Chimichurri Grilled Chicken Pasta (Printable)

Grilled chicken with al dente pasta, topped with herby chimichurri sauce. A lively 45-minute fusion main course for four.

# What You Need:

→ Chimichurri Sauce

01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
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 pound 2 ounces
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 - Extra chopped fresh parsley, optional
18 - Lemon wedges, optional

# How To Make It:

01 - In a medium bowl, combine parsley, oregano, minced garlic, chopped shallot, and red pepper flakes. Whisk in extra virgin olive oil and red wine vinegar. Season with kosher salt and black pepper. Allow the mixture to rest for 15 minutes to allow flavors to fully develop and meld together.
02 - Pat chicken breasts dry with paper towels. Brush both sides with olive oil and season generously with smoked paprika, salt, and black pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and allow to rest for 5 minutes before slicing into strips.
03 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically 9-12 minutes. Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander.
04 - Return cooked pasta to the pot. Add reserved pasta water to the chimichurri sauce to achieve desired consistency. Pour chimichurri mixture over pasta and toss thoroughly to coat evenly. Divide pasta among serving bowls and arrange sliced grilled chicken on top. Garnish with fresh parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The chimichurri sauce keeps getting better as it sits, so leftovers are actually more exciting than the first night
  • You get that restaurant quality herb explosion with about 10 minutes of actual hands on prep time
  • The smoky chicken against the bright herby sauce hits every craving at once without needing any heavy cream or cheese
02 -
  • Chimichurri sauce tastes best when made at least an hour ahead, so the oil really infuses with all the herbs and garlic
  • That reserved pasta water is the secret to turning a toss with sauce into a glossy, restaurant style coating
  • Overcooked herbs turn bitter and muddy, so keep that parsley vibrant and dont cook it into the dish
03 -
  • Finely chopping the herbs by hand creates a better texture than pulsing in a food processor, which can turn everything into a muddy paste
  • Warm pasta absorbs sauce more readily than cold pasta, so work quickly once you drain it
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