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

In a small bowl, add the diced chicken and all the chicken seasonings. Toss to thoroughly coat the chicken.

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

In the same skillet, add the dairy free butter and let it melt. Then, add all the sauce seasonings and let them simmer for about a minute.

Add the gluten-free flour into the skillet and mix well, scraping the bottom. Slowly whisk in the chicken broth and dairy free heavy cream. Then add the chopped spinach and whisk everything together. Let it simmer for about 3 to 4 minutes until the sauce becomes rich and creamy.

Stir in the shredded dairy free parmesan cheese until fully melted. Keep cooking and stirring until the sauce reaches your desired thickness.

Toss the cooked pasta in the skillet with the sauce, ensuring everything is evenly coated. If the sauce is too thick, add a tablespoon of reserved pasta water to thin it out. Finally, add the chicken and gently stir to combine.