1-First Step: Prep your mise en place Boil a big pot of salted water for the pasta. Cook 16 ounces mini farfalle pasta al dente, about 8-10 minutes. Drain but save 1/2 cup pasta water. Chop 2-3 chicken breasts into bite-sized pieces. Season with salt, pepper, half the garlic powder (1/2 tsp), onion powder (1/2 tsp), and Italian seasoning (1/2 tsp). Chop zucchini and yellow squash into half-moons. Mince 3 garlic cloves. Zest lemon and squeeze 1/4 cup juice. Grate 1 cup parmesan. Chop 1/4 cup parsley. This takes 5 minutes and keeps you organized!

2-Second Step: Cook the chicken Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken. Sear 5-7 minutes, stirring until golden and cooked to 165°F inside. Don’t crowd the pan! Remove chicken to a plate. This builds flavor fast. Takes about 7 minutes total.

3-Third Step: Saute the veggies In the same skillet, add remaining 1.5 tablespoons olive oil. Toss in chopped zucchini and yellow squash. Cook 4-5 minutes until tender-crisp. Add minced garlic last minute to avoid burning. Sprinkle remaining garlic powder, onion powder, and Italian seasoning. Stir well. Veggies soak up those pan juices for extra taste! About 6 minutes here.

4-Fourth Step: Make the luscious sauce Drop in 4 tablespoons butter. Let it melt and bubble. Pour in 1/4 cup fresh lemon juice and 1 teaspoon lemon zest. Stir 1-2 minutes. Add cooked chicken back with veggies. Toss in drained pasta and 1/4 cup pasta water if needed for silkiness. Sprinkle 1 cup grated parmesan. Stir until melted and creamy, 2-3 minutes over low heat. NO heavy cream needed. Butter and cheese do the magic!

5-Fifth Step: Finish and serve Turn off heat. Fold in 1/4 cup fresh chopped parsley. Taste and adjust salt or pepper. Serve hot with extra parmesan on top. Pair with a simple salad. Dig in immediately for the BEST texture. Leftovers? See storage tips below.