Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts is everything you want in a cozy fall dinner: tender, juicy chicken, cheesy tortellini, caramelized butternut squash, and crispy-edged Brussels sprouts, all tossed in a rich garlic butter sauce.
When the weather turns chilly and the days get shorter, there’s something wonderful about bringing a warm, colorful dinner to the table. This recipe combines the best flavors of autumn in one satisfying meal without requiring complicated ingredients or hours in the kitchen.
The sweet roasted squash balances the savory chicken, while the Brussels sprouts add a slightly nutty flavor. And let’s not forget the cheese tortellini! Those little pasta pillows soak up the buttery garlic goodness in every bite.
Whether you’re feeding a hungry family or preparing a comforting dinner for two with leftovers, this dish makes an ordinary weeknight feel a little special.
Table of Contents
Why You’ll Love This Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts
- Easy Weeknight Dinner: Simple preparation and straightforward cooking steps make this a great option for busy evenings.
- Perfect Fall Comfort Food: Butternut squash, Brussels sprouts, and garlic butter create delicious seasonal flavors.
- Family-Friendly: Cheesy tortellini and tender chicken make the vegetables more appealing to picky eaters.
- Complete One-Plate Meal: You get protein, vegetables, and pasta in one satisfying dish.
- Easy to Customize: Swap the vegetables, change the pasta, or adjust the seasonings to suit your taste.
- Great for Leftovers: The flavors hold up well when stored properly and gently reheated.
What Makes This Fall Chicken Tortellini So Delicious?
The secret to this recipe is the combination of roasting, searing, and tossing everything together in garlic butter.
Roasting vegetables at a high temperature brings out their natural sweetness. Butternut squash becomes soft and slightly golden, while Brussels sprouts develop delicious browned edges.
Meanwhile, cooking chicken thighs in a hot skillet creates a flavorful exterior without drying out the meat. Smoked paprika adds a warm, savory note that works beautifully with the sweetness of the squash.
Finally, the garlic butter ties everything together.
Unlike heavy cream-based pasta sauces, this simple buttery coating lets every ingredient shine. It’s rich enough to feel indulgent without covering up the delicious flavors of the roasted vegetables.
As a chef, I love recipes that transform everyday ingredients into something that feels restaurant-worthy. This is exactly that kind of dinner.
Ingredients for Autumn Chicken Tortellini
You don’t need a long shopping list to make an impressive fall-inspired dinner.
For the Chicken and Tortellini
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 9 ounces cheese tortellini, fresh or frozen
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Roasted Vegetables
- 3 cups butternut squash, peeled and cut into 1-inch cubes
- 12 ounces Brussels sprouts, trimmed and halved
- 4 tablespoons olive oil, divided
- Salt and black pepper, to taste
For the Garlic Butter
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Fresh thyme sprigs, for garnish
Choosing the Best Ingredients
Chicken Thighs
Boneless, skinless chicken thighs are my favorite choice because they remain tender and juicy during skillet cooking.
They also have a richer flavor than chicken breasts, making them an excellent match for smoked paprika and garlic butter.
Chicken breasts work too, but be careful not to overcook them.
Cheese Tortellini
Fresh refrigerated tortellini works beautifully because it cooks quickly and has a soft, tender texture.
Frozen tortellini is another convenient option. Simply follow the cooking time listed on the package.
Ricotta and spinach tortellini can also add a delicious twist.
Butternut Squash
Choose a squash that feels firm and heavy for its size, without soft spots or damaged skin.
Cut the squash into evenly sized cubes so everything cooks at approximately the same rate.
Pre-cut butternut squash is a fantastic time-saving option, especially on busy weeknights.
Brussels Sprouts
Look for Brussels sprouts that are firm, compact, and bright green.
Cut larger sprouts in half so their flat surfaces can caramelize against the baking sheet.
Don’t overcrowd them. Brussels sprouts need room to roast rather than steam.
How to Make Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts
Follow these simple steps for tender chicken, perfectly roasted vegetables, and delicious garlic butter tortellini.
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line two large rimmed baking sheets with parchment paper for easier cleanup.
Prepare the butternut squash by peeling it and cutting it into approximately 1-inch cubes.
Trim the Brussels sprouts and slice them in half.
Step 2: Roast the Butternut Squash
Place the squash cubes in a large bowl.
Drizzle with 2 tablespoons of olive oil, then season with salt and freshly ground black pepper.
Toss until evenly coated.
Spread the squash across the first baking sheet in a single layer.
Roast for 15 minutes.
Step 3: Add the Brussels Sprouts
While the squash begins roasting, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper.
Spread them on the second baking sheet, preferably cut-side down.
After the squash has roasted for 15 minutes, place the Brussels sprouts in the oven.
Continue roasting both vegetables for another 15–20 minutes.
The squash should become fork-tender and lightly caramelized, while the Brussels sprouts should develop golden-brown edges.
Step 4: Cook the Cheese Tortellini
While the vegetables roast, bring a large pot of generously salted water to a boil.
Add the cheese tortellini and cook according to the package instructions.
Fresh tortellini generally takes about 3–5 minutes, while frozen varieties may need longer.
Before draining, reserve a small cup of pasta cooking water in case you want to loosen the garlic butter coating later.
Drain the tortellini and set aside.
Step 5: Season and Sear the Chicken
Place the sliced chicken thighs in a bowl.
Season with smoked paprika, dried thyme, salt, and black pepper.
Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
Add the chicken strips in a single layer.
Cook for approximately 4 minutes without moving them so they develop a golden crust.
Flip and cook for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate.
Step 6: Prepare the Garlic Butter
Reduce the skillet heat to medium.
Add the unsalted butter and allow it to melt.
Stir in the minced garlic and cook for approximately 1 minute, just until fragrant.
Avoid browning the garlic, which can make the sauce taste bitter.
The butter will pick up flavorful browned bits left behind by the chicken.
Step 7: Combine Everything
Add the drained tortellini to the garlic butter.
Gently toss until the pasta is evenly coated.
Return the cooked chicken to the skillet, followed by the roasted butternut squash and Brussels sprouts.
Carefully fold everything together without breaking the delicate tortellini.
If the pasta seems dry, add a tablespoon or two of reserved pasta water.
Taste and adjust the salt and black pepper.
Step 8: Garnish and Serve
Transfer the finished pasta to serving bowls or bring the skillet directly to the table.
Garnish with fresh thyme sprigs.
Serve immediately while the tortellini is warm and the vegetables are beautifully tender.
Expert Tips for the Best Results
A few small cooking tricks can make a big difference.
- Keep vegetable pieces evenly sized. Consistent cuts help the squash roast evenly and prevent some pieces from becoming mushy.
- Give vegetables enough space. Spread them out rather than piling them together. Crowded baking sheets trap moisture and prevent browning.
- Use a hot skillet for chicken. Let the skillet heat properly before adding the chicken to develop a flavorful golden exterior.
- Avoid overcooking tortellini. Tender pasta is delicious, but mushy tortellini can break apart when tossed with the vegetables.
- Add garlic near the end. Garlic burns quickly, so cooking it briefly in melted butter preserves its sweet, savory flavor.
- Finish with fresh herbs. A little fresh thyme adds brightness and balances the rich garlic butter.
Delicious Variations to Try
One of the best things about this fall chicken tortellini recipe is how easily you can adapt it.
Add Baby Spinach
Stir in a handful of baby spinach during the final minute of cooking.
The residual heat will gently wilt the greens without making them watery.
Try a Different Protein
Boneless chicken breasts or turkey breast can replace chicken thighs.
For a vegetarian version, omit the chicken and add sautéed mushrooms or white beans.
Add Parmesan Cheese
Sprinkle freshly grated Parmesan over the finished dish for an extra savory finish.
Make It Spicy
Add a pinch of red pepper flakes to the garlic butter for gentle heat.
Switch the Vegetables
Sweet potatoes, broccoli, carrots, or delicata squash are excellent alternatives when butternut squash isn’t available.
FAQs About Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts
Can I use chicken breasts instead of chicken thighs?
Absolutely! Boneless chicken breasts work well. Slice them into even strips and cook until they reach 165°F internally.
Can I make this recipe ahead of time?
Yes. Roast the vegetables and cook the chicken ahead of time. Refrigerate them separately, then cook the tortellini and prepare the garlic butter just before serving.
Can I use frozen butternut squash?
Yes. Frozen butternut squash works, although it may release more moisture and won’t caramelize quite as well as fresh squash.
Do I need to boil tortellini before adding it to the skillet?
Yes. Cook the tortellini according to package directions before tossing it with the garlic butter and other ingredients.
How do I keep Brussels sprouts from getting soggy?
Pat them dry before seasoning, arrange them in a single layer, and roast them cut-side down. Avoid overcrowding the baking sheet.
Can I make this dish gluten-free?
Yes. Use certified gluten-free tortellini and check the labels of your other ingredients to confirm they meet your dietary needs.
Bring Cozy Fall Flavors to Your Dinner Table
Some meals simply feel like autumn, and Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts is one of them.
With sweet roasted squash, golden Brussels sprouts, juicy paprika-seasoned chicken, and tender cheese tortellini coated in garlic butter, every bite delivers a comforting combination of textures and flavors.
It’s simple enough for weeknight cooking but colorful and satisfying enough to serve when guests come over.
Give this recipe a try, save it for your next cozy dinner, and share it with someone who loves seasonal comfort food.
More Cozy Fall Dinner Recipes You’ll Love
If you enjoyed this Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts, there are plenty more delicious seasonal recipes to explore on PulseRecipes! Whether you’re craving cheesy pasta, tender chicken, or comforting roasted vegetables, these family-friendly favorites are perfect for your next cozy dinner:
- Squash and Sprouts Butter Parmesan Pasta – A delicious vegetarian pasta featuring seasonal squash, Brussels sprouts, and rich Parmesan butter flavors.
- Autumn Chicken Dinner with Roasted Vegetables – A comforting chicken dinner featuring delicious roasted vegetables, perfect for chilly fall evenings.
- Creamy Apple Gouda Sausage Pasta – A cozy pasta dish combining savory sausage, creamy Gouda, and sweet apples for the ultimate fall comfort food.
- Butternut Squash Casserole – Another wonderful way to enjoy seasonal butternut squash in a warm, satisfying dish.
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Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Cozy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts combines juicy, golden-seared chicken, tender cheese tortellini, sweet roasted squash, and caramelized Brussels sprouts tossed in rich garlic butter. This comforting, family-friendly fall dinner is packed with delicious seasonal flavors.
Ingredients
1 pound boneless, skinless chicken thighs, sliced into thin strips
9 ounces cheese tortellini, fresh or frozen
3 cups butternut squash, peeled and cut into 1-inch cubes
12 ounces Brussels sprouts, trimmed and halved
4 tablespoons olive oil, divided
3 tablespoons unsalted butter
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Fresh thyme sprigs, for garnish
Instructions
1. Preheat the oven: Preheat your oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper.
2. Prepare the squash: Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and black pepper. Spread evenly on the first baking sheet and roast for 15 minutes.
3. Roast the Brussels sprouts: Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Arrange cut-side down on the second baking sheet. Place in the oven after the squash has roasted for 15 minutes. Continue roasting both vegetables for another 15–20 minutes, until tender and caramelized.
4. Cook the tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions, usually 3–5 minutes for fresh pasta. Reserve a little pasta water, then drain and set aside.
5. Season the chicken: Sprinkle the chicken strips with smoked paprika, dried thyme, salt, and black pepper.
6. Sear the chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4 minutes without moving. Flip and cook for another 4–5 minutes, until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate.
7. Make the garlic butter: Reduce the heat to medium. Melt the unsalted butter in the same skillet, then add minced garlic. Sauté for approximately 1 minute until fragrant.
8. Combine the ingredients: Add the cooked tortellini to the garlic butter and toss gently. Return the chicken to the skillet, then add the roasted butternut squash and Brussels sprouts. Stir carefully to combine.
9. Adjust the seasoning: Add salt and black pepper as needed. If the pasta seems dry, stir in 1–2 tablespoons of reserved pasta water.
10. Serve: Garnish with fresh thyme and serve warm.
Notes
Chicken substitution: Boneless chicken breasts can replace thighs. Cook to an internal temperature of 165°F.
Tortellini options: Fresh or frozen cheese tortellini works well. Follow package cooking instructions.
Roasting tip: Arrange vegetables in a single layer for better caramelization.
Extra flavor: Add freshly grated Parmesan or a pinch of red pepper flakes before serving.
Make ahead: Roast the vegetables and cook the chicken ahead of time. Prepare the tortellini and garlic butter before serving.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Reheating: Reheat gently in a skillet with a splash of broth or water until thoroughly heated to 165°F.
Freezing: Freezing is possible, but the texture of the tortellini and vegetables may become softer after thawing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 680 kcal
- Sugar: 7 g
- Sodium: 440 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.4 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 165 mg