Save Standing at my stovetop on a Tuesday evening, I watched garlic and parsley sizzle in olive oil and realized I had stumbled onto something unexpected. The chimichurri I had prepared for weekend grilling was about to rescue a mundane pasta dinner instead. My kitchen filled with that unmistakable Argentine herb perfume while penne boiled away. Sometimes the best kitchen accidents happen when you are too tired to follow a plan.
Last summer my neighbor caught me grilling chicken with a bowl of bright green sauce and demanded the recipe. I brought her a container the next day and she texted me within hours asking if there was any way to stretch this onto pasta for her kids. That weekend I tried it myself and the whole family went quiet for the first time in years while eating dinner.
Ingredients
- Fresh flat-leaf parsley: Flat parsley has a sweeter more delicate flavor than curly and holds up better in the sauce
- Fresh oregano: If you only have dried use half the amount and add it directly to the oil to rehydrate
- Garlic cloves: Mince these finely so they distribute evenly through the sauce without harsh raw bites
- Shallot: Shallots bring a subtle sweetness that balances the sharp vinegar and herbs
- Red wine vinegar: This acid cuts through the olive oil and brightens the entire dish
- Extra virgin olive oil: Use a decent quality oil here since it carries all the herb flavors
- Chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- Smoked paprika: This adds a subtle smoky depth that plays beautifully with the herbs
- Pasta: Shaped pasta like penne catches the sauce in ridges and pockets
Instructions
- Make the chimichurri sauce:
- Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Let it sit at room temperature while you cook everything else so the flavors have time to marry.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill or pan sear over medium high heat for 6 to 7 minutes per side until cooked through and golden. Let the chicken rest for 5 minutes before slicing.
- Boil the pasta:
- Cook the pasta in generously salted water until al dente, then reserve 1/2 cup of the starchy cooking water before draining.
- Bring it together:
- Toss the hot pasta with half the chimichurri sauce, adding splashes of the pasta water to create a silky coating. Slice the chicken and arrange it on top, then drizzle with the remaining sauce and finish with fresh parsley.
Save My daughter now requests this for her birthday dinner every year, which says everything about how a random weeknight experiment can become the meal your family actually remembers.
Make It Yours
Swap in sliced steak or shrimp for the chicken if you want to play with textures. I have used whole wheat pasta and the hearty sauce holds up beautifully against the nutty grain flavor.
Leftover Magic
This pasta tastes even better the next day after the chimichurri has had time to really soak into everything. Pack it for lunch and you will be the envy of the breakroom.
Serving Ideas
A crisp green salad with a simple vinaigrette balances the rich herb sauce perfectly. Crusty bread for sopping up extra sauce is basically mandatory.
- Squeeze fresh lemon over the chicken right before serving for extra brightness
- Grill zucchini or bell peppers alongside the chicken for more vegetables
- Double the chimichurri and keep the extra in the fridge for up to a week
Save I hope this becomes one of those recipes you turn to when you need something that feels special but comes together without stress. Happy cooking.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and tend to stay juicier. Adjust cooking time slightly as thighs may take 2-3 minutes longer depending on thickness.
- → How do I know when the chimichurri sauce is ready?
The sauce is ready immediately, but flavors deepen as it sits. Let it rest for 10-15 minutes before serving to allow the herbs and garlic to fully infuse the oil.
- → What pasta shape works best?
Tube or ridged pastas like penne and rigatoni hold the sauce beautifully. Spaghetti works too, though chunkier shapes capture more of the herby sauce.
- → Can I make the chimichurri sauce ahead?
Absolutely. Prepare it up to 2 days in advance and store in the refrigerator. The flavors actually improve and become more pronounced as it sits.
- → How should I grill the chicken properly?
Season chicken with smoked paprika, salt, and pepper. Grill on medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Avoid moving it frequently to develop nice char marks.
- → Is this dish suitable for meal prep?
Yes, it's excellent for meal prep. Cook components separately and store in airtight containers. Combine fresh before serving to prevent pasta from absorbing too much sauce.