1. Start by cooking the bowtie pasta in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt, black pepper, and smoked paprika. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
4. Pour in the chicken broth, lemon juice, and lemon zest, scraping any browned bits from the bottom of the pan. Let the mixture simmer for about 2 minutes.
5. Add the broccoli florets and cook until they are tender-crisp, about 4-5 minutes.
6. Reduce the heat to low and stir in the heavy cream. Allow the sauce to thicken slightly, then return the cooked chicken to the skillet.
7. Add the drained pasta to the skillet, tossing everything together to coat in the creamy lemon sauce.
8. Sprinkle the Parmesan cheese over the pasta and stir until melted and well combined.
9. Garnish with chopped parsley if desired, and serve warm.

Remember, cooking is as much about intuition as it is about following recipes. Don’t be afraid to taste and adjust as you go along, adding more lemon or cheese based on your preference.