Cut the chicken breasts into 1-inch pieces and toss with the garlic and herb seasoning to coat evenly.
Heat olive oil in a large (12-inch) non-stick skillet over medium-high heat. Add the seasoned chicken and sauté 5–6 minutes until browned and cooked through.
Add the minced garlic to the pan with the chicken and cook 30 seconds until fragrant, then remove the chicken to a plate and set aside.
Pour the lemon juice, lemon zest and chicken broth into the skillet, then stir in the onion powder, Italian seasoning, and the penne pasta. Bring to a boil.
Reduce heat to medium and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10–12 minutes.
Return the cooked chicken to the skillet and warm through for a minute or two.
Remove from heat, stir in the butter and grated Parmesan until melted and combined. Season with salt and black pepper to taste and serve.
