Boil and Prepare Pasta: Bring a large pot of salted water to a boil, add the bowtie pasta, cooking it to al dente (8-10 minutes). In the last 3 minutes, add the broccoli. Drain and set aside.

Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet. Season chicken with salt and pepper, sauté until golden brown and cooked through (5-6 minutes). Remove chicken and let rest.

Make the Sauce: In the same skillet, reduce heat and melt 4 tablespoons of butter. Add minced garlic and cook for about 1 minute until fragrant.

Combine Ingredients: Stir in lemon juice, lemon zest, Dijon mustard, smoked paprika, dried parsley, and optional crushed red pepper flakes. Return cooked chicken to skillet and mix well.

Toss Pasta and Broccoli: Add drained pasta and broccoli to skillet, toss everything. If it seems dry, add reserved pasta water to reach desired consistency. Stir in parmesan cheese until melted.

Final Touches and Serve: Cook for another minute, plate the dish garnished with lemon zest and parsley. Serve warm.