Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, melt ½ cup of unsalted butter over medium heat for 2-3 minutes until foamy.

Add 2 minced garlic cloves to the skillet and sauté for about 30 seconds until fragrant.

Add 1 pound of cubed chicken breast to the skillet. Cook for about 5-7 minutes until golden brown and cooked through.

Stir in 2 cups of broccoli florets and sauté for an additional 3-4 minutes until bright green and tender-crisp.

Pour in the juice and zest of 1 lemon, 1 teaspoon of paprika, and season with salt and pepper. Stir and let simmer for a minute.

Add the cooked bowtie pasta to the skillet and toss gently for about 2-3 minutes until evenly coated.

Garnish with freshly chopped parsley and serve immediately while hot.