Pin this The first time I made chimichurri, I was actually trying to replicate a sauce from a tiny Argentinean spot downtown that had closed down. My kitchen smelled like pure herb heaven, and I kept dipping crusty bread into the bowl until there was barely enough left for the actual dish. That afternoon became the start of something wonderful in my cooking routine.
Last summer, my sister asked me to cook something quick before her evening flight, and this pasta came together in under 45 minutes. She texted me from the airport saying it was the best meal shes had in months. Now it is our go-to for nights when we want something special but do not want to spend hours at the stove.
Ingredients
- 1 cup fresh flat-leaf parsley: Flat-leaf has more flavor than curly parsley and holds up better in the sauce
- 2 tablespoons fresh oregano: Fresh oregano makes a huge difference here but dried works in a pinch
- 3 garlic cloves: Do not be shy with garlic, it is the backbone of the whole sauce
- 1 small shallot: Shallots give a milder sweeter bite than red onion
- 1/2 teaspoon crushed red pepper flakes: Adjust this based on your heat preference
- 1/2 cup extra virgin olive oil: Quality matters since this oil carries all the flavors
- 3 tablespoons red wine vinegar: Adds the perfect tang to cut through the rich oil
- 1/2 teaspoon kosher salt: Start here and add more to taste later
- 1/4 teaspoon black pepper: Freshly ground makes all the difference
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly
- 1 tablespoon olive oil: For getting a gorgeous golden sear on the chicken
- 1/2 teaspoon smoked paprika: This adds a subtle smoky depth that pairs beautifully with chimichurri
- 350 g penne rigatoni or spaghetti: Choose pasta with lots of surface area to catch the sauce
- Salt for pasta water: Your pasta water should taste like the sea
- Extra chopped fresh parsley and lemon wedges: These brighten everything up right before serving
Instructions
- Make the chimichurri sauce first:
- Whisk together the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and pepper in a medium bowl. Let it sit at room temperature while you cook everything else so the flavors have time to become friends.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill or pan-fry over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F. Rest for 5 minutes before slicing into strips.
- Boil the pasta:
- Cook the pasta in well-salted water until al dente, then reserve 1/2 cup of the starchy cooking water before draining. This liquid gold helps the sauce cling to every piece of pasta.
- Bring it all together:
- Toss the hot pasta with half the chimichurri sauce, adding splashes of the reserved pasta water until glossy and coated. Top with sliced chicken and drizzle with remaining sauce. Finish with fresh parsley and serve with lemon wedges on the side.
Pin this This dish has become my absolute favorite to make when friends come over for casual weeknight dinners. There is something magical about watching people take that first bite and seeing their eyes light up at the burst of fresh herbs and smoky chicken.
Making It Ahead
The chimichurri sauce actually tastes better the next day once all those flavors have had time to really get to know each other. I often make a double batch on Sunday and keep it in a jar for quick meals throughout the week.
Pasta Pairings
Short pasta shapes like penne or rigatoni catch the sauce in their tubes, but long strands like spaghetti are fantastic too if you want each bite to feel more elegant. Whatever shape you choose, just do not overcook it.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness beautifully. I also love serving roasted vegetables on the side for a complete meal that still feels light and fresh.
- Grilled crusty bread soaks up any extra sauce
- A cold white wine like Sauvignon Blanc pairs perfectly
- Extra red pepper flakes on the table for heat lovers
Pin this I hope this recipe finds its way into your regular rotation the way it has in mine. There is nothing quite like a bowl of pasta that makes you feel like you are eating something from a restaurant right in your own kitchen.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work wonderfully and stay more moist during grilling. Increase cooking time by 5-8 minutes until the internal temperature reaches 165°F (74°C).
- → How long does chimichurri sauce keep?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making it perfect for meal prep.
- → What if I don't have fresh herbs?
Use dried parsley and oregano at reduced quantities—about 1/4 cup dried parsley and 2 teaspoons dried oregano. Fresh garlic remains essential for authentic flavor.
- → Can this be made without grilling?
Yes, pan-sear the chicken in a hot skillet with oil for 6-7 minutes per side until golden and cooked through. The sauce remains equally delicious.
- → Is this suitable for meal prep?
The chimichurri and chicken store separately for up to 4 days. Cook pasta fresh or store for 2 days. Combine just before serving to maintain optimal texture.
- → What pasta shapes work best?
Penne, rigatoni, and spaghetti all work well. Choose based on preference—tube shapes catch more sauce, while longer noodles provide elegant presentation.