Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the cubed chicken, season with salt and pepper, and cook until browned and thoroughly cooked. Remove the chicken and set aside.

In the same pot, add the remaining tablespoon of olive oil and the diced onion. Sauté for 1-2 minutes until softened.

Stir in the mushrooms and garlic, combining them well with the onion. Season with salt, pepper, thyme, and paprika, mixing thoroughly.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a boil.

Add the farfalle pasta to the pot, stirring frequently to prevent sticking. Cook according to the package instructions until the pasta is al dente.

Once the pasta is cooked, return the chicken to the pot along with the spinach. Stir until the spinach wilts and mixes well.

Sprinkle in the parmesan cheese, stirring until it melts into a smooth sauce.

Serve the dish with additional parmesan on top, if desired.