Step 1: Prepare the Chimichurri SauceIn a medium bowl, combine 1 cup of fresh parsley, 4minced garlic cloves, 1/2cup olive oil, 1 teaspoon red pepper flakes, 1teaspoon dried oregano, 1 tablespoon lemon juice, and a pinch of salt and black pepper. Stir well until the herbs are coated, and the sauce is vibrant and fragrant. Set aside to let the flavors melt.
Step 2: Season and Cook the Chicken Thighs Pat the 4 chicken thighs dry and season both sides with salt,pepper, and smoked paprika. Heat a largeskillet over medium-high heat, add a drizzle of olive oil, andsear the chicken thighs for 5-6 minutes per side until golden brown and cookedthrough. Remove from the pan and let them rest for a few minutes before slicinginto strips.
Step 3: Cook thePastaWhile the chicken iscooking, bring a large pot of salted water to a boil. Add 8 ozof pasta and cook until al dente, following the package instructions.Reserve 1/2 cup of pasta water before draining.
Step 4: Combine the Ingredients In the same skillet used for the chicken, add the cooked pasta and slicedchicken. Pour in half of the chimichurri sauce and toss everything togetherover low heat. Add a splash of reserved pasta water if needed to loosen thesauce and ensure the pasta is coated evenly.
Step 5: Final Touches For added freshness, toss in cherry tomatoes if using.Sprinkle-grated Parmesan cheese on top, and garnish with extra parsley or basil for a pop of color.
Step 6: Serve and Enjoy! Serve your chimichurri chicken thighs pasta warm with the remaining chimichurri sauce drizzled on top. Get ready to savor every zesty, juicy bite!
