Chimichurri Chicken Pasta (Print Version)

Grilled chicken paired with al dente pasta and zesty chimichurri sauce. An easy fusion dish bursting with herby, fresh flavors.

# Components:

→ 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, approximately 1 pound 2 ounces
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 fresh parsley, chopped
18 - Lemon wedges

# Directions:

01 - Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Stir well and set aside to allow flavors to meld.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
03 - Season chicken breasts with smoked paprika, salt, and black pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
04 - Place seasoned chicken in the hot skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing into bite-sized pieces.
05 - Return drained pasta to the pot. Add sliced chicken and 1/4 cup reserved pasta water. Toss gently to combine.
06 - Pour chimichurri sauce over pasta and chicken mixture. Toss thoroughly, adding additional reserved pasta water as needed to achieve desired consistency. Taste and adjust seasonings.
07 - Divide onto serving plates. Garnish with extra fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like summer even in the middle of winter, with that punch of fresh herbs and garlic that wakes up your whole plate.
  • You can prep the sauce ahead and let it sit in the fridge, which means dinner comes together faster than you think.
  • It works with whatever pasta shape you have on hand, and the leftovers actually taste better the next day.
02 -
  • Don't skip reserving the pasta water because it's the secret to getting the sauce to cling instead of pooling at the bottom of the bowl.
  • Let the chimichurri sit for at least ten minutes before using it so the raw garlic calms down and the vinegar softens.
  • If you overcook the chicken, it'll be dry no matter how much sauce you add, so pull it off the heat the moment it hits 165 degrees.
03 -
  • Make a double batch of chimichurri and keep it in the fridge because it's incredible on eggs, grilled fish, roasted potatoes, and just about everything else.
  • If you're grilling the chicken outdoors, baste it with a little chimichurri in the last minute of cooking for an extra layer of flavor.
  • Use a pasta shape with texture like rigatoni or fusilli so the sauce has something to grab onto instead of sliding off.
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