In a large pot, bring salted water to a rolling boil. Add 12 oz of bowtie pasta and cook until al dente, about 8-10 minutes. In the final 3 minutes of cooking, add 2 cups of broccoli florets to the pot. Once done, reserve 1/2 cup of pasta water, drain the pasta and broccoli, and set aside.

In a medium bowl, toss bite-sized chicken pieces with 1 tsp of Cajun seasoning, 1/2 tsp of garlic powder, 1/2 tsp of smoked paprika, salt, and black pepper to taste.

Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add seasoned chicken pieces in a single layer and sauté for about 6-7 minutes until golden brown and cooked through. Remove the chicken and keep warm.

In the same skillet, melt 6 tbsp of unsalted butter. If using, add minced garlic and sauté for about 30 seconds. Stir in red pepper flakes, 1 tsp of Dijon mustard, lemon juice and zest, and 2 tbsp of chopped parsley and 1 tbsp of chives.

Return the cooked bowtie pasta, broccoli, and reserved chicken to the skillet. Toss gently, adding reserved pasta water to adjust sauce consistency. Stir in 1/2 cup of grated Parmesan cheese until melted and creamy.

Serve warm, garnishing with extra Parmesan, parsley, and a squeeze of lemon juice.