Chimichurri Chicken Pasta (Printer-Friendly)

Grilled chicken and al dente pasta tossed in fresh parsley-oregano chimichurri sauce

# What You'll Need:

→ 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 (about 1 pound)
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
18 - Lemon wedges

# Step-by-Step Guide:

01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Whisk thoroughly and set aside for at least 15 minutes to allow flavors to meld.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, then evenly coat both sides with smoked paprika, salt, and black pepper.
03 - Preheat grill or grill pan to medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and let rest for 5 minutes, then slice into strips.
04 - Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
05 - Toss hot pasta with half the chimichurri sauce, adding reserved pasta water as needed for consistency. Top with sliced chicken and remaining chimichurri. Garnish with fresh parsley and lemon wedges.

# Expert Tips:

01 -
  • The chimichurri sauce comes together in minutes but tastes like you spent hours perfecting it
  • Leftovers actually get better as the sauce permeates the pasta and chicken overnight
  • Its dairy free but nobody will miss the cheese with this much flavor happening
02 -
  • Chimichurri tastes best at room temperature, not straight from the fridge, so let it sit out while you cook
  • If the sauce looks too thick after sitting, whisk in a teaspoon more olive oil or red wine vinegar to loosen it up
  • The red pepper flakes will continue to release heat as the sauce sits, so start with less if you are sensitive to spice
03 -
  • Use a very sharp knife to chop the herbs—bruised or torn herbs release bitter compounds that affect the final flavor
  • Don't make the sauce in a food processor unless you want it more like a pesto—hand chopping gives you better texture and control
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