1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

2. Pat chicken dry and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.

4. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.

5. Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.

6. Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the parmesan cheese and toss to combine.

7. Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.

8. Garnish with chopped parsley and extra parmesan cheese before serving.