Before starting, preheat your broiler to high. In a large pot, add 10 cups warm water and 2 tsp salt (use same for 4 ppl). 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 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil in the middle of the oven, until golden-brown, 12-15 min.

While squash and cauliflower cook, 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 4 ppl). Drain, then return to the same pot. Set aside, off heat.

While cavatappi cooks, thinly slice chives. Pat chicken dry with paper towels, then cut tenders in half. Season with garlic salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), 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 with flour. Cook, stirring often, until coated, 1 min. Add cream and bring to a boil. Cook, stirring often, until thickened, 1 min.

Add chicken and cream sauce, cheese, reserved pasta water, 1 tbsp butter (dbl for 4 ppl) 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.