Save The first time I had chimichurri was at a tiny asado spot in Buenos Aires, where the waiter laughed at my pronunciation but generously drizzled that bright green sauce over everything. When I got home, I started putting it on pasta, grilled vegetables, even pizza. Something about the way the fresh herbs hit the hot olive oil creates this incredible aromatic cloud that fills the whole kitchen. My roommate actually poked her head in wondering what smelled so good. Now this fusion of Argentinian chimichurri with Italian pasta has become one of those weeknight dinners that feels special but comes together in under an hour.
Last summer my sister came over for dinner and was skeptical about pasta with what she called salad dressing on top. One bite in and she was literally scraping her plate. We ended up sitting at the table for two hours just talking and eating, the empty serving dish between us. Some meals feed you and some meals feed your soul.
Ingredients
- 1 cup fresh flat-leaf parsley: Flat-leaf has more flavor than curly parsley and a softer texture that blends beautifully into the sauce
- 2 tablespoons fresh oregano: Fresh oregano makes a huge difference here, though dried works in a pinch with about one-third the amount
- 3 garlic cloves: Minced finely so the flavor distributes evenly without overwhelming the fresh herbs
- 1 small shallot: Adds a mild sweetness that balances the sharp vinegar and peppery heat
- 1/2 teaspoon crushed red pepper flakes: Adjust this based on your heat preference, but the gentle warmth is essential to the classic chimichurri profile
- 1/2 cup extra virgin olive oil: Use your best olive oil here since the flavor really shines through the fresh herbs
- 3 tablespoons red wine vinegar: Provides the essential acid that cuts through the rich olive oil and ties all the flavors together
- 2 large boneless skinless chicken breasts: Pounded slightly to even thickness ensures they cook evenly and stay juicy
- 1 tablespoon olive oil: For cooking the chicken, though any neutral oil with a high smoke point works beautifully
- 1/2 teaspoon smoked paprika: Adds a subtle smoky depth that echoes the grilled flavors of traditional asado cooking
- 350 g penne rigatoni or spaghetti: Choose a shape that catches the sauce in its nooks and crannies
Instructions
- Make the chimichurri sauce:
- In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Stir well and let it sit for at least 15 minutes so the flavors meld together.
- Season and cook the chicken:
- Rub chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill or pan-fry over medium-high heat for 6-7 minutes per side until cooked through.
- Boil the pasta:
- Cook pasta in salted water until al dente, then reserve 1/2 cup pasta water before draining. This starchy liquid helps the chimichurri cling to every strand of pasta.
- Bring it all together:
- Slice the chicken into strips and toss with hot pasta and chimichurri sauce. Add pasta water as needed to create a silky coating that reaches every bite.
Save This recipe transformed our Tuesday night dinners from routine into something my family actually looks forward to. My daughter asks for the green sauce pasta every week now.
Making It Ahead
The chimichurri sauce actually gets better after a day or two in the refrigerator as the flavors deepen and meld. I often make a double batch on Sunday and use it throughout the week for quick meals.
Pasta Perfect
Short pasta shapes like penne or rigatoni capture the sauce in their tubes, but spaghetti creates beautiful ribbons when tossed with the vibrant green chimichurri. Both work wonderfully here.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Grilled zucchini or roasted asparagus on the side makes this a complete meal that feels restaurant-quality.
- Crusty bread for soaking up any extra sauce
- A simple arugula salad dressed with olive oil and lemon
- Chilled white wine or sparkling water with lime
Save Gather your favorite people around the table and watch this vibrant green pasta disappear. There is something magical about food that brings conversation and joy along with every bite.
Recipe FAQ
- → What makes chimichurri sauce special?
Chimichurri is an Argentinian sauce made with fresh parsley, oregano, garlic, olive oil, and vinegar. The combination creates a bright, herbaceous condiment that adds incredible depth and freshness to grilled meats and pasta dishes alike.
- → Can I use dried herbs instead of fresh?
Fresh parsley is essential for the authentic bright flavor, though dried oregano works well as a substitute. Using dried parsley will result in a less vibrant sauce. If you must use dried herbs, reduce the quantity by half as dried herbs are more concentrated.
- → What pasta shapes work best?
Penne, rigatoni, and spaghetti all pair beautifully with chimichurri sauce. Tube shapes like penne catch the sauce in their ridges, while long strands like spaghetti allow the herby oil to coat each strand evenly. Choose whatever shape you prefer.
- → How long can I store chimichurri sauce?
The sauce can be made ahead and stored in an airtight container in the refrigerator for up to one week. The flavors actually improve after sitting for a day. Bring to room temperature before serving for the best texture and flavor.
- → Is this dish spicy?
The red pepper flakes add mild heat, but the dish isn't overly spicy. Adjust the amount to your preference or omit them completely for a milder version. The warmth balances beautifully with the fresh herbs and tangy vinegar.
- → Can I grill the chicken indoors?
Absolutely. Use a grill pan or cast iron skillet over medium-high heat to achieve those desirable grill marks. You can also cook the chicken in a regular pan, though you'll miss the charred flavor that pairs so well with chimichurri.