Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the mini farfalle pasta and cook according to package instructions, stirring occasionally, until al dente, usually about 10–12 minutes. Once cooked, drain the pasta in a colander and set it aside, allowing some steam to escape for a moment.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the boneless, skinless chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Carefully place the chicken in the hot skillet, cooking for about 6–7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board.

Using the same skillet, add the remaining 2 tablespoons of olive oil, then toss in the chopped zucchini and yellow squash along with the minced garlic. Sauté for about 3–4 minutes until the vegetables are tender.

Once the vegetables have reached the desired tenderness, reduce the heat to low and add the butter and fresh lemon juice to the pan. Stir continuously until the butter melts completely.

Begin by dicing the rested chicken into bite-sized pieces, then return the chicken to the skillet along with the cooked mini farfalle pasta. Mix everything gently but thoroughly.

Finally, sprinkle the chopped fresh parsley on top. Taste and adjust the seasoning, adding more salt or pepper if desired. Serve your Lemon Chicken Pasta hot.