Save The smell hit me before I even opened the grill lid. Someone at a summer barbecue had made something green and punchy that completely overpowered the usual ketchup and mustard parade. That was my first real encounter with chimichurri, and I knew immediately it needed to meet pasta. A few weeks later, I threw together this dish on a Tuesday night with leftover grilled chicken, and it became the kind of meal I now make when I want something that tastes like effort but comes together fast.
I made this for a group of friends who claimed they didnt like pasta salads, and by the end of the night they were scraping the bowl with bread. One of them asked if I used pesto, and when I said it was chimichurri she looked genuinely confused. Its that kind of dish, where the flavors feel familiar but just different enough to make people pay attention. Now its my go to when I want to feed people something easy that still sparks a conversation.
Ingredients
- Fresh flat leaf parsley: The backbone of chimichurri, and it has to be fresh because dried parsley tastes like dust, use the whole cup and chop it fine so it coats everything evenly.
- Fresh oregano: This is what makes chimichurri taste like chimichurri and not just parsley oil, if you only have dried use less because it concentrates the flavor.
- Garlic cloves: Minced small so you get little bursts of sharpness without biting into a chunk, three cloves is bold but not overwhelming.
- Shallot: Adds a mild sweetness that rounds out the garlic, and it dissolves into the sauce better than raw onion would.
- Crushed red pepper flakes: Just enough to wake up your mouth without making it angry, you can skip it if youre cooking for kids.
- Extra virgin olive oil: The carrier for all those herbs, use something decent because youll taste it, but save the fancy stuff for drizzling later.
- Red wine vinegar: Cuts through the oil and brings everything into balance, dont swap it for balsamic or the whole vibe changes.
- Boneless skinless chicken breasts: Easy to grill and slice, but thighs work too if you want more flavor and forgiveness on the heat.
- Smoked paprika: Gives the chicken a subtle smoky layer that plays well with the bright sauce, regular paprika works but wont have the same depth.
- Penne rigatoni or spaghetti: Pick a shape with ridges or curves to hold the sauce, smooth noodles just let it slide off.
Instructions
- Make the chimichurri:
- Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Stir it well and let it sit while you cook everything else so the flavors can get to know each other.
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil, add your pasta, and cook it until its al dente with a little chew left. Before you drain it, scoop out half a cup of the starchy pasta water and set it aside.
- Season the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and black pepper on both sides. Make sure the seasoning is even so every bite has flavor.
- Grill or sear the chicken:
- Heat a grill or a heavy skillet over medium high heat and cook the chicken for about 6 to 7 minutes per side until its golden and the internal temperature hits 165 degrees. Let it rest for a few minutes before slicing it into strips.
- Toss it all together:
- Add the drained pasta to a large bowl, pour most of the chimichurri over it, and toss until every piece is coated. If it looks dry, add a splash of that reserved pasta water to loosen it up and help the sauce cling.
- Serve:
- Pile the pasta onto plates, top with sliced chicken, and drizzle the remaining chimichurri over the top. Finish with extra parsley and a squeeze of lemon if you want it even brighter.
Save The first time I packed this for lunch the next day, I ate it cold straight out of the container and realized it might actually be better that way. The sauce had soaked into the pasta overnight and the chicken had absorbed some of the garlic and herbs. My coworker asked what I was eating because the smell had taken over the break room, and I ended up writing the recipe on a sticky note. Now every time I make it I double the chimichurri and keep extra in the fridge for eggs, toast, or whatever needs rescuing.
Storing and Reheating
Store the pasta and chicken together in an airtight container in the fridge for up to three days, and keep extra chimichurri in a separate jar so you can add more when you reheat it. You can eat it cold, which I actually prefer, or warm it gently in a skillet with a splash of water to keep it from drying out. The sauce will dull a little in the fridge but it comes back to life with a fresh squeeze of lemon or a drizzle of olive oil.
Swaps and Variations
If you want to skip the meat entirely, this works beautifully with grilled shrimp, roasted chickpeas, or even crispy tofu. You can swap the pasta for zucchini noodles or cauliflower gnocchi if youre trying to keep it lighter, though youll lose some of that starchy comfort. I once used cilantro instead of parsley because thats all I had, and it turned into a completely different but still delicious dish with a more Mexican leaning flavor.
Pairing and Serving Ideas
This dish is bold enough to stand on its own, but it pairs really well with a simple arugula salad dressed in lemon and olive oil to keep things light. If youre serving it for a crowd, set out extra chimichurri, lemon wedges, and maybe some crusty bread to soak up the sauce at the bottom of the bowl. A cold white wine or a crisp lager cuts through the richness and keeps the whole meal feeling bright and summery.
- Serve it family style in a big shallow bowl so everyone can see the herbs and chicken.
- Add halved cherry tomatoes for little bursts of sweetness that contrast the tangy sauce.
- Finish with a handful of toasted pine nuts or slivered almonds for crunch.
Save This is the kind of meal that makes you feel like you know what youre doing in the kitchen even if you absolutely dont. It comes together quickly, tastes like something youd order at a restaurant, and leaves you with enough leftovers to feel smug the next day.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and offer more moisture. They may require slightly longer cooking time, around 7-8 minutes per side depending on thickness. Check that internal temperature reaches 165°F (74°C) before serving.
- → How far in advance can I make the chimichurri sauce?
Chimichurri sauce keeps refrigerated for up to one week, making it ideal for meal prep. The flavors actually improve over a day or two as the herbs and garlic continue to infuse the oil. Store in an airtight container.
- → What pasta shapes work best with this dish?
Tube shapes like penne and rigatoni catch the sauce beautifully in their ridges. Spaghetti works well for a classic presentation. Avoid very delicate shapes that might break easily when tossing with the chunky sauce.
- → Is this dish naturally gluten-free?
The chimichurri sauce and chicken are naturally gluten-free. To make the full dish gluten-free, simply substitute regular pasta with gluten-free pasta and cook according to package directions.
- → Can I prepare this on a stovetop grill pan?
Absolutely. A cast iron or grill pan works perfectly for cooking the chicken indoors. Preheat it over medium-high heat and cook the seasoned chicken breasts for 6-7 minutes per side until fully cooked through.
- → What sides pair well with this pasta?
A simple green salad with lemon vinaigrette complements the herby sauce nicely. Roasted vegetables like zucchini or bell peppers, crusty bread for soaking up sauce, or grilled vegetables add welcome variety without overshadowing the main dish.