As the leaves begin to change and the air turns crisp, it’s the perfect time to indulge in Autumn Chicken Tortellini. This hearty dish combines tender chicken, flavorful tortellini, and seasonal vegetables like roasted butternut squash and Brussels sprouts, making it a comforting yet healthy option for any weeknight dinner. In just one pot, you can create an Italian-inspired meal that is both satisfying, full of savory autumn flavors, and remarkably easy to prepare. The creamy sauce envelops the tortellini and chicken, resulting in a dish that feels indulgent yet is packed with nutritious ingredients. Perfect for cozy family dinners, this recipe showcases the best of the autumn harvest, ensuring every bite is a celebration of the season.

Ingredients

• For the Chicken and Vegetables:
  • 1 pound boneless, skinless chicken breasts, cubed. Opt for organic chicken for better flavor and quality.
  • 1 medium butternut squash, peeled and diced (about 4 cups). Look for squash that is heavy for its size and has a smooth skin.
  • 2 cups Brussels sprouts, trimmed and halved. Choose firm sprouts with no yellowing leaves for the best taste.
  • 2 tablespoons olive oil. A high-quality extra virgin olive oil can enhance the flavor significantly.
  • Salt and pepper, to taste. Freshly cracked black pepper will provide a more robust flavor.
  • 1 teaspoon garlic powder. Fresh minced garlic can be used for a more intense garlic flavor.
  • 1 teaspoon dried thyme. Fresh thyme can be substituted; use about 1 tablespoon if desired.
• For the Tortellini:
  • 12 ounces cheese tortellini (fresh or frozen). Fresh tortellini from the refrigerated section will yield a softer texture, while frozen can be convenient.
• For the Creamy Sauce:
  • 1 cup chicken broth. Homemade broth will add depth to the flavor; if using store-bought, opt for low-sodium.
  • 1 cup heavy cream. For a lighter version, you can use half-and-half, though the sauce will be less rich.
  • 1 cup grated Parmesan cheese. Freshly grated cheese will melt better than pre-packaged varieties.
  • 1 teaspoon Italian seasoning. Look for a blend that includes oregano, basil, and thyme for the best flavor.
  • 1 tablespoon fresh parsley, chopped (for garnish). Fresh herbs elevate the dish visually and taste-wise.

Steps / Instructions

1. Preheat your oven: Set your oven to 425°F (220°C) to ensure it is properly heated before roasting the vegetables.
2. Prepare the vegetables: In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season with salt, pepper, garlic powder, and thyme. Toss until evenly coated, ensuring each piece is well-seasoned for optimal flavor.
3. Roast the vegetables: Spread the seasoned vegetables on a baking sheet in a single layer to promote even cooking. Roast for 20-25 minutes, or until the squash is tender and the Brussels sprouts are golden brown, stirring halfway through to ensure even browning and prevent sticking.
4. Cook the chicken: While the vegetables are roasting, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then add the cubed chicken. Season with salt and pepper. Cook for about 6-8 minutes, or until the chicken is browned on all sides and cooked through, stirring occasionally to avoid sticking.
5. Combine ingredients: Once the chicken is done, add the roasted vegetables to the pot. Pour in the chicken broth and heavy cream, stirring gently to combine all ingredients. Bring to a simmer, allowing the flavors to meld together.
6. Add tortellini: Stir in the tortellini and Italian seasoning. Cook according to package instructions, typically about 3-5 minutes, until the tortellini is tender and cooked through. Keep an eye on them to ensure they don’t overcook; they should be al dente.
7. Finish the dish: Remove the pot from heat and stir in the grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy and well combined. Adjust seasoning with salt and pepper as needed to enhance the overall flavor.
8. Serve: Ladle the Autumn Chicken Tortellini into bowls and garnish with fresh parsley before serving, adding a pop of color and fresh flavor to your dish.

Tips & Tricks

For the best results with your Autumn Chicken Tortellini, consider the following tips:

• Ingredient quality: Use fresh, high-quality ingredients for the best flavor, especially the chicken and vegetables. When possible, buy organic and locally sourced produce to enhance taste and support local farmers.
• Make ahead: You can roast the butternut squash and Brussels sprouts a day in advance to save time. Store them in an airtight container in the refrigerator until you’re ready to cook. This will not only save you time but also allow the flavors to deepen.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.
• Avoid overcooking: Be careful not to overcook the tortellini; they should be tender but retain some bite, adding a pleasant texture to your dish. Timing is crucial here, so keep an eye on them as they cook.

Variations

For those looking to customize their Autumn Chicken Tortellini, consider these variations: Check out our related guide for more tips.

• Vegetarian option: Substitute the chicken with chickpeas or sautéed mushrooms for a hearty vegetarian twist. Additional vegetables like spinach or kale can also be added for extra nutrition.
• Gluten-free: Use gluten-free tortellini and ensure your chicken broth is gluten-free. Many stores now offer gluten-free fresh pasta options, which can taste just as good.
• Spicy kick: Add a pinch of red pepper flakes to the creamy sauce for an extra layer of flavor, perfect for those who enjoy a bit of heat. You could also consider incorporating a dash of hot sauce or even diced jalapeños.

Serving Suggestions

This dish pairs wonderfully with a fresh green salad or warm garlic bread. For a delightful finish, serve with a light dessert, such as Cinnamon Sugar French Toast Bites or Brown Butter Pumpkin Blondies, to keep in line with the autumn theme. A glass of crisp white wine, such as a Sauvignon Blanc, complements the flavors beautifully, enhancing your dining experience.

Print

Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

20 min

🍳

Cook Time

35 min

🔥

Calories

550

This hearty dish combines tender chicken, flavorful tortellini, and seasonal vegetables like roasted butternut squash and Brussels sprouts, making it a comforting yet healthy option for any weeknight dinner.

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Ingredients

US Metric

• 1 pound boneless, skinless chicken breasts, cubed
• 1 medium butternut squash, peeled and diced (about 4 cups)
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 12 ounces cheese tortellini (fresh or frozen)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

1.

Preheat your oven to 425°F (220°C).

2.

In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season with salt, pepper, garlic powder, and thyme. Toss until evenly coated.

3.

Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through.

4.

While the vegetables are roasting, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and the cubed chicken. Season with salt and pepper and cook for about 6-8 minutes until browned and cooked through.

5.

Once the chicken is done, add the roasted vegetables to the pot. Pour in the chicken broth and heavy cream, stirring gently to combine. Bring to a simmer.

6.

Stir in the tortellini and Italian seasoning. Cook according to package instructions, about 3-5 minutes until tender.

7.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning as needed.

8.

Ladle the Autumn Chicken Tortellini into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Calories 550