# What You 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 (about 1 lb)
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 oz penne, rigatoni, or spaghetti
16 - Salt, for pasta 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. Whisk thoroughly until well blended. Set aside at room temperature for at least 15 minutes to allow flavors to meld together.
02 - Pat chicken breasts dry with paper towels. Rub both sides with olive oil, then season evenly with smoked paprika, salt, and black pepper. Let rest at room temperature while pasta water heats.
03 - Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain pasta thoroughly.
04 - Heat a grill pan or outdoor grill to medium-high heat (about 375°F). Grill chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips or bite-sized pieces.
05 - Place cooked pasta in a large serving bowl. Add sliced grilled chicken and toss gently. Drizzle chimichurri sauce over the top, adding reserved pasta water a tablespoon at a time if needed to coat evenly. Garnish with additional fresh parsley and serve with lemon wedges on the side.
