In a large pot, bring salted water to a boil and add 16 oz of mini farfalle pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Once it’s ready, drain the pasta well and set aside, allowing it to steam off to prevent clumping while you prepare the rest.

Take 2-3 boneless, skinless chicken breasts and season them generously with salt, freshly ground black pepper, lemon zest, garlic powder, onion powder, and Italian seasoning.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the seasoned chicken breasts, cooking for about 5-7 minutes on each side until golden brown and cooked through.

In the same skillet, add the remaining tablespoon of olive oil along with the chopped zucchini, yellow squash, and minced garlic. Stir the vegetables occasionally, sautéing for about 3-4 minutes until they become tender.

Lower the heat and add butter and fresh lemon juice to the skillet with the sautéed vegetables. Stir until the butter is melted and fully blended.

Add the drained pasta and sliced chicken back into the skillet, gently tossing everything together to coat well in the sauce. Mix in freshly grated Parmesan cheese until it melts.

Once everything is combined, serve the creamy lemon chicken pasta hot.