Chicken and Tortellini with Autumn Roasted Vegetables

This vibrant and flavorful Garlic Butter Tortellini and Chicken with Roasted Vegetables highlights smoked paprika chicken, cheese tortellini, and a rich garlic butter sauce. The star ingredients are seasonal fall veggies: roasted butternut squash and Brussels sprouts. This cozy dish is sure to become a new family favorite this autumn!

When it comes to fall veggies, if you were on Family Feud and the question was “Name an Autumn Vegetable,” Brussels sprouts and butternut squash would likely be at the top of the board. These two fall favorites come together in this cozy, wholesome dinner that’s just what you need this season.

• Roasted, slightly charred diced butternut squash and halved Brussels sprouts.
• Juicy chicken breast, perfectly seared and seasoned with smoked paprika, garlic powder, salt, and pepper.
• Cheese tortellini tossed in brown butter, garlic, parmesan, a splash of white wine, and a dash of fresh thyme.

It’s a simple, flavorful dish that brings together the best of autumn’s bounty. This “winner, winner, chicken dinner” is sure to warm you up and have everyone asking for seconds!

Ingredients for Chicken and Tortellini with Autumn Roasted Vegetables

Vegetables:

Brussels Sprouts

Butternut Squash

Garlic

Protein:

Chicken breast or boneless thighs

Parmesan Cheese

Carbs:

Tortellini or other type of pasta

Seasonings, Oils, and Herbs:

Olive Oil

Salt

Black Pepper

White Wine

Paprika

Smoked Paprika

Garlic Powder

Fresh Thyme

How to Make Chicken and Tortellini with Autumn Roasted Vegetables:

Roast Butternut Squash:

Roast Brussels Sprouts:

Sear Chicken:

Coat tortellini in browned butter, olive oil, garlic and thyme:

Combine all ingredients together:

Serve and Bon Appetit!

Chicken and Tortellini with Autumn Roasted Vegetables

Brenda Lanzilli

This vibrant and flavorful Garlic Butter Tortellini and Chicken with Roasted Vegetables highlights smoked paprika chicken, cheese tortellini, and a rich garlic butter sauce. The star ingredients are seasonal fall veggies: roasted butternut squash and Brussels sprouts. This cozy dish is sure to become a new family favorite this autumn!

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Dinner

Servings 6

Ingredients

  

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Roasted Butternut Squash

• 4 cups cubed butternut squash
• 1 tbsp extra virgin olive oil
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp garlic powder
• ½ tsp paprika

Roasted Brussels Sprouts

• 4 cups brussels sprouts halved
• 2 tbsp olive oil
• 1 tsp salt

Tortellini

• 12 oz cheese tortellini
• 3 tbsp butter
• 2 tsp grated garlic
• ¼ cup white wine
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme
• ¼ cup parmesan cheese

Chicken

• 1 ½ lbs chicken breast or boneless thighs
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp extra virgin olive oil

Instructions

 

Roasted Butternut Squash

• Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed.
• In a large bowl, toss cubed butternut squash with olive oil, garlic powder, paprika, salt, and pepper.
• Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
• Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.

Roasted Brussels sprouts

• Preheat oven to 400 F. Trim ends of Brussels sprouts and slice in half.
• In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.
• Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.
• Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from the oven.

Chicken and tortellini

• Bring a large pot of water to boil. Add tortellini and cook according to the package instructions. Drain and set aside.
• Slice skinless, boneless chicken breast or thighs into thin strips. Drizzle with olive oil and season with smoked paprika, garlic powder, salt, black pepper.
• Heat an empty large cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons of olive oil. Add sliced chicken in a single layer. Sear in batches to avoid overcrowding. Cook the chicken on medium heat for 4 minutes, without moving it at all so that it sears nicely.
• Flip the chicken slices over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it’s cooked through. Remove the chicken from the skillet to a plate.
• To the same, now empty, cast-iron skillet, melt 3 tbsp butter and then add grated garlic. Cook for just 30 seconds and then deglaze the pan with ¼ cup of white wine, working any brown bits from the base of the pan.
• Add cooked tortellini and 2 tbsp of olive oil, 1 tbsp fresh thyme leaves, and ¼ cup grated parmesan cheese. Toss to coat thoroughly with the garlic butter sauce on low-medium heat.
• Add back cooked chicken and stir to coat the chicken with the garlic butter sauce on low-medium heat. Remove from heat.
• Add roasted butternut squash and roasted Brussels sprouts to the skillet with cooked chicken and cooked tortellini. If you use a large skillet, everything should fit. If not, work in batches.
• Taste, add more salt and pepper, cheese or thyme if desired. Serve warm and enjoy.

Nutrition

Serving: 6g

Keyword autumn, brussells sprouts, butternut squash, chicken, comfort food, fall foods, roasted vegetables, tortellini

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