Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook until al dente, about 8-10 minutes. Drain and reserve a small cup of pasta water.

Season the chicken with salt, pepper, garlic powder, and half of the Italian seasoning. Heat 2 tablespoons of olive oil in a skillet and cook the chicken for 5-7 minutes on each side until golden brown.

In the same skillet, add the remaining olive oil and the butter. Once melted, add minced garlic, zucchini, and yellow squash. Sauté for about 5 minutes until tender.

Lower the heat and add the cooked pasta and sliced chicken. Mix in lemon juice, lemon zest, remaining Italian seasoning, and Parmesan cheese. Toss gently, adding reserved pasta water as needed.

Remove from heat and taste, adjusting seasoning if needed. Serve garnished with chopped parsley.