Start by bringing a large pot of salted water to a boil. Add the bowtie pasta and cook for about 8–10 minutes or until al dente. Three minutes before the pasta is done, carefully add the broccoli florets to the boiling water. Once cooked, reserve about a cup of the pasta water, drain the rest, and set everything aside in a colander.

While the pasta and broccoli are cooking, take your chicken breasts and season them generously with Cajun seasoning. Heat a large skillet over medium-high heat and add olive oil. When the oil is shimmering, add the chicken pieces and sauté for approximately 6–7 minutes, turning occasionally until they are golden brown and cooked through.

In the same skillet, reduce the heat to medium and add unsalted butter. Allow it to melt, then incorporate minced garlic and sauté for about 1 minute until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and lemon zest. Cook for another 2–3 minutes.

Once the sauce is ready, return the cooked chicken to the skillet along with the drained bowtie pasta and broccoli. Toss everything gently, coating the mixture evenly with the sauce. If the sauce is too thick, gradually add some reserved pasta water until you achieve your desired consistency.

Plate the Butter Lemon Bowtie Chicken with Broccoli immediately, garnishing with freshly grated Parmesan cheese, chopped parsley, and a squeeze of lemon juice.