Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining, then drain and set aside.

In a large skillet over medium heat, melt the butter until it foams gently. Add the minced garlic and saute for about 1 minute until fragrant and pale gold. Watch closely to prevent burning.

Add the diced chicken to the skillet in a single layer. Season with salt, pepper, and paprika. Cook for 5 to 7 minutes, turning occasionally, until golden on the edges and cooked through to an internal temperature of 165 degrees F. Cook in batches if needed to avoid overcrowding.

Add the broccoli florets to the skillet and saute for 3 to 4 minutes, stirring occasionally, until bright green and tender-crisp.

Add the drained bowtie pasta, lemon juice, and lemon zest to the skillet. Toss everything together until the pasta is glossy and evenly coated. Add reserved pasta water one tablespoon at a time if the sauce needs loosening.

Serve hot, garnished with freshly grated Parmesan cheese if desired.