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Autumn Chicken & Tortellini Dinner with Roasted Vegetables – A Cozy, Hearty Fall Meal with Tender Chicken, Cheese Tortellini, and Caramelized Butternut Squash and Brussels Sprouts

As the seasons shift and cooler days arrive, comfort food takes center stage — and nothing captures the essence of fall quite like this Autumn Chicken & Tortellini Dinner with Roasted Vegetables. This recipe brings together tender chicken, pillowy tortellini, and beautifully roasted seasonal vegetables in a dish that feels warm, nourishing, and deeply satisfying. It’s the kind of meal that fills your kitchen with inviting aromas and brings everyone to the table. What makes this dish special is its balance of flavors and textures. Roasted butternut squash becomes naturally sweet and caramelized, while Brussels sprouts turn crisp and golden at the edges. Juicy chicken adds hearty protein, and soft cheese-filled tortellini provide comforting richness that ties everything together. Each bite delivers warmth, depth, and the unmistakable taste of autumn. This recipe is perfect for family dinners, casual entertaining, or cozy weeknights when you want something wholesome yet comforting. It’s practical, filling, and visually beautiful — making it just as suitable for a quiet night in as it is for serving guests. With simple ingredients and straightforward steps, this Autumn Chicken & Tortellini Dinner proves that seasonal cooking can be both easy and incredibly rewarding.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1½ pounds boneless skinless chicken breast, cut into bite-sized pieces
Pasta
  • 12 oz cheese tortellini
Vegetables
  • 2 cups butternut squash peeled and cubed
  • 2 cups Brussels sprouts trimmed and halved
Cooking Fats
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
Optional Finishing Touches
  • Fresh parsley chopped
  • Lemon wedges
  • These ingredients combine to create a cozy seasonal, and perfectly balanced autumn dinner.

Equipment

  • Large baking sheet
  • Large pot for tortellini
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large skillet
  • Wooden spoon or spatula

Method
 

Step 1: Preheat the Oven
  1. Preheat oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper.
Step 2: Roast the Vegetables
  1. Add butternut squash and Brussels sprouts to the baking sheet.
  2. Drizzle with 1 tablespoon olive oil.
  3. Season with half the salt, black pepper, paprika, and garlic powder.
  4. Toss well and spread in an even layer.
  5. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
Step 3: Cook the Tortellini
  1. Bring a large pot of salted water to a boil.
  2. Cook tortellini according to package instructions until tender.
  3. Drain and set aside.
Step 4: Cook the Chicken
  1. Heat remaining olive oil in a large skillet over medium heat.
  2. Add chicken pieces and season with remaining salt and spices.
  3. Cook for 6–8 minutes, stirring occasionally, until golden and fully cooked.
Step 5: Combine Everything
  1. Add cooked tortellini to the skillet with the chicken.
  2. Gently fold in the roasted butternut squash and Brussels sprouts.
  3. Toss carefully to combine without breaking the tortellini.
Step 6: Warm and Finish
  1. Cook everything together for 2–3 minutes until warmed through.
  2. Taste and adjust seasoning if needed.
Step 7: Serve
  1. Remove from heat.
  2. Garnish with fresh parsley or serve with lemon wedges if desired.

Notes

🧊 Storage & Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze without tortellini for best texture, up to 2 months.
Reheating
Reheat gently in a skillet over low heat.
Add a splash of water or broth if needed.
🥄 Variations
Creamy Version: Add cream at the end for richness
Extra Veggie Version: Add spinach or mushrooms
Spiced Fall Flavor: Add a pinch of nutmeg or thyme
Protein Swap: Use chicken thighs for extra juiciness
Gluten-Free Option: Use gluten-free tortellini
Meal Prep Bowls: Serve over rice or quinoa
❓ 10 FAQs
Can I use frozen tortellini?
Yes, cook according to package instructions.
Is this recipe kid-friendly?
Yes, it’s mild and comforting.
Can I make this ahead of time?
Yes, prepare components and combine later.
Can I use other vegetables?
Yes, carrots or sweet potatoes work well.
Does butternut squash need peeling?
Yes, for best texture.
Can I roast vegetables ahead?
Yes, store them chilled and reheat.
Is this dish filling enough?
Yes, it’s hearty and complete.
Can I double the recipe?
Yes, use two baking sheets.
What herbs pair well with this?
Parsley, thyme, or rosemary.
Is this recipe healthy?
Yes, it’s balanced with protein, carbs, and vegetables.
🏁 Conclusion
This Autumn Chicken & Tortellini Dinner with Roasted Vegetables is the ultimate seasonal comfort meal — warm, hearty, and full of fall flavor. With tender chicken, creamy tortellini, and perfectly roasted butternut squash and Brussels sprouts, it delivers nourishment and coziness in every bite. Easy to prepare and endlessly comforting, this dish is perfect for weeknight dinners, family gatherings, or anytime you want a meal that truly celebrates the flavors of autumn.