In a large pot, bring salted water to a rolling boil and add mini farfalle pasta. Cook according to package directions until al dente, about 10-12 minutes. Once cooked, drain the pasta in a colander and set aside.

While the pasta cooks, season the boneless, skinless chicken breasts with salt, pepper, ½ teaspoon of garlic powder, and ½ teaspoon of Italian seasoning. Ensure an even coating.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F. Remove and let rest before slicing.

In the same skillet, add the remaining tablespoon of olive oil, zucchini, yellow squash, and minced garlic. Sauté over medium heat for about 4-5 minutes until veggies are tender.

Reduce heat to low and stir in butter and fresh lemon juice, remaining garlic powder, onion powder, and a sprinkle of Italian seasoning. Simmer gently for 2-3 minutes.

Add the cooked pasta and sliced chicken to the skillet with the sauce. Toss everything together gently to ensure every strand and piece is well-coated.

Transfer the Lemon Chicken Pasta to serving plates. Garnish with freshly grated Parmesan cheese and chopped parsley. Serve warm.