Chicken Alfredo Primavera

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1. 1
   Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
2. 2
   Season both sides of chicken breasts with salt and pepper. Cook in the hot skillet for 5-7 minutes per side until cooked through. Remove and set aside.
3. 3
   Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes. Reserve 240 ml pasta water before draining.
4. 4
   In the same skillet, reduce heat to medium and add the remaining 1 tablespoon butter and olive oil.
5. 5
   Add squash, broccoli, mushrooms, and onion to the pan with red pepper flakes. Cook, stirring often, for about 5 minutes until tender.
6. 6
   Add garlic, salt, and pepper. Cook for 1 minute.
7. 7
   Deglaze the pan with white wine, scraping up any browned bits. Simmer for about 3 minutes until reduced by half.
8. 8
   Stir in milk, heavy cream, and reserved pasta water. Bring to a gentle simmer and cook for 2-3 minutes to reduce slightly.
9. 9
   Remove from heat. Add Parmesan cheese and cooked pasta, stirring to combine. Season with salt and pepper to taste.
10. 10
    Slice the rested chicken and arrange over pasta. Garnish with additional Parmesan and fresh parsley.