Save The first time I encountered chimichurri, I was actually at a backyard barbecue where someone had drizzled this vibrant green sauce over everything from grilled bread to steak. I remember thinking how wrong it seemed that something so simple could taste so incredibly alive. My kitchen experiments with that sauce led to this pasta dish one busy weeknight when I needed dinner on the table fast but refused to compromise on flavor.
Last summer, my sister came over for dinner and literally licked her plate clean. She kept asking what I did differently from my usual pasta rotation, and honestly, it was just that herby, garlicky chimichurri doing all the heavy lifting. Now she requests this every time she visits, and I never say no because it makes the whole house smell incredible.
Ingredients
- Fresh flat-leaf parsley: Flat-leaf has more flavor than curly parsley, and fresh makes all the difference here
- Fresh oregano: If you only have dried, use half the amount since dried herbs are more concentrated
- Garlic cloves: Mince these finely so they distribute evenly throughout the sauce
- Shallot: Adds a mild onion sweetness that balances the sharp herbs
- Crushed red pepper flakes: Adjust based on your heat preference, but dont skip it entirely
- Extra virgin olive oil: The quality really shines here, so use your favorite
- Red wine vinegar: Adds the essential acid kick that cuts through the rich oil
- Kosher salt: Coarse salt gives you better control over seasoning
- Black pepper: Freshly ground makes a noticeable difference
- Chicken breasts: Pound them to even thickness so they cook uniformly
- Smoked paprika: Adds subtle depth that complements the grill flavors
- Pasta: Shaped pasta like penne holds the sauce beautifully, but spaghetti works too
- Lemon wedges: A final squeeze brightens everything just before serving
Instructions
- Make the chimichurri sauce:
- Combine all sauce ingredients in a medium bowl and stir well. Let it sit at room temperature while you prepare everything else, stirring occasionally to meld the flavors.
- Season the chicken:
- Rub the chicken breasts with olive oil, then sprinkle both sides with smoked paprika, salt, and pepper. Let them rest for 10 minutes to absorb the seasoning.
- Cook the chicken:
- Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until cooked through. Rest for 5 minutes before slicing into strips.
- Boil the pasta:
- Cook pasta in generously salted water until al dente, then reserve 1/2 cup of the starchy cooking water before draining.
- Bring it all together:
- Toss the hot pasta with half the chimichurri sauce, adding splashes of pasta water if it needs help coating. Top with sliced chicken and drizzle with remaining sauce.
Save This recipe became my go-to for comfort food that still feels light and fresh. Something about the combination of warm pasta and that bright herb sauce just hits different on days when you need a little pick-me-up.
Making It Ahead
The chimichurri sauce actually improves after a day in the refrigerator, so I often make a double batch and keep it in a jar for quick meals throughout the week. Just bring it to room temperature before using and give it a good stir.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the olive oil beautifully. If you want to keep it alcohol-free, sparkling water with a twist of lemon works just as well to refresh your palate between bites.
Customization Ideas
Sometimes I add grilled vegetables like zucchini or bell peppers to make it even more of a complete meal. The sauce is versatile enough that it welcomes almost any addition.
- Swap chicken for shrimp, steak, or chickpeas for a vegetarian version
- Add grated pecorino if you want to break the dairy-free rule
- Extra red pepper flakes if you like it spicy
Save Hope this becomes a staple in your rotation like it has in mine. Sometimes the simplest combinations are the ones that stick around the longest.
Your Questions Answered
- → Can I prepare the chimichurri sauce ahead of time?
Yes, chimichurri sauce keeps well for up to 3 days in an airtight container in the refrigerator. The flavors actually improve as they meld together, making it perfect for meal prep.
- → What pasta shapes work best with this dish?
Penne, rigatoni, or spaghetti all work wonderfully. Choose a shape that captures the sauce well—tube pastas like penne and rigatoni hold the chimichurri beautifully.
- → How should I grill the chicken to keep it moist?
Pound the chicken breasts to even thickness before grilling. Cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Don't overcook or the meat will dry out.
- → Can I substitute fresh herbs with dried ones?
Use one-third the amount of dried herbs when substituting for fresh. Dried oregano works well, but fresh parsley is recommended as it provides the characteristic bright flavor of chimichurri.
- → What can I serve alongside this dish?
Pair with a fresh green salad, roasted vegetables, or garlic bread. A crisp white wine like Sauvignon Blanc complements the herby sauce and grilled chicken perfectly.
- → Is this suitable for meal prep?
Store cooked pasta and chicken separately from chimichurri sauce for best results. Combine when ready to serve. Components keep refrigerated for up to 3 days.