Chimichurri Chicken Pasta (Print Version)

Grilled chicken with herby chimichurri sauce tossed through al dente pasta for a lively Argentine-Italian fusion dish.

# Components:

→ 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 - Fresh flat-leaf parsley, chopped
18 - Lemon wedges

# Directions:

01 - Combine fresh flat-leaf parsley, oregano, minced garlic, shallot, and crushed red pepper flakes in a medium bowl. Whisk in extra virgin olive oil and red wine vinegar. Season with kosher salt and black pepper. Allow to rest and permit flavors to develop.
02 - Pat chicken breasts dry with paper towels. Rub both sides with olive oil, smoked paprika, salt, and black pepper, ensuring even coating.
03 - Heat grill or grill pan to medium-high heat. Grill seasoned chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes before slicing.
04 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
05 - Slice grilled chicken into strips. Toss cooked pasta with reserved pasta water to achieve desired consistency. Arrange pasta on serving plates, top with sliced chicken, and generously drizzle with chimichurri sauce. Garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The chimichurri does all the heavy lifting, turning plain chicken and pasta into something that tastes like you planned it for days.
  • Its bright and herby without being heavy, so you can eat a full plate and still feel like a functional human afterward.
  • You can grill the chicken outside or pan sear it inside, and either way it works perfectly.
  • Leftovers actually get better as the sauce soaks into everything overnight.
02 -
  • Dont skip reserving the pasta water, it has starch that helps the chimichurri stick to the noodles instead of pooling at the bottom of the bowl.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board and youll be left with dry slices.
  • Make the chimichurri at least 10 minutes before you need it, the flavors need time to soften and blend or it tastes too sharp.
03 -
  • Use kitchen shears to chop the parsley and oregano right in a bowl, it saves time and keeps your cutting board clean.
  • If your chimichurri tastes too sharp, let it sit at room temperature for 20 minutes or add a pinch of sugar to balance the acidity.
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and you dont end up with a dry edge and a raw center.
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