Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

As the leaves turn and the air grows crisp, there’s nothing better than a comforting, easy-to-make dinner that brings the flavors of fall to your table. This autumn chicken tortellini with butternut squash and Brussels sprouts is exactly that — a hearty, flavorful dish that’s perfect for busy weeknights or relaxed weekend meals.

this Recipe

You’ll love how the tender chicken and cheese-filled tortellini pair beautifully with the sweetness of roasted butternut squash and the slight bitterness of Brussels sprouts, all coated in a creamy, savory sauce. Let’s dive in and get cooking so you can enjoy this cozy dish tonight!

Why You’ll Love This Recipe

• Quick and easy to prepare with mostly stovetop cooking.
• Seasonal autumn ingredients like butternut squash and Brussels sprouts.
• Rich, creamy sauce that makes every bite comforting and satisfying.
• Perfect balance of protein, veggies, and carbs for a complete meal.
• Family-friendly flavors that appeal to all ages.

Ingredients

Gather these fresh ingredients to bring this autumn chicken tortellini to life. The combination of tender chicken, seasonal veggies, and cheese tortellini makes for a delicious fall meal.

• 1 lb fresh cheese tortellini
• 2 cups cooked chicken breast, shredded or diced
• 2 cups peeled and cubed butternut squash
• 2 cups halved Brussels sprouts
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
• Salt and pepper to taste
• Optional: fresh sage leaves for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 550 per serving

How to Make Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts – Recipe That Always Deli…

1. Preheat your oven to 400°F. Toss the butternut squash cubes and halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
2. While the veggies roast, bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente, usually about 3-5 minutes. Drain and set aside.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add the shredded chicken to the skillet and warm through for 2-3 minutes. Pour in the chicken broth and heavy cream, stirring to combine. Bring the sauce to a gentle simmer.
5. Stir in the roasted butternut squash and Brussels sprouts, then add the cooked tortellini. Sprinkle in the Parmesan cheese and dried sage, stirring gently to coat everything evenly. Season with salt and pepper to taste.
6. Let the dish simmer for 2-3 minutes until the sauce thickens slightly and everything is heated through. If you want a thicker sauce, simmer a few minutes longer.
7. Serve the autumn chicken tortellini warm, garnished with fresh sage leaves and extra Parmesan if desired. Enjoy with a crisp fall salad or crusty bread for a full meal.

Tips for the Best Results

• Roast the vegetables evenly by cutting them into similar-sized pieces.
• Use fresh tortellini for the best texture and flavor, but frozen works fine too.
• Don’t overcook the tortellini; al dente is ideal to prevent sogginess.
• Fresh sage really enhances the autumn flavors, but dried works well in a pinch.
• If you prefer, swap the heavy cream for half-and-half for a lighter sauce.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish reheats well in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce.

For longer storage, freeze the cooked tortellini mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Frequently Asked Questions

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works great. Just cook it according to package instructions before adding it to the sauce. Make sure not to overcook to keep the texture firm.

What can I substitute for butternut squash?

If you don’t have butternut squash, try using sweet potatoes or pumpkin as alternatives. Both provide a similar sweetness and creamy texture.

Can I make this recipe vegetarian?

To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add mushrooms or spinach for extra flavor and texture.

How do I prevent the sauce from separating?

Make sure to simmer the sauce gently without boiling vigorously. Adding cheese gradually and stirring continuously helps keep the sauce smooth and creamy.