Step 2

Heat 1 tbsp of the butter with 2 tbsp of the olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes a side, until cooked through. Move it to a board to rest.

Step 3

Meanwhile, bring a large pot of well-salted water to the boil, add the bowtie pasta and cook it for about 12 minutes to al dente. Scoop out ½ cup of the water before draining.

Step 4

Turn the skillet down to medium and add the last of the butter and oil. Tip in the squash, broccoli, mushrooms, red pepper and onion with the pepper flakes and turn everything to coat.

Step 5

Cook for about 5 minutes, stirring often, until the vegetables are tender. Leave the salt out until they have browned — salting early pulls out water and steams them instead.

Step 6

Add the garlic with a generous pinch of salt and pepper and cook it for one minute.

Step 7

Pour the white wine in and scrape the base of the pan, letting it reduce by half over about 3 minutes.

Step 8

Stir in the milk, the cream and the reserved pasta water, bring it to a gentle boil and simmer for 2–3 minutes until it thickens slightly.

Step 9

Turn the heat off, then add the Parmesan and the drained pasta and toss until the sauce coats every piece. Off the heat the cheese melts smoothly instead of splitting.

Step 10

Slice the rested chicken, fold it through, and season to taste. Finish with more Parmesan and chopped parsley and serve at once.