1-First Step: Cook the pasta. Boil 16 ounces mini farfalle pasta according to package instructions. Drain and set aside hot. This base soaks up all the lemony goodness later. Use your favorite bite-size pasta for fun shapes kids love. Multitask here, start chicken next.

2-Second Step: Season the chicken. Pat 2-3 boneless skinless chicken breasts dry. Season both sides with salt, freshly ground black pepper, 1 teaspoon lemon zest, and 1/2 teaspoon each of garlic powder, onion powder, and Italian seasoning. Fresh zest wakes up flavors. Let sit 2 minutes while oil heats.

3-Third Step: Cook the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken. Cook 3-5 minutes per side until golden and cooked through, internal temp 165°F. Rest under foil 3 minutes. Juicy every time! For dietary tweaks, use tofu here for vegan.

4-Fourth Step: Sauté the veggies. In the same skillet, add 1 tablespoon olive oil. Toss in 1 chopped zucchini and 1 chopped yellow squash. Season with salt, pepper, remaining 1/2 teaspoon each garlic powder and Italian seasoning. Cook 2 minutes. Add 3 minced garlic cloves, stir 30 seconds. Veggies stay crisp. Swap for broccoli if you prefer.

5-Fifth Step: Combine everything. Add hot cooked pasta, 4 tablespoons butter, and 1/4 cup fresh lemon juice to skillet. Toss until butter melts, about 1 minute. Sprinkle 1 cup freshly grated parmesan cheese. Stir to coat. Beg for fresh parm, it melts dreamy!

6-Final Step: Finish and serve. Chop rested chicken into bite-size pieces. Add back to pan, toss gently. Garnish with 1/4 cup fresh chopped parsley and extra parmesan. Serve hot with crusty bread. Fresh parsley adds pop, skip dried!