Autumn Chicken Dinner with Roasted Vegetables (Ultimate Cozy Fall Meal)

Simple Introduction

Autumn Chicken Dinner with Roasted Vegetables is the kind of meal that perfectly captures the heart of fall cooking—warm, comforting, colorful, and deeply satisfying. It brings together smoky, pan-seared chicken thighs, tender cheese tortellini coated in a rich garlic butter sauce, and beautifully roasted seasonal vegetables like caramelized butternut squash and crispy Brussels sprouts.

This dish feels special enough for a weekend family dinner, yet simple and approachable enough for busy weeknights. Every element is cooked with intention: the vegetables are roasted to bring out their natural sweetness, the chicken is seasoned simply but boldly with smoked paprika, and the pasta acts as a cozy base that ties everything together.

If you’re looking for a one-skillet fall dinner that’s hearty, flavorful, and visually stunning, this Autumn Chicken Dinner with Roasted Vegetables deserves a permanent spot in your seasonal meal rotation.

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Why You’ll Love This Autumn Chicken Dinner with Roasted Vegetables

There are countless reasons this recipe works so well, especially during the cooler months:

• Seasonal perfection – Butternut squash and Brussels sprouts are at their best in autumn, offering natural sweetness and earthy depth.

• Comforting but balanced – Rich garlic butter and cheese tortellini are balanced by roasted vegetables and savory chicken.

• Family-friendly – Mild flavors, tender textures, and familiar ingredients make this a hit with both kids and adults.

• Meal-prep friendly – Leftovers reheat beautifully for lunches or next-day dinners.

• Visually stunning – The golden squash, deep green Brussels sprouts, and paprika-seasoned chicken make this dish pop on the plate.

This is fall comfort food that feels nourishing rather than heavy—exactly what we crave as temperatures drop.

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What Makes This Dish Perfect for Fall

Autumn cooking is all about warmth, depth, and texture, and this recipe checks every box:

• Roasting vegetables enhances their natural sugars, creating caramelized edges and tender centers.

• Smoked paprika adds subtle warmth without overpowering the dish.

• Garlic butter sauce wraps everything in cozy richness.

• Fresh thyme brings an herbal note that ties the dish to classic fall flavors.

This Autumn Chicken Dinner with Roasted Vegetables feels rustic and homey, yet polished enough to serve guests.

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Ingredient Breakdown & Flavor Roles

Understanding why each ingredient works will help you master this dish and adapt it confidently.

Roasted Butternut Squash

• Adds sweetness and creamy texture

• Caramelizes beautifully in the oven

• Balances savory chicken and butter

Roasted Brussels Sprouts

• Earthy and slightly bitter (in the best way)

• Crisp edges contrast the tender pasta

• Perfect with garlic and butter

Chicken Thighs

• Juicier and more forgiving than chicken breast

• Absorb seasoning exceptionally well

• Stay tender even after reheating

Cheese Tortellini

• Adds richness and structure

• Acts as a hearty base for the dish

• Makes the meal feel indulgent and satisfying

Garlic Butter Sauce

• Brings everything together

• Adds warmth, aroma, and depth

• Simple but incredibly flavorful

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Recipe Details (Quick Reference)

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

• Course: Main Course

• Cuisine: American

• Servings: 4

• Calories: 768 kcal per serving

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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, trimmed and halved

• 2 tablespoons olive oil

• Salt and pepper, to taste

Chicken & Tortellini

• 9 oz cheese tortellini

• 1 lb skinless, boneless chicken thighs

• 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, for garnish

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Step-by-Step Instructions (Detailed)

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a parchment-lined baking sheet.

Roast for 30 minutes, flipping halfway through, until the squash is tender and lightly caramelized around the edges. Remove from the oven and set aside.

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2. Roast the Brussels Sprouts

On a separate baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down for maximum browning.

Roast at 400°F (200°C) for 20–30 minutes, until crispy on the edges and tender inside. Remove and set aside.

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3. Cook the Tortellini

Bring a large pot of salted water to a boil.
Cook the cheese tortellini according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water in case you need to loosen the sauce later.

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4. Cook the Chicken

Slice the chicken thighs into thin strips. Season evenly with smoked paprika, salt, and black pepper.

Heat a large cast-iron skillet over medium heat for about 3 minutes. Add olive oil.
Place the chicken in a single layer and cook 4 minutes without moving to get a good sear. Flip, reduce heat slightly, and cook another 5 minutes until fully cooked.

Remove chicken from the skillet and set aside.

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5. Make the Garlic Butter Sauce

In the same skillet (don’t wipe it clean), add butter and minced garlic. Cook on low to medium heat for 1–2 minutes, just until fragrant.

Add the cooked tortellini directly to the skillet and toss gently to coat in the garlic butter.

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6. Assemble the Dish

Return the cooked chicken to the skillet.
Add the roasted butternut squash and Brussels sprouts.

Toss gently until everything is evenly combined and warmed through.
Finish with fresh thyme and adjust seasoning with additional salt and pepper if needed.

Serve warm and enjoy.

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Tips for Success

• Cut vegetables evenly to ensure consistent roasting

• Avoid overcrowding pans—space equals caramelization

• Use chicken thighs, not breasts, for best texture

• Add pasta water if you want a looser sauce

• Taste before serving—roasted vegetables often need a final pinch of salt

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Variations & Customizations

This Autumn Chicken Dinner with Roasted Vegetables is incredibly versatile:

Make It Creamy

Add ¼ cup heavy cream or half-and-half to the garlic butter sauce for extra richness.

Add Cheese

Sprinkle freshly grated Parmesan or pecorino Romano over the finished dish.

Swap the Pasta

Use ravioli, gnocchi, or even short pasta like penne or rotini.

Make It Spicy

Add red pepper flakes or a pinch of cayenne with the smoked paprika.

Go Gluten-Free

Swap tortellini for gluten-free pasta or roasted potatoes.

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Serving Suggestions

Pair this dish with:

• A crisp green salad with apple vinaigrette

• Warm crusty bread or garlic rolls

• Roasted acorn squash or carrots

• A glass of apple cider or light white wine

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Storage & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Reheating:
Reheat gently in a skillet over low heat or in the microwave. Add a splash of water or broth to refresh the sauce.

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Nutrition Information (Per Serving)

• Calories: 768 kcal

• Fat: 51 g

• Saturated Fat: 15 g

• Trans Fat: 1 g

• Carbohydrates: 49 g

• Fiber: 8 g

• Sugar: 6 g

• Protein: 32 g

• Cholesterol: 158 mg

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Final Thoughts on Autumn Chicken Dinner with Roasted Vegetables

This Autumn Chicken Dinner with Roasted Vegetables is everything a fall meal should be: cozy, colorful, deeply flavorful, and comforting without being overwhelming. It celebrates seasonal produce, uses approachable ingredients, and delivers restaurant-quality results in a home kitchen.

What makes this dish truly special is how effortlessly it comes together. Each component—roasted vegetables, juicy chicken, tender tortellini—can stand on its own, but when combined, they create a balanced, harmonious meal that feels thoughtfully composed.

Whether you’re cooking for your family on a chilly weeknight, hosting friends for a casual fall dinner, or simply craving something warm and satisfying, this recipe delivers every time. It’s a reminder that the best comfort food doesn’t need to be complicated—it just needs to be made with care, good ingredients, and a love for the season.