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

In a small bowl, toss the diced chicken with the sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt until well coated.

Heat olive oil over medium heat in a large skillet. Sear the chicken for about 3 to 4 minutes on each side until cooked through and the internal temperature reaches 165°F. 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 for about a minute.

Add gluten-free flour, mixing well and scraping the skillet’s bottom. Gradually whisk in the chicken broth and dairy-free heavy cream.

Stir in chopped spinach and simmer while whisking for 3 to 4 minutes until you have a rich, creamy sauce. Add the dairy-free parmesan and stir until melted. Cook until your sauce is at desired thickness.

Toss in the cooked pasta and gently coat everything. If the sauce is too thick, add a tablespoon of the reserved pasta water as needed. Finally, mix in the seared chicken, and you’re ready to enjoy!