Chimichurri Chicken Pasta

The first time I made chimichurri, my entire tiny apartment smelled like an Argentine grill. I had just returned from Buenos Aires and was desperate to recreate that magic. Now it is my go to sauce for everything from grilled meats to roasted vegetables. This pasta dish happened on a Tuesday when I needed something exciting but had zero energy to be fancy.

Last summer my neighbor smelled the garlic and herbs wafting through our building hallway and showed up with a bottle of wine. We ended up eating this on my fire escape watching the sunset. Something about the bright herbs and warm pasta makes people want to gather around.

Ingredients

• Flat-leaf parsley: The backbone of authentic chimichurri, curly parsley is too tough and grassy for this sauce
• Fresh oregano: Dried works but fresh oregano gives this sauce that bright floral punch I love
• Garlic cloves: Do not be shy here, the acid and oil tame the raw bite beautifully
• Shallot: Milder than onion and adds a subtle sweetness that balances the sharp herbs
• Red pepper flakes: Adjust this to your heat tolerance but some kick is essential
• Extra virgin olive oil: The quality matters since this sauce is not cooked, use something you would drizzle on bread
• Red wine vinegar: Provides the essential acid that cuts through rich pasta and chicken
• Chicken breasts: Pound them to even thickness so they grill evenly and stay juicy
• Smoked paprika: Adds a subtle depth that plays beautifully with the fresh herbs
• Pasta: Choose shapes with nooks and crannies to catch the sauce, penne or rigatoni work perfectly

Instructions

Make the magic sauce:

Combine all chimichurri ingredients in a bowl and let it sit while you cook everything else. The longer those herbs hang out in the oil and vinegar, the more intense the flavor becomes.

Get the chicken going:

Season your chicken with olive oil, smoked paprika, salt and pepper. Grill over medium high heat for about six minutes per side until gorgeous charred marks appear and the meat reaches 165°F.

Cook the pasta:

Boil your pasta in heavily salted water until al dente then scoop out that precious half cup of starchy cooking water before draining.

Bring it together:

Toss the hot pasta with half the chimichurri, adding splashes of pasta water until glossy and coated. Slice the chicken and arrange on top then drizzle with the remaining sauce.

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My friend Maria cried the first time she tasted this because it reminded her of her grandmother's Sunday asados. Sometimes food does that, hits a memory you did not know you were holding onto. Now whenever I make this, I think of her and all the meals that connect us to places and people we love.

Making Ahead Like A Pro

The chimichurri actually gets better after a day or two in the fridge, so double the batch and keep it on hand for quick meals. You can grill the chicken ahead and reheat it gently, but I would cook the pasta fresh since leftover pasta never quite regains its perfect texture. The sauce will keep for about a week, getting more flavorful with each passing day.

Serving Suggestions That Work

A crisp green salad with lemon vinaigrette cuts through the rich sauce beautifully. Grilled zucchini or roasted asparagus on the side makes this a complete meal. A glass of Malbec or chilled Pinot Grigio would not hurt either. The bright flavors here deserve a wine that will not overpower them.

Ways To Switch It Up

This dish is endlessly adaptable once you have the chimichurri technique down. Try swapping in steak or shrimp for the chicken, or go vegetarian with grilled portobello mushrooms. The sauce also works beautifully over roasted potatoes or as a dip for crusty bread.

• Add a dollop of Greek yogurt on top for a creamy contrast
• Mix in sun-dried tomatoes for extra depth and sweetness
• Fresh basil leaves torn on top add a lovely final note

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This dish has become my weeknight hero, the thing I make when I need something that feels special but does not require special occasion energy. Hope it finds its way into your regular rotation too.

Questions & Answers

→ What makes chimichurri sauce special?

Chimichurri is a vibrant Argentinian sauce made with fresh parsley, oregano, garlic, olive oil, and vinegar. Its bright, herbaceous flavor profile adds incredible depth and zesty freshness to grilled meats and pasta dishes.

→ Can I use dried herbs instead of fresh?

Fresh parsley is essential for authentic chimichurri flavor, though dried oregano works well. Dried parsley lacks the bright freshness needed. If substituting, use one-third the amount of dried herbs compared to fresh.

→ Which pasta shapes work best?

Penne, rigatoni, or spaghetti are ideal choices. Tube-shaped pasta like penne catches the sauce in ridges, while spaghetti coats evenly. Choose what your family prefers - all work wonderfully with the chimichurri.

→ How long should I let the sauce rest?

Letting chimichurri rest for at least 15-30 minutes before serving allows the flavors to meld together beautifully. The garlic mellows slightly while herbs infuse the oil, creating a more harmonious taste.

→ Is this dish spicy?

Red pepper flakes add gentle warmth without overwhelming heat. The amount provides subtle background heat that complements rather than dominates. Adjust to your preference by using less or more flakes.

→ Can I prepare components ahead?

The chimichurri sauce actually improves after a day refrigerated. Grill chicken in advance and reheat gently. Cook pasta fresh just before serving for best texture. Assembly takes minutes when components are ready.