Cook the gluten-free pasta according to package instructions; drain and set aside.

In a large pot, melt the unsalted butter over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the gluten-free flour and cook for 1-2 minutes to form a roux.

Gradually add the half & half, whisking continuously until the sauce thickens.

Season the sauce with garlic powder, black pepper, dried parsley, kosher salt, onion powder, red pepper flakes, nutmeg, and smoked paprika.

Fold in the fresh spinach, marinated artichokes, Boursin cheese, shredded gruyère cheese, and shredded pecorino cheese until melted and combined.

Add the cooked pasta to the cheese sauce and stir until well coated.

Transfer the mixture to a baking dish and top with grated parmesan cheese.

Bake in a preheated oven at 350°F (175°C) for 20 minutes or until golden and bubbly.