Pin The smell hit me before I even opened the container: sharp garlic, bright vinegar, and that unmistakable green freshness of parsley. My neighbor had brought over a jar of homemade chimichurri after a backyard asado, and I stood there wondering what else I could do with it besides steak. That night, I tossed it with some leftover grilled chicken and pasta, and honestly, I couldn't believe how well those worlds collided. It became one of those accidental wins that you keep making on purpose.
I made this for a small dinner party once, and my friend who claims to hate cilantro asked for seconds before realizing it was parsley doing all that heavy lifting. We ended up sitting outside with our bowls, the pasta still warm, the chimichurri pooling at the bottom like liquid sunshine. Someone said it tasted like summer, and I think thats exactly right. Its the kind of dish that makes people lean back in their chairs and sigh happily.
Ingredients
- Fresh flat-leaf parsley: This is the backbone of chimichurri, and using flat-leaf instead of curly makes all the difference in texture and flavor.
- Fresh oregano: If you can find it fresh, use it, the flavor is more delicate and green than dried, though dried works in a pinch.
- Garlic cloves: Mince them finely so they distribute evenly, raw garlic is bold here and you want it in every bite.
- Shallot: It adds a slight sweetness and sharpness without overpowering the herbs, and it mellows beautifully as it sits.
- Crushed red pepper flakes: Just enough to wake up your palate without making it spicy, adjust to your comfort level.
- Extra virgin olive oil: Use a good one, it carries all the flavors and coats the pasta like a dream.
- Red wine vinegar: The acidity cuts through the richness and makes everything taste brighter and more alive.
- Boneless, skinless chicken breasts: Pound them to an even thickness so they cook evenly and stay juicy.
- Smoked paprika: It gives the chicken a subtle smokiness that plays beautifully with the fresh herbs.
- Penne, rigatoni, or spaghetti: Choose a shape that will catch the sauce, ridges and tubes are your friends here.
Instructions
- Make the Chimichurri:
- Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, salt, and pepper in a bowl. Stir it well and let it sit while you cook everything else, the flavors will deepen as they mingle.
- Season and Grill the Chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then grill them over medium-high heat for about 6 to 7 minutes per side until they reach an internal temperature of 165 degrees. Let them rest for a few minutes before slicing into strips.
- Cook the Pasta:
- Boil your pasta in generously salted water until its al dente, then drain and reserve half a cup of the starchy cooking water. That pasta water is liquid gold for loosening the sauce.
- Toss Everything Together:
- Add the cooked pasta to a large bowl, pour in most of the chimichurri, and toss until every piece is coated. Add a splash of pasta water if it feels dry, then fold in the sliced chicken and toss gently.
- Serve and Garnish:
- Plate the pasta, drizzle with extra chimichurri, and finish with a sprinkle of fresh parsley and a lemon wedge on the side. Squeeze the lemon over the top just before eating for an extra burst of brightness.
Pin There was a rainy Tuesday when I had nothing but pasta, some chicken, and a jar of this sauce in the fridge. I heated everything up, ate it straight from the pot standing at the counter, and realized that sometimes the best meals are the ones you throw together without thinking. It reminded me that good food doesnt need an occasion. It just needs to taste like something you want to eat again.
What to Serve Alongside
This pasta is bold and herbaceous, so I like to keep the sides simple and light. A crisp green salad with lemon vinaigrette balances the richness, and some crusty bread for soaking up any extra chimichurri at the bottom of the bowl is non-negotiable. If youre feeling fancy, roasted cherry tomatoes or grilled zucchini add a sweet, smoky contrast. Sometimes I just serve it with a glass of cold white wine and call it a night.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The chimichurri continues to marinate the chicken and pasta, which means day-two bowls are even more flavorful. I usually reheat it gently in a skillet with a splash of water or olive oil to loosen things up, though Ive also eaten it cold straight from the fridge and loved it. If youre meal prepping, store the chicken and pasta together but keep extra chimichurri on the side to drizzle fresh.
Making It Your Own
This recipe is forgiving and loves improvisation. Swap the chicken for shrimp, flank steak, or even roasted chickpeas if you want to keep it plant-based. You can use any pasta shape you have on hand, though I find shorter cuts hold the sauce better. If youre not a fan of heat, leave out the red pepper flakes entirely, and if you want more tang, add an extra splash of vinegar or a squeeze of lime.
- Try adding halved cherry tomatoes or diced bell peppers for extra color and sweetness.
- Mix in a handful of arugula or spinach right before serving for a peppery green boost.
- Top with crumbled feta or shaved Parmesan if youre not keeping it dairy-free.
Pin This dish has become one of those reliable favorites that I turn to when I want something satisfying but not heavy, vibrant but not fussy. I hope it finds a spot in your rotation too.
Recipe Questions
- → Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully. They're slightly more forgiving and remain juicy. Adjust cooking time accordingly as thighs may need a few extra minutes to reach proper doneness.
- → How do I prevent the chimichurri sauce from separating?
The sauce will naturally separate slightly due to the oil, which is normal and adds character. Simply stir before serving or emulsify it by blending briefly. Use within 24 hours for best results.
- → What pasta shapes work best with this sauce?
Penne, rigatoni, and spaghetti all pair well. Choose shapes with ridges or tubular designs that capture the sauce. Avoid very delicate pastas that might be overpowered by the robust chimichurri.
- → Can I make the sauce ahead of time?
Absolutely. Prepare the chimichurri up to 2 days in advance. Store in an airtight container in the refrigerator. The flavors actually deepen and meld better when made ahead, though stir before using.
- → Is there a substitute for red wine vinegar?
White wine vinegar or apple cider vinegar work as substitutes. Use the same quantity but taste and adjust for your preference, as acidity levels vary between vinegars.
- → How should I grill the chicken to avoid drying it out?
Pound the breasts to even thickness before cooking. Grill over medium heat for 6-7 minutes per side. Use a meat thermometer to check for 165°F (74°C) internal temperature. Rest the chicken for 5 minutes before slicing.