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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper.
- 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.
- 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.
- 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).
- Sauce Creation: Reduce skillet heat, add butter and garlic, creating a fragrant base. Reintroduce tortellini, coating with garlic butter to form a light sauce.
- Final Assembly: Slice chicken, return to skillet with tortellini. Gently fold in roasted squash and Brussels sprouts, ensuring even distribution.
- 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