When the air turns crisp and the produce aisle fills up with winter squash, this autumn chicken tortellini skillet brings the best cold-weather flavors together in one pan. Instead of boiling pasta in one pot and roasting vegetables on sheet pans, you sear the chicken, caramelize Brussels sprouts and sweet butternut squash, and simmer cheese tortellini, all in the same skillet.
What ties it all together is a garlic and sage brown butter sauce. Chicken broth and a splash of apple cider vinegar lift the browned bits from the pan, and freshly grated Parmesan melts in at the end for a glossy, restaurant-style glaze with no heavy cream and no alcohol. Serve it straight from the stove with an easy Mediterranean cucumber tomato avocado salad for a complete, high-protein family dinner.
Why This Recipe Works
- True one-skillet method: Refrigerated cheese tortellini cooks right in the broth and pan juices in about 4 minutes, soaking up the sage and garlic and releasing starch that thickens the sauce.
- Staggered vegetable cooking: A quick covered steam softens the dense squash first, then the Brussels sprouts go in cut-side down so they char without overcooking.
- Brown butter and sage: Toasted sage, thyme, and garlic in nutty brown butter, brightened with a little apple cider vinegar, balance the natural sweetness of the squash.
- High protein and balanced: Lean chicken breast, cheese tortellini, and two fiber-rich vegetables give you about 45 grams of protein per serving.
Ingredients & Smart Swaps
Before heating your skillet, peel and cube the butternut squash into even 1/2-inch pieces and trim and halve the Brussels sprouts so the cooking steps move quickly.
- Extra-virgin olive oil: 2 tbsp (30 ml), divided. Use 1 tbsp for the chicken and 1 tbsp for the vegetables.
- Boneless, skinless chicken breast: 1.5 lbs (680 g), cut into 3/4-inch cubes. Use halal chicken. Boneless skinless thighs also work well.
- Butternut squash: 3 cups (400 g), peeled and cut into 1/2-inch cubes. Small, even cubes soften quickly on the stove.
- Fresh Brussels sprouts: 2 cups (225 g), trimmed and halved. Quarter any large sprouts so they match the size of the tortellini.
- Yellow onion: 1 small (approx. 5 oz / 140 g), thinly sliced. Adds savory sweetness as it caramelizes with the sprouts.
- Unsalted butter: 3 tbsp (42 g). Browned into a nutty base for the garlic and herbs.
- Fresh garlic: 4 cloves (20 g), minced. Fresh garlic gives the cleanest flavor.
- Dried rubbed sage: 1 tsp. The classic autumn herb for squash and cheese pasta.
- Dried thyme: 1/2 tsp. Adds an earthy, woodsy note.
- Garlic powder: 1/2 tsp. For seasoning the raw chicken.
- Ground nutmeg: 1/8 tsp. A tiny pinch brings out the nutty squash flavor.
- Kosher salt: 1 1/4 tsp, divided. Use 3/4 tsp on the chicken, 1/4 tsp on the squash, and 1/4 tsp on the sprouts.
- Freshly cracked black pepper: 3/4 tsp, divided. Use 1/2 tsp on the chicken and 1/4 tsp in the sauce.
- Low-sodium chicken broth: 1 1/2 cups (355 ml), divided. Use a halal broth: 1/4 cup to steam the squash and 1 1/4 cups for the tortellini.
- Apple cider vinegar: 1 tsp (5 ml). Adds brightness to cut through the brown butter and cheese.
- Refrigerated cheese tortellini: 1 package (20 oz / 565 g). Found in the refrigerated deli case. For halal, choose one made with microbial or vegetable rennet and no meat fillings.
- Parmesan-style cheese: 1/2 cup (50 g), freshly grated. Grate it from a block so it melts smoothly. Choose one made with microbial or vegetable rennet.
- Fresh flat-leaf parsley: 2 tbsp (8 g), finely chopped. Sprinkled on top for fresh color.
Refrigerated vs. frozen tortellini: Fresh refrigerated tortellini (usually 19- or 20-ounce packages) is best here because it cooks in 3 to 4 minutes right in the broth. Frozen tortellini works too; see the FAQ below.
Cutting the butternut squash: Squash is much denser than Brussels sprouts, so cut it into small 1/2-inch (1.25 cm) cubes. Bigger chunks stay hard in the middle while the sprouts overcook.
Halal note: Many cheeses and filled pastas are made with animal rennet. Check the labels on the tortellini and Parmesan for microbial or vegetable rennet, or a halal certification.
Essential Equipment Needed
Use a 12-inch (30 cm) deep stainless steel skillet or a 4- to 5-quart enameled cast-iron braiser with a tight-fitting lid, so you can sear, steam, and toss everything without crowding.
A light-colored pan also makes it easy to see the butter turning golden in Step 4. You will also need a sharp chef’s knife and a sturdy peeler for the squash, plus a wooden spoon for scraping up the browned bits.
Common Mistakes to Avoid
One-pan cooking is all about timing. Here is how to get every part just right.
Adding the squash and sprouts at the same time: Brussels sprouts cook faster than dense squash, so they burn before the squash softens. Steam the squash with 1/4 cup of broth under a lid for 4 minutes first, then add the sprouts.
Browning the butter on high heat: Butter goes from golden to burnt in seconds when the pan is too hot. Keep the heat at medium-low and add the garlic as soon as you see golden specks and smell a nutty aroma.
Boiling the tortellini uncovered on high: The broth evaporates before the pasta cooks, and the tortellini can burst and stick. Simmer them covered on medium-low for 3 to 4 minutes so a little glossy liquid stays in the pan.
How to Make Autumn Chicken Tortellini (Step-by-Step)
Step 1: Season and Sear the Chicken
Pat 1.5 pounds (680 g) of cubed chicken dry with paper towels and toss with 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Heat 1 tablespoon (15 ml) of olive oil in a large 12-inch deep skillet over medium-high heat. Add the chicken in a single layer and sear for 3 minutes without moving it, then flip and cook 3 to 4 minutes more, until it reaches 165°F (74°C). Transfer to a plate.
Step 2: Steam the Butternut Squash
Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil. Add the 3 cups (400 g) of cubed squash and 1/4 teaspoon kosher salt and toss for 2 minutes.
Pour in 1/4 cup (60 ml) of broth, cover tightly, and cook for 4 minutes. The steam softens the squash while the bottoms start to caramelize.
Step 3: Brown the Brussels Sprouts and Onion
Uncover the pan; the broth should be gone. Add the 2 cups (225 g) of halved Brussels sprouts, the sliced onion, and the remaining 1/4 teaspoon kosher salt.
Turn as many sprouts cut-side down as you can. Cook uncovered over medium heat for 6 to 7 minutes, stirring every 2 minutes, until the sprouts are deep golden and both vegetables are fork-tender. Move them to the plate with the chicken.
Step 4: Make the Garlic Sage Brown Butter
Reduce the heat to medium-low and add 3 tablespoons (42 g) of butter to the empty skillet. Swirl gently as it melts and foams. After 2 to 3 minutes, the foam settles and small golden-brown specks appear with a nutty smell.
Right away, add the 4 cloves of minced garlic, 1 teaspoon sage, 1/2 teaspoon thyme, 1/8 teaspoon nutmeg, and the remaining 1/4 teaspoon black pepper. Stir for 45 seconds.
Step 5: Simmer the Tortellini in Broth
Pour in the remaining 1 1/4 cups (295 ml) of broth and 1 teaspoon (5 ml) of apple cider vinegar, scraping up the browned bits from the bottom. Bring to a gentle simmer over medium heat.
Add the tortellini in an even layer and stir to coat. Reduce the heat to medium-low, cover, and simmer for 3 to 4 minutes, stirring once, until the tortellini are plump and tender and about 1/3 cup of starchy liquid remains.
Step 6: Toss Everything with Parmesan
Turn off the heat. Safety note: keep a dry potholder over the hot handle so no one grabs it by accident.
Return the chicken, squash, and Brussels sprouts (with any juices) to the skillet. Add the 1/2 cup (50 g) of grated Parmesan and the chopped parsley and toss gently for 60 seconds, until the cheese melts into a glossy sauce. Serve warm.
Expert Tips for Tender Squash and Crispy Sprouts
- Save the loose sprout leaves: Toss the outer leaves that fall off while trimming into the pan for the last 2 minutes of Step 3. They crisp up like little chips.
- Stay close to the butter: Have the garlic and herbs ready before you start Step 4. Adding them the moment the butter turns amber cools it and keeps it from burning.
- Do not drain the tortellini: Cooking the pasta right in the broth keeps the starch in the pan, which helps the butter and Parmesan turn into a silky sauce.
- Grate the Parmesan fresh: Pre-grated Parmesan contains anti-caking powders that keep it from melting smoothly.
What to Serve Alongside It
This skillet already has chicken, pasta, and two vegetables, so simple sides work best.
- A crisp salad: A green salad with apples and a lemon dressing gives a cool, crunchy contrast to the warm brown butter.
- Warm bread: Serve toasted sourdough or easy herbed focaccia bread to mop up the sage and garlic sauce.
- A soup starter: When you have guests, start with a small bowl of high protein turkey pumpkin white bean chili.
Storage, Freezing, and Reheating Guide
- Refrigerator storage: Cool leftovers within 1 hour, then store in airtight containers in the fridge for up to 4 days. It makes a great next-day lunch.
- Reheating: Tortellini soaks up liquid overnight. Sprinkle 1 to 2 tablespoons (15 to 30 ml) of broth or water over a portion, cover loosely with a damp paper towel, and microwave at 70% power for 90 seconds.
- Freezing: Cooked tortellini and Brussels sprouts get soft after freezing, so this dish is best fresh. To prep ahead, cook Steps 1 to 3, cool, and freeze for up to 2 months. Thaw overnight in the fridge and finish Steps 4 to 6 with fresh tortellini.
Frequently Asked Questions
Can I use pre-cut butternut squash?
Yes. A 16-ounce (450 g) bag of pre-cut squash saves a lot of time. Just cut any large pieces down to 1/2-inch (1.25 cm) cubes so everything softens in the 4-minute steam.
Can I use sweet potatoes instead of butternut squash?
Yes. Use 3 cups (400 g) of peeled sweet potato cut into 1/2-inch cubes, with the same 1/4 cup (60 ml) of broth and 4-minute covered steam in Step 2.
Can I use frozen or dried tortellini?
Yes. Add frozen tortellini straight from the freezer in Step 5, increase the broth to 1 1/2 cups (355 ml), and simmer covered for 5 to 6 minutes. For shelf-stable dried tortellini, boil them separately according to the package, drain, and toss them into the skillet with just 1/2 cup (120 ml) of broth in Step 5.
Can I use chicken thighs instead of chicken breast?
Yes. Use 1.5 pounds (680 g) of boneless, skinless thighs cut into 3/4-inch pieces, with the same seasoning. Sear for about 4 minutes per side until they reach 175°F (80°C).
How can I make the sauce creamy without heavy cream?
Turn off the heat in Step 6, wait 60 seconds, and fold in 1/2 cup (113 g) of blended full-fat cottage cheese or 1/3 cup (80 g) of softened cream cheese along with the Parmesan.
Conclusion
This autumn chicken tortellini skillet brings golden chicken, caramelized fall vegetables, and tender cheese pasta together in one pan in about 45 minutes. Cut the squash small, watch the butter until it smells nutty, and let the tortellini simmer right in the herb broth for the most flavor.
If you make this skillet, please leave a star rating and a comment below letting me know how your family liked it!
Autumn Chicken Tortellini Skillet
Ingredients
- 2 tbsp olive oil divided
- 1.5 lbs halal chicken breast boneless, skinless, cut into 3/4-inch cubes
- 3 cups butternut squash about 400 g, peeled and cut into 1/2-inch cubes
- 2 cups Brussels sprouts about 225 g, trimmed and halved
- 1 small yellow onion thinly sliced
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tsp dried rubbed sage
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/8 tsp ground nutmeg
- 1 1/4 tsp kosher salt divided
- 3/4 tsp black pepper divided
- 1 1/2 cups low-sodium halal chicken broth divided
- 1 tsp apple cider vinegar
- 20 oz refrigerated cheese tortellini check the label for microbial or vegetable rennet and no meat fillings
- 1/2 cup grated Parmesan-style cheese made with microbial rennet
- 2 tbsp fresh parsley chopped
Instructions
- Pat the chicken dry and toss with the garlic powder, 3/4 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a 12-inch deep skillet over medium-high heat. Sear the chicken in a single layer for 3 minutes, flip, and cook 3 to 4 minutes more until it reaches 165°F (74°C). Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the butternut squash and 1/4 tsp salt and toss for 2 minutes. Pour in 1/4 cup broth, cover tightly and cook for 4 minutes.
- Uncover, add the Brussels sprouts, onion and remaining 1/4 tsp salt. Turn the sprouts cut-side down and cook uncovered for 6 to 7 minutes, until the squash is fork-tender and the sprouts are browned. Transfer to the plate with the chicken.
- Reduce the heat to medium-low and melt the butter in the empty skillet. Cook, swirling, for 2 to 3 minutes until golden brown and nutty. Add the garlic, sage, thyme, nutmeg and remaining 1/4 tsp pepper and cook for 45 seconds.
- Pour in the remaining 1 1/4 cups broth and the apple cider vinegar, scraping up the browned bits. Add the tortellini in an even layer, cover and simmer on medium-low for 3 to 4 minutes until tender.
- Turn off the heat. Return the chicken and vegetables with their juices, add the Parmesan and parsley, and toss gently for 60 seconds until glossy. Serve warm.
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