Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook for 8-10 minutes until al dente. In the last 3 minutes of cooking, toss in the broccoli florets. Reserve about ½ cup of the pasta water before draining.

Season the chicken breasts generously with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Sear the seasoned chicken in olive oil over medium-high heat for 6-7 minutes per side.

Melt the butter in the same skillet, add garlic and sauté for about 1 minute. Incorporate crushed red pepper flakes, Dijon mustard, and the juice and zest of 1 lemon. Stir in parsley and chives.

Add the drained pasta and broccoli back to the skillet with the sauce, along with the cooked chicken. Toss everything together to ensure well-coated pasta and vegetables, adding reserved pasta water if necessary.

Plate the dish while warm, garnishing with additional Parmesan, fresh parsley, and a squeeze of lemon juice before serving.