Bring a large pot of salted water to a boil. Add bowtie pasta and cook for 8-10 minutes until al dente. In the last 3 minutes, add broccoli florets. Reserve ½ cup of cooking water, then drain pasta and broccoli.

In a bowl, season chicken breasts with Cajun seasoning, garlic powder, salt, and pepper. Coat evenly.

Heat olive oil in skillet over medium-high heat for 2 minutes. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through.

Reduce heat and add butter, melting while scraping any browned bits from the skillet.

Add minced garlic and red pepper flakes, cooking for 1 minute. Stir in Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.

Return chicken to skillet with drained pasta and broccoli. Toss gently to coat with sauce, adding reserved pasta water if needed.

Add Parmesan cheese, stirring gently until melted and combined. Cook for another minute to heat through.

Serve warm, garnishing with extra Parmesan, parsley, and chives. Enjoy!