As the air turns crisp and leaves begin to fall, there’s nothing like a warm, comforting meal to make your evenings feel extra special. This autumn chicken tortellini recipe with butternut squash and Brussels sprouts is a perfect blend of seasonal flavors and simple preparation that will quickly become a family favorite.
With tender cheese tortellini, roasted butternut squash, and caramelized Brussels sprouts tossed in a creamy sage sauce, this dish is packed with autumn goodness. You’ll love how easy it is to make yet how deeply satisfying it tastes.
Why You’ll Love This Recipe
- Combines seasonal veggies for rich autumn flavors
- Ready in under 40 minutes for busy weeknights
- Comforting creamy sauce with fresh herbs
- Uses store-bought tortellini for quick preparation
- Balanced meal with protein, veggies, and pasta
Ingredients
Gather these simple, fresh ingredients to bring this autumn chicken tortellini recipe to life.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (9 oz) package cheese tortellini (fresh or refrigerated)
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese, plus extra for garnish
- 1 tbsp fresh sage leaves, finely chopped
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for heat
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 4
- Calories: Approximately 520 per serving
How to Make Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts – Recipe That Always Deli…
- Preheat your oven to 425°F. Toss the diced butternut squash and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until tender and caramelized.
- While the veggies roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic and chopped sage. Sauté for about 1 minute until fragrant, then pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.
- Add the tortellini to the skillet and cook according to package instructions (usually 3-5 minutes) until tender and floating. Stir occasionally to prevent sticking.
- Return the chicken, roasted butternut squash, and Brussels sprouts to the skillet. Sprinkle in the Parmesan cheese and gently toss everything together. Cook for 1-2 more minutes until the cheese melts and the sauce thickens slightly.
- Adjust seasoning with salt, pepper, and optional red pepper flakes. Serve warm, garnished with extra Parmesan and fresh sage leaves for a colorful finish.
Tips for the Best Results
- Use fresh or refrigerated tortellini for the best texture—avoid dried versions as they take longer to cook.
- Don’t overcrowd the pan when cooking chicken to ensure it browns nicely rather than steams.
- Roast the veggies at a high temperature for caramelization and deeper flavor.
- Add fresh sage at the end if you prefer a milder herb taste.
- For a lighter version, substitute half-and-half for heavy cream.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.
This dish can be frozen for up to 2 months. To freeze, cool completely, place in a freezer-safe container, and thaw overnight in the fridge before reheating. Avoid freezing the tortellini alone as it may change texture.
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 make sure they’re heated through before serving.
What can I substitute for butternut squash?
You can swap butternut squash with sweet potatoes or pumpkin for a similar sweet and earthy flavor that pairs beautifully with the other ingredients.
Is it possible to make this vegetarian?
Absolutely! Simply omit the chicken and add extra roasted vegetables or toasted nuts for protein and texture. Use vegetable broth instead of chicken broth.
How do I prevent the sauce from getting too thick?
If the sauce thickens too much, stir in a small amount of chicken broth or cream while reheating to reach your desired consistency.
