In a large pot, bring salted water to a rolling boil. Add mini farfalle pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Season chicken breasts with salt, pepper, half of the garlic powder, and Italian seasoning. Heat olive oil in a skillet over medium heat. Sauté chicken for about 6-7 minutes per side until cooked through. Slice into bite-sized pieces.

In the same skillet, add remaining olive oil. Sauté sliced zucchini and yellow squash with remaining garlic for around 5 minutes until tender and lightly browned.

Reduce heat to low, and add butter, fresh lemon juice, and the rest of the seasonings to the vegetables. Stir until butter has melted and combined, creating a silky sauce.

Add cooked pasta and sliced chicken to the skillet. Toss everything together until well-coated in lemon sauce. Stir in Parmesan cheese until melted and creamy.

Remove from heat and sprinkle with fresh parsley. Serve warm, or let cool for a refreshing pasta salad option.