Cook the gluten free farfalle pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta.
While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breasts with paprika, oregano, garlic powder, thyme, black pepper, and ½ teaspoon salt.
Add chicken to the skillet and cook for 5-7 minutes per side until cooked through. Remove chicken from skillet and let rest. Slice or cube once cooled.
In the same skillet, melt butter over medium heat. Add dry shallots and Italian seasoning; sauté for 1-2 minutes until fragrant.
Sprinkle Gluten Free 1:1 Flour over the butter mixture and whisk to form a roux. Cook for 1-2 minutes.
Slowly pour in chicken broth while whisking to avoid lumps. Then add heavy cream and continue whisking until sauce is smooth and begins to thicken.
Stir in shredded parmesan cheese until melted and creamy.
Add cooked pasta, sliced chicken, and reserved pasta water to the sauce. Toss everything together to coat well.
Season with remaining garlic powder and ½ teaspoon salt to taste.
Serve immediately, garnished with extra parmesan if desired.
