Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook for 8-10 minutes or until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Once done, reserve ½ cup of pasta water, then drain the pasta and broccoli, and set aside.

In a mixing bowl, thoroughly coat the chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Ensure each piece is evenly covered and let it sit for a few minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken pieces and cook for 6-7 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from skillet and let rest.

In the same skillet, reduce heat to medium, add 6 tablespoons of unsalted butter, and allow it to melt. Sauté minced garlic for about 1-2 minutes until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, zest, parsley, and chives. Mix well and season to taste.

Return drained bowtie pasta, broccoli, and cooked chicken into the skillet with the sauce. Toss together gently for about 2-3 minutes. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

Once everything is combined and warmed through, plate the Cowboy Butter Lemon Bowtie Chicken with Broccoli. Garnish with extra Parmesan cheese and a squeeze of fresh lemon juice. Serve immediately.