Start by cooking the bowtie pasta according to package instructions. In the last three minutes of cooking, add the broccoli florets. Drain and set aside, reserving some pasta water.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.

Reduce the heat to low. Add the butter to the skillet and let it melt. Then, stir in the Dijon mustard, lemon juice, lemon zest, and crushed red pepper flakes (if using). Mix well to create a creamy sauce.

Add the cooked pasta and broccoli to the skillet with the sauce. Toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency. Finally, mix in the Parmesan cheese, fresh parsley, and chives.