Chimichurri Chicken Pasta

The first time I made chimichurri was actually by accident, I had way too much parsley from my garden and no idea what to do with it. My Argentine neighbor leaned over the fence and said, make that sauce, trust me. Now I put it on everything from steak to roasted vegetables, but this pasta combination might be my favorite discovery yet.

Last summer I served this at a dinner party when my friend announced she was going dairy free, I was worried the pasta would feel incomplete without a creamy sauce. Everyone went quiet for a full minute after the first bite, then someone asked if there was enough for seconds. That is when I knew this wasnt just a compromise recipe, it was a keeper.

Ingredients

• Fresh flat leaf parsley: The flat leaves have a sweeter, more robust flavor than curly parsley and blend into a smoother sauce
• Fresh oregano: If you can only find dried, use about one third the amount since dried herbs are more concentrated
• Garlic cloves: Mince them finely so they distribute evenly throughout the sauce without leaving harsh raw bits
• Shallot: Adds a milder, sweeter onion flavor than regular yellow onions, perfect for a fresh sauce
• Red pepper flakes: Adjust based on your heat preference, the half teaspoon gives a gentle warmth that builds
• Extra virgin olive oil: Since this sauce is not cooked, use your best quality olive oil for the best flavor
• Red wine vinegar: Provides the essential acid balance that cuts through the rich oil and brightens the whole dish
• Boneless chicken breasts: Pound them to even thickness so they grill uniformly and stay juicy throughout
• Smoked paprika: Adds a subtle smoky depth that pairs beautifully with the grilled flavors
• Pasta: Choose shapes with ridges or tubes that catch the sauce, penne and rigatoni work particularly well

Instructions

Whisk together the chimichurri sauce:

Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Let it sit at room temperature while you prepare everything else, the flavors need time to get friendly with each other.

Season the chicken:

Rub the chicken breasts with olive oil, then sprinkle both sides with smoked paprika, salt, and pepper. Let them rest while you heat the grill or a cast iron skillet over medium high heat, this helps the seasoning stick and the chicken cook more evenly.

Cook the chicken until perfectly juicy:

Grill the chicken for about 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees F. Rest the meat on a cutting board for at least 5 minutes before slicing, this step is crucial for keeping those juices inside where they belong.

Boil the pasta in salted water:

Cook the pasta according to package directions until al dente, then reserve about half a cup of the starchy cooking water before draining. This liquid gold helps the sauce cling to every piece of pasta and brings everything together.

Bring it all together:

Toss the hot pasta with about two thirds of the chimichurri sauce, adding splashes of pasta water if it needs help coating everything. Slice the chicken into strips and arrange on top, then drizzle with the remaining sauce and finish with extra fresh parsley.

Save

My daughter now requests this for her birthday dinner every year, which feels like a victory considering she used to pick parsley off her plate like it was poison. Watching her sprinkle extra chimichurri on her serving like a seasoned chef makes me smile every single time.

Make It Yours

Sometimes I swap in cilantro for half the parsley when I want something fresher and brighter, especially in summer when tomatoes are at their peak. You can also add grilled bell peppers or zucchini to the pasta for more vegetables, just toss them in with the pasta for the last minute of cooking so they heat through.

Pairing Ideas

A crisp white wine like Sauvignon Blanc cuts through the rich olive oil beautifully, and a simple green salad with lemon vinaigrette balances the heavy pasta. For something lighter, serve the chicken and chimichurri over roasted potatoes or even as a topping for grilled pizza with mozzarella.

Storage Solutions

The chimichurri sauce keeps in an airtight container in the refrigerator for up to a week, though the garlic flavor gets stronger over time. Leftover pasta and chicken can be stored separately for up to three days, though the pasta will absorb most of the sauce and might need a fresh splash of oil and vinegar when you reheat it.

• Mason jars are perfect for storing chimichurri, just give it a good shake before using
• Freeze leftover sauce in ice cube trays for easy portions to add to soups or roasted vegetables later
• Never store the sauce at room temperature for more than two hours, the fresh herbs make it perishable

Save

This recipe taught me that some of the best meals come from simple ingredients treated with respect and a little bit of patience. Hope it becomes a staple in your kitchen like it has in mine.

Recipe FAQs

→ Can I use dried herbs instead of fresh?

Fresh parsley and oregano provide the brightest flavor, but you can substitute dried oregano in a pinch. Use one-third the amount of dried herbs compared to fresh. However, fresh parsley is essential for that authentic chimichurri taste and vibrant green color.

→ How long does chimichurri sauce last?

The chimichurri sauce will keep in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after a day or two. You can also freeze it for up to three months if you want to make a larger batch.

→ What pasta shapes work best?

Penne, rigatoni, or spaghetti all pair beautifully with chimichurri sauce. Tubular shapes like penne capture the sauce in their ridges, while long strands like spaghetti coat evenly. Choose whatever shape you prefer—the sauce clings wonderfully to most pasta varieties.

→ Can I make this dairy-free?

This dish is naturally dairy-free as written. The chimichurri sauce relies on olive oil for richness rather than butter or cream. Just be sure to serve it without Parmesan or other cheese garnishes if you're avoiding dairy completely.

→ What can I serve with this?

A crisp green salad with lemon vinaigrette complements the bold flavors perfectly. Grilled vegetables like zucchini, bell peppers, or asparagus would also work well. Crusty bread is ideal for soaking up any extra chimichurri sauce.

→ Can I use other meats?

Absolutely. Steak, particularly skirt or flank steak, is a classic pairing with chimichurri. Shrimp, pork chops, or even portobello mushrooms for a vegetarian option all work wonderfully with this vibrant sauce.