1. Bring a large pot of heavily salted water to a boil. Cook bowtie pasta 1 minute less than package directions (it finishes in the sauce). Reserve ½ cup pasta water before draining. Drain and set aside.

2. Melt butter in a large skillet over medium heat until foamy and fragrant. Add minced garlic and cook 60–90 seconds, stirring constantly, until golden but not brown. Watch carefully — golden garlic is sweet; brown garlic turns bitter.

3. Add cubed chicken to the skillet in a single layer. Season generously with salt, pepper, and smoked paprika. Cook without stirring 2–3 minutes to build browning, then stir and cook another 3–4 minutes until no longer pink inside.

4. Add broccoli florets to the pan and toss with the chicken. Cook 3–4 minutes, stirring occasionally, until the broccoli turns bright green and reaches crisp-tender texture — still with a slight bite.

5. Add drained pasta, lemon juice, lemon zest, and red pepper flakes (if using) to the skillet. Toss everything together vigorously. Splash in pasta water a little at a time to loosen the sauce into a glossy, clingy coating. Taste and adjust salt, pepper, and lemon.

6. Remove from heat. Scatter fresh parsley and Parmesan over the top. Serve immediately in warm bowls with extra lemon wedges on the side.