned that chimichurri is incredibly forgiving. Sometimes I add a pinch of cumin for warmth, other times I throw in some fresh cilantro if that is what I have in the garden. The key is maintaining the balance between fresh herbs, acid, and good olive oil.

Pasta Water Magic

That starchy pasta water you reserved is not an optional step, it is what transforms the chimichurri from a topping into a silky sauce that actually coats the pasta. I learned this the hard way after several batches where all the delicious sauce pooled at the bottom of the bowl instead of clinging to every bite.

Make-Ahead Strategy

The chimichurri sauce can be made up to three days ahead and stored in the refrigerator, but bring it to room temperature before serving. The flavors actually develop and deepen overnight, making it even better than the day it was made.

• Double the chimichurri recipe and keep the extra in the fridge for quick weeknight meals
• Use any leftover sauce on grilled vegetables, roasted potatoes, or even as a sandwich spread
• If the sauce thickens in the fridge, whisk in a little more olive oil before using

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Every time I make this dish, I am reminded that the best recipes often come from the simplest ingredients treated with respect and combined with a little creativity.

Recipe Q&A

→ What makes chimichurri sauce special?

Chimichurri is an Argentinian sauce combining fresh parsley, oregano, garlic, shallots, olive oil, and red wine vinegar. Its bright, herbaceous flavor profile adds incredible depth and freshness to grilled meats and pasta dishes.

→ Can I use dried herbs instead of fresh?

While fresh parsley and oregano provide the best flavor and texture, you can substitute dried oregano. Use about one-third the amount of dried herbs compared to fresh. However, fresh parsley is essential for that vibrant green color and fresh taste.

→ What pasta shapes work best?

Penne and rigatoni are excellent choices as their ridges and tubes capture the chimichurri sauce beautifully. Spaghetti works well too, creating long, flavorful strands coated in the herb mixture.

→ How long should I let the chimichurri sit?

Letting the chimichurri sauce rest for at least 15-20 minutes before using allows the flavors to meld together. You can even prepare it a day ahead - the taste only improves as the herbs infuse into the olive oil.

→ Is this dish spicy?

The red pepper flakes add a gentle warmth rather than overwhelming heat. If you prefer more spice, increase the amount of flakes. For a milder version, reduce or omit them entirely.

→ Can I make this dairy-free?

Absolutely! This dish is naturally dairy-free as written. The richness comes from the olive oil in the chimichurri sauce and the juicy grilled chicken, making it perfect for those avoiding dairy.