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