# 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 1.1 lbs)
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 - Combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a medium bowl. Mix thoroughly and allow to rest for 15 minutes to develop flavors.
02 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking liquid before draining.
03 - Pat chicken breasts dry with paper towels. Combine smoked paprika, salt, and black pepper in a small bowl. Rub seasoning mixture evenly over both sides of chicken.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden. Transfer to cutting board and rest 5 minutes before slicing.
05 - Toss cooked pasta with sliced chicken and chimichurri sauce, adding reserved pasta water as needed to achieve desired consistency. Distribute evenly among plates.
06 - Garnish with fresh parsley and serve with lemon wedges on the side. Drizzle additional chimichurri sauce if desired.
