Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. In the final 3 minutes of cooking, add broccoli florets to the pot. Once done, reserve ½ cup of the pasta water, then drain the pasta and broccoli, setting them aside.

In a medium bowl, season chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Mix well to coat evenly.

Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook for about 6-7 minutes until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium, add butter, and melt. If using fresh garlic, add and sauté for 1-2 minutes until fragrant.

Stir in crushed red pepper flakes (if desired), Dijon mustard, lemon juice, and zest. Add parsley and chives, season with salt and pepper. Simmer for a couple of minutes.

Return cooked pasta, broccoli, and sautéed chicken to the skillet. Toss together to coat in sauce, adding reserved pasta water if needed for consistency.

Sprinkle in Parmesan cheese while mixing until melted into the sauce. Taste and adjust seasoning. Remove from heat.

Serve warm, garnished with additional Parmesan cheese and parsley or chives.