Chimichurri Chicken Pasta (Print)

Grilled chicken paired with herby chimichurri sauce and pasta for a lively fusion twist.

# Components:

→ Chimichurri Sauce

01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried
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 18 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 - Extra chopped fresh parsley
18 - Lemon wedges

# Directions:

01 - In a medium mixing bowl, combine finely chopped parsley, oregano, minced garlic, shallot, and crushed red pepper flakes. Whisk in extra virgin olive oil and red wine vinegar until well incorporated. Season with kosher salt and black pepper. Set aside to allow flavors to develop.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
03 - Pat chicken breasts dry with paper towels. Brush both sides lightly with olive oil. Season evenly with smoked paprika, salt, and black pepper.
04 - Heat a grill or grill pan to medium-high heat. Grill chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing into bite-sized pieces.
05 - Toss cooked pasta with grilled chicken pieces. Drizzle generously with chimichurri sauce, using reserved pasta water to achieve desired consistency. Adjust seasoning as needed. Garnish with additional fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It brings together the smoky char of grilled chicken and the punchy brightness of chimichurri in a way that feels both comforting and exciting.
  • You can make the sauce ahead and let it sit in the fridge, which actually makes it taste even better.
  • Its one of those meals that looks impressive but comes together faster than ordering takeout.
  • The leftovers somehow taste even more vibrant the next day when everything has had time to marry.
02 -
  • Dont skip reserving the pasta water, it helps the chimichurri cling to the pasta instead of pooling at the bottom of the bowl.
  • Let the chicken rest after grilling or all those juices will run out onto your cutting board instead of staying in the meat.
  • Chimichurri tastes better after sitting for at least 15 minutes, so make it first and let it do its thing while you cook.
03 -
  • Make a double batch of chimichurri and keep it in a jar in the fridge, it transforms everything from eggs to roasted vegetables.
  • If your chicken breasts are thick, butterfly them or pound them thin so they cook evenly and stay tender.
  • Toss the hot pasta with chimichurri immediately after draining so it absorbs all those bright, garlicky flavors while its still warm.
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