Fill a large pot with water and bring it to a rolling boil over high heat. Add salt to the water until it tastes pleasantly salty.

Add the bowtie pasta to the boiling water and stir it immediately. Cook until al dente, about 3 minutes before it finishes, add broccoli florets directly into the same pot.

Reserve 1/2 cup of the starchy pasta cooking water and drain the pasta and broccoli together.

Pat chicken pieces dry with paper towels, then season with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken and sear until golden-brown on both sides.

Transfer the seared chicken to a plate and leave the skillet as is to preserve the fond.

Reduce the heat and add unsalted butter to the skillet, scraping up the browned bits from the bottom.

Add minced garlic, cooking for about 1 minute until fragrant. Add crushed red pepper flakes.

Add Dijon mustard, lemon juice, and zest, stirring well. Finally, stir in fresh parsley and chives.

Add seared chicken to the cowboy butter sauce, mixing well.

Stir in the drained pasta and broccoli, adding reserved pasta water gradually until reaching desired consistency.

Mix in grated Parmesan cheese and serve immediately.