Chimichurri Chicken Pasta

The first time I encountered chimichurri was at a crowded Argentine steakhouse in Buenos Aires, where the waiter brought out three small bowls of the vibrant green sauce and told us everything on the menu was better with it. He was not wrong. Years later, I found myself staring at a bunch of wilting parsley in my refrigerator and a package of chicken that needed dinner plans, which is how this pasta came to be. Now it is the kind of meal I make when I want something that feels special but does not require three hours of active cooking time.

I made this for a friend who claimed she hated parsley, mostly because she only knew it as a sad garnish on diner plates. After one bite of this pasta, she asked for the recipe and the name of my herb supplier. The sauce transforms plain pasta into something that makes people lean across the table and ask what exactly they are eating.

Ingredients

• Fresh flat-leaf parsley: The backbone of authentic chimichurri, curly parsley will make the sauce too tough and grassy
• Fresh oregano: Dried works in a pinch but fresh oregano gives the sauce that bright, punchy intensity that makes people stop and ask what they are tasting
• Garlic cloves: Mince them finely so they distribute evenly through the sauce rather than creating surprise bursts of raw garlic heat
• Shallot: More subtle than onion and adds a gentle sweetness that balances the sharp herbs and vinegar
• Crushed red pepper flakes: Adjust to your heat tolerance, but do not skip them entirely or the sauce will taste flat
• Extra virgin olive oil: Use one you actually like drinking because the flavor really comes through here
• Red wine vinegar: Provides the essential acid that cuts through the rich pasta and olive oil
• Chicken breasts: Pound them to even thickness before cooking so they finish at the same time
• Smoked paprika: Adds a subtle depth that makes the chicken taste like it came off a proper grill
• Pasta: Choose something with ridges or tubes to catch the sauce, penne and rigatoni work particularly well
• Salt for pasta water: The water should taste almost salty, like seawater, or the final dish will taste bland no matter how much sauce you add

Instructions

Make the chimichurri sauce first:

Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Stir everything together thoroughly and let it sit at room temperature while you prepare everything else, as the flavors need time to get acquainted.

Season the chicken:

Rub the chicken breasts with olive oil, then sprinkle both sides generously with smoked paprika, salt, and black pepper. Let them sit at room temperature for about 10 minutes while you heat your pan, which helps them cook more evenly.

Cook the chicken:

Heat a large skillet over medium high heat for a couple of minutes until it is properly hot. Cook the chicken for 6 to 7 minutes per side until it is golden brown and cooked through, then transfer to a cutting board and let it rest for 5 minutes before slicing.

Boil the pasta:

Bring a large pot of salted water to a rolling boil, add the pasta, and cook until al dente according to the package directions. Before draining, scoop out about half a cup of the starchy cooking water and set it aside.

Bring everything together:

Add the drained pasta back to its pot along with about half the chimichurri sauce and toss well to coat everything evenly. Slice the chicken into strips and arrange it on top of the pasta, then drizzle with the remaining sauce and serve immediately while the chicken is still warm.

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This recipe started as a way to use up herbs from an overenthusiastic farmers market run, but it has become one of those meals I find myself craving when the weather turns warm and I want something vibrant but still substantial.

Making It Your Own

Sometimes I swap the chicken for grilled shrimp when I want something lighter, or use chickpeas and roasted vegetables to make it completely vegetarian. The chimichurri is the real star here, and it will make almost anything taste like it came from a restaurant kitchen.

Serving Suggestions

A simple green salad with a lemon vinaigrette cuts through the richness of the pasta beautifully. Crusty bread is essential for soaking up any extra sauce that finds its way to the bottom of the bowl.

Storage and Reheating

The chimichurri sauce keeps well in the refrigerator for up to a week, though the colors will darken slightly over time. Leftover pasta reheats surprisingly well with a splash of water and a quick stint in the microwave.

• Store the sauce separately from the pasta if you are planning to have leftovers
• The pasta will absorb more sauce as it sits, so you may want to reserve a little extra
• Never reheat the pasta more than once or it will become unpleasantly mushy

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There is something deeply satisfying about a recipe that looks impressive on the plate but comes together with such straightforward ingredients and techniques. This is the kind of meal that makes weeknight cooking feel like a proper occasion.

Common Questions

→ What makes chimichurri sauce special?

Chimichurri is an Argentinian sauce made from fresh herbs, garlic, olive oil, and vinegar. It adds bright, zesty flavors that perfectly complement grilled meats and pasta.

→ Can I make the sauce ahead of time?

Absolutely. Chimichurri actually benefits from sitting for 30 minutes to a few hours, allowing the flavors to meld together. Store it in the refrigerator and bring to room temperature before serving.

→ What pasta shapes work best?

Penne and rigatoni are excellent choices as their ridges and tubes hold the sauce beautifully. Spaghetti works well too, creating long strands coated in the herby chimichurri.

→ Is this dish spicy?

The red pepper flakes add a mild kick, but the dish isn't overly spicy. Adjust the amount to your preference, or omit them for a milder version.

→ Can I use dried herbs instead of fresh?

Fresh parsley and oregano provide the best flavor and texture. If using dried oregano, reduce the amount to 2 teaspoons, but fresh parsley is essential for that vibrant taste.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce, so add a splash of olive oil when reheating to refresh the dish.