Cook pasta according to package directions. Drain and set aside.

While pasta cooks, season both sides of chicken breasts with salt, pepper, lemon zest, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and onion powder.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3–5 minutes per side until golden and cooked through. Remove chicken, cover with foil, and rest.

In the same skillet, heat the remaining tablespoon of olive oil. Add zucchini and yellow squash. Season with salt, pepper, remaining garlic powder and Italian seasoning. Sauté for 2 minutes. Add minced garlic and cook for 30 seconds.

Add the cooked pasta to the skillet with butter and lemon juice. Toss until butter is melted. Stir in parmesan until creamy.

Slice or chop the rested chicken and add it to the skillet. Toss gently.

Garnish with fresh parsley and additional parmesan if desired. Serve warm.