Pin It The first time I made chimichurri, my kitchen smelled like an Argentine grill meets my Italian grandmothers Sunday sauce. I had this bunch of parsley from the farmers market that was begging to be used, and somehow it ended up coating perfectly grilled chicken and twirled through penne. My husband took one bite and actually put his fork down to say, what is this magic? Now its the pasta I make when I want dinner to feel special without actually trying that hard.
Last summer, my neighbor Sarah came over while I was grilling the chicken for this dish. She ended up staying for dinner and now requests it every time she catches even a whiff of parsley in my hallway. Theres something about the combination of smoky paprika chicken and that punchy herby sauce that makes people linger at the table longer than usual.
Ingredients
- 1 cup fresh flat-leaf parsley: Flat leaf has more flavor than curly parsley, and fresh matters so much here. I learned this the hard way when I tried dried once and it just wasnt the same.
- 2 tablespoons fresh oregano: If you must use dried, use only 2 teaspoons. Fresh oregano gives this sauce its distinctive Argentine backbone.
- 3 garlic cloves: Dont be shy with the garlic. It mellows out in the oil and vinegar, so use fresh cloves, not jarred minced garlic.
- 1 small shallot: Shallots give a sweeter, more subtle onion flavor than regular onions. Red onion works in a pinch but changes the vibe.
- 1/2 teaspoon crushed red pepper flakes: Adjust this to your heat preference. My kids like it with half this amount.
- 1/2 cup extra virgin olive oil: This is the base of your sauce, so use good oil. Cheap oil makes cheap tasting chimichurri.
- 3 tablespoons red wine vinegar: The acid cuts through the rich olive oil and brightens everything. White wine vinegar works too but is milder.
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook evenly. No dry chicken zones allowed.
- 1 tablespoon olive oil: For coating the chicken before grilling.
- 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask whats your spice rub?
- 350 g penne rigatoni or spaghetti: I prefer pasta shapes with ridges to catch the sauce. Penne or rigatoni are my go tos.
- Salt for pasta water: Your pasta water should taste like the sea. It flavors the pasta from the inside out.
Instructions
- Make the chimichurri first:
- Mix the parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt and pepper in a medium bowl. Let it sit while you prep everything else. The flavors need time to get friendly with each other.
- Season your chicken:
- Rub the chicken breasts with olive oil, then sprinkle both sides with smoked paprika, salt and pepper. Let them sit at room temperature while you heat the grill or grill pan.
- Get your pasta water going:
- Bring a large pot of generously salted water to a boil. This takes longer than you think, so start it before you start cooking the chicken.
- Grill the chicken:
- Cook chicken over medium high heat for about 6 to 7 minutes per side until it reaches 165°F internally. Rest it for 5 minutes before slicing. This keeps it juicy.
- Cook the pasta:
- Add pasta to boiling water and cook until al dente, usually 1 minute less than the package directions. Reserve 1/2 cup pasta water before draining.
- Bring it all together:
- Toss hot pasta with half the chimichurri. Slice chicken and arrange on top. Drizzle with remaining sauce and garnish with extra parsley if you feel fancy.
Pin It 
This recipe became our go to celebration meal after my daughter declared it better than restaurant pasta. Now it appears at birthdays, promotions, and random Tuesdays when someone needs a little extra joy on their plate.
Make Ahead Magic
The chimichurri keeps in the fridge for a week and actually gets better as the garlic mellows. I often make a double batch and use it on everything from roasted potatoes to steak sandwiches throughout the week.
Pasta Perfect
Short pasta shapes like penne catch more sauce than long strands. If you love sauce coated bites, go with rigatoni or penne. Spaghetti works but the sauce tends to pool at the bottom of the bowl instead of sticking to every forkful.
Chicken Chemistry
Room temperature chicken cooks more evenly than cold from the fridge chicken. Take it out 20 minutes before you plan to grill. The smoked paprika creates this beautiful caramelized crust that makes everyone think you know secrets about grilling.
- Let your grill pan get properly hot before adding chicken
- Dont flip too early. Wait for the grill marks to release naturally.
- A meat thermometer is your friend. 165°F is your target.
Pin It Dinner is ready and your kitchen smells amazing. Grab a bowl and a glass of wine, youve earned it.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs work wonderfully and stay juicier during cooking. They may require an extra 3-5 minutes cooking time depending on thickness.
- → How do I prevent the chicken from drying out?
Pound breasts to even thickness before cooking and avoid cooking beyond 165°F internally. Let cooked chicken rest for 5 minutes before slicing to retain juices.
- → Can I make chimichurri sauce ahead of time?
Absolutely. Prepare the sauce up to 2 days in advance and refrigerate in an airtight container. The flavors actually deepen when allowed to meld overnight.
- → What pasta shapes work best?
Tube pastas like rigatoni and penne capture the sauce beautifully. Spaghetti and linguine also work well, though they hold less sauce in each bite.
- → How can I make this spicier?
Increase red pepper flakes to 1 teaspoon or add fresh jalapeño to the sauce. For heat lovers, a pinch of cayenne pepper intensifies the kick nicely.