Step 1: Roast the Seasonal Vegetables

Preheat your oven to 400°F. In a large mixing bowl, toss the cubed butternut squash with a portion of the olive oil along with a generous pinch of salt and pepper, making sure every piece is evenly coated. Spread the seasoned squash out in a single, even layer across a parchment-lined baking sheet, giving the pieces enough space so they roast rather than steam. Place the sheet in the oven and roast for 30 minutes, until the squash turns tender and caramelized at the edges.

In a separate bowl, toss the halved Brussels sprouts with the remaining olive oil and another pinch of salt and pepper. Spread them out on their own separate parchment-lined baking sheet, again avoiding overcrowding, and roast for 20 to 30 minutes, until they turn deeply golden brown and crisp around the edges.

Step 2: Prepare the Tortellini

Bring a large pot of generously salted water to a rolling boil over high heat. Add the cheese tortellini and cook according to the package instructions, checking a minute or so before the suggested time, until the pasta is tender but still holds its shape, known as al dente. Once cooked, drain the tortellini thoroughly in a colander and set it aside until you’re ready to combine everything in the final step.

Step 3: Sear the Chicken

Slice the boneless, skinless chicken thighs into thin strips. Season the strips evenly on all sides with the smoked paprika, salt, and black pepper. Set a large cast-iron skillet over medium heat and let it preheat for about 3 minutes, until it’s properly hot. Add a drizzle of olive oil to the skillet, then arrange the seasoned chicken strips in a single, even layer, making sure not to overcrowd the pan. Let the chicken cook undisturbed for about 4 minutes on the first side, resisting the urge to move it around, so it develops a deep, golden crust. Flip the strips over and continue cooking until the chicken is fully cooked through with no pink remaining. Once done, transfer the chicken to a plate and set it aside.

Step 4: Create the Garlic Butter Sauce

Using the same skillet you just cooked the chicken in — without cleaning it, so you keep all those flavorful browned bits — reduce the heat to low-medium and add the butter, letting it melt completely. Add the minced garlic to the melted butter and sauté, stirring frequently, for 1 to 2 minutes, until it turns fragrant and softened. Keep a close eye on the garlic during this step, since it can go from perfectly golden to burnt and bitter very quickly at this heat.

Step 5: Combine and Serve

Add the drained, cooked tortellini directly into the skillet with the garlic butter, tossing gently so every piece gets coated in the sauce. Return the cooked chicken strips to the pan, stirring them in among the tortellini. Gently fold in the roasted butternut squash and Brussels sprouts, being careful not to break up the vegetables too much as you mix everything together. Once combined, sprinkle the fresh thyme over the top and give the whole dish a final taste, adjusting the salt and pepper as needed. Serve immediately while everything is still hot.