If you are craving a comforting dish that embraces all the cozy flavors of the season, the Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe is exactly what you need. This recipe brings together tender, smoky chicken thighs, sweet roasted butternut squash, crispy caramelized Brussels sprouts, and pillowy cheese tortellini, all coated in a luscious garlic butter sauce. It’s a warm, hearty meal that celebrates fall’s bounty in every delicious bite, perfect for sharing with family or savoring on a quiet night in.

A white plate filled with a colorful mix of food shows three main layers: shiny green Brussels sprouts with some char marks, orange butternut squash pieces that look soft, and browned, seasoned chicken pieces with a crispy texture. Scattered on top and mixed throughout are golden-yellow cooked tortellini pasta, with browned spots and a soft texture, garnished with fresh green herbs that add a fresh look. The dish sits on a dark wooden surface, creating a warm contrast, making the food look rich and tasty. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and quality ingredients that blend perfectly to create layers of flavor, texture, and color. Each one plays a crucial role in making this Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe a truly memorable meal.

Butternut Squash (3 cups, peeled, seeded, cubed): Sweet and tender when roasted, adding a vibrant orange hue and natural sweetness to the dish.
Olive Oil (3 tablespoons total): Ensures crispiness for the vegetables and helps build the garlic butter sauce’s rich texture.
Salt and Pepper: Essential for seasoning each component, enhancing the natural flavors without overpowering them.
Brussels Sprouts (12 oz): Halved and roasted until caramelized for a slightly nutty and crispy addition.
Cheese Tortellini (9 oz): Soft, cheesy pillows that absorb the savory garlic butter sauce beautifully.
Chicken Thighs (1 lb, skinless, boneless): Juicy and flavorful, seasoned with smoked paprika for a subtle smoky kick.
Smoked Paprika (1 teaspoon): Adds a warm, smoky depth that transforms simple chicken into the star of the dish.
Butter (3 tablespoons): Creates the creamy base for the garlic butter sauce, tying everything together.
Garlic (5 cloves, minced): Infuses the sauce with aromatic, savory notes that elevate every bite.
Fresh Thyme: A fragrant herb garnish that adds brightness and a hint of earthiness.

How to Make Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe

Step 1: Roast the Butternut Squash

Begin by preheating your oven to 400°F, setting the stage for perfectly roasted vegetables. Toss the peeled, seeded, and cubed butternut squash with olive oil, salt, and pepper in a large bowl. Spread it evenly on a baking sheet lined with parchment paper to prevent sticking and overcrowding. Roast the squash on the middle rack for about 30 minutes until tender and golden brown, allowing those natural sugars to caramelize beautifully.

Step 2: Roast the Brussels Sprouts

While your squash is roasting, prepare your Brussels sprouts by trimming the ends and removing any yellow or wilted leaves, then halving them. Toss them with olive oil, salt, and pepper in a medium bowl, just like the squash. Spread them out evenly on a parchment-lined baking sheet and roast at 400°F for about 20 to 30 minutes. You can roast them simultaneously with the squash if your oven has the space, saving time and effort. Look for crisp edges and a slight caramelization that brings out their rich, nutty flavor.

Step 3: Cook the Tortellini

Bring a large pot of salted water to a rolling boil and cook the cheese tortellini according to the package instructions, usually about 3 to 5 minutes, until they float to the surface. Drain them thoroughly to avoid sogginess and set aside. These cheesy morsels will later soak up that irresistible garlic butter sauce, making every mouthful extra special.

Step 4: Prepare and Cook the Chicken

Slice the chicken thighs into thin strips for quick, even cooking. Season them generously with smoked paprika, salt, and freshly ground black pepper to infuse a smoky, well-balanced flavor. Heat a cast-iron skillet over medium heat for a few minutes to get it nice and hot, then add olive oil. Cook the chicken in a single layer, careful not to overcrowd the pan, allowing the strips to sear undisturbed for 4 minutes to develop a beautiful caramelized crust. Flip and reduce the heat to low-medium, cooking for an additional 5 minutes or until fully cooked through and succulent.

Step 5: Make the Garlic Butter Sauce and Combine

After removing the chicken, use the same skillet to melt butter over low-medium heat. Add minced garlic and cook gently until fragrant and softened but not browned, about 1 to 2 minutes. Toss in the cooked tortellini to coat thoroughly in the buttery garlic goodness. Return the chicken to the skillet and stir well to envelop each piece in that luscious sauce. Finally, fold in the roasted butternut squash and Brussels sprouts, sprinkling fresh thyme on top and seasoning with additional salt and pepper to taste. This harmonious mix of flavors and textures is your ultimate Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe come to life.

How to Serve Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe

Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe - Recipe Image

Garnishes

Add a final flourish with a few sprigs of fresh thyme or a light dusting of grated Parmesan cheese for an extra touch of elegance. A squeeze of fresh lemon juice over the plated dish can brighten the flavors wonderfully, making every forkful pop with vibrant notes.

Side Dishes

This dish is a complete meal on its own, but if you want to add more variety, consider serving it alongside a crisp green salad dressed lightly with apple cider vinegar or a crusty loaf of artisan bread to soak up the garlic butter sauce. Roasted nuts or a simple apple chutney can also complement the autumnal theme nicely.

Creative Ways to Present

For dinner parties or special family meals, dish out this Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe in warm, shallow bowls that highlight the vibrant colors. Drizzle a bit of extra garlic butter sauce on top and garnish with fresh herb sprigs to make it look inviting and gourmet. You could also plate it family-style on a large rustic platter for a cozy, communal feast feel.

Make Ahead and Storage

Storing Leftovers

Place any remaining portions in an airtight container and refrigerate. The roasted vegetables may soften over time, but the flavor will deepen. Leftovers are best enjoyed within 3 to 4 days for freshness and safety.

Freezing

This dish freezes well, but to maintain the best texture, freeze the cooked chicken and tortellini separately from the roasted vegetables. Use freezer-safe containers or bags, and consume within 2 months for optimal flavor. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to warm evenly and prevent overcooking the tortellini. You can add a splash of water or broth if the sauce thickens too much. Alternatively, microwave in short bursts, stirring in between for consistent warmth.

FAQs

Can I use other types of pasta instead of tortellini?

Absolutely! While cheese tortellini is perfect for its creamy pockets, you can substitute with ravioli, gnocchi, or even small pasta shapes like penne or farfalle. Just adjust cooking times accordingly.

Is it possible to use chicken breast instead of thighs?

Yes, chicken breasts can be used but keep in mind they tend to dry out faster. Slice them thinly and avoid overcooking by reducing the pans’ cooking time slightly for the best results.

How can I make this recipe dairy-free?

Swap out the butter for olive oil and skip the cheese tortellini, opting for a dairy-free or vegetable-filled pasta instead. The dish remains flavorful and comforting.

Can I add other vegetables to the roasting mix?

Definitely! Root vegetables like carrots or parsnips, or even sweet potatoes can work well with the autumn theme. Just be mindful of cooking times so everything roasts evenly.

What’s the best way to remove bitterness from Brussels sprouts?

Choosing smaller, fresher Brussels sprouts helps, and roasting them until caramelized reduces bitterness while enhancing their natural sweetness. Adding a pinch of salt and tossing with olive oil also helps balance the flavor perfectly.

Final Thoughts

Trust me when I say that this Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe will quickly become one of your favorite go-to meals. It’s hearty, packed with seasonal goodness, and showcases a wonderful blend of textures and flavors that celebrate the best of fall. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to bring warmth and joy to your table. Give it a try and let the comforting autumn spirit fill your kitchen!