Boil the gluten-free farfalle in a large pot of water according to the package directions, cooking until al dente. Drain the pasta, and reserve a bit of the pasta water.

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

Heat olive oil over medium heat in a large skillet. Once hot, add the seasoned chicken. Sear for about 3 to 4 minutes on each side until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.

In the same skillet, add the dairy-free butter and melt it. Once melted, add the minced onion and the rest of the sauce seasonings (Italian seasoning and garlic powder), letting them simmer for about a minute.

Sprinkle the gluten-free flour into the skillet, mixing well. Pour in the chicken broth and dairy-free heavy cream, stirring to combine. Add in the chopped spinach and whisk until well mixed. Allow the sauce to simmer until it becomes rich and creamy.

Stir in the dairy-free parmesan cheese until melted. If the sauce is too thick, add a tablespoon of the reserved pasta water until desired consistency. Add the cooked pasta back to the skillet, tossing to coat evenly. Finally, add the chicken back in and stir until combined.