# 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, approximately 1 pound
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
18 - Lemon wedges
# Directions:
01 - In a medium bowl, combine finely chopped parsley, oregano, minced garlic, shallot, crushed red pepper flakes, extra virgin olive oil, red wine vinegar, kosher salt, and black pepper. Mix thoroughly and set aside to allow flavors to develop and meld together.
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 before draining.
03 - Season chicken breasts with smoked paprika, salt, and black pepper on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
04 - Place seasoned chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 3 minutes, then slice into bite-sized pieces.
05 - In a large bowl, toss drained pasta with 3/4 cup of the chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Add sliced chicken and gently toss to combine evenly.
06 - Divide pasta mixture among serving plates. Drizzle with remaining chimichurri sauce and garnish with fresh parsley and lemon wedges. Serve immediately while hot.
