Heat large pot on medium, adding 2 tbsps of olive oil.
Cook until chicken is brown, then remove from the pot and set aside.
Add another 2 tbsps of olive oil to the pan with diced onions, cooking onions until they're brown.
Then add the mushrooms, garlic, thyme, paprika, salt, and pepper. Mixing to combine ingredients evenly.
Add the chicken broth and heavy cream to the pot and stir.
Bring the pot to a boil and add the farfalle pasta.
Stir every 1 to 2 minutes to prevent pasta from clumping together. (The cook time for the pasta may take a little longer in this recipe compared to boiling pasta in water).
Once the pasta starts to soften, add the chicken and spinach cooking until incorporated.
Then add the parmesan and stir in until it forms a smooth sauce.
Let cool and serve with parmesan on top.