Step 2

Meanwhile, bring a large pot of salted water to a boil. Add the bowtie pasta and cook, stirring occasionally, until al dente, about 12 minutes. Reserve ½ cup of pasta water before draining.

Step 3

In the same skillet used for the chicken, heat the remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the squash, broccoli, mushrooms, red pepper, and onion, along with the red pepper flakes, and stir to coat. Cook, stirring often, until the vegetables are tender, about 5 minutes. Do not season yet.

Step 4

Add the garlic and a generous pinch of salt and pepper. Cook for 1 minute.

Step 5

Deglaze the pan with the white wine. Cook until reduced by half, about 3 minutes.

Step 6

Stir in the milk, heavy cream, and reserved pasta water. Bring to a gentle boil, then simmer for 2–3 minutes to reduce slightly.

Step 7

Turn off the heat. Add the Parmesan cheese and cooked pasta, and toss to combine. Slice the rested chicken and add it to the pan. Season with salt and pepper to taste.

Step 8

Garnish with extra Parmesan and chopped parsley, if desired. Serve immediately.