1Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
2Season both sides of each chicken breast with seasoned salt and a pinch of pepper.
3Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.
4While the chicken is cooking, bring a large pot of water to a boil.
5Season the boiling water with a few generous pinches of kosher salt.
6Add the pasta and give it a stir.
7Cook, stirring occasionally, until al dente, about 12 minutes.
8Reserve 1/2 cup of pasta water before draining the pasta.
9Remove the chicken from the pan and transfer it to a cutting board; allow it to rest.
10Turn 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.
11Add 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).
12Cook, stirring often, until the veggies are tender, about 5 minutes.
13Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute.
14Deglaze the pan with the white wine.
15Continue to cook until the wine has reduced by half, about 3 minutes.
16Stir in the milk, heavy cream, and reserved pasta water.
17Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes.
18Turn off the heat and add the Parmesan cheese and cooked pasta.
19Season with salt and pepper to taste.
20Garnish with Parmesan cheese and chopped parsley, if desired.
