Chimichurri Chicken Pasta (Printable)

Grilled chicken and al dente pasta tossed in fresh, herby chimichurri sauce for a vibrant fusion meal.

# 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 (about 1.1 lbs)
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 oz penne, rigatoni, or spaghetti
16 - Salt for pasta water

→ Garnish

17 - Extra chopped fresh parsley
18 - Lemon wedges

# How-To:

01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Mix thoroughly and set aside to allow flavors to meld for at least 15 minutes.
02 - Rub chicken breasts with olive oil, then season evenly with smoked paprika, salt, and black pepper on both sides.
03 - Preheat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.
04 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
05 - Toss hot pasta with chimichurri sauce, adding reserved pasta water as needed to coat. Top with sliced chicken. Garnish with additional parsley and lemon wedges.

# Expert Tips:

01 -
  • The chimichurri sauce keeps for days in the fridge, so you can make it once and use it all week long
  • Something magical happens when the herby oil coats every strand of pasta and gets absorbed into the grilled chicken
  • Its dairy free but nobody will miss the cheese because the sauce brings so much brightness and depth
02 -
  • The chimichurri sauce tastes better if made at least an hour ahead, giving the garlic time to mellow and the herbs to infuse the oil
  • Do not refrigerate the sauce before serving if possible, the olive oil will solidify and lose that beautiful silky texture
  • If the sauce seems too thick, whisk in a teaspoon of warm water to bring it back to the right consistency
03 -
  • Use a food processor to make the sauce in seconds, but do not over blend or the herbs will turn bitter and dark
  • Pat the chicken completely dry before seasoning so it gets a nice sear instead of steaming in its own moisture
  • Save the pasta water even if you think you will not need it, that starchy liquid is the secret to restaurant quality pasta at home
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