Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions. In the last 2-3 minutes of cooking, add the broccoli florets. Drain both, reserving 1/2 cup of pasta water.

Heat a large skillet over medium-high heat and add olive oil. Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Cook until golden brown on both sides and cooked through, approximately 5-7 minutes. Remove the chicken and set aside.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and a pinch of red pepper flakes, sautéing until fragrant. Scrape the skillet to incorporate any browned bits.

Stir in Dijon mustard, fresh lemon juice and zest. Cook for an additional 1-2 minutes, adjusting seasoning as needed.

Return the chicken to the skillet, add cooked pasta and broccoli. Toss everything together, adding reserved pasta water gradually until well-coated.

Sprinkle Parmesan cheese over the mixture, stirring until melted. Garnish with parsley and chives before serving.