Save Succulent grilled chicken tossed with al dente pasta and generously drizzled with vibrant, herby chimichurri sauce for a lively twist on classic pasta dishes. This fusion meal brings together the bold, aromatic spirit of Argentinian chimichurri with the beloved comfort of Italian pasta for a fresh and zesty dining experience.
Save The secret to this dish lies in the zesty chimichurri, which serves as a bright, garlic-infused dressing that perfectly coats the chicken and pasta. It is a masterclass in using simple, fresh ingredients to create a gourmet fusion meal that is both light and filling.
Ingredients
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Chicken
- 2 large boneless, skinless chicken breasts (about 500 g)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 350 g (12 oz) penne, rigatoni, or spaghetti
- Salt, for pasta water
Garnish (optional)
- Extra chopped fresh parsley
- Lemon wedges
Instructions
- 1. Prepare the chimichurri sauce
- In a medium bowl, mix together parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Set aside to let the flavors meld.
- 2. Cook the pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking
Zusatztipps für die Zubereitung
With a total time of 45 minutes and an easy difficulty rating, this dish is perfect for home cooks. To maximize flavor, prepare the chimichurri sauce first to allow the garlic and red pepper flakes to infuse the olive oil while the pasta cooks.
Varianten und Anpassungen
While penne or rigatoni are excellent for holding the herb-packed oil, you can use any pasta shape like spaghetti. If you prefer more spice, increase the red pepper flakes, or substitute the chicken for grilled shrimp for a seafood variation.
Serviervorschläge
Garnish the finished dish with extra chopped fresh parsley and serve with lemon wedges on the side. A squeeze of fresh lemon juice right before eating brightens the smoky paprika on the chicken and the herby notes of the sauce.
Save This Chimichurri Chicken Pasta is a refreshing departure from heavy sauces, offering a bright, herbal profile that makes it a standout meal. Whether for family dinner or a quick meal prep, it brings a delightful twist to your pasta rotation.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and tend to stay more moist during grilling. Adjust cooking time slightly as thighs may take 2-3 minutes longer than breasts.
- → How far ahead can I make the chimichurri sauce?
Chimichurri is best made 1-2 hours before serving to allow flavors to develop. Store in an airtight container at room temperature. The sauce will keep refrigerated for up to 5 days.
- → What pasta shapes work best with this dish?
Penne, rigatoni, and spaghetti all pair well. Choose shapes with ridges or texture to better capture the chimichurri sauce.
- → Can I make this on a stovetop grill pan instead of an outdoor grill?
Absolutely. Heat a grill pan over medium-high heat and cook the seasoned chicken breasts for 6-7 minutes per side until cooked through, maintaining the same flavor profile.
- → Is this truly dairy-free?
Yes, this dish contains no dairy products. The chimichurri sauce uses olive oil as its base instead of cheese or cream, making it naturally dairy-free.
- → How do I prevent dry chicken when grilling?
Pat chicken dry, oil the grates well, and avoid moving the meat too frequently. Cook over medium-high heat until internal temperature reaches 165°F. Don't overcook beyond this point.