Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions, usually about 8-10 minutes. In the last 2-3 minutes of cooking, stir in the broccoli florets. Once cooked, drain and reserve ½ cup of the pasta water.

In a large skillet over medium-high heat, drizzle 1-2 tablespoons of olive oil. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes on each side until golden brown and no longer pink. Remove and let it rest.

In the same skillet, reduce heat to medium and melt 4 tablespoons of butter until bubbly. Add garlic and a pinch of red pepper flakes, sauté for 1 minute. Stir in Dijon mustard, lemon juice, and lemon zest, cooking for another 1-2 minutes. Adjust seasoning.

Return chicken to the skillet, incorporating cooked pasta and broccoli. Toss everything together until well coated with the sauce, adding reserved pasta water a little at a time.

Stir in grated Parmesan cheese and sprinkle with parsley and chives. Serve hot, garnished with more Parmesan if desired.