Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. In the last 3 minutes, add the broccoli florets to the boiling pasta. Once cooked, reserve ½ cup of the pasta water for later use, then drain the pasta and broccoli, and set aside.

While the pasta cooks, season the chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and sear for about 6-7 minutes on each side until golden brown and cooked through.

In the same skillet, melt 6 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Stir in the crushed red pepper flakes, Dijon mustard, lemon juice, and zest, mixing well. Add chopped parsley and chives.

Return the cooked chicken to the skillet along with the drained bowtie pasta and broccoli. Toss everything together, and gradually add reserved pasta water as needed, stirring until the sauce is creamy and clings to the pasta. Fold in the grated Parmesan cheese.

Plate the Cowboy Butter Lemon Bowtie Chicken with Broccoli immediately, garnishing with extra Parmesan cheese, parsley, and a squeeze of fresh lemon juice.