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Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts
Laura

Autumn Chicken Tortellini with Butternut Squash & Brussels Sprouts

Tender smoked paprika chicken, pillowy cheese tortellini in garlic butter, and caramelized roasted butternut squash and Brussels sprouts come together in this perfect fall family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs sliced into thin strips
  • 9 ounces cheese tortellini fresh or frozen
  • 3 cups butternut squash peeled and cut into 1-inch cubes
  • 12 ounces Brussels sprouts trimmed and halved
  • 4 tablespoons olive oil divided
  • 3 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh thyme sprigs for garnish

Equipment

  • Large rimmed baking sheets
  • Large cast iron skillet
  • Large pot for pasta
  • Sharp knife and cutting board

Method
 

  1. Preheat oven to 400°F. Line two large rimmed baking sheets with parchment paper. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread in single layer on one baking sheet.
  2. Roast squash for 15 minutes. Meanwhile, toss Brussels sprouts with remaining olive oil and season. Add to second baking sheet. Continue roasting both for 15-20 minutes until tender and caramelized.
  3. Bring large pot of salted water to boil. Cook tortellini according to package directions (3-5 minutes for fresh). Drain and set aside.
  4. Season chicken strips generously with smoked paprika, dried thyme, salt, and pepper. Heat remaining olive oil in large cast iron skillet over medium-high heat.
  5. Add chicken in single layer and cook 4 minutes without moving to develop sear. Flip and cook another 4-5 minutes until cooked through. Remove to plate.
  6. In same skillet, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant. Add drained tortellini and toss to coat in garlic butter.
  7. Return chicken to skillet. Add roasted butternut squash and Brussels sprouts. Gently toss everything together. Season with additional salt and pepper if needed.
  8. Garnish with fresh thyme and serve immediately while hot.

Notes

  • Cut butternut squash into uniform 1-inch cubes for even roasting
  • Do not overcrowd chicken in skillet or it will steam instead of sear
  • Save some pasta water to loosen garlic butter sauce if needed
  • Let chicken rest 2-3 minutes before slicing for juicier results
  • Store leftovers in refrigerator up to 3 days, reheat gently in skillet