# What You'll Need:
→ Chimichurri Sauce
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
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 17.5 oz)
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 (optional)
17 - Extra chopped fresh parsley
18 - Lemon wedges
# Directions:
01 - In a medium bowl, combine parsley, oregano, garlic, shallot, crushed red pepper flakes, olive oil, red wine vinegar, kosher salt, and black pepper. Stir well and set aside to allow flavors to meld.
02 - 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.
03 - While pasta cooks, heat olive oil in a grill pan over medium-high heat. Season chicken breasts with smoked paprika, salt, and black pepper. Grill chicken until cooked through and internal temperature reaches 74°C (165°F), about 5-7 minutes per side. Let rest for 5 minutes, then slice thinly.
04 - Return drained pasta to the pot or a large bowl. Add sliced chicken and chimichurri sauce, tossing to combine. If the mixture is dry, add reserved pasta water a tablespoon at a time until desired consistency is reached.
05 - Divide the chimichurri chicken pasta among plates. Garnish with extra chopped parsley and lemon wedges if desired. Serve immediately.
