Chicken Tortellini with Butternut Squash and Brussels Sprouts

This Chicken Tortellini with Butternut Squash and Brussels Sprouts is the ultimate comfort food for a cozy evening. It brings together the sweet flavor of roasted butternut squash, the earthy crunch of Brussels sprouts, and the savory goodness of tender chicken. All these wonderful ingredients are tossed with soft, cheesy tortellini to create a meal that feels like a warm hug in a bowl. It is a colorful dish that looks beautiful on the table and tastes even better. Whether you are cooking for your family or hosting a small dinner with friends, this recipe is sure to impress everyone with its seasonal charm and delicious balance of textures.

Why Make This Chicken Tortellini with Butternut Squash and Brussels Sprouts

You should make this dish because it is a complete, well-balanced meal in one pan. It provides high-quality protein from the chicken, healthy fiber from the vegetables, and satisfying carbohydrates from the pasta. The combination of roasted vegetables adds a natural sweetness that pairs perfectly with the salty parmesan cheese. It is also a great way to eat more greens, as the Brussels sprouts become crispy and delicious when roasted. This recipe is simple enough for a busy weeknight but fancy enough for a special occasion. Plus, the leftovers taste amazing the next day, making it a smart choice for meal prep.

How to Make Chicken Tortellini with Butternut Squash and Brussels Sprouts

Making this dish is straightforward and rewarding. You start by roasting the butternut squash and Brussels sprouts in the oven until they are tender and slightly caramelized. While the vegetables roast, you boil the tortellini in a large pot of salted water. In a separate skillet, you cook the chicken pieces until they are golden brown and juicy. Once everything is ready, you toss the pasta, chicken, and roasted vegetables together with a bit of olive oil, garlic, and herbs. The heat from the pasta melts the cheese slightly, creating a light and flavorful sauce that coats every bite perfectly.

Ingredients

• 1 pound cheese tortellini (fresh or frozen)
• 1 pound chicken breast, cut into bite-sized pieces
• 2 cups butternut squash, peeled and cubed into 1-inch pieces
• 2 cups Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried sage or thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon red pepper flakes (optional for heat)

Directions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast the vegetables for 20 to 25 minutes, or until the squash is tender and the sprouts are lightly browned.
4. While the vegetables roast, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.
5. In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the chicken pieces and cook for 5 to 7 minutes until they are cooked through and golden brown.
6. Add the minced garlic and dried sage to the skillet with the chicken. Cook for 1 minute until the garlic is fragrant.
7. Turn the heat to low. Add the cooked tortellini and the roasted vegetables into the skillet with the chicken.
8. Toss everything gently to combine. If the pasta seems a bit dry, you can add a splash of the pasta cooking water or a little more olive oil.
9. Sprinkle the parmesan cheese over the top and stir gently until it just begins to melt.
10. Serve warm and enjoy!

Nutritional Information

This recipe provides a balanced nutritional profile per serving (based on 4 servings):

• Calories: 485 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 720mg
• Total Carbohydrates: 52g
• Dietary Fiber: 7g
• Sugars: 5g
• Protein: 32g
• Vitamin A: 150% DV
• Vitamin C: 80% DV

How to Serve Chicken Tortellini with Butternut Squash and Brussels Sprouts

This dish is very filling on its own, but you can elevate the meal with a few simple additions. Serve it in wide, shallow bowls to show off the vibrant colors of the squash and sprouts. A side of crusty garlic bread is perfect for catching any leftover olive oil and garlic at the bottom of the bowl. For a lighter option, pair it with a crisp green salad tossed in a simple lemon vinaigrette. The acidity of the lemon helps cut through the richness of the cheese tortellini. You can also garnish the dish with a handful of toasted walnuts or pecans for an extra crunch and a nutty flavor.

How to Store Chicken Tortellini with Butternut Squash and Brussels Sprouts

You can store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To maintain the best texture, let the dish cool completely before putting it in the fridge. When you are ready to eat it again, reheat it in a skillet over medium-low heat with a tiny splash of water or olive oil to keep the pasta from drying out. You can also use a microwave, heating in 30-second intervals and stirring in between. While you can freeze this dish for up to a month, the texture of the Brussels sprouts may become a bit softer after thawing, so fresh is always best.

Expert Tips for Perfect Chicken Tortellini with Butternut Squash and Brussels Sprouts

To get the best results, make sure your butternut squash cubes are all roughly the same size. This ensures they cook evenly in the oven. If you want extra crispy Brussels sprouts, place them cut-side down on the baking sheet. Don’t overcook the tortellini; aim for “al dente” because they will cook a little more when you toss them in the warm skillet with the chicken and vegetables. Using fresh garlic instead of garlic powder makes a huge difference in the aroma and depth of flavor. Finally, if you like a bit of sweetness, you can drizzle a tiny amount of balsamic glaze over the final dish just before serving.

Delicious Variations

There are many ways to customize this recipe to suit your taste. You can swap the chicken for cooked beef strips or even halal-friendly smoked turkey sausage for a different protein profile. If you don’t have butternut squash, sweet potatoes work perfectly as a substitute. For a vegetarian version, simply omit the chicken and add extra mushrooms or chickpeas. You can also experiment with different types of tortellini, such as spinach or mushroom-filled pasta. If you want more greens, stir in a handful of fresh baby spinach at the very end until it wilts.

Frequently Asked Questions

1. Can I use frozen butternut squash?
Yes, frozen squash works well. You may need to roast it for a few extra minutes since it contains more moisture than fresh squash.

2. What is the best way to peel a butternut squash?
Use a sharp vegetable peeler to remove the skin. It helps to cut off the top and bottom first so the squash can stand flat on your cutting board.

3. Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs stay very juicy and flavorful. Just make sure they are boneless and skinless for easy eating.

4. Do I have to halve the Brussels sprouts?
If the sprouts are very small, you can leave them whole. However, halving them allows the centers to soften while the outer leaves get crispy.

5. Can I make this dish dairy-free?
Yes, you can use a dairy-free tortellini and skip the parmesan cheese, or use a nutritional yeast sprinkle for a cheesy flavor.

6. Is it okay to use dried herbs?
Yes, dried sage or thyme works perfectly. If you have fresh herbs, use three times the amount of fresh as you would dried.

7. How do I know when the chicken is fully cooked?
The chicken should no longer be pink in the middle and should reach an internal temperature of 165°F (74°C).

8. Can I use a different type of pasta?
Yes, if you don’t have tortellini, ravioli or even a sturdy pasta shape like penne or fusilli will work great.

9. Why is my tortellini sticking together?
Toss the cooked tortellini with a little olive oil immediately after draining to prevent them from sticking.

10. Can I add other vegetables?
Definitely! Red onions, bell peppers, or broccoli would all be delicious additions to the roasting pan.

Conclusion

Chicken Tortellini with Butternut Squash and Brussels Sprouts is a magnificent meal that brings the best flavors of the season straight to your kitchen. It is healthy, easy to prepare, and incredibly satisfying. The mix of tender pasta, juicy chicken, and roasted vegetables creates a harmony of flavors that will delight your taste buds. We hope you give this recipe a try during your next dinner rotation! If you enjoy it, please share your experience with us or tell your friends about this cozy dish. Happy cooking!

Print