Boil the gluten-free farfalle in a large pot of water according to package instructions until al dente. Drain the pasta, reserving some pasta water for later use.

In a small bowl, coat diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss until well-coated.

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sear for 3 to 4 minutes on each side, until cooked through. Transfer chicken to a plate and set aside.

In the same skillet, melt the dairy-free butter. Add minced onion and sauce seasonings (Italian seasoning, garlic powder, and salt). Simmer for about a minute.

Stir in gluten-free flour, scraping the skillet to mix well.

Gradually add chicken broth and dairy-free heavy cream, whisking continuously to avoid lumps. Incorporate chopped spinach and simmer for 3 to 4 minutes.

Stir in the dairy-free parmesan cheese until melted. Add reserved pasta water as needed for desired sauce consistency.

Toss cooked pasta into the sauce until well-coated, then add seared chicken and gently stir to combine.