Cozy Autumn Chicken & Tortellini Roasted Veggie Recipe

Comfort meets seasonal delight in this hearty autumn chicken and tortellini with roasted vegetables that promises warmth in every bite.

Golden-crusted chicken nestles among plump tortellini, creating a symphony of textures and flavors.

Crisp autumn vegetables caramelize beautifully, releasing their natural sweetness and enhancing the overall dish.

Herbs and spices dance through each forkful, bringing depth and richness to the meal.

Perfectly balanced and incredibly satisfying, this recipe transforms simple ingredients into an extraordinary dining experience.

Busy weeknight or weekend gathering, this dish delivers pure culinary magic that’ll have everyone asking for seconds.

Grab your ingredients and get ready to savor the essence of autumn on a single plate.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 490 kcal

Servings: 5

Everything That Goes Into Autumn Chicken Tortellini Dish

• Olive Oil: Helps vegetables caramelize and adds rich, smooth flavor with a golden touch.
• Salt: Enhances natural vegetable sweetness and balances overall taste.
• Black Pepper: Provides warm, subtle heat and complements roasted vegetables' earthiness.

• Butternut Squash: Creamy autumn staple with sweet, nutty profile that roasts beautifully.
• Brussels Sprouts: Compact green gems that transform into crispy, caramelized delights when roasted.

• Chicken Thighs: Juicy, tender meat with deeper flavor compared to chicken breast.
• Cheese Tortellini: Pillowy pasta pockets filled with creamy cheese for comforting texture.

• Smoked Paprika: Adds smoky depth and vibrant red color to chicken.
• Garlic: Provides pungent, warming undertone that elevates entire dish.
• Fresh Thyme: Delicate herb with earthy, slightly minty notes for bright finish.

• Butter: Creates silky, luxurious coating that binds ingredients together.

Kitchen Gear to Cook Chicken Tortellini with Roasted Veg

• Baking sheet: Large, flat pan for roasting vegetables.
• Parchment paper: Non-stick lining for easy cleanup.
• Large bowl: For tossing and coating vegetables with oil and seasonings.
• Skillet: Heavy-bottomed pan for cooking chicken and tortellini.
• Cutting board: Surface for preparing ingredients.
• Chef's knife: Sharp tool for cubing squash and chopping herbs.
• Colander: Used for draining cooked tortellini.
• Measuring spoons: For accurate seasoning amounts.

How to Make This Cozy Chicken Tortellini Bowl

• Autumn Preparations

Warm up the kitchen by setting the oven to a toasty 400 degrees. Grab your favorite baking sheets and line them with parchment paper for easy cleanup.

• Squash Magic

Chop the butternut squash into rustic cubes and give them a luxurious olive oil massage with a sprinkle of seasoning. Spread these golden chunks onto a baking sheet and let them roast until they’re caramelized and tender.

• Brussels Transformation

On a separate sheet, arrange Brussels sprouts and coat them with a light olive oil shimmer. Let them roast alongside the squash, developing a delightful crispy exterior.

• Chicken Dance

Season chicken thighs with a smoky paprika blend that will make taste buds dance. Sear these beauties in a hot skillet until they’re perfectly golden and cooked through.

• Tortellini Symphony

Boil the tortellini until they’re plump and tender. In the same skillet, create a quick garlic butter sauce that will make everything sing with flavor.

• Final Flourish

Combine the roasted vegetables, seared chicken, and buttery tortellini in a beautiful medley. Sprinkle fresh thyme on top for a final touch of autumn elegance. Serve and enjoy the season’s warm embrace on a plate.

Seasonal Flavor Swaps for Autumn Chicken Tortellini

• Swap seasonal ingredients to match your taste and pantry. Try delicata squash instead of butternut or use kale in place of Brussels sprouts for a different flavor profile.
• Replace chicken thighs with turkey, sliced sausage, or plant-based protein options like tempeh to create a personalized main dish that suits dietary preferences.
• Prepare roasted vegetables and chicken up to two days in advance, storing separately in airtight containers. Quickly reheat and assemble when ready to serve for a stress-free meal.
• Experiment with herb and spice combinations like adding red pepper flakes for heat, sprinkle dried sage for earthy notes, or drizzle balsamic glaze for extra depth of flavor just before serving.
• Transform remaining portions into a delightful lunch by chopping chicken and vegetables, mixing with fresh greens, and creating a hearty salad or wrap for next day's meal.

Presenting Your Autumn Chicken & Veggie Pasta Plate

• Serve Alongside Hearty Sides: Complement the rich, autumnal flavors with crusty sourdough bread or a warm dinner roll to soak up the delicious garlic butter sauce.
• Pair with Seasonal Wines: Enhance the meal with a crisp white wine like Chardonnay or a light-bodied Pinot Noir that matches the roasted vegetable and chicken notes.
• Create a Rustic Table Setting: Arrange the dish on warm plates with sprigs of fresh thyme, using wooden serving boards or earth-toned ceramics to highlight the cozy fall theme.
• Add Fresh Finishing Touches: Sprinkle some extra chopped fresh thyme or a light dusting of grated Parmesan cheese over the top to bring additional brightness and depth to the dish.

Save & Reheat Autumn Chicken Meals Easily

• Prep Ahead Strategy: Chop butternut squash and Brussels sprouts in advance, storing them in sealed containers in the refrigerator for up to 3 days before roasting to save precious cooking time.
• Quick Batch Cooking: Double the recipe to create multiple meals, storing cooked chicken and tortellini in separate airtight containers for easy weeknight dinner reheating.
• Refrigeration Guidelines: Store leftovers in sealed containers for 3-4 days, keeping roasted vegetables and chicken separately to maintain their original crisp textures and prevent soggy ingredients.
• Freezer-Friendly Tip: Portion individual servings in freezer-safe containers, protecting them with plastic wrap to prevent freezer burn, and store for up to 2 months for future convenient meals.

Rustic Autumn Chicken And Tortellini With Roasted Vegetables

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4.8 from 28 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

This hearty autumn chicken and tortellini recipe combines seasonal comfort with robust flavors from roasted vegetables. Home cooks will discover a delightful one-pan meal that brings warmth and richness to cold evenings.

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Ingredients

Scale 1x2x3x

• 1 lb (454 grams) chicken thighs, skinless, boneless
• 9 oz (255 grams) cheese tortellini
• 3 cups (720 ml) butternut squash, peeled, seeded, cubed
• 12 oz (340 grams) Brussels sprouts, halved
• 5 tbsps olive oil
• 3 tbsps butter
• 5 cloves garlic, minced
• 1 tsp smoked paprika
• ¼ tsp salt
• freshly ground black pepper, to taste
• fresh thyme, to garnish

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Instructions

1. Preparation: Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper.
2. Vegetable Roasting: Cube butternut squash and Brussels sprouts, toss separately with olive oil, salt, and pepper. Spread squash on one sheet, cut-side down, and roast for 25-30 minutes until golden. On the second sheet, arrange Brussels sprouts cut-side down, roasting for 20-25 minutes until edges caramelize.
3. Pasta Cooking: Bring salted water to boil and cook tortellini until they float and reach al dente, then drain and reserve a small amount of cooking water.
4. Chicken Preparation: Season chicken thighs with smoked paprika, salt, and pepper. Sear in a hot cast-iron skillet over medium-high heat until golden brown and internal temperature reaches 165°F (74°C).
5. Sauce Creation: Reduce skillet heat, add butter and garlic, creating a fragrant base. Reintroduce tortellini, coating with garlic butter to form a light sauce.
6. Final Assembly: Slice chicken, return to skillet with tortellini. Gently fold in roasted squash and Brussels sprouts, ensuring even distribution.
7. Serving: Garnish with fresh thyme leaves and serve immediately while ingredients remain warm and vegetables retain their crisp texture.

Notes

• Prepare Uniform Cuts: Ensure butternut squash and Brussels sprouts are cut into consistent sizes for even roasting and optimal caramelization.
• Maximize Flavor Potential: Season vegetables and chicken generously with salt, pepper, and spices to enhance the depth of taste throughout the dish.
• Use High-Heat Technique: Sear chicken at medium-high temperature to develop a golden-brown crust that locks in moisture and creates rich flavor layers.
• Preserve Cooking Liquid: Keep a small amount of tortellini water to adjust sauce consistency if needed, preventing dry or overly thick final presentation.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Italian-American

Nutrition

• Serving Size: 5
• Calories: 490
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 23 g
• Cholesterol: 90 mg