Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add bowtie pasta and cook until al dente, about 10-12 minutes. For the last 3 minutes of cooking, introduce the broccoli florets. Once cooked, reserve ½ cup of pasta water and then drain the mixture, setting it aside for later.

While the pasta cooks, take your boneless, skinless chicken breasts and season them thoroughly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Ensure an even coating for maximum flavor on your chicken, setting it aside briefly while you heat the skillet.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken breasts. Sauté for about 6-7 minutes on each side until golden brown and a thermometer reads 165°F for doneness. Remove the chicken from the skillet and set it aside on a cutting board to rest.

In the same skillet where you cooked the chicken, reduce the heat to medium and melt 4 tablespoons of unsalted butter. Once melted and bubbling, add 1-2 teaspoons of garlic powder and sauté for 1-2 minutes until fragrant and aromatic.

Next, stir in a pinch of crushed red pepper flakes for heat, along with 2 tablespoons of Dijon mustard, the juice of one lemon, and its zest. Toss in chopped fresh parsley and chives, and season further with salt and black pepper to taste.

Return the chicken back to the skillet, along with the drained bowtie pasta and broccoli mixture. Toss everything gently to coat in the vibrant sauce, using the reserved pasta water as needed to loosen the sauce to your desired consistency.

Finally, stir in ½ cup of grated Parmesan cheese until the sauce is rich and creamy, making every bite delightful. Allow the mixture to heat through for another minute or two. Serve with extra cheese, fresh herbs, and an optional squeeze of lemon.