Recipe Background
This fall chicken dinner combines roasted veggies and tortellini, offering cozy vibes and home-like warmth.
The first time I made this fall chicken dinner, it was during my first Thanksgiving away from home, while living in a bustling city apartment. The early chill of autumn had me missing the flavors of home, those that wrapped you in warmth and nostalgia. I remember scrounging through the tiny pantry of my shoebox apartment, finding a canister of smoked paprika I'd brought from home. It was one of those little comforts, like an edible hug. Connecting with things like this became vital to settling into my new life.
Butternut squash had just made its appearance at the local farmer's market—the vibrant orange always catches my eye. I grabbed some, along with Brussels sprouts, and decided they would be the stars alongside chicken thighs, which were quickly becoming my go-to for weeknight meals. I’d always roast my veggies with olive oil, letting the oven do the magic until they turned caramelized and sweet. My trick? Spread them out so they roast instead of steam.
Mixing it all together with tortellini was a no-brainer, a nod to comforting meals of my childhood. The smell of garlic sizzling in butter transformed my space into a cozy, inviting haven. Fresh thyme added at the end was like a ribbon tying the flavors up in a neat bow, always reminding me of home-cooked weekends. When served, the dish brought warmth and celebration; nothing groundbreaking but solid, reliable, and full of heart. Perfect for a new place that needed to feel like home.
Ingredients
For the roasted butternut squash:
- 3 cups butternut squash peeled seeded, and cubed
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
For the roasted Brussels sprouts:
- 12 ounces Brussels sprouts
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
For the chicken and tortellini:
- 9 ounces cheese tortellini
- 1 pound chicken thighs skinless, boneless, and cut into thin strips
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt plus more to taste
- black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- fresh thyme to taste
Directions
- Preheat the oven to 400 degrees F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, toss the butternut squash in 1 tablespoon of the olive oil, the salt, and the pepper.
- Spread the coated butternut squash on one of the prepared baking sheets in an even layer, ensuring it does not overcrowd.
- In the same bowl or a separate medium bowl, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper.
- Spread the coated Brussels sprouts on the remaining prepared baking sheet in an even layer, ensuring it does not overcrowd.
- Roast the coated butternut squash and the coated Brussels sprouts on the middle rack until tender, about 20-30 minutes.
- While the veggies are roasting, cook the tortellini in a large pot of boiling salted water to al dente according to the package instructions. Drain.
- While the tortellini are cooking, generously season the chicken with the smoked paprika, 1/4 teaspoon of the salt, and the remaining pepper.
- Heat a large cast-iron skillet over medium heat for 3 minutes.
- Add the remaining oil to the heated skillet.
- Add the seasoned chicken to the oil and cook, in batches if needed, on one side without moving them until seared, about 4 minutes.
- Flip the chicken over and reduce the heat to medium-low.
- Cook the other side of the chicken until an instant thermometer inserted in the center reads 165 degrees F, about 5 minutes.
- Transfer the cooked chicken to a plate.
- In the same skillet over medium-low heat, add the butter and the garlic and cook until the garlic is fragrant, about 1-2 minutes.
- Add the cooked chicken to the garlic butter and toss to coat.
- Transfer the skillet away from the heat.
- Add the roasted butternut squash, the roasted Brussels sprouts, and the cooked tortellini to the skillet with the cooked chicken. Toss to combine, if desired.
- Top with the thyme and season with more of the salt and the pepper, if needed.
- Serve.
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