Start by bringing a large pot of well-salted water to a rolling boil over high heat. Once boiling, add the bowtie pasta and cook until al dente, usually about 8-10 minutes. In the last three minutes of cooking, add the broccoli florets, allowing them to become bright green and tender. Before draining, reserve about ½ cup of the pasta water for later use.

While the pasta cooks, take your boneless, skinless chicken breasts and season generously with Cajun seasoning, garlic powder, salt, and black pepper. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add the seasoned chicken breasts. Sear for about 6-7 minutes on each side until golden brown and cooked through.

Lower the heat to medium and add unsalted butter to the skillet, allowing it to melt completely. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and zest, simmering gently for about 2 minutes to meld the flavors. Adjust seasoning as necessary.

Return the seared chicken to the skillet with the drained pasta and broccoli. Toss everything together and add reserved pasta water as needed for consistency.

Lastly, sprinkle grated Parmesan cheese into the skillet and stir until melted and creamy. Garnish with parsley and chives before serving.