Chicken Tortellini with Roasted Butternut Squash is a skillet dinner that combines cheese tortellini, seared chicken, and caramelized squash in one creamy, sage-scented sauce.

It leans on butternut squash, chicken thighs, and parmesan, and it works for a weeknight family dinner or a fall dinner party where you want something warm without much fuss.

Prep	Cook	Total	Servings	Difficulty
15 min	35 min	50 min	4 servings	Medium

Quick Facts

Chicken Tortellini with Roasted Butternut Squash

The Key Step

Roasting the butternut squash separately, instead of simmering it in the sauce, is what makes this dish work. High heat (425°F) caramelizes the natural sugars in the squash, turning the edges deep golden brown and concentrating the flavor instead of washing it out in liquid. Cut the cubes to a uniform 3/4-inch size so they cook evenly and hold their shape when you fold them into the pasta. If you rush this step and just toss raw squash into the simmering sauce, you'll get mushy, watery cubes instead of the sweet, slightly nutty bite that makes this dish memorable. Give the squash room on the baking sheet; crowding it steams instead of roasts.

The Short Version

One skillet sauce. The chicken, cream sauce, and tortellini all come together in a single pan after the squash roasts.
Ready in under an hour. Roasting and searing happen at the same time, so dinner moves fast.
Kid-friendly flavors. Cheese tortellini and a mild, creamy sauce make this an easy sell for picky eaters.
Make-ahead friendly. Roast the squash a day ahead and refrigerate it until you're ready to finish the dish.
Balanced plate. Protein, pasta, and a vegetable all land in one bowl, no extra sides required.

Ingredients for Chicken Tortellini with Roasted Butternut Squash

Butternut squash brings sweetness and color; sub delicata or acorn squash if that's what's in your kitchen.
Boneless chicken thighs stay juicy through searing and simmering; chicken breast works too, just watch the cook time so it doesn't dry out.
Cheese tortellini (fresh or frozen) gives the dish its heartiness; a whole wheat or spinach version swaps in easily.
Heavy cream builds the sauce's body; half-and-half makes it lighter but slightly thinner.
Chicken broth thins the sauce to the right consistency and adds savory depth.
Parmesan cheese melts into the sauce for salt and nuttiness; pecorino romano is a sharper substitute.
Fresh sage pairs naturally with squash; dried sage works in a pinch, use about a third as much.
Garlic rounds out the sauce's base flavor; garlic powder is fine if fresh isn't on hand.

Find exact measurements in the recipe card below.

Making Chicken Tortellini with Roasted Butternut Squash, Step by Step

Roast the squash. Toss cubed butternut squash with olive oil, salt, and pepper, then roast at 425°F until the edges turn golden and the cubes pierce easily with a fork, about 25 minutes.
Sear the chicken. While the squash roasts, season chicken thighs and sear them in a large skillet over medium-high heat until golden on both sides and cooked through, about 6-7 minutes per side.
Rest and slice. Pull the chicken out, let it rest for 5 minutes, then slice it into bite-size strips.
Build the sauce. In the same skillet, sauté garlic for 30 seconds, then add broth, cream, and parmesan, stirring until the sauce thickens slightly, about 3-4 minutes.
Cook the tortellini. Add tortellini directly to the simmering sauce and cook until tender, about 4-5 minutes for fresh pasta or according to package directions for frozen.
Combine and finish. Fold in the sliced chicken, roasted squash, and fresh sage, then simmer everything together for 2 minutes so the flavors settle before serving.

Serving Ideas

A simple green salad balances the richness here, and the Fall Caesar Salad with Crispy Delicata Squash Croutons plays nicely with the squash theme. Crusty bread for mopping up the sauce never hurts. For a lighter starter, a cup of Creamy Tortellini Soup sets the tone before the main course.

Make It Your Own

Swap the protein: rotisserie chicken or beef sausage both work if you're short on time.
Add greens: stir in a few handfuls of fresh spinach at the end, like in our One-Pan Creamy Garlic Spinach Tortellini with Sausage.
Turn up the spice: a pinch of red pepper flakes cuts through the cream nicely.
Lighten it up: use half-and-half instead of heavy cream and reduce parmesan slightly.
Slow cooker version: roast the squash first, then add everything except pasta to a slow cooker on low for 3 hours, stirring in tortellini for the last 20 minutes.