Chimichurri Chicken Pasta (Printer-friendly)

Grilled chicken paired with perfectly cooked pasta and zesty herb-forward chimichurri sauce. An easy fusion main course.

# Required Ingredients:

→ 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

# How-To Steps:

01 - In a medium bowl, combine parsley, oregano, garlic, shallot, and red pepper flakes. Whisk in extra virgin olive oil and red wine vinegar. Season with kosher salt and black pepper. Set aside to allow flavors to meld.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
03 - Pat chicken breasts dry with paper towels. Brush both sides with olive oil. Season evenly with smoked paprika, salt, and black pepper.
04 - Heat a grill or grill pan to medium-high heat. Grill chicken breasts for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice into bite-sized pieces.
05 - Toss drained pasta with sliced chicken in a large bowl. Drizzle generously with chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Toss until well coated.
06 - Divide pasta among serving bowls. Top with additional chopped fresh parsley and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The chimichurri doubles as both marinade and sauce, so you get bright herby flavor in every bite without extra steps.
  • It comes together in under an hour but tastes like you spent all afternoon experimenting with bold ingredients.
  • Leftovers actually improve overnight as the sauce soaks into the pasta and chicken.
  • You can grill, pan sear, or even bake the chicken and it still works beautifully.
02 -
  • Do not skip reserving pasta water, it transforms the chimichurri from a chunky topping into a silky coating that hugs every piece of pasta.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Make the chimichurri at least 15 minutes ahead if you can, the flavors deepen and the raw garlic bite mellows beautifully.
03 -
  • Double the chimichurri recipe and keep extra in the fridge, it lasts a week and transforms boring weeknight proteins into something special.
  • If your chimichurri tastes too sharp, let it sit at room temperature for 30 minutes or whisk in a tiny pinch of sugar to balance the vinegar.
  • For a richer dish, toss in a handful of halved cherry tomatoes or roasted red peppers just before serving.
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