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Autumn Chicken Tortellini with Butternut Squash – Cozy Fall Dinner

Autumn Chicken Tortellini with Butternut Squash – Cozy Fall Dinner

  • Total Time: 40 minutes
  • Diet: Standard

Ingredients

Scale
  • 1 lb refrigerated cheese tortellini
  • 2 large chicken breasts, cut into 1-inch bite-sized pieces
  • 3 cups butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup chicken bone broth (or standard chicken stock)
  • 2 cups fresh baby spinach or kale
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and cracked black pepper to taste
  • Optional: Toasted pecans or red pepper flakes for garnish

Instructions

  1. Step 1: Roast or Sauté the Butternut Squash: Heat a large skillet over medium-high heat with one tablespoon of olive oil. Add the cubed butternut squash and a pinch of salt. Cook, stirring occasionally, for about 8 to 10 minutes until the squash is tender and develops a light golden-brown crust. If you prefer a hands-off approach, you can toss the squash in oil and roast it in the oven at 400°F (200°C) for 20 minutes while you prepare the rest of the ingredients. Once tender, remove the squash from the skillet and set it aside.
  2. Step 2: Sear the Chicken: In the same skillet, add the remaining tablespoon of olive oil. Season the chicken pieces with salt and pepper. Add the chicken to the pan in a single layer. Cook for 5 to 7 minutes, flipping once, until the chicken is golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and set it aside with the squash.
  3. Step 3: Boil the Tortellini: While the chicken is cooking, bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to the package instructions—usually about 2 to 4 minutes. You want the pasta to be al dente. Drain the tortellini, but reserve about 1/2 cup of the pasta water just in case you need to thin out your sauce later.
  4. Step 4: Prepare the Creamy Sage Sauce: Lower the skillet heat to medium. Melt the butter in the pan. Once the butter begins to foam, add the minced garlic and chopped fresh sage. Sauté for about 1 minute until the garlic is fragrant and the sage is slightly crisp. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce thicken slightly for 3 to 4 minutes.
  5. Step 5: Combine and Wilt the Greens: Stir the fresh baby spinach or kale into the simmering sauce. Continue to stir until the greens have wilted. Add the cooked chicken, roasted butternut squash, and boiled tortellini back into the skillet. Toss everything gently to coat each piece in the creamy sauce. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.
  6. Step 6: Plating: Divide the mixture into four warm bowls. Garnish with an extra sprinkle of Parmesan cheese, a few cracks of black pepper, and toasted pecans if you desire a bit of crunch. Serve immediately while the sauce is creamy and hot.
  • Cook Time: 40 minutes

Find it online: https://www.smilefood.net/autumn-chicken-tortellini-with-butternut-squash-cozy-fall-dinner/