Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, keeping a little pasta water.

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

Heat olive oil in a large skillet over medium heat. Sear the chicken for 3 to 4 minutes on each side until fully cooked (internal temperature reaches 165°F). Transfer chicken to a plate.

In the same skillet, melt the dairy free butter. Add the minced onion and sauce seasonings, and simmer for about a minute.

Stir in the gluten free flour, scraping the skillet's bottom well.

Add the chicken broth and dairy free heavy cream. Mix in the chopped spinach and whisk well. Simmer while whisking for 3 to 4 minutes until rich and creamy.

Stir in the dairy free parmesan cheese until it melts completely. Cook, stirring occasionally, until the sauce thickens to your liking.

Toss in the cooked pasta, ensuring it is evenly coated with the sauce. If the sauce is too thick, add a tablespoon of pasta water.

Gently fold in the chicken, mix well, and enjoy!