Boil a large pot of salted water over high heat. Add the bowtie pasta and cook until al dente (around 8-10 minutes). In the last 3 minutes of cooking, add the broccoli florets. Reserve about ½ cup pasta water before draining.

Season the chicken breasts with Cajun seasoning, garlic powder, salt, and pepper. Let it rest for a few minutes.

Heat olive oil in a skillet over medium-high heat. Sear the chicken pieces for 6-7 minutes on one side until golden, then flip and cook until fully cooked through. Set aside.

In the same skillet, reduce heat to medium and add butter. Allow to melt, stirring to scrape up browned bits. Cook until bubbly.

Add minced garlic and sauté for 30 seconds until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Adjust seasoning.

Return the chicken to the skillet with the drained pasta and broccoli. Toss to coat everything in the sauce, adding reserved pasta water as needed for consistency.

Stir in grated Parmesan cheese until melted and creamy. Serve warm, garnished with additional Parmesan and herbs.