As the leaves turn and the air grows crisp, nothing feels more comforting than a warm, hearty dinner. This easy autumn chicken tortellini recipe with butternut squash and Brussels sprouts is the perfect dish to bring those cozy fall flavors right to your table. It’s quick to prepare and packed with seasonal veggies that complement tender chicken and delicate tortellini.
Whether you’re cooking for your family or meal prepping for the week, this recipe delivers satisfying, wholesome flavors without a fuss. You’ll love how the sweet roasted squash and slightly caramelized Brussels sprouts elevate this simple pasta dish into an autumn celebration.
Why You'll Love This Recipe
- Ready in under 40 minutes for a quick weeknight meal.
- Combines seasonal produce for fresh, vibrant flavors.
- Protein-rich with tender chicken breast and cheese tortellini.
- One-pan cooking minimizes cleanup and effort.
- Comforting and filling without being heavy.
Ingredients
Gather these simple ingredients to create your autumn chicken tortellini with butternut squash and Brussels sprouts.
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 9 ounces cheese tortellini (fresh or refrigerated)
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Fresh sage leaves for garnish (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 4
- Calories (approx.): 480 per serving
How to Make Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts Recipe
- Preheat your oven to 400°F. Toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 18-20 minutes, turning halfway, until tender and caramelized.
- While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, dried sage, thyme, and red pepper flakes if using, and cook for 5-7 minutes until golden and cooked through.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring to a simmer. Stir in the cheese tortellini and cover the skillet. Cook for 3-4 minutes or until the tortellini are tender and most of the broth is absorbed.
- Remove the roasted butternut squash and Brussels sprouts from the oven and gently fold them into the skillet with the chicken and tortellini. Sprinkle the grated Parmesan cheese over the top and stir until melted and combined.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh sage leaves and extra Parmesan before serving warm.
Tips for the Best Results
- Use fresh or high-quality refrigerated tortellini for the best texture and flavor.
- Don’t overcrowd the baking sheet when roasting vegetables to ensure even caramelization.
- Cut the chicken into uniform pieces to cook evenly and quickly.
- Add red pepper flakes sparingly to keep a subtle heat without overpowering the dish.
- Fresh sage leaves add a lovely aromatic garnish but can be omitted if unavailable.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain flavor and texture, reheat gently in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce.
You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until warmed through.
Frequently Asked Questions
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well. Just add an extra minute or two to the cooking time and check for doneness as frozen pasta takes slightly longer to cook.
What can I substitute for butternut squash?
Sweet potatoes or pumpkin can be great alternatives that provide a similar sweetness and texture to butternut squash in this recipe.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the chicken and consider adding more vegetables like mushrooms or spinach for added protein and flavor.
How do I prevent the tortellini from sticking together?
Make sure to stir the tortellini gently once or twice while cooking and ensure there's enough broth to keep them moist and separated during the simmer.