Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts brings together the best parts of fall into a single comforting, family-friendly skillet dinner. In this recipe, pillowy cheese tortellini nestles among caramelized cubes of butternut squash, halved Brussels sprouts with crisped outer leaves, and golden-browned bite-sized chicken. A light coating of butter and olive oil, a hit of fresh parsley, and freshly cracked black pepper finish the dish, keeping the flavors bright and seasonal instead of heavy.

This meal is intentionally flexible: use store-bought fresh or frozen tortellini to save time, or make your own if you want a hands-on weekend project. The roasted vegetables can be cooked on one sheet pan while the chicken sears in a skillet, then everything is brought together for a short toss so the pasta soaks up the savory pan fond. The result is a balanced dish—sweet roasted squash, slightly bitter roasted Brussels sprouts, and savory chicken—accented by herbs for freshness.

Beyond its pleasing fall palette of orange, green, and golden brown, this Autumn Chicken Tortellini is practical. It scales well for family dinners, reheats cleanly for easy lunches the next day, and can be adapted for vegetarian eaters by swapping the chicken for a plant-based protein or extra mushrooms. The technique here focuses on achieving texture: crisp edges on the squash and sprouts, a deep sear on the chicken, and just a hint of browning on the tortellini so each bite has a mix of soft center and toasted flavor.

Why This Recipe Works

This recipe succeeds because it balances textures and flavors crucial to a satisfying autumn meal. The roasted butternut squash offers natural sweetness and soft, caramelized edges while the Brussels sprouts deliver a slightly bitter, crisp contrast. Those opposing tastes create interest in every mouthful.

Cheese-filled tortellini contributes a creamy, mild central note that ties the vegetables together without overpowering them. Seared chicken adds savory depth and a protein anchor to make the dish a complete meal. A light pan sauce made from broth, Parmesan, and lemon brightens the plate and helps the ingredients meld while keeping the overall finish light and approachable.

Ingredient Notes and Substitutions

Tortellini: Fresh cheese tortellini yields the best texture and takes less time than making pasta from scratch. If you have ravioli or agnolotti, they can be used similarly—watch cooking times to avoid overcooking.

Squash options: If butternut isn’t available, substitute kabocha or acorn squash for similar sweetness, or use sweet potato for a heartier texture. Adjust roast time slightly for denser vegetables.

Greens and protein swaps: To keep this vegetarian, omit chicken and add mushrooms, cannellini beans, or roasted tempeh. For a different protein profile, spicy Italian sausage or pancetta add richness; reduce added salt when using cured meats.

Timing and Equipment

A large wide skillet, two rimmed baking sheets, and a pot for boiling tortellini are the main tools. A wide skillet gives you room to fold everything together without crushing the roasted pieces, and rimmed sheets ensure vegetables roast evenly.

Plan for overlapping tasks: while squash and sprouts roast, sear the chicken and sauté onions so the final assembly is quick. This parallel workflow keeps total hands-on time efficient and reduces the time you spend waiting for components to finish.

Ingredients

• 1 pound (450 g) cheese tortellini (fresh or refrigerated; or frozen, do not thaw)
• 1 large butternut squash (about 2 to 2.5 pounds), peeled and cut into 3/4-inch cubes (or 4 cups cubed)
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound boneless skinless chicken breast or thighs, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons lemon juice (about half a lemon)
• 2 tablespoons chopped fresh parsley, plus extra for garnish
• Salt to taste
• Freshly cracked black pepper to taste
• 1 tablespoon balsamic vinegar (optional, for finishing)
• 2 teaspoons cornstarch (optional, to thicken pan juices)
• 2 tablespoons water (only if using cornstarch)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once, until edges are caramelized and tender. [ingredient_ids: 2, 3, 6]
2. While the squash roasts, place the halved Brussels sprouts on a second rimmed sheet, drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 18–22 minutes until cut sides are browned and leaves are crisp. If you only have one baking sheet, roast Brussels sprouts for the last 18 minutes alongside squash on the same sheet, giving them a corner. [ingredient_ids: 3, 6]
3. Season the cubed chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried thyme, and dried rosemary. Heat a large wide skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the chicken in a single layer (work in batches if needed) and sear without moving for 2–3 minutes so a golden crust forms. Flip and cook another 2–3 minutes until chicken is cooked through and browned. Remove chicken to a plate and tent with foil. [ingredient_ids: 4, 6, 9, 10]
4. In the same skillet over medium heat, add the unsalted butter and sliced onion. Sauté for 5–7 minutes until the onion softens and develops golden edges. Add the minced garlic and red pepper flakes (if using) and cook for 30–45 seconds until fragrant. [ingredient_ids: 7, 8, 11]
5. Pour in the chicken broth and scrape the pan with a wooden spoon to lift any browned bits. Bring the liquid to a gentle simmer and stir in the grated Parmesan and lemon juice. If you want a slightly thicker glaze, whisk cornstarch with 2 tablespoons water to make a slurry and stir it into the simmering broth. Simmer 1–2 minutes until slightly reduced. Taste and adjust seasoning with salt and freshly cracked black pepper. [ingredient_ids: 12, 13, 14, 16, 18]
6. Meanwhile, cook the tortellini according to package directions until just al dente; if using frozen tortellini, add 1 minute less than package time. Reserve 1/2 cup of the pasta cooking water before draining. [ingredient_ids: 1, 17]
7. Return the seared chicken to the skillet along with the roasted butternut squash and roasted Brussels sprouts. Gently fold in the cooked tortellini and add 2 tablespoons chopped fresh parsley. If the mixture seems dry, add up to 1/4 cup reserved pasta water to loosen the sauce. Warm everything together for 1–2 minutes so flavors marry and tortellini absorbs some sauce. [ingredient_ids: 4, 2, 3, 1, 15, 17]
8. Taste and finish with an extra squeeze of lemon, a drizzle of balsamic vinegar if using, and a generous sprinkle of freshly grated Parmesan. Garnish with additional chopped parsley and a few twists of cracked black pepper. Serve immediately in a shallow bowl so the roasted edges remain visible. [ingredient_ids: 14, 19, 13, 15]

Pro Tips

• Trim and halve Brussels sprouts so they caramelize quickly; cutting flat sides against the pan gives the best browning.
• If using frozen tortellini, do not thaw—drop them directly into boiling water to prevent them from getting soggy.
• For even roasting, try to cut butternut squash into uniform cubes about 3/4 inch so pieces finish at the same time.
• Reserve pasta water—the starch helps bind the pan juices to the tortellini for a silky finish without heavy cream.
• Work in batches when searing chicken to avoid crowding the pan, which prevents proper browning and results in steaming.
• Use a wide skillet so all components fit without piling; this helps maintain crisp edges on the vegetables.
• To save time, buy pre-cut butternut squash or pre-shredded Parmesan, but pat squash dry so it roasts rather than steams.
• Adjust the herbs to your preference: swap a teaspoon of sage for rosemary for a slightly sweeter, earthier note.

Variations

• Vegetarian: Omit chicken and add 8 ounces sliced cremini mushrooms and a drained can of chickpeas. Sauté mushrooms until deeply browned and proceed as written.
• Sausage swap: Replace chicken with 12 ounces Italian sausage, sliced and seared. Choose sweet or spicy depending on desired heat.
• Creamy version: Stir 1/2 cup heavy cream into the broth before adding tortellini and simmer gently to make a richer sauce; finish with 1/4 cup grated Parmesan.
• Herb-forward: Add 2 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme with the parsley for a very aromatic fall profile.

Serving Suggestions

• Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
• Offer warm crusty bread on the side to mop up any pan juices and increase comfort-level of the meal.
• Pair with a light-bodied white wine, such as Pinot Grigio or a dry Riesling, to balance sweet squash flavors.
• If serving to a crowd, present the dish family-style in the skillet, and offer extra grated Parmesan and red pepper flakes at the table.

Make-Ahead and Meal-Prep Tips

Roast the squash and Brussels sprouts up to two days ahead and refrigerate in separate containers. Reheat gently in a hot skillet to refresh crisp edges before combining with warm tortellini and chicken.

Cook a double batch of tortellini and freeze portions for ready-made dinners. When thawed, refresh tortellini briefly in simmering broth to avoid a soggy texture and combine with reheated roasted vegetables and protein.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, stirring gently so tortellini does not overcook. Alternatively, microwave single servings in 30-second bursts, stirring between intervals until warmed through. For freezing, place cooled portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating to preserve texture.

Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

A seasonal one-skillet dinner featuring cheese tortellini tossed with roasted butternut squash, caramelized Brussels sprouts, and seared chicken, finished with Parmesan, lemon, and fresh parsley.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound cheese tortellini (fresh or refrigerated; or frozen) Fresh gives best texture; frozen okay—cook from frozen
• 1 large (about 2 to 2.5 lb) butternut squash, peeled and cubed Or about 4 cups cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound boneless skinless chicken breast or thighs, cubed Cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon red pepper flakes Optional
• 1/2 cup low-sodium chicken broth (or vegetable broth)
• 1/4 cup grated Parmesan cheese Plus more for serving
• 2 tablespoons lemon juice About half a lemon
• 2 tablespoons fresh parsley, chopped Plus extra for garnish
• to taste salt
• to taste freshly cracked black pepper
• 1 tablespoon balsamic vinegar Optional, for finishing
• 2 teaspoons cornstarch Optional, to thicken pan juices
• 2 tablespoons water (for cornstarch slurry) Only if using cornstarch

Equipment

• large wide skillet
• Two rimmed baking sheets
• Large pot for boiling pasta
• Wooden spoon
• Chef’s knife and cutting board

Method

 

1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once, until edges are caramelized and tender.
2. Place the halved Brussels sprouts on a second rimmed sheet, drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 18–22 minutes until cut sides are browned and leaves are crisp. If you only have one baking sheet, roast Brussels sprouts for the last 18 minutes alongside squash on the same sheet, giving them a corner.
3. Season the cubed chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Heat a large wide skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the chicken in a single layer (work in batches if needed) and sear without moving for 2–3 minutes so a golden crust forms. Flip and cook another 2–3 minutes until chicken is cooked through and browned. Remove chicken to a plate and tent with foil.
4. In the same skillet over medium heat, add 2 tablespoons unsalted butter and the sliced onion. Sauté for 5–7 minutes until the onion softens and develops golden edges. Add the minced garlic and 1/2 teaspoon red pepper flakes (if using) and cook for 30–45 seconds until fragrant.
5. Pour in 1/2 cup chicken broth and scrape the pan with a wooden spoon to lift any browned bits. Bring the liquid to a gentle simmer and stir in 1/4 cup grated Parmesan and 2 tablespoons lemon juice. If you want a slightly thicker glaze, whisk 2 teaspoons cornstarch with 2 tablespoons water to make a slurry and stir it into the simmering broth. Simmer 1–2 minutes until slightly reduced. Taste and adjust seasoning with salt and freshly cracked black pepper.
6. Meanwhile, cook the tortellini according to package directions until just al dente; if using frozen tortellini, add 1 minute less than package time. Reserve 1/2 cup of the pasta cooking water before draining.
7. Return the seared chicken to the skillet along with the roasted butternut squash and roasted Brussels sprouts. Gently fold in the cooked tortellini and add 2 tablespoons chopped fresh parsley. If the mixture seems dry, add up to 1/4 cup reserved pasta water to loosen the sauce. Warm everything together for 1–2 minutes so flavors marry and tortellini absorbs some sauce.
8. Taste and finish with an extra squeeze of lemon, a drizzle of balsamic vinegar if using, and a generous sprinkle of freshly grated Parmesan. Garnish with additional chopped parsley and a few twists of cracked black pepper. Serve immediately in a shallow bowl so the roasted edges remain visible.

Notes

Recipe yields four generous servings. Nutritional values are not calculated.

Adjust salt if using salted broth or cured meats.

If you prefer less acidity, omit balsamic vinegar and increase lemon juice slightly.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes. Roast the squash and Brussels sprouts and cook the tortellini a day ahead. Store vegetables and tortellini separately from the chicken and pan juices. Reheat chicken and vegetables in a skillet and add tortellini at the end to warm through so the pasta doesn’t get overly soft.

What tortellini should I use?

Cheese-filled tortellini works beautifully here for its creamy contrast to roasted vegetables. Choose fresh refrigerated tortellini for best texture; frozen will also work but cook directly from frozen. If you prefer meat-filled tortellini, reduce the amount of added chicken accordingly.

How can I prevent my butternut squash from turning mushy?

Make sure squash cubes are dry before roasting, cut into even pieces, and spaced out on the pan with room for air to circulate. Roast at 425°F (220°C) to encourage caramelization rather than steaming.

What if my Brussels sprouts are large?

If sprouts are large, quarter them so they cook evenly and develop nicely browned edges. Larger pieces need a couple more minutes in the oven; keep an eye on them so the leaves don’t burn.

Can I use frozen butternut squash?

You can, but frozen squash tends to release moisture and won’t brown the same way as fresh cubed squash. Pat frozen pieces dry and roast at a slightly higher temperature if possible, or sauté in a hot skillet to help evaporate moisture and encourage caramelization.