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

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Add cubed chicken to the skillet, season with salt and pepper, and cook for about 5–7 minutes until browned and cooked through.

Stir in broccoli florets and sauté for an additional 3–4 minutes until bright green and tender.

Add the zest and juice of the lemon along with paprika. Mix well and adjust seasoning with salt and pepper to taste.

Add cooked bowtie pasta to the skillet and toss gently to combine with chicken and broccoli.

Garnish with freshly chopped parsley and serve immediately.