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.
Ingredients
Scale
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
Instructions
- Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius), preparing two separate baking sheets lined with parchment paper.
- Carefully cube the butternut squash into uniform pieces, then generously coat with olive oil, seasoning with kosher salt and freshly ground black pepper.
- 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.
- Simultaneously prepare Brussels sprouts by trimming ends and halving each sprout, then tossing with olive oil, salt, and black pepper.
- 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.
- 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.
- Drain tortellini and set aside, reserving a small amount of cooking water for potential sauce adjustment.
- Season chicken thighs thoroughly with smoked paprika, kosher salt, and freshly cracked black pepper.
- 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).
- Remove chicken from skillet, then reduce heat and add unsalted butter and minced garlic, stirring continuously until garlic becomes fragrant and lightly golden.
- Reintroduce tortellini to the skillet, gently coating with aromatic garlic butter and creating a light sauce.
- Slice cooked chicken thighs and return to skillet, combining with tortellini.
- Fold roasted butternut squash and Brussels sprouts into the mixture, ensuring even distribution.
- Garnish with fresh thyme leaves, creating a visually appealing and aromatic autumn-inspired dish.
- 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