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Fall Chicken Tortellini with Roasted Butternut Squash

Fall Chicken Tortellini with Roasted Butternut Squash

  • Total Time: 45 minutes
  • Diet: Vegetarian (variation mentioned), Dairy-free (variation mentioned)

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 package (18-20 oz) refrigerated cheese tortellini
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Toasted pumpkin seeds (pepitas) for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of olive oil, salt, and pepper on a large sheet pan. Spread the cubes in a single layer to ensure even browning. Roast for 20 to 25 minutes, or until the squash is fork-tender and the edges are golden brown. Remove from the oven and set aside.
  2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with thyme, smoked paprika, salt, and pepper. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate and keep it warm.
  3. Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions—usually about 3 to 5 minutes. Drain the pasta, but reserve about 1/4 cup of the pasta water just in case you need to thin the sauce later.
  4. In the same skillet used for the chicken, reduce the heat to medium. Add the minced garlic and fresh sage, sautéing for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any flavorful browned bits. Let the liquid simmer for 2 to 3 minutes until it begins to slightly thicken. Stir in the spinach and cook until it wilts.
  5. Add the cooked tortellini, roasted butternut squash, and seared chicken back into the skillet. Gently toss everything together to coat in the creamy sauce. Stir in the Parmesan cheese and let it melt into the mixture. If the sauce is too thick, add a splash of the reserved pasta water. Season with additional salt and pepper if needed. Divide into bowls and garnish with toasted pumpkin seeds for a delightful crunch.
  • Cook Time: 45 minutes

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