Easy Autumn Chicken and Tortellini with Roasted Vegetables Recipe

Autumn chicken brings warmth to hearty meals during crisp seasonal transitions.

Comfort defines this delightful culinary creation that redefines simple ingredients into something magical.

Robust flavors dance through each carefully crafted bite, promising satisfaction with every forkful.

Hearty vegetables roasted to golden perfection complement tender chicken and soft tortellini.

Seasonal ingredients intertwine, creating a symphony of textures and rich, earthy notes.

Home cooks can elevate their dinner experience with this wholesome, nourishing recipe that celebrates fall’s bountiful harvest.

Families will gather around the table, eager to savor each delectable spoonful.

Why Autumn Chicken and Tortellini with Roasted Vegetables Feels Like Fall

• Savor Seasonal Comfort: This recipe celebrates autumn's bounty with hearty roasted butternut squash and Brussels sprouts, creating a warm, satisfying meal that captures the essence of fall's cozy flavors.
• Simplify Gourmet Cooking: With straightforward roasting and sautéing techniques, home cooks can easily transform basic ingredients into a restaurant-quality dish without complex culinary skills or lengthy preparation.
• Elevate One-Pan Convenience: The recipe streamlines cooking by using the same oven for roasting vegetables and a single skillet for preparing chicken and tortellini, minimizing cleanup and maximizing flavor infusion with garlic butter and smoked paprika.
• Balance Nutritious Textures: Crispy roasted vegetables, tender chicken thighs, and soft tortellini provide a delightful contrast of textures, making each bite interesting and satisfying while delivering a well-rounded, nutritious meal.

Every Ingredient You Need for This Cozy Autumn Tortellini Bowl

Main Ingredients:

• Chicken Thighs: Tender, boneless meat that provides rich flavor and protein for the main dish. Choose skin-on or skinless based on preference.
• Cheese Tortellini: Soft pasta filled with cheese that adds comforting texture to the meal. Fresh or refrigerated tortellini works best.

• Butternut Squash: Sweet, autumn vegetable with creamy texture that roasts beautifully. Select firm squash with smooth, matte skin.
• Brussels Sprouts: Nutty, compact vegetables that caramelize wonderfully when roasted. Pick bright green, compact sprouts without yellow leaves.

• Olive Oil: Essential for roasting vegetables and searing chicken with smooth, rich flavor. Choose extra virgin for best taste.
• Butter: Adds richness and helps create silky garlic sauce. Unsalted butter allows better seasoning control.
• Garlic: Aromatic ingredient that provides deep, warming flavor to the dish. Fresh garlic cloves offer most intense taste.
• Salt and Pepper: Basic seasonings that enhance natural flavors of all ingredients. Kosher salt and freshly ground black pepper recommended.
• Smoked Paprika: Adds smoky, slightly spicy dimension to chicken. Choose high-quality, vibrant red paprika.
• Fresh Thyme: Delicate herb that brings earthy, subtle flavor to finish the dish. Select bright green, fragrant sprigs.

Step-by-Step Guide to Chicken Tortellini with Roasted Veggies

Step 1: Prepare Oven and Butternut Squash

• Olive oil
• Salt
• Pepper

Spread squash on parchment-lined baking sheet. Roast for 30 minutes.

Step 2: Roast Brussels Sprouts

• Olive oil
• Salt
• Pepper

Roast in the same oven for 20-30 minutes.

Step 3: Season and Cook Chicken

• Smoked paprika
• Salt
• Pepper

Heat olive oil in skillet and cook chicken until seared and fully cooked.

Step 4: Create Garlic Butter Sauce

Remove chicken from skillet. Add butter and garlic, sauté until fragrant.

Step 5: Combine Tortellini and Chicken

Boil tortellini according to package instructions, then drain.

Add tortellini to skillet, mix with garlic butter.

Return chicken to skillet.

Step 6: Finish and Serve

Mix in roasted vegetables.

Garnish with fresh thyme.

Serve immediately and enjoy your autumn-inspired meal.

Tips for Roasting Vegetables and Cooking Tortellini Just Right

• Slice Squash Evenly: Cut butternut squash into uniform 1-inch cubes to ensure consistent roasting and prevent uneven cooking.
• Avoid Overcrowding: Spread vegetables on separate baking sheets with space between pieces for better caramelization and crispier edges.
• Season Generously: Use smoked paprika liberally on chicken to enhance depth of flavor and create a rich, aromatic profile.
• Test Chicken Doneness: Check internal chicken temperature reaches 165°F using a meat thermometer for safe and perfectly cooked meat.
• Fresh Herb Boost: Add thyme just before serving to maximize its aromatic qualities and preserve its delicate flavor profile.

Smart Storage for Your Autumn Chicken Tortellini Leftovers

• Refrigeration: Store leftovers in an airtight container within two hours of cooking. Properly sealed, the dish will stay fresh for 3-4 days in the refrigerator. Separate chicken, tortellini, and roasted vegetables to maintain their individual textures.
• Freezing: Wrap portions tightly in freezer-safe containers or heavy-duty freezer bags. Freeze for up to one month. Thaw overnight in the refrigerator before reheating to preserve flavor and prevent soggy vegetables.
• Reheating: Warm gently in a skillet over medium-low heat, adding a splash of chicken broth to prevent drying. Alternatively, microwave in 30-second intervals, stirring between each to distribute heat evenly. Ensure the internal temperature reaches 165°F for food safety.

What to Serve Alongside This Autumn Chicken Pasta

• Sip Seasonal Sangria: Complement the autumn flavors with a white wine sangria infused with diced apples, cinnamon sticks, and a splash of brandy to echo the roasted vegetable warmth.
• Pair with Pinot Noir: A light-bodied red wine with earthy undertones perfectly matches the smoky paprika chicken and sweet roasted butternut squash, creating a harmonious flavor profile.
• Serve with Rustic Bread: Crusty sourdough or herb-infused focaccia provides a delightful texture contrast and helps soak up the rich garlic butter sauce from the tortellini.
• Add Crisp Apple Salad: A light side salad with mixed greens, thinly sliced green apples, toasted walnuts, and a light apple cider vinaigrette brings fresh acidity to balance the hearty main dish.

Ways to Switch Up Your Autumn Tortellini Bowl

• Harvest Veggie Swap: Replace butternut squash with sweet potatoes for a different fall flavor. Swap Brussels sprouts with roasted carrots or parsnips to create a colorful seasonal medley.
• Mediterranean Herb Fusion: Introduce oregano and rosemary to season chicken instead of smoked paprika. Add crumbled feta cheese and sun-dried tomatoes for a Mediterranean-inspired profile.
• Protein Power Upgrade: Substitute chicken thighs with turkey breast or lean pork tenderloin. Use whole wheat tortellini to boost nutritional value and add extra protein from grilled shrimp or chickpeas.
• Spicy Autumn Kick: Incorporate chipotle powder or red pepper flakes into the chicken seasoning. Drizzle roasted vegetables with sriracha honey glaze for a sweet and spicy combination that elevates the dish's warmth.

Autumn Chicken And Tortellini With Roasted Vegetables Recipe

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4.8 from 8 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Autumn Chicken and Tortellini with Roasted Vegetables brings warmth to seasonal dining with tender chicken, hearty tortellini, and caramelized autumn vegetables. Rustic Italian flavors merge gracefully in this comforting one-pan meal perfect for chilly evenings you’ll savor deeply.

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Ingredients

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Main Ingredients:

• 1 lb chicken thighs, skinless, boneless
• 9 oz (255 grams) cheese tortellini
• 3 cups butternut squash, peeled, seeded, cubed
• 12 oz (340 grams) Brussels sprouts, halved

Seasonings and Spices:

• 1 teaspoon smoked paprika
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Cooking Oils and Aromatics:

• 5 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, minced
• Fresh thyme, to garnish

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Instructions

1. Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius), preparing two separate baking sheets lined with parchment paper.
2. Carefully cube the butternut squash into uniform pieces, then generously coat with olive oil, seasoning with kosher salt and freshly ground black pepper.
3. Spread squash cubes evenly across one prepared baking sheet, ensuring pieces do not overlap, and roast for 25-30 minutes until edges become golden and crisp.
4. Simultaneously prepare Brussels sprouts by trimming ends and halving each sprout, then tossing with olive oil, salt, and black pepper.
5. Arrange Brussels sprouts on the second baking sheet, positioning cut-side down to achieve optimal caramelization, and roast for 20-25 minutes until edges turn deep brown.
6. While vegetables roast, bring a large pot of salted water to a rolling boil and cook tortellini according to package directions until they float and reach al dente texture.
7. Drain tortellini and set aside, reserving a small amount of cooking water for potential sauce adjustment.
8. Season chicken thighs thoroughly with smoked paprika, kosher salt, and freshly cracked black pepper.
9. Heat olive oil in a large cast-iron skillet over medium-high heat, then sear chicken thighs until exterior develops a rich, golden-brown crust and internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
10. Remove chicken from skillet, then reduce heat and add unsalted butter and minced garlic, stirring continuously until garlic becomes fragrant and lightly golden.
11. Reintroduce tortellini to the skillet, gently coating with aromatic garlic butter and creating a light sauce.
12. Slice cooked chicken thighs and return to skillet, combining with tortellini.
13. Fold roasted butternut squash and Brussels sprouts into the mixture, ensuring even distribution.
14. Garnish with fresh thyme leaves, creating a visually appealing and aromatic autumn-inspired dish.
15. Serve immediately while ingredients remain warm and vegetables retain their crisp texture.

Notes

• Elevate your autumn dinner with a hearty one-pan meal bursting with seasonal flavors and textures.
• Roasting vegetables like butternut squash and Brussels sprouts intensifies their natural sweetness and creates delightful caramelized edges.
• Opt for boneless, skinless chicken thighs for juicier meat that absorbs seasonings more effectively than chicken breasts.
• Use pre-made tortellini to significantly reduce cooking time and simplify this impressive meal’s preparation.
• Fresh thyme adds a subtle earthy aroma that perfectly complements the rich, warm notes of smoked paprika and roasted vegetables.
• Ensure even cooking by cutting butternut squash into uniform, bite-sized cubes and spacing them out on the baking sheet.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 525 kcal
• Sugar: 5 g
• Sodium: 480 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 29 g
• Cholesterol: 125 mg