In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sauté the Cajun-seasoned chicken pieces for 6-7 minutes until golden brown and cooked through. Transfer to a plate and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant and slightly golden.

Squeeze fresh lemon juice into the skillet and mix with garlic and remaining butter. Stir for about 30 seconds before returning the cooked chicken to the skillet, ensuring it is well-coated in the sauce.

While the chicken simmers, bring a pot of salted water to a boil and add the bowtie pasta, cooking according to package instructions for about 8-10 minutes. Reserve about ½ cup of pasta water before draining.

Once the pasta and broccoli (blanched in the last 2 minutes of cooking) are done, drain them and add to the skillet with the chicken. Toss everything together, coating the pasta and broccoli with the sauce. Adjust consistency with reserved pasta water.

Sprinkle in the grated Parmesan cheese and fresh herbs, mixing until combined. Allow the dish to simmer for another minute before serving warm, garnished with additional herbs.