In a large pot, bring water to a boil. Add the gluten-free farfalle pasta and cook according to the instructions on the box until it is al dente, approximately 8-10 minutes. Reserve 1/4 cup of pasta water, then drain the rest.

In a small bowl, mix together 1 1/2 tsp paprika, 1 1/2 tsp oregano, 1 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp black pepper, and 1/2 tsp salt.

Pound the chicken breast slightly to thin it out. Season both sides of the chicken with the mixed spices.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Sear the chicken for 5 minutes on each side until golden brown. Lower the heat to medium-low, cover the pan with a lid, and cook for another 10-12 minutes until internal temperature reaches 165 degrees Fahrenheit. Remove chicken from skillet.

In the same skillet, add 4 tbsp of butter and let it melt. Add 2 tsp of dry shallots, 1 tsp garlic powder, and 2 tsp Italian seasoning. Stir and simmer for one minute.

Sprinkle in 2 tbsp of gluten-free flour and stir to combine, scraping the bottom of the pan. Pour in 1/2 cup of chicken broth and 3 cups of heavy cream. Whisk until the sauce is smooth and creamy.

Gradually stir in 12 oz of shredded parmesan cheese until melted and fully incorporated. Let the sauce cook on low heat, stirring occasionally until it reaches desired thickness.

Add the drained pasta to the sauce and toss well to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached. Slice the cooked chicken and place it on top of the pasta. Carefully stir everything together.

Serve the Chicken Garlic Parmesan Pasta hot. Garnish with extra parmesan cheese or fresh herbs if desired.