# What You'll Need:
→ For the Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
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
→ For the Chicken
10 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz)
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For the Pasta
15 - 12 oz penne, rigatoni, or spaghetti
16 - Salt, for pasta water
→ Garnish (optional)
17 - Extra chopped fresh parsley
18 - Lemon wedges
# Steps:
01 - In a medium bowl, mix together parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Set aside to let the flavors meld.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.
03 - Rub chicken breasts with olive oil, then season evenly with smoked paprika, salt, and black pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
04 - Toss the drained pasta with chimichurri sauce, adding reserved pasta water as needed to coat. Slice the grilled chicken and arrange over the pasta. Garnish with additional fresh parsley and lemon wedges if desired.
