1. Cook the pasta – Bring a pot of salted water to a boil and cook the pasta until al dente. Don’t forget to reserve a cup of pasta water before draining! This will help create a silky sauce later.

2. Prep the ingredients – While the pasta cooks, cut the chicken into bite-sized pieces and slice the zucchini into half-moons.

3. Sauté the chicken – Heat olive oil and butter in a pan over medium heat. Season the chicken with salt and pepper, then cook until golden brown and fully cooked. Remove it from the pan and set aside.

4. Cook the zucchini – In the same pan, add a bit more oil if needed, then toss in the zucchini. Cook over low-medium heat, stirring occasionally, until it softens and caramelizes slightly.

5. Add flavor – Stir in the garlic, Italian seasoning, and lemon juice. Let everything cook for another minute to let the flavors meld.

6. Bring it all together – Return the chicken to the pan, then add the drained pasta. Toss everything together, adding a splash of reserved pasta water if it looks too dry.

7. Finish with toppings – Stir in the Parmesan, toasted pine nuts, and fresh parsley. Give it a taste and adjust seasoning as needed.

8. Serve and enjoy – Dish it up with extra Parmesan on top if you like (and honestly, who wouldn’t?).