Bright, garlicky, and finished with a hit of fresh lemon, this pasta dish is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The sauce comes together in the same skillet used to sear the chicken, picking up all those golden, savory bits from the bottom of the pan for maximum flavor. A simple cornstarch slurry thickens everything into a glossy, restaurant-worthy coating that clings beautifully to every noodle — no flour needed, which is exactly the point. Gluten free pasta can sometimes feel like a compromise, but cooked to that slight resistance at the center and tossed in a well-seasoned sauce, it holds its own completely. Five cloves of minced garlic, red pepper flakes, lemon zest, and fresh lemon juice give the sauce real depth and brightness without relying on any packaged seasoning blends that might hide unwanted ingredients. Finished with grated Parmesan and a handful of chopped parsley, each bowl of four servings looks and tastes like something you'd order out. Keep a few lemon wedges on the side — a squeeze right before eating takes the whole thing up another notch.
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Bring a large pot of well-salted water to a boil. Add 1 tsp salt and 1 tbsp olive oil, then cook the gluten free pasta according to package directions until tender with a slight resistance at the center, about 8–10 minutes. Reserve ½ cup of pasta cooking water before draining, then drain through a colander and set aside.
Pat the chicken breasts dry and season both sides with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
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