1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.

2. Pat the cubed chicken dry with paper towels and season generously with salt and black pepper.

3. Heat olive oil in a large skillet over medium-high heat until shimmering.

4. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.

5. Remove the cooked chicken from the skillet and set aside on a plate.

6. Reduce heat to medium-low and add the butter to the same skillet, allowing it to melt while scraping up any browned bits.

7. Stir in the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.

8. Whisk in the fresh lemon juice, lemon zest, and Dijon mustard, allowing the mixture to simmer briefly.

9. Add parsley, chives, dried thyme, red pepper flakes, and paprika, stirring to combine.

10. Return the cooked chicken to the skillet and toss to coat in the sauce.

11. Add the drained pasta to the skillet and gently toss everything together.

12. If needed, add a splash of reserved pasta water to loosen the sauce and help it coat the pasta evenly.

13. Let everything cook together for 1–2 minutes until heated through.

14. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

15. Serve immediately, garnished with extra fresh herbs if desired.