Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions, usually 11-13 minutes. During the last 4 minutes of cooking, add the broccoli florets directly to the pasta water. Drain everything together in a colander and set aside.

While the water comes to a boil, cut chicken breasts into uniform bite-sized chunks, roughly 1-inch pieces. Toss them in a bowl with the Italian seasoning, salt, and pepper until evenly coated. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers. Add the seasoned chicken in a single layer and sear without moving for 2-3 minutes to develop a golden crust. Flip the pieces and continue cooking for another 3-4 minutes until the chicken reaches 165°F internally. Transfer to a plate.

Using the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant but not browned.

Stir in the lemon zest, orange zest, lemon juice, and orange juice. The sauce will bubble up as the liquid hits the hot butter. Let it simmer for 1-2 minutes, swirling the pan occasionally, until it reduces slightly and the flavors meld together.

Return the drained pasta and broccoli to the skillet along with the cooked chicken. Using tongs or two spoons, toss everything together thoroughly, making sure each piece gets coated in the citrusy butter sauce.

Remove from heat and sprinkle with shredded Parmesan cheese and chopped fresh parsley. Serve immediately while the butter sauce is still warm and glossy.