Save The first time I tasted chimichurri was at a tiny Argentine grill in Buenos Aires, where the waiter insisted I drizzle this bright green sauce over everything. Years later, I found myself staring at a jar of leftover chimichurri in my fridge and a package of pasta on the counter, wondering what would happen if I combined them. That accidental dinner turned into one of those happy kitchen discoveries that had me doing a little dance while eating standing up at the counter. The way the herby, garlicky sauce clings to each piece of pasta and coats the tender chicken still makes my heart sing a little.
I made this for my sister last summer when she was recovering from surgery and needed something comforting but not heavy. She took one bite and immediately demanded I teach her how to make the sauce, texting me three days later that she had put it on everything from eggs to sandwiches. Now whenever we have family gatherings, someone always jokingly asks if I brought the green pasta, which is how it has affectionately been renamed in our group chat.
Ingredients
- Fresh flat-leaf parsley: The backbone of traditional chimichurri, curly parsley just does not have the same bright clean flavor
- Fresh oregano: Dried works in a pinch but fresh adds this aromatic complexity that makes people ask what is in this sauce
- Garlic cloves: Do not be shy with the garlic, it mellows beautifully in the olive oil
- Shallot: More subtle than onion and blends seamlessly into the sauce without any harsh bite
- Red wine vinegar: Provides the perfect acid balance to cut through the rich olive oil and complement the herbs
- Boneless chicken breasts: Pound them to even thickness so they cook evenly and stay juicy
- Smoked paprika: Adds a subtle depth that plays really well with the char from grilling
- Pasta: Short pasta with ridges catches the sauce best but spaghetti works if that is what you have
Instructions
- Make the chimichurri ahead:
- Whisk together the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, salt, and pepper in a bowl. Let it sit at room temperature for at least 30 minutes so the flavors can get friendly with each other.
- Get your chicken ready:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper. Let them come to room temperature while you prep everything else, they will cook more evenly.
- Grill to perfection:
- Cook the chicken over medium high heat for about 6 to 7 minutes per side until it reaches 165 degrees F. Rest it for 5 minutes before slicing, this is the secret to juicy chicken.
- Cook the pasta:
- Boil your pasta in generously salted water until it is al dente. Save that starchy pasta water before draining, it is liquid gold for bringing your dish together.
- Bring it all together:
- Toss the hot pasta with half the chimichurri sauce, adding splashes of pasta water until it creates a silky coating. Top with sliced chicken and drizzle with the remaining sauce.
Save This recipe has become my go to for potlucks because it travels beautifully and served at room temperature. Something magical happens when the warm pasta hits that garlicky herby oil, the whole kitchen fills up with this incredible aroma that makes everyone wander in asking what is cooking. I have watched self proclaimed picky eaters go back for thirds.
Making It Your Own
Sometimes I throw in roasted red peppers or sun dried tomatoes for extra sweetness and color. If you are feeding a crowd, grilling extra vegetables like zucchini or bell peppers alongside the chicken makes this into a complete meal without much extra effort. The beauty of chimichurri is how versatile it is, do not be afraid to experiment.
Serving Suggestions
A crisp green salad with a simple lemon vinaigrette cuts through the richness perfectly. Crusty bread is almost mandatory because you will want to soak up every last drop of that sauce. A light red wine like pinot noir or even a cold beer pairs beautifully with the vibrant flavors.
Storage And Meal Prep
The chimichurri sauce keeps in the refrigerator for up to a week and actually gets better as the garlic mellows. Store it in a jar with a tight lid and bring it to room temperature before using, the oil will solidify when cold but reliquefies quickly. I often double the sauce recipe just to keep some on hand for quick weeknight meals.
- Freeze leftover chimichurri in ice cube trays for instant portions later
- Reheat leftover pasta gently with a splash of water, never in the microwave which can separate the sauce
- The sauce works beautifully on fish, roasted vegetables, or even as a sandwich spread
Save There is something deeply satisfying about a recipe that looks impressive but comes together in under an hour. This pasta has that rare quality of feeling fancy enough for dinner guests while being easy enough for a Tuesday night. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make the chimichurri sauce ahead of time?
Yes, chimichurri sauce actually improves with time as the flavors develop and meld. Prepare it up to 24 hours in advance and store in an airtight container in the refrigerator. Let it come to room temperature before serving.
- → What's the best way to grill chicken breasts without drying them out?
Pound chicken breasts to an even thickness before grilling to ensure uniform cooking. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing to retain moisture.
- → Can I substitute the pasta shape?
Absolutely. Any pasta shape works well with chimichurri sauce. Penne, rigatoni, spaghetti, and linguine all pair beautifully. Choose based on preference—tube shapes hold sauce particularly well.
- → Is this dish gluten-free?
The chimichurri sauce and grilled chicken are naturally gluten-free. Simply substitute regular pasta with gluten-free pasta to make the entire dish gluten-free while maintaining the same great taste.
- → How do I prevent the chimichurri from becoming bitter?
Don't over-chop the herbs as this releases oils that can turn bitter. Chop herbs by hand into uniform, medium pieces. Also, avoid blending the sauce in a food processor, which can create bitterness.
- → Can I use boneless, skinless thighs instead of breasts?
Yes, chicken thighs work great and stay juicier during grilling. They may require slightly longer cooking time—aim for 8-9 minutes per side depending on thickness.