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