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

In a small bowl, combine the diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss thoroughly to coat evenly.

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 and internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.

In the same skillet, melt the dairy-free butter over medium heat. Add minced onion, Italian seasoning, garlic powder, and salt. Sauté and simmer the mixture for about one minute to release the flavors.

Sprinkle gluten-free 1:1 flour into the skillet and stir well, scraping the bottom to incorporate and avoid lumps.

Slowly whisk in chicken broth and dairy-free heavy cream. Stir in chopped spinach. Continue whisking and simmer the sauce for 3 to 4 minutes until it thickens and becomes creamy.

Add shredded dairy-free parmesan to the sauce, stirring constantly until the cheese is fully melted and the sauce achieves your preferred thickness.

Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a tablespoon or two of reserved pasta water to thin it to desired consistency.

Return the seared chicken to the skillet and gently stir to combine all ingredients evenly. Serve immediately and enjoy your dairy-free chicken Alfredo!