Boil water in a large pot and cook the gluten-free farfalle pasta according to package directions until al dente. Before draining, scoop out 1/4 cup of pasta water and set it aside.

In a small bowl, combine paprika, oregano, garlic powder, thyme, salt, and black pepper. Mix well.

Pound the chicken breasts slightly to even out their thickness. Season both sides generously with the spice mixture.

Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts and sear for about 5 minutes per side until golden brown.

Lower the heat to medium-low, cover the skillet with a lid, and cook for an additional 10 to 12 minutes until the internal temperature reaches 165°F. Remove from skillet and let rest.

In the same skillet, melt the butter over medium heat. Add the dry shallots, garlic powder, and Italian seasoning. Stir and simmer for one minute.

Stir in the gluten-free flour, scraping up any browned bits from the bottom of the pan.

Pour in the chicken broth and heavy cream while whisking continuously until smooth. Cook for 2 to 3 minutes until the sauce begins to thicken.

Gradually stir in the shredded parmesan cheese a few handfuls at a time, letting each addition melt fully before adding more.

Add the cooked farfalle to the skillet and toss well to coat. Add reserved pasta water one tablespoon at a time if needed to reach your desired sauce consistency.

Slice the rested chicken and place it on top of the pasta. Give everything a gentle stir and serve warm.