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

Autumn Chicken Dinner with Roasted Vegetables (Ultimate Cozy Fall Meal)
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This Autumn Chicken Dinner with Roasted Vegetables is a colorful, cozy, and satisfying fall meal that’s perfect for busy weeknights or relaxed family dinners. Smoked paprika–seasoned chicken thighs are paired with tender cheese tortellini and tossed in a rich garlic butter sauce, then finished with roasted butternut squash and Brussels sprouts. It’s hearty, comforting, and packed with seasonal flavor—this one is sure to become a fall favorite.

Ingredients

Scale

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

Instructions

Roast the Butternut Squash

  1. Preheat oven to 400°F (200°C).

  2. Toss cubed squash with olive oil, salt, and pepper.

  3. Spread on a parchment-lined baking sheet in a single layer.

  4. Roast for 30 minutes, until tender and lightly caramelized. Remove from oven.

Roast the Brussels Sprouts

  1. Toss Brussels sprouts with olive oil, salt, and pepper.

  2. Spread on a parchment-lined baking sheet in one layer.

  3. Roast at 400°F for 20–30 minutes, until browned and crisp on the edges. Remove from oven.

Cook Chicken & Tortellini

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.

  2. Slice chicken thighs into thin strips and season with smoked paprika, salt, and black pepper.

  3. Heat a large cast-iron skillet over medium heat for 3 minutes. Add olive oil.

  4. Add chicken in a single layer and cook 4 minutes without moving to sear. Flip, reduce heat to low-medium, and cook 5 more minutes until fully cooked. Remove chicken from skillet.

Make the Garlic Butter Sauce

  1. In the same skillet, add butter and minced garlic. Cook on low-medium heat for 1–2 minutes, until fragrant.

  2. Add cooked tortellini and toss to coat in the garlic butter sauce.

  3. Add cooked chicken back to the skillet and gently stir.

Assemble the Dish

  1. Add roasted butternut squash and Brussels sprouts to the skillet.

  2. Toss gently to combine.

  3. Top with fresh thyme and season with additional salt and pepper if needed. Serve warm.

Notes

  • Cut veggies evenly: This ensures even roasting and perfect caramelization.

  • Don’t overcrowd the pans: Spread vegetables in a single layer for best browning.

  • Use chicken thighs: They stay juicy and flavorful, even after reheating.

  • Want extra sauce? Add a splash of reserved pasta water to loosen the garlic butter.

  • Make it lighter: Use half butter and half olive oil, or swap tortellini for whole-wheat pasta.

Find it online: https://chocotune.com/autumn-chicken-dinner-with-roasted-vegetables-ultimate-cozy-fall-meal/