Preheat your oven to 350°F (175°C). Cook the gluten-free pasta according to package instructions until just al dente, about 7-10 minutes. Drain and set aside.

Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.

Whisk in 1/4 cup of gluten-free flour and cook for 2-3 minutes until it resembles wet sand.

Gradually pour in 3 cups of half & half while whisking to prevent lumps. Whisk for about 3-5 minutes until slightly thickened.

Remove from heat and whisk in 1 teaspoon black pepper, 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon red pepper flakes, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon smoked paprika. Stir in fresh spinach, wilting it, then add Boursin cheese and artichokes.

Fold in 2.5 cups of shredded Gruyère cheese and 1/2 cup of shredded pecorino cheese until melted and creamy.

Gently mix the cooked pasta into the cheese sauce, then transfer to a greased 9x13-inch baking dish. Top with 1 cup of grated Parmesan cheese.

Bake in the preheated oven for 15-20 minutes until bubbly and golden. Broil for an additional 2-3 minutes for a crispy top if needed.

Let cool slightly for about 5 minutes before serving to allow sauce to set.