Chimichurri Chicken Pasta

The first time I encountered chimichurri, I was sitting at a tiny hole-in-the-wall Argentine restaurant in Buenos Aires, watching the grill master paint vibrant green sauce over sizzling meats. That sharp, garlicky, herbal punch changed everything I thought I knew about marinades. Years later, standing in my kitchen with a bunch of wilted parsley and leftover grilled chicken, I wondered what would happen if that bold sauce met a bowl of pasta. The result was this mashup that somehow feels like it was always meant to exist.

Last summer, I made this for a group of friends who swore they hated parsley-based sauces. They watched skeptically as I tossed the pasta with that bright green mixture, then went absolutely silent after the first bite. Three people asked for the recipe before they even finished their plates.

Ingredients

• 1 cup fresh flat-leaf parsley, finely chopped: Flat-leaf has more flavor than curly parsley, and freshness matters here because the herbs are the star of the show
• 2 tablespoons fresh oregano, finely chopped: Fresh oregano brings an earthy depth that dried cannot replicate, though dried works in a pinch
• 3 garlic cloves, minced: Do not reduce this amount because the garlic mellows as it sits in the olive oil
• 1 small shallot, finely chopped: Shallots offer a sweeter, more subtle bite than onions
• 1/2 teaspoon crushed red pepper flakes: Adjust based on your heat tolerance, but this amount adds gentle warmth without overwhelming
• 1/2 cup extra virgin olive oil: Use good quality oil because it carries all the flavors
• 3 tablespoons red wine vinegar: This sharpness cuts through the rich pasta and chicken
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper: Season aggressively because the sauce needs to stand up to bland pasta
• 2 large boneless, skinless chicken breasts: Pound them to even thickness so they grill uniformly
• 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper: The smoked paprika adds a subtle depth that echoes the grill flavors
• 350 g penne, rigatoni, or spaghetti: Choose a shape with ridges or texture to catch the sauce
• Salt for pasta water: Make the water taste like the sea
• Extra chopped fresh parsley and lemon wedges for garnish: These bright elements add freshness and visual appeal

Instructions

Make the chimichurri sauce:

Combine 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 cook everything else because the flavors need time to become friends.

Season the chicken:

Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper on both sides. Let them rest for 10 minutes so the seasoning penetrates the meat.

Cook the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Reserve that half cup of starchy pasta water before draining because it is liquid gold for sauce consistency.

Grill the chicken:

Cook the chicken over medium-high heat for about 6 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes before slicing so the juices redistribute throughout the meat.

Bring it all together:

Toss the hot pasta with most of the chimichurri sauce, adding splashes of pasta water until glossy and coated. Slice the chicken against the grain and arrange on top, then drizzle with remaining sauce and scatter fresh parsley.

Pin It

My sister-in-law recently confessed she eats the leftover sauce straight from the jar with a spoon. I cannot say I blame her.

Making It Ahead

The chimichurri sauce actually improves after a day or two in the refrigerator as the garlic and vinegar mellow into the herbs. Make a double batch and keep it in a sealed jar for impromptu meals throughout the week.

Pasta Perfection

Short pasta shapes like penne or rigatoni catch the sauce in their tubes, but spaghetti creates beautiful ribbons when tossed with chimichurri. Whatever shape you choose, cook it to the firmer side of al dente because it will continue softening in the sauce.

Serving Suggestions

A crisp green salad with a lemon vinaigrette cuts through the richness, while crusty bread soaks up any extra sauce. For a complete meal, serve with roasted vegetables or a simple tomato salad.

• Grill extra chicken and use it for salads or sandwiches the next day
• The sauce works beautifully on grilled shrimp or flank steak
• Add a dollop of sauce to scrambled eggs for a breakfast upgrade

Pin It

This dish has become my go-to for nights when I want something vibrant and satisfying without hours of effort. The way the bright sauce clings to each strand of pasta never gets old.

Recipe FAQs

→ Can I prepare the chimichurri sauce ahead of time?

Yes, chimichurri sauce actually improves when made in advance. Prepare it up to 24 hours ahead and store in an airtight container in the refrigerator. The flavors meld together beautifully, creating a more developed taste.

→ What type of pasta works best with this dish?

Penne, rigatoni, or spaghetti all work wonderfully. Choose tubular shapes like penne or rigatoni to capture more of the flavorful chimichurri sauce in each bite.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part—the meat should be white with no pink inside.

→ Can I substitute the red pepper flakes?

Absolutely. If you prefer less heat, reduce the red pepper flakes or omit them entirely. For more spice, increase the amount or add a pinch of cayenne pepper.

→ Is this suitable for meal prep?

Yes, this dish stores well for 3-4 days in the refrigerator. Keep the chimichurri sauce separate and add it fresh just before serving to maintain optimal flavor and prevent the pasta from becoming soggy.

→ What can I serve alongside this dish?

Pair with a crisp salad, grilled vegetables, or garlic bread. A fresh lemon wedge squeezed over the top brightens the flavors beautifully.