In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes.

During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli in a colander and set aside.

In a skillet over medium heat, add a little oil and cook the diced chicken until golden brown and cooked through, about 8-10 minutes. Season with salt and pepper.

In a bowl, whisk together the melted butter, minced garlic, parsley, chives, lemon juice, paprika, salt, and pepper until well combined.

In the skillet with the cooked chicken, add the drained pasta and broccoli. Pour the cowboy butter sauce over the top and toss everything together until well coated.

Serve immediately, garnished with additional parsley if desired.