Chicken Tortellini with Butternut Squash & Brussels Sprouts
This Chicken Tortellini with Butternut Squash & Brussels Sprouts combines roasted fall vegetables, tender chicken, and buttery tortellini in one skillet. Perfect for easy weeknight dinners or cozy autumn gatherings.
Equipment
- Large cast iron skillet
- Two baking sheets
- Large pot
- Parchment paper
Ingredients
- 1 pound cheese tortellini fresh or dried
- 3 cups butternut squash peeled and cut into 1-inch cubes
- 12 ounces Brussels sprouts trimmed and halved
- 1.5 pounds boneless skinless chicken thighs or breasts sliced into thin strips
- 3 tablespoons olive oil divided
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh thyme leaves plus more for garnish
- 1/4 cup grated parmesan cheese
- 1/4 cup white wine or chicken broth optional for deglazing
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in single layer and roast for 30 minutes, turning once.
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on second baking sheet. Roast for 20-30 minutes alongside squash until crispy and golden.
- Bring large pot of salted water to boil. Cook tortellini according to package directions. Drain and set aside.
- Season chicken strips with smoked paprika, garlic powder, salt, and black pepper. Heat cast-iron skillet over medium heat for 3 minutes, add 1 tablespoon olive oil.
- Cook chicken in single layer for 4 minutes without moving, then flip and cook 5 more minutes until cooked through. Remove to plate.
- In same skillet, melt butter over low-medium heat. Add minced garlic and cook 1-2 minutes until fragrant. Deglaze with wine or broth if using.
- Add cooked tortellini, fresh thyme, and parmesan cheese. Toss to coat thoroughly in garlic butter sauce.
- Return chicken to skillet and stir to combine. Add roasted butternut squash and Brussels sprouts. Gently fold everything together. Taste and adjust seasoning.
- Serve immediately, garnished with extra fresh thyme and parmesan if desired.
Notes
- Don't overcrowd baking sheets when roasting vegetables for best caramelization
- Use chicken thighs for more flavor and juiciness
- Fresh tortellini cooks faster but dried works perfectly
- Add pasta cooking water if sauce seems too thick
- Store leftovers up to 3 days in refrigerator