Chimichurri Chicken Pasta

Last summer my neighbor returned from Buenos Aires raving about chimichurri on everything, even pizza, and I finally understood why after that first bite of sharp herby bright hitting warm pasta. The way the oil carries parsley and garlic into every crevice of penne changed how I think about weeknight carbs forever.

I first threw this together on a Tuesday when chicken breasts were thawing but inspiration was zero, and now it is the dish my sister requests every single birthday dinner without fail. Something about the smoky paprika chicken against the sharp herb sauce just hits different.

Ingredients

• Fresh flat-leaf parsley: The backbone of authentic chimichurri, flat-leaf brings brighter cleaner flavor than curly parsley which can taste somewhat medicinal in raw sauces
• Fresh oregano: Dried works in a pinch but fresh oregano adds this floral peppery note that makes the sauce sing
• Garlic cloves: Three cloves might feel aggressive but the vinegar and oil mellow the bite into something aromatic rather than harsh
• Shallot: More delicate than onion, shallot dissolves into the oil providing sweetness without the crunchy texture of raw onion
• Crushed red pepper flakes: Adjust to your heat tolerance but this gentle kick cuts through the rich pasta
• Extra virgin olive oil: The better the olive oil the better the sauce since it carries all those herb flavors
• Red wine vinegar: Provides the essential acid that balances the oil and awakens your palate
• Chicken breasts: Pound them to even thickness if you have time, they will cook more uniformly
• Smoked paprika: This subtle smokiness bridges the grilled chicken and the herb sauce beautifully
• Pasta: Choose shapes with ridges or tubes to catch the sauce, penne or rigatoni work perfectly

Instructions

Whisk together the chimichurri sauce:

Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and pepper in a medium bowl. Let it sit at room temperature while you cook everything else, this rest period is non-negotiable for flavor development.

Season and cook the chicken:

Pat chicken breasts dry, rub with olive oil, then sprinkle with smoked paprika, salt, and pepper. Grill or pan-sear over medium-high heat about six to seven minutes per side until golden and the internal temperature reaches 165°F.

Boil your pasta water properly:

Bring a large pot of water to a rolling boil, add a generous tablespoon of salt, then cook pasta until al dente according to package directions. Before draining, scoop out that half cup of starchy pasta water.

Combine everything:

Toss hot pasta with half the chimichurri sauce, adding splashes of pasta water to create a glossy coating. Slice the chicken and arrange on top, then drizzle with remaining sauce and sprinkle with extra parsley.

Save

This dish has become our go-to for summer dinner parties because everyone can serve themselves family style and the vibrant green sauce looks absolutely stunning against the golden chicken. Watching friends go back for thirds confirms the chimichurri magic every single time.

Making It Ahead

The chimichurri sauce keeps beautifully in the refrigerator for up to a week, and honestly, the flavors deepen after a couple of days. Store the cooked chicken and pasta separately, then warm them gently before tossing with fresh sauce to avoid that sad reheated pasta texture.

What To Serve Alongside

A crisp green salad with a citrus vinaigrette cuts through the rich oil, while grilled zucchini or roasted asparagus echo the charred notes from the chicken. Crusty bread is practically mandatory for sopping up any extra chimichurri that escapes the pasta.

Scaling The Recipe

This recipe doubles effortlessly for a crowd, and the chimichurri actually scales up even better since you can make a larger batch without much extra effort. If cooking for more than eight people, consider grilling the chicken in batches to avoid overcrowding the pan.

• Keep leftover sauce in a glass jar, never plastic, as the oil can take on flavors
• If the parsley stems are tender, chop them right along with the leaves
• Room temperature sauce coats warm pasta better than cold sauce from the fridge

Save

Something about bright herbs and smoky chicken just makes people feel taken care of, and that is the best kind of cooking magic.

Recipe Questions

→ What makes chimichurri sauce special?

Chimichurri is an Argentinian sauce made with fresh parsley, oregano, garlic, olive oil, and vinegar. Its vibrant, herby flavor profile adds brightness and depth to any dish, especially when paired with grilled meats and pasta.

→ Can I use dried herbs instead of fresh?

Fresh parsley is essential for authentic chimichurri flavor and vibrant color. While dried oregano works in a pinch, using fresh herbs will give you the best results and brightest taste.

→ What pasta shapes work best?

Penne, rigatoni, or spaghetti all work wonderfully with chimichurri sauce. The tubular shapes help capture the herby sauce, while spaghetti allows for elegant coating.

→ How long does chimichurri sauce last?

Homemade chimichurri can be stored in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after sitting for a day.

→ Is this dish spicy?

The red pepper flakes add mild heat, but you can easily adjust the amount to suit your preference. Omit them entirely for a completely mild version.

→ Can I make this ahead of time?

The chimichurri sauce can be made up to 24 hours in advance for deeper flavor. Cook pasta and chicken just before serving for best texture.