Chicken Alfredo Primavera

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1. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper.

2. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.

3. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and cook until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining.

4. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest.

5. Turn the heat down to medium and add the remaining 1 tablespoon of butter and olive oil to the same pan. Add the vegetables (except garlic) and red pepper flakes. Cook, stirring often, until veggies are tender, about 5 minutes.

6. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute.

7. Deglaze the pan with the white wine and cook until the wine has reduced by half, about 3 minutes.

8. Stir in the milk, heavy cream, and reserved pasta water. Bring to a gentle boil and allow to simmer and reduce for 2-3 minutes.

9. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley.

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