Bring a large pot of salted water to a rolling boil. Add the mini farfalle pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta and set aside, reserving a small cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Add the chicken and cook for about 6-7 minutes on each side until golden brown and no longer pink in the center. Transfer the chicken to a plate and let it rest before slicing.

In the same skillet, add the remaining tablespoon of olive oil, chopped zucchini, and yellow squash. Sauté over medium heat for about 4-5 minutes until tender and slightly golden. Stir in the minced garlic during the last minute before removing from heat.

Return the skillet to low heat and stir in the butter and fresh lemon juice, allowing it to melt. Mix in the cooked pasta, sliced chicken, and grated Parmesan cheese, tossing for about 2-3 minutes until well coated. Add reserved pasta water if needed for creaminess.

Remove from heat and stir in lemon zest and chopped parsley. Serve hot, garnished with additional parsley if desired.