Tender grilled chicken and pasta tossed in vibrant, herby chimichurri sauce with fresh parsley, oregano, and garlic.
# What You Need:
→ 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
→ 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:
01 - In a medium bowl, combine parsley, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, kosher salt, and black pepper. Mix thoroughly and set aside for at least 15 minutes to allow flavors to meld.
02 - Pat chicken breasts dry with paper towels. Rub with olive oil, then season evenly with smoked paprika, salt, and black pepper on both sides.
03 - Heat grill or grill pan over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
04 - Bring a large pot of generously 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 drained pasta in a large serving bowl. Add sliced grilled chicken and toss with chimichurri sauce, adding reserved pasta water as needed to coat evenly. Garnish with additional fresh parsley and lemon wedges.
