Bring a large pot of salted water to a rolling boil, add mini farfalle pasta, and cook until al dente, about 7–9 minutes. Drain and set aside, reserving some pasta water.

Season chicken breasts with salt, pepper, half of garlic powder, and half of Italian seasoning. Heat olive oil in a skillet and cook chicken for 5–7 minutes per side until golden brown. Slice into bite-sized pieces.

In the same skillet, add remaining olive oil and sauté chopped zucchini and yellow squash with minced garlic for 4–5 minutes until tender.

Lower the heat, add butter and lemon juice to the skillet, letting the butter melt and combine with veggies. Toss in the cooked pasta, adding reserved pasta water if needed.

Add sliced chicken and half of the Parmesan cheese to the skillet. Stir until everything is heated through and well combined.

Transfer pasta to a serving dish, garnish with remaining Parmesan and parsley. Serve warm.