Garlic Parmesan Chicken Primavera

Bring a large covered pot of salted water to a boil for the pasta, then turn the heat to low until you need it.

For this step: Salt

While the water heats, wash and dry the squash, broccoli, mushrooms, bell pepper and parsley.

For this step: yellow squash, broccoli, cremini mushrooms, red bell pepper, Fresh parsley

Cut the broccoli into bite-size florets. Trim the ends off the squash and the mushroom stems, then cut both into bite-size pieces. Put all the vegetables in a large bowl.

Stem and seed the bell pepper and peel the onion. Cut both into bite-size pieces and add them to the bowl.

For this step: yellow onion

Peel and mince the garlic into a small bowl, keeping it apart from the vegetables. Pick the parsley leaves and chop them for serving.

For this step: garlic

Pat the chicken dry and season both sides with salt and black pepper.

For this step: boneless, skinless chicken breasts, Salt, Black pepper

Heat the olive oil and half the butter in a large skillet over medium-high heat.

For this step: Extra virgin olive oil, unsalted butter

Once the butter has melted and stopped foaming, add the chicken. Cook until well browned and 165°F in the center, 10 to 14 minutes total, flipping once. Move it to a cutting board to rest.

When the chicken is out of the skillet, bring the water back to a rolling boil and add the pasta. Cook, stirring now and then, until al dente, 11 to 13 minutes.

For this step: bowtie pasta

Lower the skillet to medium and melt the rest of the butter. Add the vegetables and red pepper flakes and cook, stirring now and then, until lightly browned and just tender, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

For this step: unsalted butter, red pepper flakes

Pour in the wine and scrape up the browned bits. Simmer until reduced by about half, 2 to 3 minutes.

For this step: dry white wine

Stir in the milk, cream and a splash of water from the pasta pot. Simmer until slightly thickened, 2 to 3 minutes.

For this step: whole milk, heavy cream

When the pasta is al dente, scoop out some of the cooking water, then drain the pasta.

Turn off the heat under the skillet and stir in most of the Parmesan until smooth. Add the pasta and toss to coat, loosening the sauce with some of the saved pasta water if it's too thick.

For this step: grated Parmesan cheese

Slice the chicken and fold most of it into the pasta. Taste and season with salt and black pepper. Serve topped with the rest of the chicken, the parsley and the rest of the Parmesan.

For this step: Salt, Black pepper, grated Parmesan cheese