Chimichurri Chicken Pasta (Printable)

Grilled chicken and pasta tossed in vibrant chimichurri sauce for a zesty fusion twist.

# What You Need:

→ 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 - Extra chopped fresh parsley
18 - Lemon wedges

# Directions:

01 - In a medium bowl, combine parsley, oregano, garlic, shallot, and red pepper flakes. Whisk in olive oil and red wine vinegar. Season with kosher salt and black pepper. Mix thoroughly and 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 with olive oil and season evenly with smoked paprika, salt, and black pepper. Heat a grill or grill pan to medium-high heat and cook chicken 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.
04 - In a large serving bowl, toss drained pasta with chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Arrange sliced chicken atop pasta and gently toss to combine.
05 - Transfer to serving plates and garnish with fresh parsley and lemon wedges. Serve immediately while warm.

# Expert Advice:

01 -
  • The chimichurri sauce is a total game-changer—it's herbaceous, garlicky, and fills your kitchen with an aroma that makes everyone ask what you're cooking.
  • Grilled chicken stays juicy and gets a subtle char that plays beautifully against the sauce's acidity.
  • Everything comes together in under 45 minutes, so you can make weeknight magic without losing your mind.
  • It's naturally dairy-free, which means everyone at the table gets to enjoy it without compromises.
02 -
  • Don't let that chicken sit too long after grilling—while it rests for a few minutes, the residual heat finishes cooking it, but if you wait too long it'll cool down and get tough when you combine it with the warm pasta.
  • The chimichurri is actually better when it sits for at least 15 minutes before using; the flavors meld and the herbs infuse the oil more completely, making it taste way more harmonious than right after you mix it.
03 -
  • Reserve that pasta cooking water before you drain—even a small amount helps you control the final consistency and adds a silky mouthfeel from the starch.
  • If your chicken breasts are thick and uneven, pound them out to a consistent 3/4-inch thickness so they cook evenly and you're not left with dry edges and undercooked centers.
Go Back