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

In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant.

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

Gradually add the half & half, whisking continuously until the mixture is smooth and thickens.

Stir in the garlic powder, black pepper, dried parsley, kosher salt, onion powder, red pepper flakes, nutmeg, and smoked paprika.

Add the fresh spinach and chopped artichokes to the sauce, stirring until the spinach wilts.

Remove from heat and mix in the Boursin cheese, shredded gruyère cheese, pecorino cheese, and half of the grated parmesan cheese until melted and well combined.

Combine the cooked pasta with the cheese sauce, mixing well to coat.

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

Bake in a preheated oven at 350°F for 20-25 minutes or until bubbly and golden on top.