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 4 tablespoons of unsalted butter over medium heat for 2-3 minutes until golden.

Add 4 cloves of minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Increase heat to medium-high, add 1 pound of cubed chicken, and cook for 5-7 minutes until golden brown and internal temperature reaches 165°F.

Add 2 cups of broccoli florets to the skillet and sauté for another 3-4 minutes until bright green and tender.

Stir in zest and juice of 1 lemon along with 1 teaspoon of paprika, salt, and pepper. Cook for 1-2 minutes.

Fold in the cooked bowtie pasta and toss until evenly coated with the sauce.

Remove from heat, garnish with fresh parsley if desired, and serve warm.