Start by bringing a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to the package instructions until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the boneless chicken breasts with salt, pepper, lemon zest, garlic powder, and Italian seasoning. Add the seasoned chicken to the skillet and cook for about 6–7 minutes per side, until golden brown and cooked through. Remove and let it rest.

In the same skillet, add the remaining 2 tablespoons of olive oil and 4 tablespoons of butter over medium heat. Once the butter melts, add the minced garlic, chopped zucchini, and yellow squash. Sauté for about 5–6 minutes until the vegetables are tender.

Slice the rested chicken breasts into strips. Add the cooked pasta, sliced chicken, fresh lemon juice, and Parmesan cheese to the skillet. Toss gently for 2–3 minutes, allowing flavors to meld.

Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat and finish with chopped fresh parsley. Serve warm or chill for a refreshing pasta salad experience.