Boil the gluten-free farfalle in a large pot of water according to the package directions for al dente. Once cooked, drain and set aside, saving a bit of the pasta water.

In a small bowl, add the diced chicken along with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss to coat the chicken thoroughly.

Heat olive oil over medium heat in a large skillet. Sear the chicken for about 3 to 4 minutes on each side, until the internal temperature reaches 165 degrees. Once cooked, transfer the chicken to a plate.

In the same skillet, add the dairy-free butter and let it melt. Stir in all the sauce seasonings and simmer them for about a minute.

Add the gluten-free flour to the skillet, mixing well while scraping the bottom.

Pour in the chicken broth and dairy-free heavy cream. Add the chopped spinach and whisk well. Let it simmer while whisking for 3 to 4 minutes until the sauce becomes rich and creamy.

Stir in the dairy-free parmesan until fully melted. Continue to cook, stirring occasionally, until the sauce reaches your desired thickness.

Toss in the cooked pasta and coat it evenly with the sauce. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it out.

Finally, add the seared chicken back into the skillet and gently stir to combine all ingredients. Enjoy!