Chimichurri Chicken Pasta (Printable)

Grilled chicken with al dente pasta and vibrant, herby chimichurri sauce. Fusion-inspired main dish ready in 45 minutes.

# What You'll Need:

→ 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 Make It:

01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Mix thoroughly and set aside to allow flavors to develop.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
03 - Season chicken breasts with smoked paprika, salt, and black pepper on both sides.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes.
05 - Slice rested chicken breasts into bite-sized pieces.
06 - In the same skillet, combine cooked pasta with sliced chicken. Pour chimichurri sauce over pasta and chicken. Toss to coat evenly, adding reserved pasta water as needed to reach desired consistency. Transfer to serving plates and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It brings together two beloved food worlds without any fuss or fancy technique.
  • The chimichurri stays bright and punchy even when warmed by the pasta, unlike sauces that go dull.
  • Leftovers taste even better the next day when the flavors really soak in.
  • You can prep the sauce ahead and have dinner on the table in under half an hour.
02 -
  • Do not skip reserving the pasta water, it helps the chimichurri cling to the noodles instead of pooling at the bottom.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving it dry.
  • Make the chimichurri at least 15 minutes ahead if you can, the flavors deepen and mellow just enough.
03 -
  • Make a double batch of chimichurri and keep it in the fridge, it lasts a week and transforms boring weeknight proteins.
  • If your parsley stems are tender, chop and toss them in too, they have tons of flavor and it saves waste.
  • Use kitchen shears to chop herbs directly into the bowl, it is faster and saves you from washing a cutting board.
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