Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions. In the last 3 minutes of boiling, add the broccoli florets. Reserve 1/2 cup of pasta water, then drain pasta and broccoli and set aside.

In a medium bowl, toss the chicken pieces with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook undisturbed for 3-4 minutes to brown, then flip and cook another 3-4 minutes until cooked through. Remove chicken to a plate.

Reduce skillet heat to medium-low. Add the butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes to slightly reduce.

Stir in the fresh lemon juice and zest. Turn heat to low.

Add the cooked pasta, broccoli, and chicken back into the skillet. Toss vigorously to coat everything in the sauce. If the sauce is too thick, splash in a little reserved pasta water until a glossy glaze forms.

Garnish with fresh parsley, Parmesan cheese, and extra lemon slices. Serve hot.