Chimichurri Chicken Pasta (Printable)

Grilled chicken meets al dente pasta in a vibrant chimichurri sauce with fresh herbs and garlic

# 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 (about 1 lb)
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 oz 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, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Whisk thoroughly and set aside for at least 15 minutes to allow flavors to meld.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, then evenly coat both sides with smoked paprika, salt, and black pepper.
03 - Heat grill or grill pan over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and let rest for 5 minutes before slicing into strips.
04 - 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 pasta water before draining.
05 - Toss hot pasta with half the chimichurri sauce, adding reserved pasta water as needed for coating. Top with sliced chicken and remaining sauce. Garnish with fresh parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The chimichurri sauce keeps in the fridge for a week so you can put it on literally everything
  • Grilling the chicken first builds layers of flavor that sauce alone cannot achieve
  • The whole meal comes together in under an hour but tastes like you spent all day cooking
02 -
  • Reserving pasta water is not optional, that starchy liquid is what helps the sauce cling to every strand
  • Let the chimichurri sit at room temperature for at least 30 minutes before serving
  • The sauce will look separated at first but give it a vigorous whisk right before using
03 -
  • Chopping herbs by hand is worth the extra effort, food processors can bruise them and make the sauce muddy
  • Let grilled chicken rest for five minutes before slicing to keep all those juices inside
  • If the sauce tastes too sharp, let it sit longer or add another pinch of salt to balance
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