1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken strips and season with salt and pepper. Cook for about 7-8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the butter and garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
4. Add the broccoli florets to the skillet and sauté for 3-4 minutes until they are bright green and tender-crisp.
5. Return the chicken to the skillet and add the lemon juice, zest, and red pepper flakes if using. Toss everything together to combine.
6. Add the cooked pasta to the skillet and sprinkle with Parmesan cheese. Stir gently to combine all the ingredients, allowing the cheese to melt into the pasta.
7. Serve immediately, garnished with extra Parmesan and a sprinkle of lemon zest if desired.

Cooking is an adventure, and don’t worry about making a mess—it’s all part of the process. Just like those nights spent watching my dad stir pots and weave stories, every meal tells its own tale.