1-First Step: Cook the pasta. Boil 16 ounces mini farfalle pasta per package – usually 8-10 minutes al dente. Drain but save a splash of pasta water. This starch helps sauce cling! Busy parents, multitask here.

2-Second Step: Season the chicken. Pat 2-3 boneless skinless chicken breasts dry. Rub both sides with salt, pepper, 1 teaspoon lemon zest, 1/2 teaspoon each garlic powder, onion powder, Italian seasoning. Let it sit 2 minutes for flavor soak. Fresh zest wakes it up!

3-Third Step: Sear the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add chicken, cook 3-5 minutes per side till golden and 165°F inside. Remove to plate, tent with foil to rest. Juices lock in tenderness. Diet folks love this lean cook.

4-Fourth Step: Sauté the veggies. In same skillet, add 1 tablespoon olive oil. Toss in chopped 1 zucchini and 1 yellow squash, season with salt, pepper, remaining 1/2 teaspoon garlic powder and Italian seasoning. Stir 2 minutes till crisp-tender. Add 3 minced garlic cloves last 30 seconds – don’t burn it! Veggies add health boost.

5-Fifth Step: Combine pasta and sauce. Dump hot drained pasta into skillet. Add 4 tablespoons butter and 1/4 cup fresh lemon juice. Toss over low heat till butter melts silky. Splash pasta water if needed. Sprinkling 1 cup freshly grated parmesan – stir to melt creamy. GRATE YOUR OWN, it clumps less!

6-Sixth Step: Add chicken back. Chop rested chicken into bite-size. Return to pan, toss gently to coat in lemony goodness. Heat through 1 minute. Taste – adjust salt or lemon pop.

7-Final Step: Garnish and serve. Sprinkle 1/4 cup fresh chopped parsley. Extra parmesan on top! Plate hot with crusty bread. Family dinner magic in 25 minutes. For gluten-free, GF pasta swaps seamless. Vegan? Tofu works same steps. Travelers, pack leftovers easy. This Lemon Chicken Pasta shines every time.