Save The first time I stumbled onto this combination was actually a happy accident in my tiny apartment kitchen. I had planned to make grilled chicken and a simple pasta dinner, but found myself with an abundance of fresh parsley from my CSA box that week. The chimichurri was meant for something else entirely, but when that herby, garlicky sauce hit the warm pasta and tender chicken, the whole dinner shifted into something unexpected and wonderful. My roommate wandered in asking what smelled so incredible and ended up eating half the portion Id saved for lunch the next day.
Last summer I made this for a backyard dinner party when my friend Sarah announced she was dairy free and I panicked briefly before remembering chimichurri is naturally compliant. Everyone ended up hovering around the serving bowl, spooning extra sauce onto their plates long after the pasta was gone. Now whenever I have people over, someone inevitably asks if thats the green pasta dish and the answer is always yes, yes it is.
Ingredients
- 1 cup fresh flat-leaf parsley: Flat leaf has a more robust flavor than curly parsley and holds up better in the sauce
- 2 tablespoons fresh oregano: If you can only find dried, use just 2 teaspoons since dried herbs are more concentrated
- 3 garlic cloves: Minced finely so no one gets an overwhelming raw garlic bite
- 1 small shallot: Adds a milder, sweeter onion flavor than regular onions
- 1/2 teaspoon crushed red pepper flakes: Adjust based on your heat tolerance
- 1/2 cup extra virgin olive oil: Use a good quality one since it carries the flavors
- 3 tablespoons red wine vinegar: Adds brightness and cuts through the rich oil
- 2 large boneless skinless chicken breasts: Pound them to even thickness for more even cooking
- 1 tablespoon olive oil: For coating the chicken before grilling
- 1/2 teaspoon smoked paprika: Gives the chicken a subtle depth and beautiful color
- 350 g pasta: Penne or rigatoni catch the sauce in their ridges but spaghetti works too
- Salt: Generously salt your pasta water until it tastes like the sea
Instructions
- Make the chimichurri first:
- Whisk together the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt and pepper in a medium bowl. Let it sit at room temperature while you cook everything else so the flavors have time to marry and deepen.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt and pepper. Grill over medium high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F, then let rest for 5 minutes before slicing.
- Boil the pasta:
- Cook the pasta in generously salted water according to package directions until al dente. Scoop out 1/2 cup of the starchy cooking water before draining, then return the pasta to the warm pot.
- Bring it all together:
- Toss the hot pasta with half the chimichurri sauce, adding splashes of the pasta water if it seems dry. Slice the chicken into strips and arrange on top, then drizzle with the remaining sauce and serve with extra parsley and lemon wedges.
Save This dish has become my go to for feeding a crowd because it looks impressive but comes together so quickly. I once served it at a potluck where three different people asked for the recipe before they even finished their first plate.
Make It Your Own
Chimichurri is wonderfully forgiving and welcomes substitutions based on what you have or prefer. Try adding fresh cilantro or mint for a different flavor profile, or swap in sherry vinegar if you run out of red wine vinegar.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts through the richness of the oil, and crusty bread is never a mistake for sopping up any extra sauce. For a lighter meal, skip the pasta entirely and serve the chimichurri chicken over roasted vegetables or a bed of greens.
Storage and Reheating
The pasta is best enjoyed fresh but leftovers keep well for 2 to 3 days in the refrigerator. The chimichurri will separate slightly in the fridge but just give it a good stir before serving.
- Reheat pasta gently with a splash of water to prevent it from drying out
- Store extra chimichurri in a sealed jar and use it on everything from eggs to roasted potatoes
- The chicken can be grilled ahead and served cold over salads for lunch the next day
Save Theres something deeply satisfying about a meal that comes together this easily but tastes like it took hours to plan. I hope this finds its way into your regular rotation.
Recipe FAQs
- → What makes chimichurri sauce special?
Chimichurri is an Argentinian sauce made with fresh parsley, oregano, garlic, olive oil, and vinegar. Its bright, herbaceous flavor profile adds incredible depth to grilled meats and pasta dishes.
- → Can I use dried herbs instead of fresh?
Fresh herbs work best for chimichurri's vibrant taste. However, you can substitute dried oregano—use 2 teaspoons instead of 2 tablespoons. Fresh parsley is essential for that signature green color and fresh flavor.
- → What pasta shapes work best?
Penne, rigatoni, or spaghetti all pair beautifully with chimichurri. Short pasta shapes like penne catch the sauce in their tubes, while spaghetti coats evenly for each bite.
- → Is this dish spicy?
The red pepper flakes add mild heat, but this isn't a spicy dish. You can easily adjust the heat by reducing or omitting the pepper flakes to suit your preference.
- → How long does chimichurri sauce last?
Leftover chimichurri keeps in the refrigerator for up to a week. The flavors actually develop and improve over time, making it great for meal prep.