Before starting, preheat your broiler to high. In a large pot, add 10 cups warm water and 2 tsp salt (Use same for 4ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Cut cauliflower into bite-sized pieces. Toss squash and cauliflower with 1 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in the middle of the oven, until golden-brown, 10-12 min.

While squash and cauliflower cooks, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4ppl). Drain, then return to the same pot. Set aside, off heat.

Meanwhile thinly slice chives. Pat chicken dry with paper towels and cut tenders in half. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.\*\* (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!)

Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add half the cream (use all the cream for 4ppl) and bring to a boil. Cook, stirring often, until thickened, 1 min. (NOTE: for 2ppl use the leftover cream for another delicious creation)

Add chicken and cream sauce, cheese, reserved pasta water, 1 tbsp butter (dbl for 4ppl) and half the squash and cauliflower to the pot with cavatappi. Stir until cheese melts, 1 min. Divide between bowls and top with remaining squash and cauliflower. Sprinkle with chives and 1/4 tsp chili flakes if desired.