Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook until al dente, about 8-10 minutes. For the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup of the pasta water and drain the rest.

Pat the chicken dry and season both sides with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the seasoned chicken breasts and brown for 6-7 minutes on each side until cooked through.

Lower the heat to medium and melt 2 tablespoons of unsalted butter in the skillet. Add minced garlic and sauté for 1 minute until fragrant.

Stir in optional crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Season with salt and black pepper, and let simmer for 2-3 minutes.

Return chicken to the skillet along with the drained pasta and broccoli. Toss to coat and add reserved pasta water for desired creaminess.

Sprinkle grated Parmesan cheese over the dish and cook for an additional minute until melted.

Transfer to plates or a bowl, and garnish with parsley and chives. Serve warm.