Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. For the last 3 minutes, add broccoli florets. Reserve a cup of pasta water, then drain.

Heat a large skillet over medium-high heat and add olive oil. Season chicken with Cajun seasoning, garlic powder, and smoked paprika. Sear for 6-7 minutes per side until cooked through. Let it rest before slicing.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, zest, parsley, and chives. Simmer for a couple of minutes.

Add drained pasta and broccoli along with sliced chicken to the skillet. Toss gently and stir in reserved pasta water until sauce reaches desired consistency. Mix in Parmesan cheese until creamy.

Serve garnished with extra Parmesan, parsley, or chives. Add a squeeze of lemon juice for brightness. Enjoy!