Bring a large pot of salted water to a rolling boil over high heat. Add the mini farfalle pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts, cooking for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest, then slice it into bite-sized pieces.

In the same skillet, add the remaining tablespoon of olive oil along with the chopped zucchini, yellow squash, and minced garlic. Sauté the vegetables over medium heat for about 3-4 minutes until tender.

Add 4 tablespoons of butter and ¼ cup of fresh lemon juice to the skillet with the sautéed vegetables. Allow the butter to melt completely and blend with the lemon juice.

Add the cooked farfalle pasta to the skillet and toss everything together until well combined. Stir in 1 cup of freshly grated Parmesan cheese until it melts and creates a creamy texture throughout the dish.

Gently fold in the sliced chicken and chopped parsley. Serve warm, garnished with additional parsley.