Bring a large pot of salted water to a rolling boil. Cook the mini farfalle pasta according to the directions on the packaging until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.

Pat the boneless chicken breasts dry. Season both sides generously with salt, black pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken and cook for about 3–5 minutes on each side until the chicken is golden and fully cooked. Transfer the chicken to a plate and cover it with foil to keep it warm.

In the same skillet, incorporate the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash to the pan. Season with salt, pepper, the remaining ½ teaspoon of garlic powder, and ½ teaspoon of Italian seasoning. Sauté the vegetables for roughly 2 minutes, then add the minced garlic and cook for an additional 30 seconds until aromas are released.

Add the cooked pasta into the skillet along with butter and fresh lemon juice. Toss everything together until the butter melts and the pasta is properly coated.

Slice the cooked chicken and return it to the skillet, tossing well to incorporate all ingredients harmoniously.

Serve the dish with a garnish of chopped parsley and an extra sprinkle of parmesan cheese for a delightful finish.