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 pasta water, then drain.

In a bowl, season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Rub evenly.

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

In the same skillet, melt unsalted butter. Add garlic, sauté for 1-2 minutes until fragrant.

Stir in red pepper flakes, Dijon mustard, lemon juice & zest. Season and let simmer for 2-3 minutes.

Combine cooked pasta, broccoli, and chicken into the skillet. Toss gently and add reserved pasta water as needed.

Stir in grated Parmesan cheese until melted. Adjust seasoning with lemon juice or cheese if needed.

Serve warm, garnished with more Parmesan cheese and a squeeze of lemon juice.