Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Boil the gluten-free farfalle in salted water according to package directions until al dente.
Drain and set aside, reserving a bit of the pasta water.
In a small bowl, combine the diced chicken with sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and salt, tossing thoroughly to coat.
Heat olive oil in a large skillet over medium heat and add the seasoned chicken; sear for 3 to 4 minutes on each side until cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, melt dairy free butter and add minced onion, Italian seasoning, garlic powder, and salt; sauté for about one minute.
Sprinkle the gluten free flour into the skillet, stirring well.
Slowly whisk in chicken broth and dairy free heavy cream, then stir in chopped spinach and simmer for 3 to 4 minutes until thickened.
Add melted dairy free parmesan to the sauce and stir until fully melted.
Add cooked pasta to the skillet and toss to coat, using reserved pasta water as needed.
Return the chicken to the skillet and gently stir to combine.
Serve immediately and enjoy!

For best results, trim and dice chicken uniformly. Reserve pasta water for a glossy sauce. Adjust salt based on the cheese used.