Chicken and Tortellini Skillet with Autumn Vegetables

Chicken and tortellini turn into a creamy, one-pan dinner that tastes like a restaurant meal, not a weeknight scramble. Many skillet pastas end up watery or bland, but this recipe fixes both with a rich, velvety sauce that clings to every fold. I’ve made this dish over a dozen times, tweaking the liquid ratios until the sauce never breaks or turns gluey. The first whiff of sage hitting brown butter fills the kitchen with an earthy, warm aroma that signals fall is here. If you love autumn flavors, pair this with my Crispy Apple Fries for a sweet-savory contrast. Jump to the recipe card or keep reading for my best tips. You might also love my Crispy Apple Fries.

Why You'll Love This Chicken and Tortellini Skillet with Autumn Vegetables

• The sauce is luxuriously creamy without a drop of heavy cream, thanks to a clever pantry shortcut.
• Every bite of butternut squash is tender but not mushy, roasted first to deepen its sweetness.
• It's a complete meal in one skillet, so you only have one pan to wash.
• Kale adds a peppery bite that balances the rich tortellini and cheese perfectly.

Ingredients for Chicken and Tortellini Skillet with Autumn Vegetables

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 cups cubed butternut squash (1/2-inch cubes)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 (20-ounce) package refrigerated cheese tortellini
• 4 cups chopped kale leaves, ribs removed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 6 fresh sage leaves

Seasonings & Flavors

• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Optional Toppings

• (Optional) Extra grated Parmesan
• (Optional) Toasted pine nuts
• (Optional) Crispy fried sage leaves
• (Optional) A drizzle of balsamic glaze

Ingredient Notes

• Chicken breasts: Use boneless skinless thighs for juicier meat if preferred; they take a few minutes longer to cook.
• Refrigerated tortellini: Cooks in 2-3 minutes; dried tortellini takes longer and can turn mushy if not carefully timed.
• Butternut squash: Pre-cut squash saves time; if cutting fresh, microwave the whole squash for 2 minutes to soften the skin.
• Kale: Lacinato kale holds up better than curly kale in this skillet; always remove the tough ribs.
• Chicken broth: Low-sodium allows you to control salt; the cheese and pasta add their own saltiness.
• Parmesan cheese: Freshly grated melts smoothly; pre-shredded contains anti-caking agents that make it grainy.

How to Make Chicken and Tortellini Skillet with Autumn Vegetables Step by Step

Brown the chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, season with half the salt and pepper. Cook undisturbed until golden brown on the bottom, about 4 minutes. Stir and cook until no longer pink, 3–4 more minutes. Remove to a plate. Don't overcook here; it will finish in the sauce.

Cook the butternut squash

Reduce heat to medium. Add 1 tablespoon butter and squash to the skillet. Cook, stirring occasionally, until edges are caramelized and squash is just fork-tender, 8–10 minutes. If it starts to burn, add a splash of water.

Sauté the aromatics

Push squash to one side. Add onion and a pinch of salt to the empty space. Cook until softened, about 3 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant.

Build the sauce

Stir in chicken broth and scrape up any browned bits with a wooden spoon. Bring to a gentle simmer.

Add tortellini and kale

Stir in tortellini and kale. Cover and cook 3–4 minutes, just until tortellini is tender and kale has wilted. Stir halfway through to submerge all the pasta.

Finish the dish

Return chicken and any juices to the pan. Stir in Parmesan and remaining butter. Toss until the sauce thickens slightly and coats everything, about 1 minute. Sprinkle torn sage leaves on top.

Serve

Taste and adjust salt. Serve immediately in warm bowls with extra Parmesan and desired toppings.

Pro Tips for the Best Chicken and Tortellini Skillet with Autumn Vegetables

• Ingredient prep: Cut butternut squash into uniform 1/2-inch cubes for even cooking; larger pieces stay crunchy.
• Common mistake and fix: Watery sauce: Let broth reduce by half before adding tortellini to concentrate flavor and thicken the sauce naturally.
• Timing: Wait to add Parmesan off heat to prevent it from seizing into a stringy clump.
• Texture enhancement: For extra crispy sage, fry leaves in a little oil first and set aside for garnish.

Storing and Reheating Chicken and Tortellini Skillet with Autumn Vegetables

Refrigerator Storage

Store leftovers in an airtight container for up to 3 days. The pasta will absorb liquid, so it may seem dry when reheated.

Freezing Chicken and Tortellini Skillet with Autumn Vegetables

Freeze in a freezer-safe container with as much air removed as possible for up to 1 month. Thaw overnight in the fridge.

Reheating in the Oven

Reheat in a 350°F oven, covered, with a splash of broth, for 10–12 minutes until warmed through.

Reheating in the Microwave

Microwave on 50% power in 1-minute bursts, stirring between, with a damp paper towel over the bowl to add moisture.

Make Ahead

You can roast the butternut squash and cook the chicken up to 2 days ahead. Reheat gently and finish the recipe with fresh tortellini and kale just before serving.

Frequently Asked Questions about Chicken and Tortellini Skillet with Autumn Vegetables

Why is my sauce watery instead of creamy?

This happens when too much liquid is added or it hasn't reduced enough. The broth should simmer and concentrate before you add the tortellini. If your sauce is already thin, uncover the skillet and boil gently while stirring until it thickens. Next time, start with a little less broth.

Can I make chicken and tortellini ahead of time?

Yes, but the texture changes slightly. Prepare the chicken and squash up to 2 days in advance. When ready to serve, reheat those components with the broth, then add fresh tortellini and kale. The sauce is creamiest when made just before eating.

What can I use instead of kale?

Baby spinach works well but wilts faster, so add it only after turning off the heat. Swiss chard is another option; chop the stems finely and cook them with the onion. Avoid collard greens unless you pre-blanch them, as they need longer to tenderize.

Is this recipe good for fall dinner parties?

Absolutely. The rich, autumnal flavors and beautiful presentation make it a hit. You can double the recipe and serve it in a large cast iron skillet for a family-style meal. Pair with a crisp apple salad and crusty bread for a complete menu.

How do I keep the tortellini from falling apart?

Over-stirring and overcooking are the biggest culprits. Stir gently only when necessary and use refrigerated, not dried, tortellini. If the pasta looks delicate, add it to the pan and cover without stirring; the steam will cook it evenly without damage.