Make the Chimichurri Sauce: Start by preparing the chimichurri sauce. In a mixing bowl, combine the fresh parsley, minced garlic, vinegar, olive oil, and oregano. Add the lemon juice for a bright touch, and then season with salt and pepper to taste. Stir it all together until well-blended. Set the sauce aside to allow the flavors to mingle.

Cook the Chicken Thighs: While the sauce is resting, season the chicken thighs with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Boil the Pasta: While the chicken is cooking, bring a large pot of water to a boil. Add a generous pinch of salt, then cook your pasta according to the package instructions, usually 8-10 minutes for an al dente texture. Once done, drain the pasta, but be sure to save a bit of the pasta water in case you need to loosen up the sauce later.

Combine the Ingredients: Now it’s time to bring everything together. In a large bowl (or back in your skillet if it’s big enough), add the drained pasta. Pour about half of your freshly made chimichurri sauce over the pasta and toss until everything is well-coated. Next, add the sliced chicken thighs on top. Drizzle the remaining chimichurri sauce over everything, and if needed, add a splash of reserved pasta water to help coat the pasta and chicken evenly.

Serve and Enjoy: Serve your delicious chimichurri chicken thighs pasta right away. You can garnish it with extra fresh parsley or a squeeze of lemon for that extra burst of flavor. Now, take a moment to enjoy this vibrant, hearty dish.