# 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 1.1 pounds
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 water
→ Garnish
17 - Extra chopped fresh parsley, optional
18 - Lemon wedges, optional
# How To Make It:
01 - Combine flat-leaf parsley, oregano, minced garlic, shallot, and red pepper flakes in a medium bowl. Add extra virgin olive oil and red wine vinegar, then season with kosher salt and black pepper. Mix thoroughly and set aside to allow flavors to meld for at least 10 minutes.
02 - Pat chicken breasts dry with paper towels. Rub both sides evenly with smoked paprika, salt, and black pepper.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Cook seasoned chicken breasts for 12 to 15 minutes total, turning halfway through, until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
04 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
05 - Place cooked pasta in a large serving bowl. Add 2 to 3 tablespoons of reserved pasta water to chimichurri sauce to achieve desired consistency. Pour chimichurri over pasta and toss gently to coat. Top with sliced grilled chicken and garnish with fresh parsley and lemon wedges if desired.
