Bring a large pot of salted water to a boil, add 12 oz of bowtie pasta and cook until al dente, about 8-10 minutes. Stir in 2 cups of broccoli florets for the final 3 minutes. Reserve ½ cup of pasta water, then drain pasta and broccoli.

Cut 1 lb of chicken into bite-sized pieces. In a bowl, toss with 1 tsp Cajun seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, and salt and pepper to taste.

Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add the chicken in a single layer and sauté for 6-7 minutes until golden brown. Remove chicken and set aside, keeping drippings in the pan.

In the same skillet, lower the heat and melt 6 tbsp of butter. Stir in 1 tsp Dijon mustard, optional ½ tsp crushed red pepper flakes, 1 tbsp lemon juice, lemon zest, 2 tbsp parsley, and 1 tbsp chives. Season with salt and pepper.

Add the drained pasta and broccoli to the sauce in the skillet along with the chicken. Toss everything together, gradually adding reserved pasta water until desired consistency is achieved.

Sprinkle ½ cup of grated Parmesan over the mixture and stir for 1-2 minutes until cheese melts. Serve warm, garnished with extra Parmesan, fresh parsley, and lemon juice.