Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

There’s something truly comforting about curling up with a warm, hearty meal as the leaves change color and the air turns crisp. This easy autumn chicken tortellini recipe with butternut squash and Brussels sprouts is one of those dishes that hits all the right notes for fall — it’s savory, slightly sweet, and packed with seasonal veggies.

this Recipe

You’ll love how the tender cheese-filled tortellini pairs perfectly with the caramelized butternut squash and Brussels sprouts, while juicy chicken adds satisfying protein. It’s a quick stovetop recipe that’s great for busy weeknights but elegant enough for weekend dinners too.

Why You’ll Love This Recipe

• Made with simple, wholesome ingredients that celebrate fall flavors.
• Ready in under 40 minutes, perfect for a quick yet impressive dinner.
• One-pot stovetop preparation means easy cleanup.
• Comforting and hearty with a balance of protein, veggies, and pasta.
• Customizable with your favorite herbs or a touch of cream for extra richness.

Ingredients

Gather these fresh and pantry staples to create your autumn chicken tortellini with butternut squash and Brussels sprouts.

• 12 ounces refrigerated cheese tortellini
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups peeled and diced butternut squash (about 1 small squash)
• 2 cups halved Brussels sprouts
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
• 1/2 teaspoon crushed red pepper flakes (optional)
• 3 cups low-sodium chicken broth
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese, plus extra for serving
• Fresh parsley 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 Deli…

1. Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-6 minutes until golden and cooked through. Remove chicken and set aside.
2. In the same pan, add the remaining tablespoon of olive oil. Add the sliced onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add the diced butternut squash and halved Brussels sprouts to the pan. Cook, stirring occasionally, for about 6-7 minutes until they start to soften and brown slightly.
4. Stir in the minced garlic, dried sage, and crushed red pepper flakes (if using). Cook for another minute until fragrant.
5. Pour in the chicken broth and bring the mixture to a gentle boil. Add the tortellini and cooked chicken back to the pan. Reduce heat to medium and simmer for 5-7 minutes, stirring occasionally, until the tortellini is tender and the broth has reduced slightly.
6. Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired. Enjoy your cozy autumn meal!

Tips for the Best Results

• Use fresh or refrigerated tortellini for the best texture; frozen works too but may need a bit longer cooking time.
• Cut the butternut squash into uniform pieces to ensure even cooking with the Brussels sprouts.
• Don’t skip the Parmesan cheese—it adds a wonderful depth and creaminess.
• If you prefer a creamier sauce, stir in 1/4 cup heavy cream or half-and-half at the end.
• Fresh sage leaves can be toasted briefly in the pan before adding other ingredients for an extra aromatic touch.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making it great for next-day meals.

To reheat, warm gently on the stovetop over low heat or microwave in 1-minute increments, stirring in a splash of broth or water to loosen the sauce if needed. Avoid overheating to prevent the tortellini from becoming mushy.

Frequently Asked Questions

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well but may require a minute or two longer to cook through. Just keep an eye on the texture and adjust cooking time accordingly.

What can I substitute for Brussels sprouts?

If you’re not a fan of Brussels sprouts, try green beans, kale, or chopped spinach. These alternatives will still provide great texture and seasonal flavor.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. Adding extra mushrooms or roasted chickpeas can boost protein and flavor.

Is this recipe freezer-friendly?

You can freeze leftovers, but be aware that the texture of tortellini may change slightly after freezing and thawing. For best quality, freeze before combining everything and cook fresh when ready.