Grilled Chicken and Pasta with Argentinean Chimichurri Olive Oil
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 1x
- Category: Main Course
- Method: Grilling and Tossing
- Cuisine: Argentinean-Inspired
Ingredients
- Chicken Breasts: 2 (about 1 pound)
- Argentinean Chimichurri Olive Oil: 1/4 cup
- Linguine or Spaghetti: 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 linguine or spaghetti 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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 410
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg