Chimichurri Chicken Pasta

The first time I made chimichurri, my entire kitchen smelled like an Argentine grill house. I was actually just trying to use up a massive bunch of parsley from my CSA box, but that vibrant green sauce ended up transforming everything I touched. When I tossed it with grilled chicken and pasta later that week, my roommate stopped mid-bite and demanded I write down exactly what I'd done. Now it's the dish I make when I want something that feels fancy but comes together in under an hour.

Last summer, I served this at a potluck when someone mentioned they were dairy-free. I watched nervously as they took their first bite, then saw their eyes light up. They asked for the recipe before even finishing their plate, and now it's become my go-to for dinner parties where I need to impress without spending all evening at the stove.

Ingredients

• Fresh flat-leaf parsley: The backbone of traditional chimichurri, flat-leaf has a brighter, less bitter taste than curly varieties. I've learned the hard way that drying the herbs thoroughly after washing prevents the sauce from becoming watered down.
• Fresh oregano: This aromatic herb adds an earthy depth that dried oregano just can't match. If you must use dried, reduce the amount since dried herbs are more concentrated.
• Garlic cloves: Three cloves give you a robust kick without overwhelming the other flavors. Minced finely, they distribute evenly throughout the sauce.
• Shallot: Milder than onion but more complex than garlic, shallots add a subtle sweetness that balances the vinegar's acidity.
• Crushed red pepper flakes: This brings a gentle warmth that builds as you eat. Adjust up or down depending on your spice tolerance.
• Extra virgin olive oil: Use your best olive oil here since it carries all the herbs' flavors. I've noticed a huge difference between generic and high-quality EVOO.
• Red wine vinegar: The acid that cuts through the rich olive oil and brightens the entire dish. White wine vinegar works in a pinch but has less depth.
• Chicken breasts: Boneless and skinless cook quickly and stay juicy when not overcooked. Pound them to even thickness if they're very thick at one end.
• Smoked paprika: This adds a subtle smokiness that echoes the grill flavors traditionally paired with chimichurri. Regular paprika won't give you the same depth.
• Pasta: Short pasta shapes catch the sauce in their crevices, but spaghetti works beautifully if you want the sauce to coat every strand completely.

Instructions

Make the chimichurri sauce:

Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, salt, and black pepper in a medium bowl. Whisk until everything is thoroughly incorporated, then let it sit at room temperature while you cook everything else. The flavors need at least 15 minutes to become friends.

Season the chicken:

Rub both sides of each chicken breast with olive oil, then sprinkle with smoked paprika, salt, and pepper. Let it sit at room temperature for 10 minutes so the seasoning penetrates the meat slightly.

Cook the pasta:

Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente, usually 1-2 minutes less than the package directs. Before draining, reserve 1/2 cup of the starchy pasta water, then drain the pasta in a colander.

Grill the chicken:

Heat a grill pan or cast iron skillet over medium-high heat until it's smoking slightly. Cook chicken for 6-7 minutes per side until it reaches 165°F internally. Transfer to a cutting board and let it rest for 5 minutes before slicing into strips.

Bring it all together:

Toss the hot pasta with half the chimichurri sauce, adding pasta water as needed to coat everything. Top with sliced chicken and drizzle with remaining sauce. Serve immediately with extra parsley and lemon wedges if you're feeling fancy.

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My partner typically claims they don't like green sauces, but they ate three servings of this the first time I made it. There's something about the combination of smoky chicken and bright herby sauce that just works on a primal level.

Making It Your Own

Sometimes I swap in cilantro for half the parsley when I want a more Mexican-inspired version. The sauce keeps beautifully in the fridge for up to a week, and I've discovered it's incredible on everything from roasted potatoes to seared steak.

Timing Tips

I've learned to start the water boiling before I even prep the chimichurri, since pasta water always takes longer than expected. If you're cooking for a crowd, you can grill the chicken ahead and serve it at room temperature over the pasta.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich sauce beautifully. For a complete meal, serve with a simple green salad dressed with nothing but lemon juice and olive oil.

• Crusty bread for mopping up extra sauce
• Grilled vegetables tossed in leftover chimichurri
• A glass of chilled Malbec if you prefer red

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This recipe has become my emergency dinner for nights when I want to eat something special but only have the energy for something simple. The colors alone are enough to make anyone smile.

Recipe FAQs

→ Can I make the chimichurri sauce ahead of time?

Yes, chimichurri sauce tastes even better when made a few hours or a day in advance. Store it in an airtight container in the refrigerator. The flavors deepen and meld beautifully over time.

→ What pasta shapes work best with this dish?

Penne, rigatoni, and spaghetti all work wonderfully. Choose based on preference—tube-shaped pastas like penne and rigatoni hold the chimichurri sauce well in their ridges, while spaghetti creates a lighter presentation.

→ How do I grill the chicken evenly?

Pound the chicken breasts to uniform thickness before grilling. This ensures even cooking in about 6-7 minutes per side over medium-high heat. Let rest for 5 minutes after cooking before slicing.

→ Can I substitute the chicken with another protein?

Absolutely. Grilled shrimp, steak, or fish work beautifully with this sauce. Adjust cooking times accordingly—shrimp cooks in 3-4 minutes per side.

→ Is this truly dairy-free?

Yes, this dish contains no cheese or dairy products. The chimichurri sauce relies on olive oil and vinegar for richness. You can optionally add parmesan for variation if desired.

→ What can I serve alongside this pasta?

A crisp green salad, garlic bread, or roasted vegetables complement this dish nicely. A light white wine or fresh lemonade pairs well with the herby, acidic flavors.