Begin by bringing a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package instructions until al dente, usually about 9-11 minutes. In the last 3 minutes of cooking, toss in fresh broccoli florets. Once done, reserve ½ cup of pasta water, then drain the pasta and broccoli together, setting them aside for later.

In a large skillet over medium-high heat, add a drizzle of olive oil. Season the boneless, skinless chicken breasts with Cajun seasoning, salt, and black pepper, then place them in the skillet. Sauté for 6-7 minutes, turning occasionally, until the chicken is browned and reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and let it rest.

In the same skillet, reduce the heat to medium and melt unsalted butter until bubbly. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in crushed red pepper flakes, Dijon mustard, lemon juice, and zest to create a zesty cowboy butter lemon sauce. Mix in chopped parsley and chives for added flavor.

Return the sautéed chicken to the skillet with the sauce, adding the cooked pasta and broccoli. Toss gently until everything is well-coated with the cowboy butter lemon sauce. If the mixture seems dry, gradually stir in reserved pasta water until you achieve the desired sauce consistency.

Once combined, sprinkle in grated Parmesan cheese, stirring until melted and creamy throughout the dish. Plate your Cowboy Butter Lemon Bowtie Chicken with Broccoli, garnishing with additional Parmesan and freshly chopped herbs. Serve immediately to enjoy!