Bring a large pot of generously salted water to a boil. Cook the bowtie pasta until al dente according to package instructions.

Add the broccoli florets during the last 3 minutes of cooking.

Before draining, reserve 1/2 cup of pasta water. Drain the pasta and broccoli and set aside.

In a large bowl, season the chicken with garlic powder, smoked paprika, onion powder, salt, and black pepper.

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

Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a plate.

Reduce heat to medium and add butter to the same skillet.

Once melted, add minced garlic and cook for 1–2 minutes until fragrant and lightly golden.

Stir in the Dijon mustard and red pepper flakes.

Remove the skillet from the heat and add lemon juice, lemon zest, and a splash of reserved pasta water. Stir until a glossy sauce forms.

Season the sauce with salt and black pepper.

Return the skillet to medium heat and add the pasta and broccoli.

Toss everything together, adding more pasta water as needed to create a silky consistency.

Add the chicken back to the skillet and toss until evenly coated in the Cowboy Butter Lemon Bowtie Chicken with Broccoli sauce.

Stir in parsley and thyme.

Taste and adjust seasoning if needed.

Serve immediately with extra parsley and fresh lemon wedges.