Chimichurri Chicken Pasta – a deliciously fresh and lightweight pasta bursting with Chimichurri Chicken flavor for an easy pasta dinner the whole family will love!
If you love chimichurri sauce, you’re going to love this fresh, delicious, and easy chimichurri chicken pasta!
While chimichurri isn’t a traditional pasta sauce, it is absolutely lovely over noodles, with a fresh and slightly spicy kick similar to pesto. Chimichurri is absolutely divine with chicken, making this dish a fresh and easy dinner the whole family will love.
This pasta is perfect with fettuccine, spaghetti, linguine, or really any of your favorite noodles – it’s even great over macaroni!
I prefer to make my pasta al dente, so it can be easily reheated for leftovers.
This easy chimichurri pasta is sure to be one of your family’s new favorite dinners!
JUST TAKE ME TO THE BEST EASY CHIMICHURRI CHICKEN PASTA RECIPE EVER ALREADY!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to the best easy chimichurri chicken pasta recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
What is Chimichurri
Chimichurri is a bright, fresh, and flavorful sauce hailing from Argentina that is primarily made out of garlic, herbs, olive oil, and vinegar. It works great as a dressing, as a sauce, and even as a marinade – for a fabulous multi-purpose sauce that is as pretty as it is delicious.
Chimichurri has become wildly popular in America in the past few years for great reason – it doesn’t add a ton of calories or carbohydrates, but it does add a bright green color to dishes that need a slightly spicy and zesty kick from freshly chopped herbs.
Chimichurri is incredibly fragrant and while the sauce traces its roots to Argentina, it tastes great over lots of different recipes from all over the world! If you love garlic, olive oil, and fresh herbs – you will love easy and fresh Chimichurri Sauce!
You can find one of my favorite Chimichurri Sauce recipes from Shugary Sweets here.
Chimichurri Grilled Chicken
For this recipe, we’re using chimichurri sauce as both a marinade and a dressing – so you can enjoy tons of fresh herb flavor in every bite. There is nothing better than juicy, tender chicken and deliciously spicy and sweet grilled vegetables fresh off the grill with tons of fresh lettuce!
Chimichurri Chicken Marinade
Chimichurri sauce is a fabulous marinade for chicken that not only helps to bring out tons of bright, delicious fresh flavors – but also helps to soften chicken so it is tender, juicy, and delicious.
While I love to make chimichurri the day before making this recipe to marinate my chicken in for 24 hours, you can marinate the chicken in this recipe in as little as 2o minutes and still have a ton of fresh, amazing flavor that will be your newest favorite way to grill chicken!
Chimichurri Chicken Sauce
Chimichurri is one of the best sauces to serve with meats and salads because it compliments so many different dishes – from all around the globe – with delicious herbs and spices.
Chimichurri is a sauce that doesn’t need to be cooked, can be refrigerated and saved for a few days (and actually tastes better after a couple of hours) and is easy to drizzle over dinner for a perfect, flavorful meal everyone loves!
Easy Chimichurri Chicken Pasta Recipe
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Chimichurri Chicken Pasta
Ingredients
Chimichurri Sauce
- 1 cup Fresh Parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh cilantro
- 3 cloves garlic, peeled
- 3/4 tsp dried red pepper, crushed
- 1/2 tsp ground cumin
- 1/2 tsp salt
Grilled Chicken
- 1 lb chicken breast, diced into 1" cubes
Pasta
- 24 oz fettuccine, sliced
Instructions
For the chimichurri sauce
- Mix ingredients in bowl, set aside.
For Chimichurri Chicken Pasta
- Heat a large, heavy skillet on high heat.
- Toss raw diced chicken in 4 tbsp of prepared chimichurri sauce as a marinade as grill comes to temperature. (Don't toss chicken in the sauce, remove a bit to add to the raw chicken to prevent cross contamination.)
- When pan is hot, toss chicken in pan and sauté, stirring occasionally, until browned and cooked through to an internal temperature fo 165 degrees- about 6 minutes.
- Add water to a large stock pot and bring to boil.
- Generously salt water and add in pasta.
- Cook pasta to just under al dente (should be flexible but with a bit of crunch still.)
- Remove 1 cup of pasta water and add to pan with chicken, bring to a boil.
- Drain pasta and add to pan with chicken and boiling pasta water.
- Stir in 1/2 cup chimichurri sauce and toss as pasta water cooks down.
- Taste and add up to 1/2 cup more chimichurri sauce, depending on your taste.
- Garnish with parmesan cheese and serve.
Nutrition Information:
Amount Per Serving: Calories: 690 Saturated Fat: 4g Cholesterol: 143mg Sodium: 317mg Carbohydrates: 82g Fiber: 4g Sugar: 2g Protein: 32g
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