Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente, about 9 to 11 minutes. Reserve 1/4 cup pasta water before draining. Drain and set aside.

While pasta cooks, melt butter in a large skillet over medium heat. Once foaming, add minced garlic and sauté for 30 seconds until fragrant. Do not let garlic brown or it will turn bitter.

Add cubed chicken in a single layer. Cook for 4 to 5 minutes without stirring to develop a golden sear, then flip and cook for another 3 to 4 minutes until cooked through with no pink inside and internal temperature reads 165°F.

Add broccoli florets and toss with the chicken and garlic butter. Sauté for 2 to 3 minutes until bright green and tender-crisp. Do not overcook.

Add lemon juice, lemon zest, paprika, salt, and pepper. Stir to coat evenly. Add a splash of reserved pasta water if the sauce looks dry.

Add drained bowtie pasta to the skillet and toss until fully coated in the lemon garlic butter sauce. Taste and adjust seasoning. Garnish with fresh chopped parsley and serve immediately.