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Autumn Chicken Tortellini Dinner

A one-pan wonder that combines tender chicken, cheesy tortellini, roasted butternut squash, and Brussels sprouts, perfect for fall dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seasonal
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb seasoned chicken breast Use grilled or roasted chicken for a different flavor.
  • 8 oz cheese tortellini Fresh tortellini cooks faster than dried.
  • 1 medium butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, halved Ensure even cooking by cutting vegetables to similar sizes.
  • 3 tbsp garlic butter Substitute with dairy-free alternatives if needed.
  • Salt and pepper to taste Use fresh herbs for flavor without added salt.
  • Olive oil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20-25 minutes until tender.
  3. In a large skillet, cook the seasoned chicken over medium heat until fully cooked, about 7-10 minutes per side. Remove the chicken and let it rest, then slice it.
  4. In the same skillet, bring water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.
Assembly
  1. Add garlic butter to the skillet and melt.
  2. Add the roasted vegetables, sliced chicken, and tortellini, and toss everything together to combine. Serve warm.

Notes

This dish is best enjoyed warm. Serve it with a side of warm crusty bread and a crisp salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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