Season the boneless, skinless chicken breasts with salt, pepper, garlic powder, and half of the Italian seasoning. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, carefully add the chicken and sauté for about 6-7 minutes per side until cooked through and golden brown. Remove the chicken and let it rest.

In a large pot, bring salted water to a boil. Add the mini farfalle pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve ½ cup of pasta water before draining, then return the pasta to the pot and set aside.

In the same pot used for the pasta, pour in the remaining 2 tablespoons of olive oil. Add the chopped zucchini, yellow squash, and minced garlic. Sauté for about 4-5 minutes until tender and slightly golden.

Add 4 tablespoons of butter, fresh lemon juice, and lemon zest to the pot. Stir well to combine, allowing the butter to melt and create a creamy sauce.

Add the cooked pasta and sliced chicken into the pot with the creamy sauce. Toss gently to coat the pasta and chicken. If dry, gradually add in reserved pasta water.

Sprinkle in the remaining grated Parmesan cheese, stirring until it melts and blends into the sauce. Adjust seasoning with more salt, pepper, or Italian seasoning as desired.

Serve warm, garnished with freshly chopped parsley for color and freshness. Enjoy straight or chilled as a pasta salad.