In a large pot, bring salted water to a rolling boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. For the last 3 minutes, toss in broccoli florets to blanch them. Reserve ½ cup of pasta water, then drain and set aside.

Cut the chicken breast into bite-sized pieces and season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.

In a skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes until golden and cooked through. Transfer chicken to a plate.

In the same skillet, reduce to medium heat and melt the butter. Sauté the minced garlic until fragrant, about 1-2 minutes.

Stir in crushed red pepper flakes, then add Dijon mustard, lemon juice, and lemon zest. Mix until smooth.

Fold in chopped parsley and chives. Taste and adjust seasoning as needed.

Add cooked chicken, drained pasta, and broccoli to the skillet. Toss gently, adding reserved pasta water gradually until desired consistency.

Stir in the grated Parmesan cheese until melted and well blended. Continue to heat through.

Serve in bowls garnished with additional Parmesan, parsley, and a squeeze of lemon juice.