1. Cook the Pasta: Begin by boiling the pasta in a large pot of salted water according to the package directions for al dente. Drain the pasta and set it aside, reserving a bit of the cooking water.

2. Season the Chicken: In a small bowl, combine the diced chicken and all the chicken seasonings. Toss the chicken to ensure it is evenly coated with the flavorful spice blend.

3. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes on each side until it reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and set it aside.

4. Start the Sauce: In the same skillet, melt the dairy-free butter. Add the minced onion, Italian seasoning, garlic powder, and salt. Simmer for about 1 minute, allowing the flavors to meld.

5. Thicken the Sauce: Sprinkle the gluten-free flour into the skillet and whisk it in, scraping the bottom of the pan to incorporate all the browned bits.

6. Build the Creamy Base: Gradually pour in the chicken broth and dairy-free heavy cream, whisking constantly. Then, add the chopped spinach and continue whisking for 3-4 minutes until the sauce becomes rich and creamy.

7. Add the Cheese: Stir in the dairy-free Parmesan and keep stirring until the cheese melts completely. Cook the sauce, adjusting the thickness to your desired consistency.

8. Combine Everything: Add the cooked pasta to the creamy sauce and toss everything together until the pasta is evenly coated. If the sauce is too thick, add a tablespoon of the reserved pasta water at a time to reach your preferred texture.

9. Finish the Dish: Gently fold the cooked chicken back into the creamy pasta, ensuring it is thoroughly incorporated. Serve this rich, dairy-free Chicken Alfredo hot and enjoy!