Chimichurri Chicken Pasta (Printable)

Tender grilled chicken and perfectly cooked pasta coated in zesty homemade chimichurri sauce with fresh herbs and garlic.

# What you'll need:

→ For the Chimichurri Sauce

01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
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

→ For the Chicken

10 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz)
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ For the Pasta

15 - 12 oz penne, rigatoni, or spaghetti
16 - Salt, for pasta water

→ Garnish (optional)

17 - Extra chopped fresh parsley
18 - Lemon wedges

# How to make it:

01 - In a medium bowl, mix together parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Set aside to let the flavors meld.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.
03 - Season chicken breasts with smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
04 - Toss hot pasta with chimichurri sauce, adding reserved pasta water as needed to coat. Top with sliced chicken. Garnish with additional fresh parsley and lemon wedges if desired.

# Expert Suggestions:

01 -
  • The chimichurri sauce comes together in minutes but transforms ordinary pasta into something restaurant worthy
  • Leftovers actually taste better the next day as the sauce permeates everything
  • Its endlessly adaptable and works with whatever pasta shape you have hiding in the pantry
02 -
  • The chimichurri can be made up to 2 days ahead and actually improves as it sits
  • Reserving pasta water is crucial because the starchy liquid helps the sauce cling to every piece of pasta
  • Dont skip letting the chicken rest or all those juices will end up on the cutting board instead of in the meat
03 -
  • Double the chimichurri recipe and keep half in your fridge for instant flavor on any protein or vegetable
  • If your parsley stems are tender, chop them finely along with the leaves instead of discarding them
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