In a large pot of water, cook the gluten-free farfalle according to package directions for al dente. Drain and set aside, reserving a bit of the pasta water.

Toss the diced chicken with the paprika, oregano, garlic powder, thyme, black pepper, and salt in a small bowl.

Heat olive oil over medium heat in a large skillet. Sear the seasoned chicken for 3 to 4 minutes on each side until it reaches an internal temperature of 165°F. Transfer the chicken to a plate.

Add the dairy-free butter to the same skillet and let it melt. Then mix in all the sauce seasonings and let them simmer for about a minute.

Sprinkle the gluten-free flour into the skillet and mix well, scraping the bottom.

Pour in the chicken broth and dairy-free heavy cream. Stir in the spinach and whisk thoroughly. Simmer for 3 to 4 minutes until the sauce is rich and creamy.

Stir in the dairy-free parmesan and continue cooking until it melts completely and the sauce thickens to your liking.

Toss in the pasta and mix well to coat everything evenly. Use a tablespoon of pasta water to thin the sauce if it’s too thick. Finally, add the chicken back into the skillet and gently stir to combine.