Pin it The first time I served this at a dinner party, my friend stopped mid conversation and asked what kind of magic green sauce was on her plate. That moment convinced me that chimichurri belongs on everything, especially pasta.
Last summer I made this for my family after a chaotic day at the beach. Everyone was tired and hungry, but the bright herby sauce and tender chicken brought the table back to life. Watching them go back for seconds with pasta sauce on their chins made all the chopping worth it.
Ingredients
- Flat leaf parsley: The backbone of traditional chimichurri, fresh parsley brings that grassy brightness that dried herbs can never replicate. I learned to chop it right before mixing so it doesnt bruise and turn bitter.
- Fresh oregano: This earthy herb balances parsleys brightness and adds that authentic Argentinian flavor profile. If you must use dried, reduce the amount since its more concentrated.
- Garlic cloves: Three cloves give you that punchy raw garlic kick without overwhelming the dish. Mince them finely so they distribute evenly throughout the sauce.
- Shallot: Milder than onion with a subtle sweetness that plays beautifully against the herbs and vinegar. Finely chopping ensures it melds into the sauce instead of staying in distinct chunks.
- Red pepper flakes: Just enough heat to make things interesting without scaring off anyone who claims they hate spicy food. Adjust up or down based on your crowd.
- Extra virgin olive oil: The carrier that brings all these vibrant flavors together and helps them cling to every strand of pasta. Use good quality oil since youll really taste it here.
- Red wine vinegar: Adds essential acidity that cuts through the rich olive oil and makes each bite pop. White wine vinegar works in a pinch, but red wine gives better depth.
- Boneless chicken breasts: Lean and quick cooking, they are the perfect canvas for all these bold flavors. Pound them to even thickness so they grill evenly without drying out.
- Smoked paprika: My secret weapon for adding depth to the chicken without overpowering the fresh chimichurri. The smoky notes bridge the gap between the grilled meat and herb sauce.
- Pasta: I prefer shapes with ridges like penne or rigatoni that catch the sauce in every crevice. Spaghetti works beautifully too if you want something more traditional.
Instructions
- Make the magic green sauce:
- 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 become friends.
- Season the chicken:
- Rub the chicken breasts with olive oil, then sprinkle both sides with smoked paprika, salt and pepper. Let them rest at room temperature for about 10 minutes so they cook more evenly.
- Get the pasta water ready:
- Bring a large pot of generously salted water to a boil. I always salt it until it tastes like the ocean, because bland pasta ruins everything.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat and cook the chicken for 6 to 7 minutes per side until it reaches 165F internally. Let it rest for 5 minutes before slicing, or all those juices will escape onto your cutting board.
- Cook the pasta:
- Add the pasta to the boiling water and cook until al dente according to package directions. Scoop out and reserve 1/2 cup of the starchy cooking water before draining.
- Bring it all together:
- Toss the hot pasta with about half the chimichurri sauce, adding splashes of the pasta water to create a silky coating. Slice the chicken and arrange it on top, then drizzle with the remaining sauce and scatter with extra parsley.
Pin it My husband still talks about the rainy Tuesday I improvised this recipe with whatever was in the fridge. We ate it standing up at the kitchen counter, and it was somehow more romantic than any restaurant meal we have ever had.
Make It Your Own
Sometimes I swap in half basil for the parsley when I want something sweeter and more Italian leaning. Cilantro works beautifully too if you want to lean into the fusion angle even harder.
Timing Is Everything
The chimichurri actually improves if you make it a few hours ahead, giving the garlic time to mellow and the herbs to infuse the oil. Just keep it at room temperature and stir before using.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully. I also love serving this with a simple green salad dressed with lemon vinaigrette to balance the richness.
- Squeeze fresh lemon over each serving right before eating
- Pass extra red pepper flakes at the table for the heat seekers
- Crusty bread is non negotiable for mopping up every last drop of sauce
Pin it This dish has become my go to for feeding a crowd because it looks impressive but comes together faster than you can set the table.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and often stay juicier. They may require slightly longer cooking time, around 30-35 minutes depending on thickness. Pound them to even thickness for consistent cooking.
- → How do I make the chimichurri sauce ahead of time?
Chimichurri sauce improves with time as flavors develop. Prepare it up to 2 days ahead and store in an airtight container in the refrigerator. Let it reach room temperature before tossing with the warm pasta and chicken.
- → What pasta shapes work best with this dish?
Tube pastas like penne and rigatoni hold the sauce beautifully in their ridges. Long pastas like spaghetti or linguine also work well. Choose based on your preference for sauce coating.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) at the thickest part. Alternatively, cut into the thickest portion—juices should run clear with no pink remaining.
- → Can I grill the chicken indoors if I don't have an outdoor grill?
Absolutely. Use a grill pan or cast iron skillet on medium-high heat. You'll get beautiful sear marks and caramelization. Pan-seared chicken works equally well and takes about 6-7 minutes per side.
- → Is this dish suitable for meal prep?
Yes, but store components separately. Keep grilled chicken and cooked pasta in separate containers from the chimichurri sauce for up to 3 days. Combine just before serving to maintain the sauce's fresh, vibrant flavor.