# What You'll Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped
03 - 3 garlic cloves, minced
04 - 1 small shallot, finely chopped
05 - 1/2 teaspoon crushed red pepper flakes
06 - 1/2 cup extra virgin olive oil
07 - 3 tablespoons red wine vinegar
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Chicken
10 - 2 large boneless, skinless chicken breasts, approximately 1 pound 2 ounces
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Pasta
15 - 12 ounces penne, rigatoni, or spaghetti
16 - Salt for pasta cooking water
→ Garnish
17 - Extra chopped fresh parsley
18 - Lemon wedges
# How to make it:
01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Mix thoroughly and set aside to allow flavors to develop.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain remaining pasta.
03 - Pat chicken breasts dry with paper towels. Season both sides evenly with smoked paprika, salt, and black pepper.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Grill chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Return cooked pasta to the pot. Add chimichurri sauce and toss to coat evenly. Add reserved pasta water as needed to achieve desired consistency.
06 - Divide pasta among serving bowls or plates. Top with sliced grilled chicken and drizzle with additional chimichurri sauce. Garnish with fresh parsley and serve with lemon wedges.
