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Chicken Tortellini with Roasted Butternut Squash

Chicken Tortellini with Roasted Butternut Squash

A creamy skillet dinner combining seared chicken thighs, cheese tortellini, and caramelized roasted butternut squash in a sage parmesan sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method

Ingredients
  

  • 3 cups butternut squash peeled and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 9 ounces fresh cheese tortellini
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon olive oil for searing

Method
 

  1. Preheat oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
  2. Season and roast squash: Toss the cubed butternut squash with 2 tablespoons olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 25 minutes, until the edges turn golden brown and the cubes are fork-tender.
  3. Season the chicken: While the squash roasts, pat the chicken thighs dry and season both sides with the remaining salt and pepper.
  4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 6-7 minutes per side, until golden and cooked through to 165°F internally.
  5. Rest and slice chicken: Transfer the chicken to a plate and let it rest for 5 minutes, then slice into bite-size strips.
  6. Sauté the garlic: In the same skillet, lower the heat to medium and sauté the minced garlic for about 30 seconds, until fragrant but not browned.
  7. Build the sauce: Pour in the chicken broth and heavy cream, stirring to combine, then whisk in the parmesan cheese until the sauce thickens slightly, about 3-4 minutes.
  8. Cook the tortellini: Add the fresh tortellini directly into the simmering sauce and cook for 4-5 minutes, stirring occasionally, until tender.
  9. Combine everything: Fold the sliced chicken, roasted butternut squash, and chopped sage into the skillet, stirring gently to coat everything in sauce.
  10. Simmer and serve: Simmer for 2 more minutes to let the flavors settle, then serve hot with extra parmesan on top.