In a large pot, bring water to a rolling boil and generously salt it. Add the bowtie pasta and cook according to package instructions until al dente, usually around 8-10 minutes. In the final three minutes of cooking, add the broccoli florets to the boiling water. Once everything is cooked, drain the pasta and broccoli, reserving ½ cup of the starchy pasta water for later use.

While the pasta cooks, season the chicken pieces in a bowl with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté for about 6-7 minutes, until cooked through and golden brown.

In the same skillet, reduce heat to medium and melt unsalted butter. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Add chopped parsley and chives, seasoning with salt and pepper.

Combine cooked bowtie pasta, broccoli, and sautéed chicken into the skillet. Toss gently and use reserved pasta water to adjust sauce consistency.

Stir in grated Parmesan cheese until melted. Serve warm with extra Parmesan and fresh parsley.