Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.

Add the broccoli to the pasta pot in the last 2–3 minutes of cooking to blanch, then drain both together.

While the pasta cooks, season the chicken pieces generously with salt, pepper, smoked paprika, and a little thyme.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer.

Sear until golden, about 3–4 minutes per side, until cooked through. Remove chicken to a plate.

Lower heat to medium and add 2 tablespoons butter to the same skillet. When the butter melts and begins to bubble, add the minced garlic.

Sauté for 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in lemon zest, lemon juice, remaining thyme, and red pepper flakes if using.

Let the sauce simmer for a minute to combine flavors. Add the reserved pasta water, scraping any browned bits from the bottom of the pan.

Return the chicken to the skillet along with the drained pasta and broccoli.

Toss gently to coat everything in the lemon-butter sauce.

Add the remaining butter and the Parmesan cheese, tossing until the butter melts and the sauce is silky.

Adjust seasoning with salt and pepper. If the sauce needs a looser texture, add more pasta water, a tablespoon at a time.

Finish with a handful of chopped parsley and an extra squeeze of lemon if you like brighter acidity.

Serve warm, passing extra cheese at the table.