Prepare your workspace and gather all your ingredients.

Chop your chicken breast into thin, manageable pieces.

Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil.

Add the gluten-free farfalle pasta and cook according to package instructions, usually around 8-10 minutes.

Reserve 1/4 cup of pasta water before draining the pasta and set aside.

Combine the spices (paprika, oregano, garlic powder, thyme, black pepper, and salt) in a small bowl.

Use a meat mallet to pound the chicken to an even thickness and season both sides with the spice mixture.

Heat olive oil in a large skillet over medium heat and add the chicken breasts.

Sear for 5 minutes on each side until golden brown, then reduce heat to medium-low and cover. Cook for another 10-12 minutes until the chicken reaches an internal temperature of 165°F (75°C).

Remove the chicken from the skillet and let it rest.

In the same skillet, melt butter and add dry shallots, garlic powder, and Italian seasoning. Stir and simmer for about one minute.

Add gluten-free flour, stir to combine, then pour in chicken broth and heavy cream. Whisk until smooth.

Gradually add shredded Parmesan cheese, stirring until melted.

Toss in the drained pasta and mix until coated in the sauce. Adjust thickness with reserved pasta water as needed.

Slice the rested chicken and add it back to the pasta, gently stirring to incorporate.

Plate the Chicken Garlic Parmesan Pasta, garnish with additional Parmesan or parsley if desired, and enjoy!