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This rich and tangy sun-dried tomato chicken ravioli combines juicy chicken, tender cheese-stuffed pasta, and a creamy sauce that’ll have you going back for seconds. It’s quick enough for nights when you’re busy, but still feels like something you’d order out.
Tasty Ingredients
- Chicken breasts: Juicy and filling protein Pick pieces that look fresh with no slimy bits
- Frozen cheese ravioli: Pillowy little pastas that keep it simple Look for some loaded with filling for best results
- Heavy cream: Makes your sauce super smooth and rich Be sure it’s nice and cold to start
- Sun-dried tomatoes: Tangy, chewy flavor boosters Go for the oil-packed ones, but dab the extra oil off first or soak the dry type in warm water a few minutes
- Chicken broth: Stacks up depth and keeps the sauce light Choose low sodium so you can adjust salt as you like
- Olive oil: Gets the chicken browning right and smooths out the sauce Best flavor comes from extra virgin, if you have it
- Salt and black pepper: The basics that wake up all the other flavors
- Red pepper flakes: Brings a gentle heat—add more or less depending on who’s eating
- Garlic powder and minced garlic: Adds a double hit of garlicky deliciousness Powder gives a deeper taste, minced adds fresh zing
- Italian seasoning: Gives that familiar herby base Try blends packed with basil and oregano
- Green onions: Bright, sweet, and crisp—choose stalks that look lively
- Fresh parsley: Adds a fresh green lift and great color Grab some with perky leaves and sturdy stems
- Parmesan cheese: Salty, nutty, and melty Grate it yourself for the most flavor and toss extra on top at dinner
Simple Step Guide
- Serve it Up:
- Spoon piles onto plates, dust with extra Parmesan, and top with more parsley if you’re feeling fancy Eat it right away for best sauce and texture
- Put It All Together:
- Chuck the ravioli into the skillet and sprinkle in the Parmesan Toss lightly so nothing tears, then add some pasta water if it looks too thick Stir until it looks silky
- Simmer Everything:
- Lower the heat to medium-low Pour in cream and broth Give it a gentle mix and let it cook for two or three minutes so the sauce thickens up and absorbs all the flavors Keep a close eye so it doesn’t boil
- Get the Sauce Going:
- Add minced garlic, sun-dried tomatoes, parsley, and chopped green onion Stir for about a couple minutes until the kitchen smells amazing and things look soft Scrape any brown bits—they’re full of flavor
- Brown Up the Chicken:
- Heat the olive oil in a big skillet over medium-high Toss in cubed chicken, spreading them in a single layer Let them sizzle undisturbed for a nice sear, then flip once to get golden on both sides Sprinkle over all the seasonings, then cook another minute until done
- Boil the Ravioli:
- Throw frozen cheese ravioli into a pot of salted boiling water Cook as it says on the package Stir gently and scoop them out with a slotted spoon to save some pasta water Drain well, set aside
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Cool leftovers first, then put them in a sealed container. Keep in the fridge for up to three days. When you reheat, use a pot on the stove with a splash of cream or broth—it wakes up the sauce. Skip the microwave since cheese and cream can go weird and rubbery.
Swaps and Changes
No chicken breasts? Thighs or rotisserie chicken are perfect. Swap in baby kale or spinach for green onions if you want. Want it lighter? Half and half works instead of heavy cream. Out of ravioli? Little cheese tortellini will do the job.
Ways to Serve
This is awesome on its own but goes well with a fresh green salad and some crispy garlic bread. For chilled-out dinners, I just bring the whole skillet to the table and everyone dives in. Grilled broccoli or asparagus on the side is a hit too.
A Bit of Background
This creamy chicken dish gets its inspo from Northern Italy, where rich cream sauces play with the tanginess of sun-dried tomatoes. Ravioli makes it comfort food, while those tomatoes tip their hat to classic Italian flavors—quick to whip up, and oh so good.
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Frequently Asked Questions
- → Do fresh ravioli work instead of frozen?
Yep, you can use fresh—just drop the cook time and drain well before mixing with sauce.
- → Should sun-dried tomatoes be oil-packed or dry?
Either kind is fine, but oil-packed are softer and melt in quickly when you make the sauce.
- → Got leftover chicken or rotisserie? Is that OK?
You bet. Toss pre-cooked chicken in at the end with your ravioli so it just gets warm, not overdone.
- → How spicy can I make this?
Go easy or heavy with red pepper flakes—your call. If you don’t want the extra heat, skip them.
- → Can I reheat the sauce later?
No problem. Warm it slowly and splash in cream or a bit of leftover pasta water to keep it silky.