In a large pot, bring salted water to a rolling boil over high heat. Add 12 ounces of bowtie pasta and cook until al dente, about 8-10 minutes. In the last 3 minutes of cooking, add 2 cups of broccoli florets. Reserve ½ cup of pasta water, drain, and set aside.

In a mixing bowl, season 1 pound of chicken pieces with 1 teaspoon of Cajun seasoning, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, and salt and black pepper to taste.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 6-7 minutes until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium, add 6 tablespoons of unsalted butter. Melt and add minced garlic (if using fresh), sauté for 1-2 minutes.

Stir in ½ teaspoon of crushed red pepper flakes (if using), 1 teaspoon of Dijon mustard, and lemon juice and zest. Add chopped parsley and chives, season to taste.

Return cooked pasta, broccoli, and chicken to the skillet. Toss gently to coat in the sauce, adding reserved pasta water if too thick.

Remove from heat, fold in ½ cup of grated Parmesan cheese until creamy. Serve warm, garnished with more Parmesan and lemon juice for flavor.