Which chicken pieces should I try for this meal?

Boneless, skinless thighs stay the juiciest, but you can totally use tenderloins or breast if that’s what you've got on hand—they turn out great too.

Got any tricks for crispy roasted butternut squash and sprouts?

Spread cubed squash and cut sprouts on their own baking trays. Give them a good toss with olive oil, salt, and pepper. Don’t crowd them so they crisp up and get those super tasty edges.

Is it fine to swap in dry thyme for fresh?

Go for fresh thyme if you can for a brighter taste, but if you’ve only got dried, use a little bit—it’s pretty strong.

Can I fix this meal ahead of time?

Yeah! You can get everything prepped and packed in the fridge up to four days. Or freeze it for a few months. Warm it up gently with a bit more butter when ready.

What’s good to serve with the chicken and veggies?

Throw together a fall salad with goat cheese, cranberries, or some pear slices. Those pair really well with this main dish.

Can I use another pasta instead of tortellini?

Sure! Swap in plain pasta like penne or a different filled pasta, such as ravioli, for a new spin but with the same cozy vibe.

Cozy Autumn Chicken Veggie

Section: Satisfying Main Dishes for Every Occasion

Here’s a warm, fall meal where juicy chicken thighs seasoned with smoked paprika hang out with roasted Brussels sprouts and butternut squash. Cheese tortellini and a buttery garlic sauce make everything creamy. Roasting these veggies makes them extra sweet and tasty. You can throw it all together ahead of time, so reheating’s a breeze anytime your family’s hungry.

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Published By Ioana

Updated on Sat, 24 May 2025 21:38:25 GMT

A plate loaded up with roasted chicken, veggies, carrots, and smooth mashed potatoes. | ioanacooks.com

This warm and hearty Autumn Chicken Dinner with Roasted Veggies packs in tons of comfort. Juicy smoked paprika chicken gets seared until golden, nestled next to chewy cheese tortellini and chunks of roasted Brussels sprouts with butternut squash. All of it’s tossed in buttery garlic sauce, making cold nights feel extra inviting—plus, you get a hit of the season’s sweetest veggies.

The very first time I tried this out, it was chilly and I just wanted something cozy. All the crispy, buttery veggies and the dreamy pasta were hooked together! Pretty sure it’s now my most popular request when leaves start falling.

Irresistible Ingredients

Salt and black pepper: Bold seasoning goes a long way—taste and tweak as you go
Olive oil: Fruity extra virgin variety really brings out the roast flavors
Garlic: Minced fresh cloves give a punch of flavor you can’t beat
Butter: Use real deal butter for the richest sauce possible
Fresh thyme: Loads of bright green, leafy sprigs for that herby note up top
Smoked paprika: Warm, smoky complexity—Spanish paprika smells the best
Chicken thighs: Boneless, skinless thighs stay tender and juicy—dark meat rocks for skillet use
Cheese tortellini: Choose fresh or chilled for that creamy, comforting bite
Brussels sprouts: Slice in half for roasting—pick ones that are tight and bright
Butternut squash: Cube it for sweet, creamy bites; go for heavy squash with matte skin for awesome flavor

Effortless Step-by-Step

Finish and Serve:: Fold in those roasted Brussels sprouts and butternut right into your warm skillet. Gently mix so you don’t break up the pasta or veggies. Sprinkle over fresh thyme, then taste for salt and pepper. Dish up while everything is still warm and happy.
Add Chicken and Pasta:: Pop the tortellini right in your garlic butter, tossing until it’s coated. Drop the chicken back in and stir, making sure every piece glistens.
Make Your Garlic Butter:: Crank your empty skillet to medium low and throw in the butter. Once it’s melted, add the garlic and keep things moving for a minute or so until soft and super fragrant. Scrape up all those browned bits—that's pure flavor.
Sear Your Chicken:: Cut chicken thighs in strips and dry with towels for sweet browning. Sprinkle on smoked paprika, salt, and pepper. Sizzle in a hot skillet with olive oil for about four minutes untouched, then flip and drop the heat. Finish for five more so they’re just cooked and golden. Move the chicken out onto a plate.
Boil That Tortellini:: Bring water to a hard boil, salt it good, and dump in the tortellini. Cook just like the package says then drain well—you want plump, not mushy.
Get Those Veggies Roasted:: Line a couple baking sheets with parchment. Lay the squash and sprouts on separate trays, not crowded. Roast at 400°F—squash turns golden in about 30 minutes, sprouts get crispy in 20-30. Flip halfway for max color.
Prep All Your Veggies:: Chop up squash (peel, seed, cube). Cut sprouts in half and lose any bad leaves. Drizzle each with oil, salt, and pepper in separate bowls—toss so every piece gets coated.

Une assiette de nourriture contenant des légumes et des viandes grillées. | ioanacooks.com

The best part? That crispy, golden smoked paprika chicken. Makes me think of old Sunday nights, everyone snacking from the skillet before we even sat down. Still makes us laugh every time.

Best Ways to Store

Let leftovers cool, then seal in an airtight container—they’ll last up to four days in the fridge. Warm them back up in a skillet or zap in the microwave. Want to freeze? Pop into portions and thaw overnight in the fridge, then reheat until steamy again.

Substitution Ideas

Try swapping in boneless chicken breasts or turkey for something different. Vegetarian friends? Use plant-based sausage or toss in some hearty white beans. Gluten-free tortellini or swap in any pasta shape you like—it all works great.

Fresh Ways to Serve

This is perfect as a cozy autumn meal or the star at a holiday table. I love it with crunchy bread to catch every last drop of sauce or a crisp green salad on the side. It shines with extra thyme or cracked black pepper sprinkled on top.

Une assiette de nourriture composée d'un poulet et de légumes rôtis. | ioanacooks.com

Real-Life Inspiration

Butternut and sprouts shout fall in North America—they’re on every Thanksgiving table and harvest dinner. Bringing them together with juicy paprika chicken and pasta is like blending American hearty classics and European comfort food. It just feels cozy yet a little fancy.

Frequently Asked Questions About Recipes

→ Which chicken pieces should I try for this meal?: Boneless, skinless thighs stay the juiciest, but you can totally use tenderloins or breast if that’s what you've got on hand—they turn out great too.
→ Got any tricks for crispy roasted butternut squash and sprouts?: Spread cubed squash and cut sprouts on their own baking trays. Give them a good toss with olive oil, salt, and pepper. Don’t crowd them so they crisp up and get those super tasty edges.
→ Is it fine to swap in dry thyme for fresh?: Go for fresh thyme if you can for a brighter taste, but if you’ve only got dried, use a little bit—it’s pretty strong.
→ Can I fix this meal ahead of time?: Yeah! You can get everything prepped and packed in the fridge up to four days. Or freeze it for a few months. Warm it up gently with a bit more butter when ready.
→ What’s good to serve with the chicken and veggies?: Throw together a fall salad with goat cheese, cranberries, or some pear slices. Those pair really well with this main dish.
→ Can I use another pasta instead of tortellini?: Sure! Swap in plain pasta like penne or a different filled pasta, such as ravioli, for a new spin but with the same cozy vibe.

Chicken Veg Autumn

Tender chicken, sweet squash, roasted sprouts, and cheesy tortellini all come together for a warm and colorful fall meal.

Time Needed to Prep

30 minutes

Cooking Duration

40 minutes

Overall Time

70 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: American

Number of Portions: 4 How Many It Serves

Dietary Preferences: ~

Ingredients You'll Need

→ Roasted Butternut Squash

Ingredient 01 Dash of black pepper, freshly ground, as much as you like

Ingredient 02 Salt, toss in as you like

Ingredient 03 1 tablespoon olive oil (15 ml)

Ingredient 04 About 3 cups butternut squash, peeled, seeds out, and cut into cubes (around 420 grams)

→ Roasted Brussels Sprouts

Ingredient 05 Freshly cracked black pepper, to your taste

Ingredient 06 Salt, sprinkle to taste

Ingredient 07 2 tablespoons olive oil (30 ml)

Ingredient 08 340 grams Brussels sprouts, cleaned up and cut in half

→ Chicken and Tortellini

Ingredient 09 A couple sprigs of thyme, fresh

Ingredient 10 5 garlic cloves, chopped up fine

Ingredient 11 3 tablespoons unsalted butter (45 grams)

Ingredient 12 2 tablespoons olive oil (30 ml)

Ingredient 13 Fresh black pepper, use as much as you like

Ingredient 14 1/4 teaspoon salt

Ingredient 15 1 teaspoon smoked paprika

Ingredient 16 450 grams chicken thighs, boneless and skinless

Ingredient 17 255 grams cheese tortellini, buy refrigerated or fresh

Steps to Follow

Step 01

Fire up your oven to 200°C. Spread those butternut squash cubes onto a baking sheet lined with parchment after coating them with olive oil, salt, and some black pepper. Pop the tray in the middle of the oven and let them get soft and golden for about half an hour.

Step 02

Cut off the tough ends and toss any sad yellow leaves from the Brussels sprouts before halving them. Mix with a bit of olive oil, salt, and grind in some pepper. Lay them flat on another baking sheet with parchment and let them roast in that same hot oven, about 20 to 30 minutes, until they've browned up and the edges are kinda crispy.

Step 03

Fill a pot with salted water and get it boiling. Toss in the tortellini and cook ’em following the instructions on the package until they’re firm but not hard. Drain off the water and set aside for now.

Step 04

Grab your chicken thighs and slice them thin. Sprinkle with salt, paprika, and a bunch of black pepper. Heat olive oil in a big cast-iron skillet for a few minutes on medium, then spread the chicken out so the pieces don’t touch. Let it sit without moving for about four minutes, then flip the strips, drop the heat a bit, and cook five more minutes until there’s no pink left. Shift the cooked chicken to a plate.

Step 05

Don’t wash the pan! Turn the heat low. Add butter and garlic to the leftover juices. Stir it around for a minute or two until the garlic smells good and starts to soften.

Step 06

Slide the tortellini into the pan. Mix so every piece is coated well with the garlicky butter, keeping the heat on low-medium.

Step 07

Stir the pan to get those chicken strips coated with the buttery sauce. Sprinkle in the roasted squash and Brussels sprouts. Gently mix so it all comes together. Tear up some thyme leaves on top and add salt and pepper if you want. Dish it up hot.

Extra Tips

Best flavor comes from fresh thyme, not the dried stuff. Leftovers store fine in the fridge for about four days, or freeze them and they’ll last up to three months.

Tools You'll Need

Big cast-iron skillet
Two oven trays
Large pot or saucepan
Small paring knife
Cutting board

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Has milk (there’s cheese in the tortellini and butter)
Has gluten (from the cheese tortellini)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 768
Total Fat: ~
Carbohydrate Amount: ~
Protein Amount: ~