Chicken Alfredo Primavera

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

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

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 give it a stir

Cook, stirring occasionally, until al dente, about 12 minutes

Reserve 1/2 cup of pasta water before draining the pasta

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

Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken

Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning)

Cook, stirring often, until the veggies are tender, about 5 minutes

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

Deglaze the pan with the white wine

Continue to cook until the wine has reduced by half, about 3 minutes

Stir in the milk, heavy cream, and reserved pasta water

Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes

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, if desired