Pin It The first time I made chimichurri, my kitchen smelled like an Argentine grandmother had moved in. I was actually trying to replicate this incredible pasta dish I'd had at a tiny fusion restaurant downtown where the waiter swore the sauce was made fresh every hour. That vibrant green sauce hit my grilled chicken and suddenly dinner wasn't just dinner anymore.
Last summer, my sister came over looking completely defeated by a week of takeout and I threw this together on the back porch grill. She took one bite of that chicken with the chimichurri dripping off it and literally went quiet for a full minute. Now she requests this specific dinner whenever life gets overwhelming, calling it her green medicine.
Ingredients
- 1 cup fresh flat leaf parsley: Flat leaf has a more refined flavor than curly parsley and creates a smoother sauce texture
- 2 tablespoons fresh oregano: Fresh oregano makes such a difference here, but dried works in a pinch with about one third the amount
- 3 garlic cloves: Mince these finely because big garlic chunks can overwhelm the delicate fresh herbs
- 1 small shallot: Shallots give a milder, sweeter bite than red onions and blend beautifully into the sauce
- 1/2 teaspoon crushed red pepper flakes: Adjust this based on your heat tolerance, but dont skip it entirely
- 1/2 cup extra virgin olive oil: The oil carries all those herb flavors, so use something you actually like tasting
- 3 tablespoons red wine vinegar: This brightens everything and cuts through the rich olive oil perfectly
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they grill evenly without drying out
- 1 tablespoon olive oil: Just enough to coat the chicken and help those spices adhere
- 1/2 teaspoon smoked paprika: This creates a subtle smoky backdrop that makes the fresh herbs pop even more
- 350 g penne or rigatoni: Chunky pasta shapes catch the sauce better than long noodles
Instructions
- Make the chimichurri sauce first:
- Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, salt, and pepper in a bowl. Let it sit for at least 15 minutes so the flavors can mingle and the garlic mellows out.
- Get your chicken ready:
- Rub the chicken breasts with olive oil and season them generously with smoked paprika, salt, and pepper on both sides.
- Fire up the grill or pan:
- Cook the chicken over medium high heat for about 6 to 7 minutes per side until nicely charred and cooked through to 165 degrees F. Let it rest for 5 minutes before slicing.
- Boil your pasta water:
- Cook the pasta in salted water until al dente, then scoop out 1/2 cup of the starchy cooking water before draining.
- Bring everything together:
- Toss the hot pasta with about half the chimichurri sauce, adding splashes of pasta water to make it glossy and creamy. Slice the chicken and arrange it on top, then drizzle with the remaining sauce.
Pin It This recipe has become my go to for feeding a crowd because everyone can customize how much sauce they want, and the greenest bowls always disappear first. Something about that smoky chicken with fresh herbs makes people feel like they are eating something special.
Make Ahead Magic
The chimichurri sauce actually improves over 24 to 48 hours in the refrigerator, so I often double the batch and keep half for later in the week. The oil will solidify when cold, but bringing it to room temperature for about 20 minutes restores that gorgeous pourable consistency.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich olive oil beautifully, or try a light Argentine Malbec if you prefer red. On the side, a simple arugula salad with lemon vinaigrette balances the heavy elements without competing with those bold herb flavors.
Leftover Love
This pasta stores surprisingly well for lunch the next day, though the herbs will lose some of their brightness. I like to add a fresh squeeze of lemon when reheating to wake everything back up.
- Store leftover chimichurri in a sealed jar in the refrigerator for up to one week
- The sauce works brilliantly on grilled fish, roasted vegetables, or even as a sandwich spread
- If the pasta seems dry after refrigerating, add a splash of olive oil before reheating
Pin It There is something joyful about a pasta dish that feels this fresh and vibrant while still being completely satisfying. Hope it becomes a regular in your dinner rotation like it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully. They stay juicier during grilling and pair wonderfully with the chimichurri. Adjust cooking time slightly if using thicker cuts—aim for 6-7 minutes per side over medium-high heat.
- → How far ahead can I make the chimichurri sauce?
Chimichurri tastes best fresh but can be prepared up to 24 hours ahead. Store it in an airtight container in the refrigerator. The flavors actually deepen slightly as it sits, so making it earlier is perfectly fine.
- → What pasta shapes work best?
Penne, rigatoni, and spaghetti all work wonderfully. Choose sturdy shapes that hold the chimichurri sauce well. Avoid delicate shapes like angel hair, which can get lost under the bold sauce.
- → Is this truly dairy-free?
Yes, completely. The recipe contains no cheese, butter, or cream. The richness comes entirely from the extra virgin olive oil in the chimichurri sauce, making it naturally accommodating for dairy-free diets.
- → Can I make this on a stovetop if I don't have a grill?
Absolutely. Heat olive oil in a skillet over medium-high heat and cook seasoned chicken for 6-7 minutes per side until golden and cooked through. Pan-searing creates delicious caramelization and works just as well as grilling.
- → What should I serve as sides?
This fusion dish pairs well with roasted vegetables like zucchini or bell peppers, a crisp green salad, or crusty bread to soak up the chimichurri. Lemon wedges brighten the plate and complement the herby sauce beautifully.