Boil a large pot of salted water. Add bowtie pasta and cook until al dente, about 10-12 minutes. In the last 3 minutes, add broccoli florets. Reserve 1/2 cup pasta water, then drain pasta and broccoli.

Season chicken breast with Cajun seasoning and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes until golden brown. Remove and set aside.

Melt unsalted butter in the same skillet. Sauté minced garlic for 1-2 minutes until fragrant. Add crushed red pepper flakes for extra kick.

Whisk together Dijon mustard, reserved lemon juice, and zest in the skillet, creating a tangy sauce. Stir in parsley and chives, seasoning with salt and pepper.

Add cooked chicken, pasta, and broccoli to skillet. Toss gently, mixing with the creamy sauce. Gradually pour in reserved pasta water to adjust consistency as needed.

Sprinkle grated Parmesan cheese over the mix, stirring until melted and creamy. Taste and adjust seasoning with salt or lemon juice if necessary.

Plate the dish and serve hot, garnished with extra Parmesan and a squeeze of lemon juice for added zing.