Cook the gluten-free farfalle pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve a small cup of pasta water, then drain and set aside.

Season diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, salt, and black pepper.

In a large skillet, heat olive oil over medium heat and sear the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Melt dairy-free butter in the same skillet over medium heat, then add minced onion and Italian seasoning. Cook for 3-4 minutes until the onion is translucent.

Stir in gluten-free flour, then gradually whisk in chicken broth and dairy-free heavy cream, simmering for 2-3 minutes until thickened. Add fresh spinach to wilt.

Incorporate dairy-free parmesan cheese into the sauce until melted. Use reserved pasta water if too thick.

Toss the drained pasta into the Alfredo sauce and fold in the seared chicken. Heat through for 1 minute.

Garnish with fresh parsley or basil and crushed red pepper flakes before serving.