Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, which typically takes around 8–10 minutes. When there are just 3 minutes left, gently add the broccoli florets to the pot. Once everything is cooked, reserve 1/2 cup of the pasta water, drain the pasta and broccoli, and set them aside.

While the pasta is boiling, prepare the chicken breasts by seasoning them with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for about 6–7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and let it rest.

In the same skillet, melt 6 tablespoons of unsalted butter over medium heat. Add the minced garlic, sautéing for just 30 seconds until fragrant. Then, stir in the crushed red pepper flakes, Dijon mustard, lemon juice, and zest. Allow the mixture to simmer gently for about 3 minutes, letting the flavors meld beautifully. Finally, toss in the chopped parsley and chives for a refreshing finish to your cowboy butter sauce.

Return the cooked bowtie pasta and broccoli to the skillet with the cowboy butter lemon sauce. Slice the chicken into bite-sized pieces and add it back into the skillet as well. Toss everything together until well coated. Gradually add some of the reserved pasta water, stirring until you achieve a desired creamy consistency. For an extra touch, mix in some grated Parmesan cheese as you combine.

Plate your Butter Lemon Bowtie Chicken warm and drizzle with additional sauce from the skillet. Finish off with a sprinkle of Parmesan cheese, fresh parsley, and a squeeze of lemon juice for a zesty uplift.