Save The smell of chimichurri hitting hot chicken still takes me back to my tiny first apartment kitchen where I accidentally discovered this fusion. I was homesick for Buenos Aires but craving pasta after a long shift at work so I just threw them together. That experiment turned into one of those recipes that immediately had friends texting me the next day for the recipe. Now whenever I make it, the whole house fills with this impossible to ignore herbal brightness that makes everyone wander into the kitchen asking whats for dinner.
Last summer my neighbor Elena stopped by while I had the sauce resting on the counter. She said it smelled like her grandmothers balcony in Buenos Aires. We ended up eating on the porch with wine while she told me stories about learning to cook chimichurri from her father. Now whenever I chop parsley I think about how food carries these invisible threads connecting us to places and people weve never even met.
Ingredients
- 1 cup fresh flat leaf parsley: The backbone of chimichurri so do not even think about using dried here
- 2 tablespoons fresh oregano: Dried works in a pinch but fresh adds this incredible aromatic punch
- 3 garlic cloves: Minced finely because nobody wants to bite into a raw garlic chunk mid meal
- 1 small shallot: Adds a subtle sweetness that balances all those assertive herbs
- 1/2 teaspoon crushed red pepper flakes: Adjust based on your heat tolerance but do not skip it entirely
- 1/2 cup extra virgin olive oil: Use the good stuff since it carries all the flavors
- 3 tablespoons red wine vinegar: Provides the essential acid that cuts through the richness
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate
- 1 tablespoon olive oil: For the pan because chimichurri deserves a proper sear
- 1/2 teaspoon smoked paprika: This little addition adds depth to the chicken that regular paprika cannot match
- 350 g pasta: Something sturdy like penne or rigatoni catches the sauce better than slippery spaghetti
Instructions
- Make the sauce first:
- Whisk together parsley oregano garlic shallot red pepper flakes olive oil vinegar salt and pepper in a bowl then let it sit for at least 15 minutes.
- Get the chicken ready:
- Rub the chicken with olive oil then season generously with smoked paprika salt and pepper on both sides.
- Sear the chicken:
- Cook chicken in a hot skillet for about 6 minutes per side until golden and cooked through then rest for 5 minutes.
- Boil the pasta:
- Cook pasta in salted water until al dente then reserve 1/2 cup pasta water before draining.
- Bring it together:
- Slice chicken and toss with pasta then drizzle with chimichurri adding pasta water as needed to coat everything.
Save My brother who claims to hate herbs devoured this at a family dinner and asked for seconds. Seeing someone take that first bite their eyes widen as the flavors hit all the different notes that is why I keep cooking. Food becomes conversation becomes memory becomes something that pulls people back to the table.
Make Ahead Magic
The chimichurri actually improves after a day in the fridge so I often double the recipe and keep half for later. Just bring it to room temperature before using.
Pasta Picks
Short pasta shapes with ridges or tubes work best here because they trap all that oily herby goodness. Rigatoni is my top choice but fusilli or gemelli work beautifully too.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness perfectly. Crusty bread for sopping up any extra sauce is non negotiable in my house.
- Grill the chicken instead for extra smoky depth
- Roast red peppers and add them for sweetness
- Top with Parmesan if you do not need it dairy free
Save This is the kind of dinner that makes people feel special without requiring anything fancy. Just good ingredients and a little bit of love.
Recipe Questions & Answers
- → Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but thaw it completely before cooking to ensure even grilling and proper seasoning absorption. This adds extra time to your preparation.
- → What pasta shapes work best?
Penne, rigatoni, and spaghetti all work wonderfully. Choose based on preference, though tube-shaped pastas like penne and rigatoni hold the chimichurri sauce better on the surface.
- → How do I make the chimichurri less spicy?
Reduce or omit the red pepper flakes entirely. You can also add a splash of extra olive oil to balance the heat and create a milder, more balanced sauce.
- → Can I make chimichurri ahead of time?
Absolutely. Prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually improve as they meld together overnight.
- → What are good side dishes to serve with this?
Fresh green salad, roasted vegetables like zucchini or bell peppers, or garlic bread complement this dish perfectly. A crisp white wine like Sauvignon Blanc pairs nicely.
- → Can I substitute the chicken?
Yes, grilled shrimp, fish, or vegetables like eggplant and portobello mushrooms are excellent alternatives that work beautifully with the chimichurri sauce.