Bring a large pot of salted water to a boil for the pasta.

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

Add the farfalle to boiling water and cook until al dente according to package instructions. In the last 3 minutes of cooking, add the broccoli.

Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together.

Heat 2 tbsp of olive oil in a large skillet over medium-high heat.

Add the seasoned chicken and sear undisturbed for 2-3 minutes, then stir and cook until golden and cooked through, about 4-6 minutes. Transfer the chicken to a plate.

In the same skillet, reduce heat to medium and melt 6 tbsp of butter.

Scrape up any browned bits, then stir in Dijon mustard, lemon zest, lemon juice, and chives and parsley. Let the sauce simmer for 1 minute.

Return the chicken to the pan, add the drained pasta and broccoli, and toss to coat.

Add Parmesan and reserved pasta water gradually until you achieve a silky sauce. Taste and adjust seasoning.

Sprinkle with extra Parmesan and parsley before serving.

Serve hot on plates or in a large bowl. Add extra grated Parmesan and fresh parsley on top. Offer lemon wedges and crushed red pepper on the side.