Heat ghee/oil in a large skillet over medium heat. Add in cubed chicken and season with salt, pepper, garlic powder, and herbs de provence, then cook until no longer pink. Once fully cooked, remove from pan and set aside in a bowl.

Add additional ghee/oil to the skillet if needed, then add in minced garlic and saute for 30-60 seconds or until fragrant. Add in zucchini, squash, and kale. Add seasonings as desired, then saute until softened and tender, roughly 7-10 minutes.

While veggies cook, bring a pot of water to a boil. Once boiling, add in pasta to cook.

Once pasta has cooked, drain from water and add noodles to skillet with veggies. Add in the cooked chicken and lemon juice. Stir everything together to combine, then serve topped with red pepper flakes and shredded cheese. Enjoy!!!