📖 Instructions

1. Get Started: Bring a large pot of salted water to a boil. This is crucial for cooking the pasta properly.
2. Cook the Pasta: Add the gluten-free pasta to the boiling water and cook according to package directions until al dente. Gluten-free pasta can be a bit finicky, so keep an eye on it!
3. Prep the Chicken: While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Season generously with salt, pepper, and a pinch of garlic powder. Sometimes I like to add a little smoked paprika for some depth – just a thought!
4. Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary. Overcrowding leads to steaming instead of browning.
5. Add Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, or it'll get bitter! Burnt garlic is a sad thing.
6. Make the Sauce: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. These browned bits are flavor gold!
7. Simmer the Sauce: Bring the sauce to a simmer and let it reduce slightly, about 3-5 minutes. This will help thicken the sauce and concentrate the flavors.
8. Add the Pasta: Drain the cooked pasta and add it to the skillet with the chicken and sauce. Toss to combine, ensuring the pasta is evenly coated.
9. Stir in Butter and Parmesan: Stir in the butter and grated Parmesan cheese until melted and the sauce is creamy. The butter adds richness, and the Parmesan adds a lovely saltiness. It’s what dreams are made of!
10. Season and Serve: Season with additional salt and pepper to taste. Garnish with fresh parsley and lemon wedges. Serve immediately and bask in the glory of your culinary creation! What an acheivement!