Chicken Tortellini with Roasted Veggies

This chicken tortellini with roasted veggies is the one-skillet fall dinner I make on repeat: golden chicken bites, pillowy cheese tortellini, caramelized butternut squash and charred Brussels sprouts, all glossed in garlic butter and Parmesan.

It looks like a special-occasion dinner but lands on the table in about 35 minutes, and everything except the tortellini cooks in one pan. Cozy, colorful and completely irresistible. For another cozy chicken pasta night, try my creamy garlic parmesan chicken pasta, or go with a creamy classic and make this spicy vodka pasta.

Why This Recipe Works

• Cooking in stages — chicken first, then the vegetables — means everything gets real char instead of steaming together.
• Refrigerated tortellini cooks in 3-4 minutes, so the pasta never holds up dinner.
• A splash of starchy pasta water emulsifies the garlic butter into a glossy sauce that coats every bite.
• Hearty squash and sprouts make a pasta dinner feel like a full fall meal, no side dishes required.

Ingredients

One skillet plus a pot for the tortellini. US measurements with metric in brackets.

• 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp fine salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 2 cups (260 g) butternut squash, cut into 3/4-inch cubes
• 12 oz (340 g) Brussels sprouts, trimmed and halved
• 1 package (9 oz / 250 g) refrigerated cheese tortellini
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup (25 g) grated Parmesan, plus more to serve
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Pinch of red pepper flakes (optional)

How to Make Chicken Tortellini with Roasted Veggies

1. Toss the chicken with the Italian seasoning, garlic powder, smoked paprika, 1/2 teaspoon of the salt and the black pepper until coated.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and sear 5-6 minutes until golden and cooked through. Transfer to a plate.
3. Add the remaining oil to the skillet. Place the Brussels sprouts cut-side down, add the butternut squash and sprinkle with the remaining salt. Cook undisturbed for 3-4 minutes, then toss and cook 5-6 minutes more until charred at the edges and tender.
4. Meanwhile, cook the tortellini in salted boiling water according to the package directions (usually 3-4 minutes). Reserve 1/2 cup of the pasta water, then drain.
5. Return the chicken to the skillet. Add the butter and garlic and cook 30 seconds until fragrant. Add the tortellini and a splash of the reserved pasta water and toss 1-2 minutes until everything is glossy and coated.
6. Finish with the Parmesan, thyme and red pepper flakes. Serve straight from the skillet with extra Parmesan.

Tips for the Best Skillet Tortellini

• Dry chicken sears better — pat it dry before seasoning.
• Do not stir the vegetables for the first few minutes; that stillness is what builds the char.
• Frozen tortellini works too — just add 1 minute to the boil.
• Stir in a handful of baby spinach at the very end for extra greens.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to bring the sauce back together. This dish does not freeze well — the tortellini turns mushy.

Frequently Asked Questions

Can I use frozen tortellini?

Yes. Boil straight from frozen and add about 1 minute to the package time.

What other vegetables work here?

Sweet potato swaps in for the squash, and zucchini works too — add it later since it cooks faster.

Can I make it creamy?

Stir in 1/3 cup of heavy cream when you toss everything together for a creamy garlic finish.

Can I use chicken thighs?

Absolutely — boneless, skinless thighs are juicier; keep the same timing for 1-inch pieces.