Save to Pinterest My neighbor brought me a jar of homemade chimichurri after her trip to Buenos Aires, and I stared at it for days wondering what to do with it besides steak. One evening I had leftover grilled chicken and a box of penne calling my name, and I thought, why not? That spontaneous dinner turned into this recipe, which now gets requested more than my actual tried and true classics. Sometimes the best dishes happen when you stop overthinking and just toss things together.
I made this for a group of friends who claimed they hated herb forward dishes, and by the end of the night they were wiping their plates with bread. One of them even admitted she had been wrong about parsley her whole life. Watching people change their minds about ingredients they thought they disliked is one of my favorite kitchen victories, and this dish does it almost every time.
Ingredients
- Fresh flat leaf parsley: The backbone of chimichurri, and using flat leaf instead of curly makes all the difference in texture and flavor.
- Fresh oregano: Brings an earthy, slightly peppery note that dried oregano can mimic but never quite match in brightness.
- Garlic cloves: Minced fine so every bite gets a little sharpness without overpowering the herbs.
- Shallot: Adds a sweeter, more delicate onion flavor than red or yellow onions would.
- Crushed red pepper flakes: Just enough heat to wake up your palate without making anyone reach for water.
- Extra virgin olive oil: The carrier for all those flavors, so use one you actually enjoy tasting on its own.
- Red wine vinegar: Cuts through the oil and adds the tangy brightness chimichurri is known for.
- Boneless skinless chicken breasts: Easy to grill and slice, though thighs work beautifully if you prefer darker meat.
- Smoked paprika: Gives the chicken a subtle smoky depth that plays nicely with the fresh herbs.
- Penne, rigatoni, or spaghetti: Any shape works, but ridged pasta holds onto the chimichurri like it was made for it.
Instructions
- Make the chimichurri:
- Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a bowl. Let it sit while you cook everything else so the flavors can get to know each other.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then grill or pan sear over medium high heat for about 6 to 7 minutes per side until cooked through. Let them rest for a few minutes before slicing into strips.
- Boil the pasta:
- Cook your pasta in well salted boiling water until al dente, then reserve half a cup of the starchy cooking water before draining. That pasta water is liquid gold for bringing everything together.
- Toss it all together:
- Add the hot drained pasta back to the pot and pour in most of the chimichurri, tossing well. If it looks dry, add splashes of reserved pasta water until it coats everything beautifully.
- Finish and serve:
- Divide the pasta among plates, top with sliced chicken, and drizzle with the remaining chimichurri. Garnish with extra parsley and lemon wedges if you like.
Save to Pinterest The first time I packed this for lunch the next day, I was skeptical about how it would hold up cold. But something magical happens when chimichurri sits overnight with pasta and chicken, everything melds into this cohesive, flavor packed bite that needs no reheating. Now I intentionally make extra just so I can have it straight from the fridge the next afternoon.
Choosing Your Pasta Shape
I have made this with at least six different pasta shapes and they all work, but some hold the sauce better than others. Penne and rigatoni trap the chimichurri inside their tubes, while spaghetti lets the herbs cling to every strand. Fusilli is fun because the spirals catch little bits of garlic and parsley. Honestly, use whatever you have in the pantry, this dish is too good to wait for a grocery run.
Getting the Chicken Just Right
I used to overthink grilling chicken breasts and would end up with rubbery, sad pieces of protein. The trick is medium high heat, not screaming hot, and leaving them alone for the first few minutes so they develop a nice crust. If you press them down with a spatula you squeeze out moisture, which is the opposite of what you want. A meat thermometer is your friend here, pull them at 165 degrees and let carryover cooking finish the job.
Making It Your Own
This recipe is a template more than a rulebook, and I have seen people make it their own in so many ways. Some add halved cherry tomatoes for sweetness and color, others toss in white beans for extra protein and creaminess. A handful of baby spinach wilts beautifully into the hot pasta if you want more greens.
- Try adding a squeeze of fresh lemon juice right before serving for extra brightness.
- Swap the chicken for grilled shrimp or even roasted chickpeas for a different protein.
- If you love heat, double the red pepper flakes or add a thinly sliced fresh chili to the chimichurri.
Save to Pinterest This dish reminds me that dinner does not have to be complicated to feel special. Keep good olive oil, fresh herbs, and a few pantry staples around, and you can pull together something this satisfying on any random weeknight.
Your Questions Answered
- → Can I prepare the chimichurri sauce ahead of time?
Yes, you can prepare the chimichurri sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors actually deepen and meld beautifully when given time to rest. Bring it to room temperature before using.
- → What type of pasta works best with this dish?
Penne, rigatoni, or spaghetti all work wonderfully. Tubular pastas like penne and rigatoni are excellent for catching the chimichurri sauce, while spaghetti creates a more delicate presentation. Choose based on your preference and what you have on hand.
- → How do I grill the chicken perfectly?
Preheat your grill to medium-high heat. Season the chicken breasts with smoked paprika, salt, and pepper. Grill for 12-15 minutes total, turning halfway through, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- → Can I substitute fresh herbs in the chimichurri?
Absolutely. While parsley and oregano are traditional, you can use cilantro, basil, or mint as alternatives or additions. Keep the ratio of fresh herbs to oil and vinegar consistent, and adjust seasonings to taste based on your herb choices.
- → Is this dish truly dairy-free?
Yes, this version is completely dairy-free. The chimichurri sauce relies on olive oil for richness rather than butter or cheese. If desired, you can top with nutritional yeast or dairy-free parmesan, though it's delicious enjoyed as-is.
- → How spicy is the chimichurri sauce?
The red pepper flakes provide a gentle, pleasant heat rather than intense spiciness. Start with 1/2 teaspoon and adjust to your preference. You can reduce it for milder palates or add more for those who enjoy extra heat.