Bring a large pot of generously salted water to a rolling boil. Add bowtie pasta and cook until just al dente, about 1 to 2 minutes less than package directions. In the last 3 minutes of cooking, add the broccoli florets directly to the pot. Before draining, reserve at least half a cup of starchy pasta water. Drain pasta and broccoli together and set aside.

Toss chicken pieces in a bowl with garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 3 to 4 minutes until deeply golden. Flip and cook another 2 to 3 minutes until cooked through to 165 degrees F. Transfer to a plate and do not clean the skillet.

Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, add minced garlic and cook for 1 to 2 minutes, stirring continuously, until golden and fragrant. Do not let the garlic turn dark brown.

Add Dijon mustard and stir to combine. Add red pepper flakes and cook for 30 seconds. Remove the pan from the heat. Add fresh lemon juice, lemon zest, and a splash of reserved pasta water. Stir into a glossy sauce. Season with salt and black pepper to taste.

Add drained pasta and broccoli to the skillet. Toss over medium heat, adding reserved pasta water a splash at a time as needed. Add the chicken back to the pan and toss everything to coat in the cowboy butter sauce.

Stir in fresh parsley and thyme. Taste and adjust seasoning -- add more lemon juice for brightness, more red pepper flakes for heat, or a pinch of salt if needed. Serve immediately garnished with extra parsley and a squeeze of fresh lemon.