Fill a large pot with salted water and bring it to a boil.

Season the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Zest and juice the lemon and set aside.

Cook the farfalle according to package directions. With 3 minutes left on the pasta, add the broccoli to the pot so it steams and cooks through.

Before draining, scoop out and reserve 1/2 cup of the starchy pasta water. Drain pasta and broccoli together.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear until browned and cooked through, about 4 to 6 minutes depending on piece size. Remove the chicken to a plate.

Reduce heat to medium and add 6 tablespoons butter to the same skillet. Swirl to melt and scrape up browned bits from the pan.

Stir in 1 teaspoon Dijon mustard, lemon zest, lemon juice, optional crushed red pepper flakes, chopped chives, and parsley. Let the sauce simmer for 1 minute.

Return the chicken to the skillet, then add the drained pasta and broccoli. Toss to coat everything in the sauce.

Sprinkle in 1/2 cup grated Parmesan and pour in reserved pasta water a little at a time, stirring until you reach a silky sauce. Taste and adjust salt and pepper.

Serve hot, topped with extra Parmesan and chopped parsley.

Store leftover portions in an airtight container once cooled.