Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

This Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts is the kind of dinner that makes a house feel like home. Thick, cheese-filled tortellini mingle with caramelized cubes of butternut squash, halved Brussels sprouts crisped to golden edges, and tender, seared chicken bites. A simple pan sauce—brightened with a squeeze of lemon and finished with grated Parmesan and fresh parsley—ties everything together into a cozy, satisfying one-pan meal that celebrates the deep, nutty flavors of fall.

The concept is easy: roast or sear each major component just long enough to get those irresistible charred edges, then bring them together in a shallow skillet with a little broth and butter so the tortellini can soak up flavor without becoming mushy. The recipe balances textures—a silky filled pasta, slightly sweet and soft squash, and crunchy, toasted sprouts—while keeping hands-on time reasonable. You can make this on a weeknight or for a weekend family meal; it scales easily, reheats well, and gives you the kind of leftovers I actually look forward to eating.

In the following pages you'll find a fully detailed recipe with clear step-by-step instructions, ingredient notes and substitutions, tips for getting perfect browning, make-ahead strategies, and several serving and variation ideas so you can adapt this dish to what’s in your pantry. If you love cozy, golden-browned vegetables and pillowy filled pasta, this is a recipe that will reliably deliver comforting fall flavor with confident technique.

Why this recipe works

This recipe balances contrasting textures and flavors that are naturally complementary in autumn produce. Roasted butternut squash provides a soft, sweet base while halved Brussels sprouts—when caramelized—contribute a satisfying crunch and slightly bitter edge that prevents the dish from becoming cloying. The cheese-filled tortellini offer a creamy, pillowy counterpoint to the roasted vegetables.

The technique of searing protein and caramelizing aromatics in the same pan builds layers of flavor from fond, those browned bits that form on the bottom of the skillet. Deglazing with a modest amount of broth lifts those flavors back into the sauce, ensuring every bite of tortellini and vegetable is infused. A final hit of lemon juice brightens the dish and a dusting of Parmesan brings savory umami to tie everything together.

Ingredient notes & substitutions

Chicken: Both boneless skinless breasts and thighs work well. Breasts cook faster and have a firmer texture, while thighs are more forgiving and stay juicy when cooked a little longer. For a vegetarian swap, use mushrooms (cremini or porcini blend), diced smoked tofu, or chickpeas.

Tortellini: Use high-quality refrigerated tortellini for the best texture. Frozen tortellini is convenient—just adjust cooking time slightly. Small fresh ravioli or agnolotti can be substituted if you prefer. If you substitute with dry pasta, choose a small shape and cook separately, then add to the pan with a splash of pasta water.

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 12 ounces refrigerated cheese tortellini (fresh or thawed if frozen)
• 1 small to medium butternut squash (about 1½ to 2 pounds), peeled and cut into 1-inch cubes
• 12 ounces Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1 lemon, zested and juiced
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• Salt to taste
• Cracked black pepper to taste
• 1 tablespoon all-purpose flour (optional, for a thicker pan sauce)
• 1 tablespoon olive oil or neutral oil (if needed for searing chicken)
• Water (as needed for cooking tortellini if boiling separately)

Instructions

1. Prep the squash and sprouts: Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Trim the Brussels sprouts and halve them through the stem. Pat both dry with paper towels; moisture will prevent proper browning. (ingredients: ing3, ing4)
2. Toss squash with 1 tablespoon olive oil, a generous pinch of salt, and a few grinds of black pepper. Arrange in one layer on a rimmed baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping once until cubes are golden on at least two sides and tender when pierced. Start checking at 18 minutes to avoid overcooking. (ingredients: ing3, ing5, ing22, ing23)
3. Meanwhile, toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Add them to the same baking sheet for the last 12–15 minutes of the squash’s roasting time (cut-side down if possible) so they can develop a crisp, caramelized surface without steaming. Roast together until sprouts are browned on the cut side and tender at the base. (ingredients: ing4, ing5, ing22, ing23)
4. Season and sear the chicken: While vegetables roast, pat the chicken pieces dry and season with salt, pepper, and half the dried thyme. Heat a large oven-safe skillet or wide sauté pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, add chicken in a single layer; do not crowd the pan. Sear until well browned on all sides, about 5–7 minutes total, and cooked through. Transfer the chicken to a plate and tent lightly with foil. (ingredients: ing1, ing9, ing5, ing22, ing23)
5. Sauté aromatics: Reduce heat to medium and add 2 tablespoons unsalted butter to the same skillet. When melted, add the sliced onion and cook until translucent and starting to brown at the edges, about 6 minutes. Add the minced garlic, remaining thyme, and red pepper flakes (if using) and cook another 30–60 seconds until fragrant. (ingredients: ing8, ing2, ing10, ing9)
6. Make a quick pan sauce: Sprinkle the tablespoon of flour over the onions and garlic and stir for 30 seconds to remove the raw taste (optional step for a slightly thicker sauce). Pour in 1 cup chicken broth while scraping up browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and let the liquid reduce slightly for about 2–3 minutes. (ingredients: ing11, ing12)
7. Add tortellini: If using refrigerated tortellini, you can add it directly to the skillet. Gently nestle the tortellini into the simmering broth so it can heat through and absorb flavor; cook according to package directions if required (usually 3–5 minutes) until tender. If using frozen tortellini, you can either add it frozen and allow a minute or two longer, or boil separately in salted water until just al dente and then add to the pan. If boiling separately, reserve 1/2 cup of pasta cooking water and add as needed to loosen the sauce. (ingredients: ing2, ing15)
8. Return chicken and vegetables to the pan: Add the roasted butternut squash and Brussels sprouts and the seared chicken back into the skillet, folding gently so tortellini remain intact. Warm through for 1–2 minutes so flavors meld; avoid stirring too vigorously. (ingredients: ing1, ing3, ing4)
9. Finish with brightness and cheese: Remove the pan from heat. Stir in the lemon zest and juice, 1/2 cup freshly grated Parmesan, and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt and cracked black pepper. If the sauce is too thin, simmer a minute longer; if it's too thick, add up to 1/4 cup reserved pasta water or an extra splash of broth. (ingredients: ing13, ing14, ing19, ing22, ing23, ing15)
10. Serve immediately: Sprinkle additional Parmesan and chopped parsley over individual portions. Offer lemon wedges at the table for extra brightness and a crack of fresh black pepper for finishing. Serve in the skillet family-style or plate into shallow bowls. (ingredients: ing13, ing14, ing19, ing23, ing24)

Pro Tips

• Dry the vegetables and chicken thoroughly before searing or roasting to get the best browning; moisture creates steam and prevents caramelization.
• Roast squash and Brussels sprouts on a hot baking sheet with space around each piece so they brown instead of steam—crowding reduces crispness.
• If your skillet is not oven-safe, roast vegetables on a sheet pan and finish the dish on the stovetop in a wide sauté pan to combine everything.
• Use high-quality refrigerated tortellini for the best texture; if using frozen, cook until just tender so they don’t burst when mixed with the other ingredients.
• Taste and season in layers: season the chicken before searing, season the roasted vegetables lightly, and then adjust salt at the end after adding cheese and lemon for the best balance.

Variations

• Vegetarian: Replace chicken with pan-seared sliced mushrooms or crumbled firm tofu and use vegetable broth instead of chicken broth. Add a splash of soy sauce or tamari to the pan sauce for savory depth.
• Sausage Swap: Substitute sliced cooked Italian sausage or chicken sausage for the chicken. Brown the sausage slices in the skillet and proceed with the recipe—this adds a spiced, smoky profile.
• Creamy Version: Stir in 1/2 cup heavy cream or crème fraîche with the broth for a richer, creamier sauce. Reduce the broth to 3/4 cup to keep the final saucy consistency balanced.
• Herb-forward: Replace half the parsley with fresh sage leaves that have been torn and crisped in butter; sage pairs beautifully with butternut squash and lends a classic fall flavor.

Serving Suggestions

• Serve with a simple green salad dressed in lemon vinaigrette to cut the richness and add a bright, fresh contrast.
• Offer warm crusty bread or garlic bread to sop up the savory pan sauce and make the meal more substantial.
• Pair with a light white wine such as Pinot Grigio or an off-dry Riesling that complements the squash’s sweetness and the dish’s savory elements.
• Present family-style in the skillet with extra grated Parmesan on the side so guests can season to taste.

Make-ahead and batch-cooking

Roast the squash and Brussels sprouts ahead and refrigerate. When ready to serve, reheat them on a baking sheet at 400°F for 6–8 minutes while you sear the chicken and warm the tortellini. This will recreate some of the fresh-roasted crispness.

You can also fully assemble and refrigerate the dish (cooled to room temperature) for up to 2 days; reheat gently on the stovetop with a splash of broth, covering for a few minutes to bring everything up to temperature. For gatherings, keep the sauce warm in a shallow pan and add freshly cooked tortellini just before serving to maintain structure.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a splash of chicken broth or water to refresh the sauce; cover briefly so the tortellini steam and heat through without drying. Reheat in the microwave in 45–60 second bursts, stirring in between, and add a little liquid if necessary. Avoid freezing if possible because filled pasta can become softer after thawing, but if you must freeze, flash-cool and freeze in a shallow airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

A cozy one-pan fall meal: cheese tortellini with roasted butternut squash, caramelized Brussels sprouts, and seared chicken in a light pan sauce brightened with lemon and Parmesan.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken (breast or thigh), cut into 1-inch pieces
• 12 ounces cheese tortellini (refrigerated) fresh or thawed if frozen
• 1.5 to 2 pounds butternut squash, peeled and cubed about 1 small to medium squash
• 12 ounces Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil divided
• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or fresh thyme leaves use 1 tablespoon fresh if available
• 1/2 teaspoon red pepper flakes optional
• 1 cup low-sodium chicken broth
• 1 whole lemon (zest and juice)
• 1/2 cup freshly grated Parmesan cheese plus extra for serving
• 2 tablespoons fresh flat-leaf parsley, chopped plus extra for garnish
• to taste salt
• to taste cracked black pepper
• 1 tablespoon all-purpose flour optional, for thicker sauce
• 1 tablespoon neutral oil (for searing if needed) use only if skillet needs extra oil
• as needed water for boiling tortellini if cooking separately
• null lemon wedges (optional, for serving) for extra brightness

Equipment

• rimmed baking sheet
• large oven-safe skillet or wide sauté pan
• Wooden spoon
• microplane or grater
• Chef’s Knife

Method

 

1. Prep the squash and sprouts: Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Trim the Brussels sprouts and halve them through the stem. Pat both dry with paper towels; moisture will prevent proper browning.
2. Toss squash with 1 tablespoon olive oil, a generous pinch of salt, and a few grinds of black pepper. Arrange in one layer on a rimmed baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping once until cubes are golden and tender.
3. Toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Add them to the same baking sheet for the last 12–15 minutes of the squash’s roasting time so they can develop a crisp, caramelized surface.
4. Season and sear the chicken: Pat the chicken pieces dry and season with salt, pepper, and half the dried thyme. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the chicken in a single layer and sear until well browned on all sides and cooked through, about 5–7 minutes. Transfer the chicken to a plate and tent with foil.
5. Sauté aromatics: Reduce heat to medium and add the unsalted butter to the skillet. When melted, add the sliced onion and cook until translucent and starting to brown at the edges, about 6 minutes. Add the minced garlic, remaining thyme, and red pepper flakes (if using) and cook another 30–60 seconds until fragrant.
6. Make a quick pan sauce: Sprinkle the tablespoon of flour over the onions and garlic and stir for 30 seconds (optional). Pour in 1 cup chicken broth while scraping up browned bits from the bottom of the pan. Bring to a gentle simmer and let the liquid reduce slightly for about 2–3 minutes.
7. Add tortellini: Add refrigerated tortellini directly to the skillet and nestle into the simmering broth so it can heat through; cook until tender according to package directions, usually 3–5 minutes. If using frozen tortellini, add as directed or boil separately and reserve 1/2 cup pasta water to loosen the sauce if needed.
8. Return chicken and vegetables to the pan: Add the roasted butternut squash, Brussels sprouts, and seared chicken back into the skillet, folding gently so tortellini remain intact. Warm through for 1–2 minutes so flavors meld.
9. Finish with brightness and cheese: Remove the pan from heat. Stir in the lemon zest and juice, 1/2 cup grated Parmesan, and chopped parsley. Taste and adjust seasoning with salt and cracked black pepper. If the sauce is too thin, simmer a minute longer; if too thick, add up to 1/4 cup reserved pasta water or an extra splash of broth.
10. Serve immediately: Sprinkle additional Parmesan and chopped parsley over individual portions and offer lemon wedges at the table. Serve family-style in the skillet or plate into shallow bowls.

Notes

Roasting at a high temperature is key for caramelization on squash and Brussels sprouts.

Keep tortellini cooking time minimal to prevent over-softening; fresh pasta cooks faster than frozen.

Adjust brightness with lemon at the end rather than earlier so the citrus is fresh and prominent.

Frequently Asked Questions

Can I make this entirely on the stovetop instead of roasting the vegetables?

Yes. To keep this dish stovetop-only, cook the squash first in a large, heavy skillet with a couple tablespoons of oil over medium-high heat, stirring occasionally until the cubes are golden and tender—about 12–15 minutes depending on size. Push the squash to one side, add more oil if needed, and sear the Brussels sprouts cut-side down until charred and browned, then combine with the squash. Proceed with searing the chicken in the same pan and building the sauce. The key is patience: allow good contact time with the pan so vegetables develop color rather than steaming.

What tortellini should I use—cheese-filled or meat-filled?

Cheese-filled tortellini (ricotta/Parmesan) is what I recommend here because its creamy interior complements the sweet squash and bright lemon. Meat-filled tortellini will also work but will add extra savory weight; if using meat-filled, taste before adding additional salt because the filling may be seasoned. Either way, treat tortellini gently so they don’t split open when combining with warm sauce and vegetables.

How can I ensure my Brussels sprouts crisp up and don’t become soggy?

Trim the base, halve them, and pat dry. Roast or pan-sear them cut-side down without moving them for several minutes so a brown crust forms; avoid overcrowding and use a hot pan or hot oven. If your sprouts are small, give them a couple extra minutes in the oven to get crisp. A light toss in oil and salt is sufficient—too much oil will make them greasy rather than crisp.

Can I prepare parts of this recipe ahead of time?

Yes. You can peel and cube the butternut squash and store it in an airtight container in the refrigerator for 24 hours. Trim and halve the Brussels sprouts up to a day ahead. Cooked chicken can be prepared and refrigerated for up to 2 days; reheat briefly in the pan before combining. If you want to speed weeknight prep, roast the squash and sprouts ahead and reheat in the oven at 375°F for 6–8 minutes while you finish the sauce and tortellini.

My sauce is either too thin or too thick—how do I fix it?

If the sauce is too thin, simmer it a few minutes longer so liquid reduces; you can also add the optional tablespoon of flour earlier in the process to thicken. If it’s too thick, stir in reserved pasta cooking water or a splash of broth until you reach the desired consistency. Adding a small knob of butter off the heat will also slightly emulsify and gloss the sauce.