Boil a large pot of salted water. Add bowtie pasta and cook until al dente, about 8-10 minutes. Add broccoli florets in the last 3 minutes of cooking. Reserve ½ cup pasta water, then drain pasta and broccoli.

Season chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Allow seasoning to adhere while preparing the skillet.

Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes until golden brown and cooked through. Remove and let it rest.

Lower heat and add butter to the skillet. Once melted, add minced garlic and sauté until fragrant (about 1 minute).

Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Simmer for 1-2 minutes. Season to taste with salt and pepper.

Add the cooked chicken, broccoli, and drained pasta to the skillet. Toss to coat well. Adjust sauce with reserved pasta water as needed.

Mix in grated Parmesan cheese until melted. Garnish with fresh parsley and chives before serving warm.