Instructions
Begin by heating 1 tablespoon of butter alongside 2 tablespoons of olive oil in a large skillet over medium-high heat. This combination of fats ensures a rich flavor and perfect cooking temperature. Season each boneless chicken breast generously on both sides with seasoned salt and a pinch of pepper. Once the skillet is shimmering hot, add the chicken carefully. Let it cook undisturbed for about 5 to 7 minutes on each side, allowing a golden crust to form, and cook through to juicy tenderness. While the chicken cooks, bring a large pot of water to a vigorous boil. Add a few generous pinches of kosher salt to the boiling water—it should taste like the ocean—to flavor the pasta. Stir the bowtie pasta into the boiling water, ensuring it doesn’t stick, and cook until al dente, around 12 minutes. Reserve half a cup of the starchy pasta water before draining; this will help to keep your sauce silky and smooth later. After the chicken is cooked, transfer it to a cutting board and let it rest to retain its juices. Reduce the skillet’s heat to medium, then add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the same pan, using those delicious browned bits left from the chicken for flavor. Add your chopped vegetables—squash, broccoli, mushrooms, red pepper, and onion—excluding the garlic at this stage—and sprinkle in the red pepper flakes. Stir to coat the veggies thoroughly in the butter-oil mixture, and resist the temptation to add salt until the veggies are beautifully browned and tender, about 5 minutes. Once the vegetables have softened, stir in the minced garlic along with a generous pinch of salt and freshly cracked pepper. Cook for one more minute until fragrant. Deglaze the pan by pouring in the white wine, scraping the bottom to lift all those flavorful browned bits. Allow the wine to reduce by half over roughly 3 minutes, concentrating the flavors. Stir in the milk, heavy cream, and the reserved pasta water, bringing the mixture to a gentle boil before reducing it to a simmer. Let it reduce softly for 2 to 3 minutes, achieving a creamy, luscious consistency. Turn off the heat and immediately stir in the grated Parmesan cheese and the cooked bowtie pasta, tossing gently to coat the pasta evenly with the sauce. Taste and adjust seasoning with salt and pepper as needed. Slice the rested chicken and arrange it on top or mix through the pasta. Garnish with extra Parmesan and freshly chopped parsley for a burst of freshness. Serve this comforting, colorful pasta dish warm and enjoy the harmonious blend of flavors! TIP: If the sauce feels too thick, add a little more reserved pasta water until you reach your preferred consistency. Also, letting the chicken rest before slicing allows the juices to redistribute, ensuring tender, juicy bites.
