Slice shallots, chop garlic. Chop parsley, about 1 cup. Remove yogurt from fridge.
Preheat large saute pan on medium-high for 2-3 minutes.
Pour oil in heated pan. Season chicken with 1 tsp salt and ½ tsp pepper. Cook chicken for 3-4 minutes on each side until browned. Add shallots, garlic and paprika. Cook 2-3 minutes until fragrant.
Add pasta sauce and vinegar. Reduce heat to low, cover and simmer for 15-18 minutes until chicken is 185° and shreddable.
Meanwhile, bring large pot of water to boil. Cook noodles according to package directions. Drain well. Add butter, ¾ cup chopped parsley and remaining ½ tsp of salt and pepper. Stir to coat.
Remove chicken from heat and lightly shred pieces using fork and knife or 2 forks. Stir in ½ cup room temperature yogurt.
Divide noodles evenly among plates and top with chicken mixture. Add remaining yogurt and more parsley to garnish.