Cook the bowtie pasta according to the package instructions. During the last 2-3 minutes of cooking, toss in the broccoli florets. Drain the pasta and broccoli, reserving 1/2 cup of the pasta water, and set them aside.

In a large skillet, heat the olive oil over medium-high heat. Season the chicken with the Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Cook the chicken until it’s golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes (if you’re feelin’ a little spice) and sauté for 1 minute until fragrant. Stir in the Dijon mustard, lemon juice, and zest. Let it cook for another 1-2 minutes, and then season with salt and pepper.

Return the cooked chicken to the skillet, then add the cooked pasta and broccoli. Toss everything together, adding the reserved pasta water a little at a time until the sauce coats the pasta evenly.

Finally, stir in the Parmesan cheese, along with the chopped parsley and chives. Serve hot, with extra Parmesan on top if desired.