Preheat oven to 400°F (200°C). On a baking sheet, toss broccoli florets with 1/2 tablespoon olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 12-15 minutes, or until tender-crisp. Set aside.

While broccoli roasts, bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add bowtie pasta and cook according to package directions until al dente. Drain well, reserving 1/2 cup of pasta water.

Pat chicken cubes dry. In a medium bowl, toss chicken with 1/2 tablespoon olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

In the same skillet (no need to clean), reduce heat to medium. Add unsalted butter and melt. Add minced garlic, smoked paprika, red pepper flakes, dried parsley, dried thyme, and dried oregano. Sauté for 1 minute until fragrant.

Pour in chicken broth and fresh lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in lemon zest. Taste and season with additional salt and pepper if needed.

Add the cooked bowtie pasta, cooked chicken, and roasted broccoli to the skillet with the sauce. Toss everything gently to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach desired consistency.

Garnish with fresh chopped parsley and serve immediately.