Last Tuesday the air finally turned crisp, and I wanted something that felt like fall without spending the whole evening in the kitchen. This is what came out of that: roasted squash and Brussels sprouts, seared chicken, and cheese tortellini, all pulled together in one skillet with a garlic butter sauce.
This autumn chicken and tortellini dinner uses two baking sheets for the vegetables and one skillet for the chicken and pasta. It serves 4 and takes about 1 hour 10 minutes start to finish.
Key Takeaways
- Serves 4, ready in about 1 hour 10 minutes
- Vegetables roast in the oven while the tortellini and chicken cook on the stove
- Chicken is done at 165°F (74°C)
- Keeps 3 days in the fridge; not recommended for freezing
Autumn Chicken and Tortellini Dinner Recipe
Prep: 30 min | Cook: 40 min | Total: 1 hr 10 min | Serves: 4
Equipment: two baking sheets, a large cast-iron or stainless skillet, a large pot for the tortellini.
Ingredients
Roasted vegetables
- 3 cups butternut squash, peeled, seeded, and cubed
- 12 oz Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
Chicken and sauce
- 1 lb boneless, skinless chicken thighs, sliced thin
- 1 tsp smoked paprika
- 9 oz cheese tortellini
- 3 tbsp butter
- 5 garlic cloves, minced
- 1 tbsp fresh thyme, plus more for serving
Instructions
- Roast the squash. Preheat oven to 400°F (205°C). Toss the squash with 1 1/2 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast 30 minutes.
- Roast the Brussels sprouts. Toss with the remaining 1 1/2 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet and roast 20 to 30 minutes, until golden.
- Cook the tortellini. Boil in salted water according to the package, until al dente. Drain and set aside.
- Sear the chicken. Pat the chicken dry and season with smoked paprika, salt, and pepper. Heat a skillet over medium heat for a few minutes, add a little oil, and sear the chicken in a single layer, about 4 minutes per side, without moving it, until golden and cooked through. Remove from the pan.
- Make the garlic butter. In the same skillet, melt the butter over medium-low heat. Add the garlic and cook 1 to 2 minutes until fragrant, watching that it doesn't burn.
- Combine. Add the tortellini to the skillet and toss in the garlic butter. Return the chicken, then fold in the roasted squash and Brussels sprouts. Top with fresh thyme, adjust the seasoning, and serve hot.
Contains dairy, wheat, and egg (from the tortellini). Nutrition values vary with the brands you use, so check them with a calculator if you need exact numbers.
Why This Recipe Works
Roasting the squash and Brussels sprouts separately from the stovetop work means both finish exactly right: caramelized and tender, not steamed from overcrowding a single pan. Searing the chicken thighs first builds a golden crust, and thighs stay juicier through that sear than breast would. The garlic butter sauce, made in the same skillet the chicken cooked in, picks up that flavor and ties the pasta and vegetables together.
Ingredient Notes
Butternut squash and Brussels sprouts: Two separate baking sheets matter here. Crowding either vegetable onto one pan makes it steam instead of roast.
Chicken thighs: They hold up to searing better than breast and stay juicier. Pat them dry first for a better crust.
Tortellini: Refrigerated cheese tortellini works well here and cooks quickly.
Garlic: Cook it gently in the butter. Burnt garlic turns bitter fast.
Tips for Crispy Vegetables and a Good Sear
- Pat vegetables dry before oiling them. Extra moisture steams them instead of browning them.
- Give them space on the tray. A crowded pan is the main cause of soggy vegetables.
- Watch the Brussels sprouts. They can finish faster than the squash depending on size.
- Let the chicken sit undisturbed. About 4 minutes per side builds the crust; moving it too soon prevents browning.
- Pull the chicken out before making the sauce. It keeps the meat from overcooking while the garlic butter comes together.
Variations and Substitutions
These are untested changes, so try one at a time.
| Swap | Instead of | Note |
|---|---|---|
| Chicken breast or tenderloins | Chicken thighs | Slice thin and watch the cook time; breast dries out faster |
| Spinach or meat tortellini | Cheese tortellini | Same cook time, different filling |
| Carrots, parsnips, or sweet potatoes | Butternut squash | Cut into similar-sized pieces so they roast evenly |
| Dried thyme | Fresh thyme | Use about a third of the amount; dried thyme is more concentrated |
How to Serve, Store, and Reheat
A simple green salad with a light vinaigrette rounds out the plate. Let leftovers cool before storing in an airtight container in the fridge for up to 3 days. Freezing isn't recommended, since the tortellini and roasted vegetables lose texture after thawing. To reheat, use the microwave for about a minute, or a skillet over medium heat with a splash of butter for a few minutes to bring back some crispness.
Common Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy vegetables | Overcrowded pan | Use two trays, spread in a single layer |
| Chicken cooked unevenly | Pan too crowded or temperature dropped | Sear in batches, keep the pan hot |
| Sticky tortellini | Overcooked | Drain a minute before the package time; it finishes in the skillet |
| Tastes flat | Under-seasoned | Add salt and fresh thyme at the end |
FAQ
Can I use chicken breast instead of thighs?
Yes. Slice it thin and watch it closely, since breast cooks faster and dries out more easily than thighs.
Can I roast the vegetables ahead of time?
Yes, up to 24 hours in advance. Store them in the fridge and reheat with the rest.
Do I need a cast-iron skillet?
No, a large stainless steel or non-stick skillet works fine.
Can I freeze the leftovers?
Not recommended. The tortellini and roasted vegetables lose texture after thawing.
Can I add more vegetables?
Yes, carrots or parsnips work well alongside the squash and Brussels sprouts.
How do I keep the tortellini from getting sticky?
Drain it about a minute before the package instructions say, since it finishes cooking in the skillet.
If you make this, leave a comment and let me know what you swapped in.
