Description
Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts is a comforting one-pan-inspired dinner featuring tender chicken thighs, cheese-filled tortellini, sweet butternut squash, and hearty Brussels sprouts. Finished with garlic, butter, smoked paprika, and thyme, this cozy fall pasta makes a delicious and satisfying family meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs (sliced into thin strips)
- 9 ounces cheese tortellini (fresh or frozen)
- 3 cups butternut squash (peeled and cut into 1-inch cubes)
- 12 ounces Brussels sprouts (trimmed and halved)
- 4 tablespoons olive oil (divided)
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper (to taste)
- Fresh thyme sprigs (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until tender. Drain and set aside.
- Heat some of the divided olive oil in a large skillet over medium heat. Add the sliced chicken thighs and season with smoked paprika, dried thyme, salt, and freshly ground black pepper. Cook until golden and completely cooked through. Transfer to a plate.
- Add the remaining olive oil to the same skillet. Add the butternut squash and Brussels sprouts. Cook, stirring occasionally, until the vegetables begin to soften and develop golden edges.
- Add the unsalted butter and minced garlic. Stir and cook briefly until the butter melts and the garlic becomes fragrant.
- Return the cooked chicken to the skillet. Add the drained tortellini and gently toss everything together until evenly combined and heated through.
- Taste and adjust the salt and black pepper as needed.
- Remove from the heat, garnish with fresh thyme sprigs, and serve warm.
Notes
- Fresh and frozen cheese tortellini both work. Follow the package directions for cooking times.
- Cut the butternut squash into evenly sized 1-inch cubes for consistent cooking.
- Avoid overcrowding the skillet so the Brussels sprouts and squash can develop golden edges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4
- Calories: 625 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 41 g
- Saturated Fat: 13 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 115 mg
Keywords: Autumn Chicken Tortellini, Chicken Tortellini with Butternut Squash, Fall Chicken Pasta, Brussels Sprouts Pasta, Autumn Dinner Recipe