This Grilled Chicken and Pasta with Argentinean Chimichurri Olive Oil combines the smoky flavor of grilled chicken with tender pasta, all tossed in a zesty, herbaceous chimichurri olive oil sauce. The bold flavors of the infused olive oil make this dish a standout, with hints of garlic, fresh herbs, and a subtle tang that ties everything together.
Perfect for a family dinner or a casual gathering, this recipe is satisfying, flavorful, and incredibly easy to prepare. Serve it warm or chilled for a versatile dish that works in any season. Pair it with a crisp salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and Tossing
- Cuisine: Argentinean-Inspired
Ingredients
- Chicken Breasts: 2 (about 1 pound)
- Argentinean Chimichurri Olive Oil: 1/4 cup
- Any Pasta: 12 ounces
- Garlic: 2 cloves, minced
- Cherry Tomatoes: 1 cup, halved
- Fresh Basil Leaves: 1/4 cup, chopped
- Parmesan Cheese: 1/4 cup, grated (optional)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Lemon Juice: 1 tablespoon, freshly squeezed
Instructions
Equipment: Grill or grill pan, large pot, skillet, mixing bowl.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- Marinate the Chicken (5 minutes):
- Rub the chicken breasts with 2 tablespoons of Argentinean Chimichurri Olive Oil, salt, and black pepper. Let them sit while you prepare the pasta.
- Cook the Pasta (10 minutes):
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Grill the Chicken (10 minutes):
- Preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
- Prepare the Sauce (5 minutes):
- In a skillet over medium heat, warm the remaining 2 tablespoons of Argentinean Chimichurri Olive Oil. Add garlic and sauté for 30 seconds until fragrant. Toss in the cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Combine and Serve (5 minutes):
- Add the cooked pasta to the skillet, tossing to coat. Stir in the sliced grilled chicken, basil, and lemon juice. If the mixture is too dry, add a splash of the reserved pasta water. Serve hot, garnished with Parmesan cheese if desired.
Notes
Utensils
- Grill or Grill Pan
- Large Pot
- Skillet
- Mixing Bowl
Notes
This dish combines two of life’s greatest pleasures: perfectly grilled chicken and pasta. The Argentinean Chimichurri Olive Oil infuses every strand and bite with a zesty, vibrant flavor that feels both indulgent and refreshing. Bonus: it’s simple enough for a weeknight but fancy enough for guests.