Save It The first time I made chimichurri, my kitchen smelled like an Argentine grandmother had moved in unannounced. I had grilled some chicken earlier that afternoon and the sauce was sitting in a bowl, getting happier by the minute. When I tossed it with pasta for dinner that night, something clicked. The way the bright herby sauce coated each noodle and clung to the chicken made me realize I had been underusing chimichurri my entire life.
Last summer my neighbor came over while I was grilling the chicken and ended up staying for dinner. She kept asking what I was making because the garlic and herbs were wafting through our shared wall. We ate on the back porch with cheap wine and this pasta, talking until the mosquitoes chased us inside. Now whenever she smells chimichurri she texts me asking if theres an extra plate.
Ingredients
- Flat leaf parsley: The backbone of chimichurri and what gives the sauce its signature vibrant green color and fresh taste
- Fresh oregano: Dried works in a pinch but fresh oregano makes the sauce sing with an aromatic intensity
- Garlic cloves: Mince them finely so they distribute evenly through the sauce without leaving harsh raw bites
- Shallot: More subtle than onion and adds a mild sweetness that balances the sharp vinegar and herbs
- Red pepper flakes: Adjust to your heat preference but this amount gives a gentle hum rather than an overwhelming burn
- Extra virgin olive oil: The carrier that brings all the flavors together and helps the sauce cling to every strand of pasta
- Red wine vinegar: The acid that cuts through the rich olive oil and brightens the entire dish
- Chicken breasts: Pound them to even thickness so they grill evenly and stay juicy throughout
- Smoked paprika: Adds a subtle depth and earthy smokiness that complements the fresh herbs beautifully
- Pasta: Choose shapes with ridges or tubes to catch the sauce though spaghetti works just fine too
Instructions
- Make the chimichurri first:
- Combine all the sauce ingredients in a bowl and let it sit at room temperature while you prepare everything else. The flavors need time to get to know each other.
- Get the chicken ready:
- Season the chicken breasts with olive oil, smoked paprika, salt, and pepper. Let them sit for 15 minutes so the seasoning can penetrate the meat.
- Fire up the grill or pan:
- Cook the chicken over medium high heat for about 6 minutes per side until it reaches 165 degrees Fahrenheit. Let it rest for 5 minutes before slicing.
- Cook the pasta:
- Boil the pasta in generously salted water until al dente, then reserve a half cup of the starchy cooking water before draining.
- Bring it all together:
- Toss the hot pasta with most of the chimichurri sauce, adding splashes of pasta water to create a silky coating. Top with sliced grilled chicken and drizzle with remaining sauce.
Save It This recipe has become my go to when friends need cheering up or when I want something that feels special but does not require three hours of active cooking time. Something about the combination of grilled meat and fresh herbs feels like a hug in bowl form.
Make It Your Own
Swap the chicken for grilled steak or shrimp and the sauce works just as beautifully. Ive even tossed it with roasted vegetables for a vegetarian version that still satisfies that craving for something bold and zesty.
Serving Suggestions
A crisp green salad with a lemon vinaigrette cuts through the richness of the olive oil. Crusty bread is non negotiable for sopping up any sauce left in the bowl. A chilled rose or light red wine like pinot noir complements the herbs without overpowering them.
Storage and Reheating
The sauce keeps in the refrigerator for up to a week but bring it to room temperature before serving. Leftover pasta can be reheated gently with a splash of water to loosen the sauce. The chicken is best eaten the same day but can be stored separately for two days.
- Never store the chimichurri at room temperature because the garlic can develop bacteria
- If the sauce thickens in the fridge whisk in a teaspoon of olive oil before using
- The pasta is best enjoyed fresh but leftovers still make a satisfying lunch
Save It Good food is meant to be shared and this recipe has a way of bringing people to the table faster than anything else I make.
Recipe FAQs
- → What is chimichurri sauce made of?
Chimichurri is a vibrant herb sauce primarily made with fresh parsley, oregano, garlic, shallot, red pepper flakes, olive oil, and red wine vinegar.
- → How do I keep the chicken moist when grilling?
Marinate the chicken briefly and cook it over medium heat to avoid drying. Resting the meat after grilling helps retain juices.
- → Which pasta types work best with this dish?
Penne, rigatoni, or spaghetti are excellent choices as they hold the chimichurri sauce nicely and balance the chicken's texture.
- → Can I prepare the chimichurri sauce in advance?
Yes, making the sauce ahead allows the flavors to meld, enhancing the dish’s freshness and complexity.
- → How should the pasta be cooked for ideal texture?
Cooking the pasta until al dente ensures it has a firm but tender bite, complementing the chicken and sauce perfectly.