In a large pot, bring salted water to a boil over high heat. Add gluten-free farfalle, stirring occasionally, and cook for 8-10 minutes until al dente. Set the pasta aside, reserving about 1 cup of pasta water.

While the pasta cooks, season diced chicken breast with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss to coat evenly.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add the seasoned chicken, cooking for 3-4 minutes per side until golden and cooked through (internal temperature of 165°F). Remove and set aside.

In the same skillet, melt dairy-free butter over medium heat. Add minced onion, sweet smoked paprika, oregano, garlic powder, thyme, and salt; stir for about 2 minutes. Gradually add gluten-free flour to form a roux, then slowly add chicken broth and dairy-free cream, cooking for another 3-4 minutes until thickened.

Once thickened, stir in chopped spinach and allow to wilt. Mix in dairy-free shredded Parmesan until melted. Adjust sauce consistency with reserved pasta water if needed.

Combine seared chicken with the creamy sauce and toss in the cooked gluten-free farfalle. Mix well and serve immediately.