Chimichurri Chicken Pasta

Experience a vibrant fusion of flavors with this Chimichurri Chicken Pasta. Succulent grilled chicken meets al dente pasta in a dish that is generously drizzled with a bright, herby chimichurri sauce, offering a lively and refreshing twist on a classic comfort meal.

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The combination of fresh parsley, oregano, and minced garlic creates a deep, aromatic base that elevates the simple grilled chicken. It’s a bold departure from traditional pasta sauces that will surely become a new favorite in your kitchen.

Ingredients

• For the Chimichurri Sauce: 1 cup fresh flat-leaf parsley, finely chopped; 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried); 3 garlic cloves, minced; 1 small shallot, finely chopped; 1/2 teaspoon crushed red pepper flakes; 1/2 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper
• For the Chicken: 2 large boneless, skinless chicken breasts (about 500 g); 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper
• For the Pasta: 350 g (12 oz) penne, rigatoni, or spaghetti; Salt, for pasta water
• Garnish (optional): Extra chopped fresh parsley; Lemon wedges

Instructions

Step 1

Prepare the chimichurri sauce: 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.

Step 2

Cook the pasta: 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

Zusatztipps für die Zubereitung

To ensure the chicken stays succulent, let it rest for a few minutes after grilling before slicing it. This helps the juices redistribute throughout the meat. Also, making the chimichurri sauce first gives the ingredients time to infuse the oil with flavor.

Varianten und Anpassungen

While penne and rigatoni are excellent for catching the herb-filled oil, you can use any pasta shape you have on hand. For a gluten-free version, simply substitute the pasta for your favorite gluten-free alternative. If you enjoy more heat, feel free to double the amount of red pepper flakes.

Serviervorschläge

Serve the pasta in wide bowls, topped with the chicken slices and an extra spoonful of the vibrant sauce. A fresh squeeze of lemon right before serving adds a brightness that makes the herbs pop, and a final sprinkle of fresh parsley completes the look.

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Whether you're hosting a casual dinner with friends or looking for a quick fusion meal, this Chimichurri Chicken Pasta delivers bold Argentinian inspiration with every bite of Italian comfort.

Recipe FAQs

→ What makes chimichurri sauce special?

Chimichurri is an Argentine condiment featuring fresh parsley, oregano, garlic, and olive oil. The combination creates bright, herbaceous flavors with a subtle kick from red pepper flakes. It's incredibly versatile and adds depth to grilled meats, pasta, and vegetables.

→ Can I use dried herbs instead of fresh?

Fresh herbs provide the best flavor and texture for authentic chimichurri. However, you can substitute dried oregano in a pinch. Use about one-third the amount of dried compared to fresh. For parsley, fresh is strongly recommended as dried lacks the vibrant taste needed.

→ What pasta shapes work best?

Penne, rigatoni, and spaghetti all pair wonderfully with chimichurri sauce. Tube shapes like penne catch the sauce in their ridges, while spaghetti allows the herbs to coat each strand. Choose based on your preference and what you have available.

→ How long does the sauce keep?

Chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. The flavors actually develop and intensify after a day or two. Bring to room temperature before serving and give it a good stir to redistribute the oils.

→ Is this dish suitable for meal prep?

Absolutely! The components can be prepared ahead and stored separately. Grill the chicken and cook pasta up to three days in advance. Keep the sauce in its own container. When ready to serve, simply reheat the chicken and pasta, then toss with chimichurri for a quick meal.