Autumn Chicken and Tortellini with Roasted Vegetables
As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm, comforting dish to embody the spirit of autumn. Today, I’m thrilled to share a delightful recipe that combines hearty chicken, cheesy tortellini, and a medley of roasted vegetables—perfect for those cozy evenings at home. This dish not only tastes like a hug in a bowl but also presents beautifully, making it a great option for both family dinners and casual entertaining. Let’s dive into the details of making this autumn-inspired delight.
Ingredients
Roasted Butternut Squash:
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Roasted Brussels Sprouts:
- 12 oz Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Chicken and Tortellini:
- 9 oz cheese tortellini
- 1 lb chicken thighs, skinless, boneless
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- Fresh thyme, to garnish
Directions
- Roasted Butternut Squash:
- Preheat the oven to 400°F.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a parchment-lined baking sheet and roast for 30 minutes.
- Roasted Brussels Sprouts:
- On another baking sheet, prepare the Brussels sprouts tossed in olive oil, salt, and pepper.
- Roast in the oven alongside the squash for 20-30 minutes, until golden and crispy.
- Chicken and Tortellini:
- Boil the tortellini according to package instructions; drain and set aside.
- Season chicken thighs with smoked paprika, salt, and pepper.
- In a skillet, heat olive oil over medium heat and cook chicken until seared and fully cooked through.
- Remove the chicken from the skillet, then add butter and garlic to the skillet, and sauté until fragrant.
- Add back the tortellini, mix in the garlic butter, then reintroduce the chicken.
- Mix in the roasted vegetables, ensuring everything is evenly combined.
- Final Touches:
- Garnish with fresh thyme and serve warm.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories: 600 kcal per serving
- Servings: 4
This dish is not only a celebration of fall flavors but also a perfect example of how simple ingredients can be transformed into a sumptuous meal. Whether you’re looking to impress guests or just treat yourself to a flavorful dinner, this recipe promises satisfaction. Enjoy the richness of the butternut squash, the tenderness of the chicken, and the heartiness of the tortellini, all brought together with a hint of thyme. It’s truly autumn on a plate!
Autumn Chicken and Tortellini with Roasted Vegetables
- Total Time: 1 hour
- Yield: 4 1x
Description
As the leaves start to turn and the air grows crisp, there’s no better way to welcome the fall season than with a warm, hearty dish that combines all the rich and comforting flavors of autumn. This recipe for Autumn Chicken and Tortellini with Roasted Vegetables brings together tender chicken, creamy tortellini, and sweet roasted vegetables, all beautifully spiced and perfectly paired to create a truly comforting meal that’s ideal for a cozy night in.
Ingredients
Roasted Butternut Squash:
3 cups butternut squash, peeled, seeded, cubed
1 tablespoon olive oil
Salt and pepper to taste
Roasted Brussels Sprouts:
12 oz Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste
Chicken and Tortellini:
9 oz cheese tortellini
1 lb chicken thighs, skinless, boneless
1 teaspoon smoked paprika
¼ teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic, minced
Fresh thyme, to garnish
Instructions
Roasted Butternut Squash:
Preheat the oven to 400 F.
In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment-lined baking sheet. Roast for 30 minutes.
Roasted Brussels Sprouts:
In the same oven, prepare the Brussels sprouts tossed in olive oil, salt, and pepper on another baking sheet.
Roast for 20-30 minutes.
Chicken and Tortellini:
Boil tortellini according to package instructions; drain.
Season chicken thighs with smoked paprika, salt, and pepper.
In a skillet, heat olive oil and cook chicken until seared and fully cooked.
Remove chicken, add butter and garlic to the skillet, and sauté until fragrant.
Add back the tortellini, mix in the garlic butter, then reintroduce the chicken.
Mix in roasted vegetables, garnish with fresh thyme, and serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 600 kcal