While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and 1/2 tsp EACH of garlic powder, Italian seasoning and onion powder.
Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine.
Chop the chicken and return to the pan. Serve, garnished with parsley and additional parmesan cheese, if desired.
Parmesan Cheese: The powdered stuff, and even packaged, pre-shredded parmesan cheese doesn't have the same great flavor and texture as freshly shredded parmesan. Also, freshly shredded parmesan melts better, which works great when you sprinkle it over the warm pasta and on the chicken.Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor!Parsley: adds a great extra touch of flavor that you can't get with dried parsley flakes.Vegetables: Swap out the zucchini and squash for broccoli, asparagus, spinach or another favorite vegetable!Pasta: Use your favorite bite-size pasta.