Cook the mini farfalle pasta according to the package instructions in salted boiling water until al dente.

Season both sides of the chicken breasts with salt, pepper, lemon zest, one-half teaspoon each of garlic powder and Italian seasoning, and onion powder. Heat olive oil in a large skillet over medium-high heat, and once hot, cook the chicken for 3-5 minutes per side until fully cooked and golden brown.

Transfer the chicken to a plate and cover with foil to keep warm. In the same skillet, add another tablespoon of oil, then toss in zucchini and yellow squash, seasoning with salt, pepper, half a teaspoon of garlic powder, and Italian seasoning. Cook for about 2 minutes before adding the minced garlic for 30 seconds until fragrant.

Add the cooked pasta to the skillet along with butter and lemon juice, tossing everything together until the butter melts and coats the pasta. Stir in the parmesan cheese until combined.

Slice the chicken and return it to the skillet. Serve hot, garnished with fresh parsley and extra parmesan if desired.