Save The smell of garlic and oregano hit me before I even walked into my neighbor's kitchen. She was making something green and glossy in a bowl, tossing it with a wooden spoon like she'd done it a thousand times. I asked what it was, and she just grinned and said, try this with anything. That was my introduction to chimichurri, and within a week I'd put it on chicken, tossed it with pasta, and realized I'd been missing out on something bright and alive all along.
I made this for a last minute dinner party once when I forgot to plan anything fancy. Everyone kept asking for the recipe, scraping their plates clean and going back for seconds. One friend even texted me the next morning asking if I had extra chimichurri in my fridge. It became my go to whenever I wanted something that felt special without the stress, and it never let me down.
Ingredients
- Fresh flat-leaf parsley: The backbone of chimichurri, and it has to be fresh because dried just won't give you that grassy, vibrant flavor you need.
- Fresh oregano: If you can find it fresh, use it, but dried works in a pinch and still brings that earthy, slightly peppery note.
- Garlic cloves: Mince them finely so they blend into the sauce without overpowering every bite, and let them sit in the vinegar to mellow out the sharpness.
- Shallot: Adds a sweet, mild onion flavor that balances the acid and keeps the sauce from feeling one dimensional.
- Crushed red pepper flakes: Just enough heat to make your lips tingle without setting your mouth on fire.
- Extra virgin olive oil: Use the good stuff here because it carries all the flavors and gives the sauce that silky texture.
- Red wine vinegar: The tang cuts through the richness of the chicken and pasta, and it brightens everything up.
- Boneless, skinless chicken breasts: They cook quickly and soak up the chimichurri like a sponge, especially if you slice them after grilling.
- Smoked paprika: Adds a hint of smokiness that makes the chicken taste like it came off an outdoor grill even if it didn't.
- Penne, rigatoni, or spaghetti: Pick a shape with ridges or hollows to catch the sauce, or go with spaghetti if you like twirling your fork.
Instructions
- Make the chimichurri:
- Combine the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a bowl and stir it all together. Let it sit on the counter while you cook everything else so the flavors marry and mellow.
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil, add your pasta, and cook it until it still has a little bite. Scoop out half a cup of the starchy water before you drain it because that liquid is gold for loosening the sauce later.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, smoked paprika, salt, and pepper, then cook them in a hot skillet or on a grill until they're golden and cooked through. Let them rest for a few minutes before slicing them into strips so the juices don't run out all over your cutting board.
- Toss it all together:
- Add the drained pasta to a large bowl, pour in most of the chimichurri, and toss it with tongs until every piece is coated. If it looks dry, splash in some of that reserved pasta water and keep tossing until it's glossy and loose.
- Plate and serve:
- Divide the pasta among bowls, top each one with sliced chicken, and drizzle the remaining chimichurri over the top. Finish with a sprinkle of fresh parsley and a wedge of lemon on the side if you want a little extra brightness.
Save I remember sitting on my back porch with a bowl of this, the sun setting and the basil plant next to me still warm from the day. It wasn't fancy, and I wasn't trying to impress anyone. But every bite felt like I'd cracked some kind of code, like I'd finally figured out how to make something simple taste this good without overthinking it.
How to Store and Reheat
Keep the leftover pasta and chicken in separate containers in the fridge so the chicken doesn't get soggy and the pasta doesn't dry out. The chimichurri can sit in a jar with a tight lid for up to a week, and it only gets better as it sits. When you reheat the pasta, add a splash of water or a little extra chimichurri to bring it back to life, and warm the chicken gently in a pan so it doesn't turn rubbery.
What to Serve with It
This dish is bold and herby, so I like to keep the sides simple and let it shine. A crisp green salad with lemon and olive oil works perfectly, or some roasted vegetables if you want something warm. If you're feeding a crowd, throw some crusty bread on the table for soaking up any leftover sauce at the bottom of the bowl.
Ways to Switch It Up
You can swap the chicken for shrimp if you want something lighter and quicker to cook, or use grilled steak if you're in the mood for something heartier. I've also made this with roasted cherry tomatoes tossed in at the end, which adds a sweet pop that plays nicely with the tang of the vinegar.
- Try adding a handful of toasted pine nuts or slivered almonds for a little crunch and richness.
- If you like it spicier, double the red pepper flakes or add a minced fresh chili to the chimichurri.
- For a creamier version, stir in a few spoonfuls of Greek yogurt or sour cream, though it won't be dairy free anymore.
Save This is the kind of meal that makes you feel like you've traveled somewhere without leaving your kitchen. It's bright, it's easy, and it never gets old.
Recipe Questions
- → Can I use a different cut of chicken?
Yes, you can substitute boneless, skinless chicken breasts with thighs, which are more forgiving and remain juicy. Adjust cooking time based on thickness—thighs may take 28-32 minutes. Bone-in cuts work well too but require longer cooking times.
- → How long does chimichurri sauce keep?
Chimichurri stays fresh in the refrigerator for up to 5 days in an airtight container. The flavors actually deepen over time. You can also freeze it for up to 3 months, though fresh herbs are best enjoyed within the first few days.
- → What pasta shapes work best?
Penne, rigatoni, and spaghetti all work wonderfully. Choose shapes with ridges or tubes to capture the chimichurri sauce. Thicker pastas like rigatoni hold the sauce beautifully, while thin strands like spaghetti create elegant presentation.
- → Is this truly dairy-free?
Yes, this dish contains no dairy products. The chimichurri sauce relies on olive oil for richness, and there's no cheese or butter involved. It's naturally suitable for dairy-free diets while remaining full-flavored and satisfying.
- → Can I prepare components ahead of time?
Absolutely. Make the chimichurri sauce up to 2 days ahead. Grill chicken and cook pasta just before serving for best texture. You can also marinate chicken in olive oil and seasonings for up to 4 hours before grilling.
- → What should I serve with this dish?
Pair with a crisp salad, roasted vegetables, or crusty bread to soak up the chimichurri sauce. A light white wine or sparkling lemonade complements the fresh, herby flavors beautifully.