Combine the salt, pepper, garlic powder and Italian seasoning together. Set aside ½ teaspoon of the mixture.

Use the remaining mixture to season both sides of the chicken.

Heat 1 teaspoon of the olive oil in a large skillet over medium/high heat.

Cook the chicken for about 6-8 minutes per side (until just cooked through – 165' internal temp) and set aside to rest. Cube once cooled enough to handle.

While the chicken is cooking, start your pasta, following the box directions, making sure to set aside one cup of the cooking liquid before draining.

Heat the remaining oil in the skillet over medium heat and add in the zucchini that is sliced into half rounds – season with the ½ teaspoon of the mixture that was set aside earlier.

Cook for 6 minutes, stirring gently when needed.

Add minced garlic and sauté for another 2 minutes.

Stir in the drained pasta, cubed chicken, parmesan cheese, lemon juice, and lemon zest.

Stir altogether, adding in ¼ cup of the pasta water at a time until it comes together as a light sauce coating the pasta. Taste for seasoning, add salt and pepper if needed.

Top with fresh chopped parsley and (optional) pepper flakes. Enjoy!