Autumn chicken tortellini with roasted butternut squash and Brussels sprouts in a bowl

When the leaves start to turn and the air gets crisp, nothing feels better than a warm, satisfying meal that captures the essence of the season. This autumn chicken tortellini with butternut squash and Brussels sprouts is exactly that—a cozy, flavorful dish that’s easy to prepare and always hits the spot.

Autumn chicken tortellini with roasted butternut squash and Brussels sprouts in a bowl this Recipe
Easy Autumn Chicken Tortellini With Butternut Squash & Brussels Sprouts 3 This autumn chicken tortellini with butternut squash and Brussels sprouts is an easy, flavorful meal perfect for cozy fall evenings.

You’ll love how the tender chicken and delicate cheese tortellini marry perfectly with the sweet roasted butternut squash and crispy Brussels sprouts. It’s a recipe that you can enjoy any weeknight or serve for a casual dinner with friends and family.

Why You’ll Love This Recipe

  • It’s a one-pan roasting recipe, minimizing cleanup and maximizing flavor.
  • Combines seasonal veggies with protein and pasta for a balanced meal.
  • The dish is quick to prepare—perfect for busy weeknights.
  • Comforting and cozy flavors that celebrate autumn produce.
  • Customizable with your favorite herbs and cheese toppings.

Ingredients

Gather simple, fresh ingredients to bring this autumn chicken tortellini to life. Everything comes together with ease, highlighting the natural flavors of fall.

  • 1 lb fresh cheese tortellini (refrigerated or frozen)
  • 2 cups peeled and cubed butternut squash
  • 2 cups halved Brussels sprouts
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1 tsp dried sage
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 2 tbsp fresh sage leaves, chopped (optional garnish)

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Calories: Approximately 520 per serving

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

  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, garlic powder, dried sage, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
  3. Add the chicken pieces to the bowl, drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, then toss well. Arrange the chicken on the baking sheet with the vegetables.
  4. Roast everything in the preheated oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and chicken is cooked through and golden.
  5. While the vegetables and chicken roast, cook the tortellini according to package instructions. Drain and set aside.
  6. When the chicken and vegetables are done, transfer them to a large skillet over medium heat. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits for extra flavor.
  7. Add the cooked tortellini to the skillet and toss gently to combine and warm through, about 2-3 minutes.
  8. Sprinkle the grated Parmesan cheese over the top and stir until melted and coating the pasta and veggies.
  9. Serve immediately, garnished with fresh chopped sage and extra Parmesan if desired. Enjoy your cozy autumn chicken tortellini!

Tips for the Best Results

  • Use fresh or frozen tortellini, but adjust cooking time if needed to avoid overcooking.
  • Make sure to cut the butternut squash into uniform pieces to ensure even roasting.
  • For extra depth, add a splash of white wine or a squeeze of lemon juice to the chicken broth before simmering.
  • Don’t overcrowd the baking sheet—roast in batches if necessary to get crisp veggies and nicely browned chicken.
  • Feel free to swap Brussels sprouts for kale or Swiss chard for a different autumn twist.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the best flavor and texture, reheat gently on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce.

You can also freeze leftovers for up to 1 month. Thaw overnight in the fridge before reheating on the stove or in the microwave.

Frequently Asked Questions

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works perfectly. Just be sure to cook it according to package instructions and drain well before adding to the roasted chicken and veggies.

What can I substitute for butternut squash?

If you can’t find butternut squash, try using sweet potatoes or acorn squash. These will provide similar sweetness and texture when roasted.

Is this recipe suitable for meal prepping?

Absolutely! This dish reheats well and can be portioned into containers for easy lunches or dinners throughout the week.

Can I make this recipe vegetarian?

Yes, simply omit the chicken and add extra vegetables like mushrooms or zucchini to keep the dish hearty and filling.

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