In a large pot, boil the gluten-free farfalle pasta according to package directions until al dente. Drain and set aside.

In a small bowl, mix together paprika, oregano, garlic powder, thyme, salt, and black pepper. Pound the chicken to thin it slightly, then season both sides with the spice mixture.

Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes on each side until golden brown. Lower the heat to medium-low, cover the skillet, and cook for an additional 10-12 minutes until cooked through (internal temperature should reach 165°F). Transfer chicken to a cutting board to rest.

In the same skillet, add butter and let it melt. Stir in the shallots, garlic powder, and Italian seasoning, simmering for one minute.

Add gluten-free flour to the skillet, scraping the bottom well. Pour in chicken broth and heavy cream, whisking until smooth. Gradually stir in parmesan cheese, allowing it to melt and create a creamy texture.

Toss the cooked pasta into the sauce, mixing to coat well. If the sauce is too thick, add pasta water one tablespoon at a time until you reach your desired consistency.

Slice the chicken breast and gently stir into the pasta. Serve warm!