Chimichurri Chicken Pasta (Printable Format)

Grilled chicken with al dente pasta and vibrant, herby chimichurri sauce. Easy fusion dish in 45 minutes.

# What's Needed:

→ Chimichurri Sauce

01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped
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

→ Chicken

10 - 2 large boneless, skinless chicken breasts, approximately 1.1 pounds
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Pasta

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

→ Garnish

17 - Fresh chopped parsley
18 - Lemon wedges

# How To Make It:

01 - Combine fresh flat-leaf parsley, oregano, minced garlic, shallot, and red pepper flakes in a medium bowl. Add extra virgin olive oil and red wine vinegar. Season with kosher salt and black pepper. Stir thoroughly and allow to rest for 10 minutes to permit flavors to meld.
02 - Fill a large pot with salted water and bring to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking liquid, then drain pasta through a colander.
03 - Pat chicken breasts dry with paper towels. Brush both sides with olive oil and season evenly with smoked paprika, salt, and black pepper. Grill over medium-high heat for 12-15 minutes, turning halfway through, until internal temperature reaches 165 degrees Fahrenheit. Allow to rest for 5 minutes before slicing.
04 - Place warm pasta in a large serving bowl. Add reserved pasta cooking liquid to chimichurri sauce if needed to achieve desired consistency. Pour chimichurri sauce over pasta and toss until evenly coated. Arrange sliced grilled chicken on top and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It turns weeknight chicken into something that tastes like you planned it for days.
  • The chimichurri keeps in the fridge for a week, so you can make extra and use it on everything from eggs to roasted vegetables.
  • Its dairy free without trying to be, so everyone at the table can enjoy it without asking questions.
  • The herby brightness cuts through the richness of pasta in a way marinara never could.
02 -
  • Do not skip reserving the pasta water, it has starch that helps the chimichurri cling instead of pooling at the bottom of the bowl.
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Taste the chimichurri before you toss it with the pasta, you might want more vinegar or salt depending on your herbs.
03 -
  • Chop the parsley by hand instead of using a food processor, it keeps the texture rustic and prevents the chimichurri from turning into a puree.
  • Make the chimichurri a few hours ahead or even the night before, the flavors get better as they sit.
  • If your chimichurri tastes flat, add a pinch more salt and another splash of vinegar, acid is usually what is missing.
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