One Pan Creamy Tortellini with Butternut Squash Kale and Bacon


This One Pan Creamy Tortellini with Butternut Squash Kale and Bacon is so quick and easy to make and sure to please! A new fall fav!

One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

I love the flavor combination of squash, bacon and kale, then pair that with tortellini along with a creamy parmesan sauce and you know this dish has got to be good!

I’ve made this twice this fall and I’d love to make it again before the season is up because it is so incredibly delicious! It’s one of the best ways to use up that butternut squash you’ve got sitting on your counter right now.


One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

It’s hearty, it’s flavorful, and since it’s got the kale and squash we can feel okay about the cheesy tortellini and bacon right? :)

And you can’t beat the fact that it’s all cooked in one pan because we all love that easy clean up.

One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

Skillet dinners are totally my thing and this one is the perfect example as to why. All those flavors simmer together and you end with a skillet full of goodness!

Add this one to the menu, it’s a seriously satisfying fall tortellini dinner! I mean it has bacon so we know from the beginning it’s good, right?

One Pan Creamy Tortellini with Butternut Squash Kale and Bacon


One Pan Creamy Tortellini with Butternut Squash Kale and Bacon

5 from 8 votes

This is such a hearty and satisfying fall tortellini dinner! The flavors here all pair so well together. And bonus, it's all cooked in one pan so you don't have a mess of a kitchen to clean up afterward.

Servings: 4


  • 6 slices bacon, chopped
  • 1 cup chopped yellow onion
  • 3 cups 1/2-inch diced, peeled and seeded butternut squash
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 tsp minced fresh sage and thyme*
  • 1 fair pinch nutmeg
  • Salt and freshly ground black pepper
  • 1/2 cup half and half
  • 1 (9 oz) pkg refrigerated three cheese tortellini (use one that cooks within 7 - 10 minutes)
  • 4 cups (4 oz) chopped kale (thick ribs removed), rinsed and drained
  • 1/3 cup packed finely shredded parmesan cheese


  1. Heat a 12-inch non-stick skillet (with tall sides) or a saute pan over medium-high heat. 

  2. Add bacon and cook turning occasionally until crisp, about 5 - 7 minutes. Press bacon up against sides of pan to drain rendered fat back into pan. 

  3. Transfer bacon to a plate lined with paper towels while leaving drippings in pan. There should be 2 Tbsp (if not you can add a little olive oil).

  4. Add in onion and saute 3 minutes then add in squash and garlic and saute 2 minutes. 

  5. Pour in chicken broth and add thyme, sage and nutmeg. Season with a pinch of salt and some pepper. Bring to a boil then reduce heat to medium-low.

  6. Cover and simmer 10 - 12 minutes until squash is nearly tender. 

  7. Pour in half and half then toss in tortellini. Sprinkle kale evenly over top, cover with a snug lid and simmer until tortellini is cooked through, about 8 minutes, tossing once halfway through. 

  8. Turn off heat. Toss in parmesan cheese and half of the bacon. Season with a little more salt as needed. 

  9. Top with remaining bacon and serve warm.

  10. *I recommend buying the poultry herb blend so you don't have to purchase both separately. You could try a heaped 1/4 tsp dried of each as a sub.

  11. Recipe source: Cooking Classy

One Pan Creamy Tortellini with Butternut Squash Kale and Bacon - This is the perfect fall tortellini dinner! Deliciously creamy and cheesy with an amazing flavor combination. So hearty and so satisfying! #tortellini #butternutsquash #kale #bacon #skillet #recipe


  • S. Clark: I made this last night, and it was DELICIOUS! November 3, 2017 at 6:23am Reply

    • Jaclyn: So glad you thought so! Thanks for your review! November 3, 2017 at 11:13am Reply

      • S. Clark: I didn’t have any tortellini, so I used mini ravioli – and yum! November 6, 2017 at 6:39am Reply

  • Jenn: Made this tonight and it was amazing! Super easy and delicious! Thank you so much for this recipe ???? November 1, 2017 at 7:54pm Reply

    • Jaclyn: Thanks for your review Jenn! So glad you liked it :)! November 1, 2017 at 9:19pm Reply

  • Jen: Made this tonight. Great fall dish. Used all dried spices and still delicious. November 1, 2017 at 5:41pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed it Jen! Thanks for your review! November 1, 2017 at 5:53pm Reply

  • Somers: AMAZING!! Made this for dinner tonight, and it was so delicious! Huge fan. My husband loved it so much too, that I have now written it down so we can make it over and over again! Great recipe! Thank you!!???????????????? October 30, 2017 at 6:04pm Reply

    • Jaclyn: So glad you love it! October 31, 2017 at 2:26pm Reply

  • Carla: Made this today for our annual pumpkin carving event along with the usual chili, appetizers, and desserts. It was hearty and delicious, went well with cider. Since I was pressed for time (always!) I substituted a packaged kale/shredded brussel sprout mix, but used fresh sage an thyme from our garden. I also added dried cranberries (not in the original recipe) because the bacon I was using was pretty salty and the sweetness balanced it nicely. I did not use any salt. October 29, 2017 at 6:23pm Reply

    • Jaclyn: I’m so glad you liked it Carla! Thanks for your review and tip! October 29, 2017 at 7:46pm Reply

  • Laura | Tutti Dolci: I love this tortellini, such a great fall dinner idea! October 28, 2017 at 10:58pm Reply

    • Jaclyn: Thanks Laura! October 29, 2017 at 7:46pm Reply

  • anna: Wow, this looks so good! I love finding new ways to sneak kale into meals. Pinning this to my dinner board! October 28, 2017 at 5:04pm Reply

    • Jaclyn: I hope you love it Anna! October 28, 2017 at 9:59pm Reply

  • Aria: This creamy tortellini recipe looking colourful and delicious too, I will definitely gonna make this!!! Thanks for sharing. October 28, 2017 at 1:18am Reply

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