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Bowl of Easy Autumn Chicken Tortellini garnished with herbs and vegetables

Easy Autumn Chicken Tortellini

A delightful dish that captures the essence of fall with tender chicken, roasted vegetables, and cheesy tortellini, perfect for cozy evenings.
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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, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cubed Use fresh chicken for best results.
  • 9 ounces cheese tortellini Any cheese tortellini will work.
  • 2 cups butternut squash, cubed Fresh or frozen butternut squash.
  • 2 cups Brussels sprouts, halved Trimmed and halved for even roasting.
  • 2 tablespoons olive oil Extra virgin olive oil preferred.
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning Adjust based on preference.
  • Parmesan cheese for serving Freshly grated for best flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, and Italian seasoning. Spread them on a baking sheet.
Roasting and Cooking
  1. Roast the vegetables for 20-25 minutes until tender.
  2. Meanwhile, cook the cheese tortellini according to package instructions.
  3. In a skillet, cook the cubed chicken over medium heat until golden brown and cooked through. Season with salt and pepper.
Combining
  1. Once the vegetables are roasted and the tortellini are cooked, combine everything in the skillet with the chicken.
  2. Serve warm with Parmesan cheese on top.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish can be frozen for up to 2 months without the cheese.
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