Ingredients

• 2 tablespoons butter
• 3 tablespoons olive oil
• 5 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 yellow squash, cut into 1/2-inch cubes
• 1 head broccoli, chopped into small florets
• 8 ounces sliced mushrooms
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese
• 16 ounces bowtie pasta
• to taste salt and pepper
• for garnish chopped fresh parsley

Equipment

• Large skillet
• Large pot
• Colander
• Cutting board
• Chef's knife
• Instant-read thermometer

Instructions

1. Heat 1 tablespoon of the butter and 2 tablespoons of the olive oil in a large skillet over medium-high heat until the butter foams and the pan looks shimmery, which tells you it is hot enough to sear.
2. Season both sides of the chicken breasts with the salt and a pinch of pepper, then lay them in the skillet. Cook 5 to 7 minutes per side, until deeply golden and cooked through (165 degrees F at the thickest part), so the outside builds flavor while the inside stays juicy.
3. While the chicken cooks, bring a large pot of water to a rolling boil and add a few generous pinches of salt so the pasta seasons from the inside out. Add the bowtie pasta and cook, stirring now and then, until al dente, about 12 minutes.
4. Scoop out 1/2 cup of the starchy pasta water and set it aside, then drain the pasta. That reserved water helps loosen and bind the sauce later.
5. Move the cooked chicken to a cutting board and let it rest so the juices settle back in. Turn the heat down to medium and add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the same skillet, keeping all those browned bits for flavor.
6. Add the squash, broccoli, mushrooms, bell pepper, onion, and red pepper flakes, tossing to coat in the fat. Hold off on salt for now and cook, stirring often, about 5 minutes, until the vegetables are just tender and lightly browned.
7. Stir in the garlic with a generous pinch of salt and pepper and cook 1 minute, just until fragrant, so it flavors the sauce without turning bitter.
8. Pour in the white wine to deglaze, scraping up the stuck bits, and let it reduce by half, about 3 minutes, to cook off the raw alcohol edge.
9. Stir in the milk, heavy cream, and reserved pasta water. Bring to a gentle boil, then simmer 2 to 3 minutes until it thickens slightly and coats a spoon.
10. Turn off the heat and stir in the Parmesan and drained pasta, tossing until the cheese melts into a glossy sauce. Slice the rested chicken and fold it in or lay it on top. Season with salt and pepper to taste, garnish with extra Parmesan and parsley, and serve right away.