1. Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually about 10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. Prepare the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 6-8 minutes, turning occasionally until golden brown and cooked through. Remove from skillet and set aside.
3. Sauté the broccoli: In the same skillet, add another tablespoon of olive oil. Toss in the broccoli florets and cook for 3-4 minutes until they turn bright green and slightly tender but still crisp. If you like softer broccoli, cover the skillet for a minute or two to help steam it.
4. Build the sauce: Add the minced garlic to the skillet with the broccoli and cook for about 30 seconds until fragrant. Then, add the lemon zest and juice, red pepper flakes (if using), and a splash of the reserved pasta water to loosen the sauce slightly. Let it simmer for a minute to meld the flavors.
5. Combine everything: Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated with the lemony sauce. If the sauce seems too thick, add a bit more pasta water to reach your desired consistency.
6. Finish with cheese and herbs: Stir in the grated Parmesan cheese and chopped parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot, garnished with extra cheese and parsley for a pop of color and flavor.

From my own experience, I find that letting the pasta sit in the lemony sauce for a minute helps the flavors meld beautifully. Also, don’t be afraid to add a pinch more lemon or cheese—it’s all about balancing those bright and savory notes to match your mood and taste.