Easy Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

When the leaves start to turn and the air gets crisp, nothing hits the spot quite like a warm, comforting pasta dish. This autumn chicken tortellini recipe with butternut squash and Brussels sprouts is exactly that—full of cozy fall flavors and easy enough to whip up on a weeknight.

this Recipe

You’ll love how the tender chicken pairs beautifully with the sweetness of roasted butternut squash and the slight bitterness of Brussels sprouts, all tossed with cheese-filled tortellini in a light, savory sauce. It’s a quick recipe that always delivers on taste and satisfaction.

Why You’ll Love This Recipe

• Ready in under 40 minutes, perfect for busy weeknights.
• Uses seasonal autumn vegetables for fresh, vibrant flavors.
• Combines protein, veggies, and pasta in one hearty dish.
• Simple stovetop method with minimal cleanup.
• Family-friendly and easily customizable with your favorite herbs and spices.

Ingredients

Gather these ingredients for a delicious autumn chicken tortellini with butternut squash and Brussels sprouts:

• 1 lb cheese-filled tortellini (fresh or refrigerated)
• 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
• 3 cloves garlic, minced
• 1 tsp dried sage or 1 tbsp fresh sage, chopped
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 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. Preheat your oven to 400°F. Toss the cubed butternut squash 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 vegetables roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, add minced garlic, dried sage, and red pepper flakes if using. Sauté for about 1 minute until fragrant.
4. Add chicken broth and heavy cream to the skillet, stirring to combine. Bring to a gentle simmer, then add the tortellini. Cook according to package instructions, usually about 3-5 minutes, until tortellini are tender and the sauce thickens slightly.
5. Return the cooked chicken, roasted butternut squash, and Brussels sprouts to the skillet. Stir gently to combine and heat through for 2-3 minutes.
6. Remove from heat and stir in grated Parmesan cheese for added richness. Adjust salt and pepper to taste.
7. Serve the autumn chicken tortellini hot, garnished with fresh parsley or additional sage if desired.

Tips for the Best Results

• Use fresh or refrigerated tortellini for the best texture and flavor.
• Roast the vegetables separately to bring out their natural sweetness and add depth to the dish.
• Don’t overcook the chicken to keep it tender and juicy.
• Adjust the cream amount if you prefer a lighter or richer sauce.
• Fresh herbs like sage or parsley add a lovely aromatic touch at the end.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.

You can also freeze this dish by placing portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Frequently Asked Questions

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works well and can be added directly to the skillet without thawing. Just follow the package instructions for cooking times to ensure they are cooked through.

What can I substitute for butternut squash?

Sweet potatoes or pumpkin cubes make excellent substitutes and will provide a similar sweetness and texture that complements the dish perfectly.

Is this dish suitable for meal prep?

Absolutely! This recipe keeps well in the fridge and can be portioned for lunches or dinners throughout the week. Just be sure to store sauce and pasta together to keep flavors melded.

Can I make this recipe vegetarian?

Yes, simply omit the chicken and add extra roasted vegetables or a plant-based protein like tofu or chickpeas. Use vegetable broth instead of chicken broth for the sauce.