As the leaves turn golden and the air gets crisper, nothing feels more comforting than a warm, hearty meal that celebrates the flavors of fall. This chicken tortellini with butternut squash and Brussels sprouts recipe is exactly that—easy to make, full of cozy autumn ingredients, and always hits the spot.
Whether you’re cooking for your family or hosting friends, this dish brings together tender chicken, pillowy tortellini, and perfectly roasted veggies in a simple stovetop skillet. You’ll love how quickly it comes together and the rich, satisfying flavors that fill your kitchen.
Why You’ll Love This Recipe
- Ready in under 40 minutes for a quick weeknight dinner.
- Combines seasonal vegetables like butternut squash and Brussels sprouts for a festive autumn twist.
- Uses store-bought tortellini for convenience without sacrificing flavor.
- One-pan stovetop method means minimal cleanup.
- Comforting and nutritious with lean protein and plenty of veggies.
Ingredients
Gather these simple, fresh ingredients to create this delicious autumn chicken tortellini dish.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 9 ounces refrigerated cheese tortellini
- 3 cups butternut squash, peeled and diced (about 1/2-inch cubes)
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/3 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh sage leaves for garnish (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 480 per serving
How to Make Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts Recipe – That Always Hits…
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced butternut squash and halved Brussels sprouts. Season with salt, pepper, dried sage, thyme, and red pepper flakes if using. Cook, stirring occasionally, until vegetables start to soften and caramelize, about 8-10 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Reduce heat to medium-low and cover the skillet. Let the veggies steam until tender, about 5 minutes.
- Stir in the cooked chicken and the cheese tortellini. Cook uncovered for another 3-4 minutes, stirring gently, until the tortellini is heated through and the sauce slightly thickens.
- Remove the skillet from heat and sprinkle grated Parmesan over the top. Stir lightly to combine and melt the cheese. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh sage leaves and extra Parmesan on the side for sprinkling.
Tips for the Best Results
- Use fresh or frozen tortellini; just adjust cooking time slightly if frozen.
- Cut vegetables uniformly to ensure even cooking and texture.
- Don’t overcrowd the pan when sautéing veggies; cook in batches if needed to get nice caramelization.
- Feel free to swap chicken breasts for thighs for more juicy flavor.
- For extra creaminess, stir in a splash of heavy cream or half-and-half at the end.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making it even tastier the next day.
To reheat, warm gently on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals until heated through. Add a splash of chicken broth or water if the sauce has thickened too much.
Frequently Asked Questions
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works well. Just add a couple of extra minutes to the cooking time and ensure it’s heated through before serving.
What can I substitute for butternut squash?
You can use sweet potatoes or pumpkin as great fall alternatives that offer similar sweetness and texture.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well and can be portioned into containers for quick lunches or dinners throughout the week.
Can I make this recipe vegetarian?
Yes, omit the chicken and add extra tortellini or beans for protein. Roasted mushrooms also add a savory depth to replace the chicken flavor.
