Pin It Last summer, my neighbor Ana brought over a jar of her grandmother's chimichurri after I mentioned running out of dinner ideas. She told me to just try it on everything and see what happened. That same evening, I had chicken defrosting and a box of penne in the pantry, so I threw them together on a whim.
I served this to my family that first time without even tasting it myself. My daughter took one bite, eyes went wide, and asked if we could have it every week. Now whenever I make that bright green sauce, the whole house smells like garlic and herbs and everyone knows exactly what's for dinner.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped: Fresh parsley is non negotiable here as dried herbs will give you a muddy flavor instead of that bright punch
- 2 tablespoons fresh oregano, finely chopped: The oregano adds an earthy depth that balances the parsley and you can use 2 teaspoons dried in a pinch
- 3 garlic cloves, minced: Don't be shy with the garlic as it mellows when mixed with the olive oil and vinegar
- 1 small shallot, finely chopped: Shallots bring a subtle sweetness that regular onions sometimes lack in this sauce
- 1/2 teaspoon crushed red pepper flakes: Adjust this to your heat tolerance but some warmth is essential to the classic chimichurri profile
- 1/2 cup extra virgin olive oil: Use a good quality olive oil since this sauce isn't cooked and the oil really shines through
- 3 tablespoons red wine vinegar: The acid cuts through the rich pasta and oil while waking up all the herbs
- 1/2 teaspoon kosher salt: Kosing salt disperses more evenly than table salt and you can always add more at the end
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in the final sauce
- 2 large boneless, skinless chicken breasts: Pound them to even thickness so they cook through without drying out
- 1 tablespoon olive oil: This is just for coating the chicken before it hits the heat
- 1/2 teaspoon smoked paprika: The smoked paprika adds a subtle depth that plays beautifully with the herbs
- 1/2 teaspoon salt: Season the chicken generously since it's the backbone of the dish
- 1/4 teaspoon black pepper: Freshly cracked pepper gives you those little bursts of spice
- 350 g penne, rigatoni, or spaghetti: Choose a shape that catches the sauce in its nooks and ridges
- Salt, for pasta water: The water should taste like the sea for properly seasoned pasta
- Extra chopped fresh parsley: A fresh sprinkle on top makes the whole dish look vibrant and inviting
- Lemon wedges: The acid brightens everything just before serving
Instructions
- Make the sauce ahead:
- In a medium bowl, mix together parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Let it sit at room temperature while you prepare everything else so the flavors have time to become friends.
- Get the chicken ready:
- Rub the chicken breasts with olive oil and season them with smoked paprika, salt, and pepper on both sides. Let them rest at room temperature for about 15 minutes so they cook more evenly.
- Cook the pasta:
- Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to package directions, then reserve 1/2 cup of the starchy cooking water before draining.
- Grill the chicken:
- Heat a grill pan or cast iron skillet over medium high heat and cook the chicken for 6 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing into strips.
- Bring it all together:
- Toss the hot pasta with half the chimichurri sauce, adding splashes of the pasta water if it needs help coating everything. Top with sliced chicken and drizzle with the remaining sauce.
Pin It This recipe became our go to for summer birthdays and casual dinner parties alike. Something about the bright green sauce against the golden chicken makes people think I tried much harder than I actually did.
Making It Your Own
I've tried adding fresh cilantro to the chimichurri when I wanted a more Mexican vibe. The swap works beautifully and gives the dish a completely different personality while keeping the same soul.
Choosing The Right Pasta
Short pasta shapes like penne or rigatoni catch more of the sauce in their ridges and tubes. Long noodles like spaghetti are elegant but the sauce tends to slide off rather than stick around.
Storage And Reheating
The chimichurri keeps beautifully in the refrigerator for up to a week and actually gets better over time. The pasta and chicken are best eaten within three days but reheat nicely with a splash of water.
- Store extra chimichurri in a sealed jar and bring it to room temperature before using
- Reheat pasta gently with a splash of water rather than microwaving on high
- The sauce can also be frozen for up to three months if you want to batch prep
Pin It I hope this recipe finds its way into your regular rotation the way it did in mine. There's something deeply satisfying about a dish that comes together so simply yet tastes this special.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay juicier during grilling. Adjust cooking time to 6-8 minutes per side depending on thickness, ensuring internal temperature reaches 165°F (74°C).
- → How do I prevent the pasta from sticking?
Reserve pasta water before draining, then toss the cooked pasta with a splash of the reserved water and olive oil immediately. This creates a silky coating that prevents clumping.
- → Can chimichurri be made ahead?
Absolutely. Prepare chimichurri up to 2 days in advance and store in an airtight container in the refrigerator. The flavors actually deepen and improve overnight, making it perfect for meal prep.
- → What pasta shapes work best?
Penne, rigatoni, and spaghetti are ideal choices. Tube and ridged shapes hold the chimichurri sauce better. Avoid very delicate pasta that may break apart when tossing.
- → How spicy is this dish?
The red pepper flakes provide mild heat. Reduce or omit them for less spice, or add extra for a bolder kick. You control the heat level based on your preference.
- → Is this truly dairy-free?
Yes, this fusion dish contains no dairy products. The chimichurri sauce relies on olive oil and vinegar for richness, making it naturally suitable for dairy-free diets.