Season the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper.

In a large skillet, heat the sun-dried tomato oil over medium heat.

Add the seasoned chicken thighs and cook until browned on both sides, approximately 5-7 minutes per side, until the internal temperature reaches 165°F. Remove and set aside.

In the same skillet, add butter and melt it.

Stir in dried shallots, minced garlic, and minced onion, sautéing for about two minutes until fragrant.

Add gluten-free flour and stir to combine, cooking for about a minute.

Gradually whisk in chicken broth and bring to a gentle simmer.

Stir in heavy cream, Parmesan cheese, diced sun-dried tomatoes, and tomato paste; mix well.

Add diced spinach and remaining Italian seasoning, smoked paprika, and salt. Stir until spinach wilts.

In a large pot, boil salted water and cook farfalle pasta according to package instructions until al dente. Drain and reserve pasta water.

Cut cooked chicken into bite-sized pieces and add it back into the skillet with the sauce.

Toss in the drained pasta, incorporating everything evenly. Adjust sauce thickness with reserved pasta water if needed.

Serve on plates and garnish with chopped fresh basil.