Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 minutes. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of pasta water, then drain and set aside.

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

Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken for 6–7 minutes, turning occasionally, until golden and cooked through. Remove the chicken and set aside.

In the same skillet over medium heat, melt butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in crushed red pepper flakes (if using), Dijon mustard, lemon juice, and zest. Mix in parsley and chives, seasoning with salt and pepper.

Add the cooked pasta, broccoli, and chicken back to the skillet. Toss well to coat everything in the sauce, adding reserved pasta water as needed to achieve your desired consistency. Stir in Parmesan cheese until creamy and well combined.

Serve warm, garnished with extra Parmesan, fresh parsley, and a squeeze of lemon juice for an extra burst of flavor.