Creamy Sun-Dried Tomato Chicken Ravioli

This creamy sun-dried tomato chicken ravioli brings together tender chicken and pillowy cheese-filled pasta in a sauce so rich and tangy you might just find yourself scraping the skillet for another spoonful. Even on rushed weeknights this feels like a restaurant meal at home without a ton of effort.

Ingredients

• Frozen cheese ravioli: The star for creamy texture and easy prep Check for plump ravioli with lots of filling in the freezer section
• Chicken breasts: Offers protein and hearty bite Choose pieces that feel firm with no slimy spots
• Olive oil: Helps chicken brown and rounds out the sauce Use the freshest extra virgin oil in your pantry for the best flavor
• Salt and black pepper: Basic seasoning to bring out the best in every other ingredient
• Garlic powder and minced garlic: Amplify the savory flavor Use fresh garlic for brightness and powder for deeper background flavor
• Italian seasoning: Delivers that classic herby backbone Opt for blends with plenty of oregano and basil
• Red pepper flakes: Adds a gentle heat and wakes up the sauce Adjust up or down for your crowd
• Sun-dried tomatoes: Brings tangy depth and chew Try to find ones packed in oil and pat off excess or soak dry ones for a few minutes in warm water
• Green onions: Offers a sweet allium pop and color Go for firm stalks with no wilting
• Fresh parsley: Brightens the whole dish Grab a bunch with sturdy stalks and lots of green leaves
• Heavy cream: Forms the rich sauce Make sure it is cold and fresh for the smoothest finish
• Chicken broth: Adds layers of flavor Use low sodium for better control over seasoning
• Parmesan cheese: Brings the salty nutty finish Always grate your own for the best melt and punch of flavor plus extra for topping at the table

Step-by-Step Instructions

Cook the Ravioli:

Boil a large pot of salted water then add frozen cheese ravioli and cook as per package instructions Stir gently so none stick together and use a slotted spoon to lift out so you can save some pasta water Drain the cooked pasta well and keep it ready to go

Brown the Chicken:

Pour olive oil into a large skillet and warm over medium high heat Scatter in the chicken pieces and be sure they are in a single layer Let them sear until golden on both sides turning only once so the outside gets deeply colored Sprinkle with salt black pepper garlic powder Italian seasoning and a pinch of red pepper flakes Cook for another minute to set the flavors and check the chicken is cooked through

Build the Sauce Base:

Toss in the minced garlic sun-dried tomatoes green onions and chopped parsley Stir everything until it smells fragrant and the veggies have softened about two minutes The little browned bits on the bottom are perfect flavor builders

Simmer the Sauce:

Pour in heavy cream and chicken broth Turn the heat down to medium low and stir Gently simmer for about two to three minutes so the sauce thickens just enough and all the flavors meld Keep an eye to avoid boiling

Combine Everything:

Add the cooked ravioli directly to the skillet along with grated Parmesan Toss everything very gently so the sauce wraps every bit of pasta If you see the sauce getting too thick splash in a small amount of reserved pasta water Stir again until creamy and glossy

Serve and Finish:

Dish out generous piles on warm plates and scatter extra Parmesan over top If you like finish with more fresh parsley Serve straight away for the best texture and taste

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Cool leftovers to room temperature then transfer to an airtight container and store in the fridge for up to three days When reheating do so gently on the stove with a splash of cream or broth to revive the sauce Avoid microwaving as the cream sauce can split and cheese gets rubbery

Ingredient substitutions

You can swap out chicken breasts for thighs or even pre-cooked rotisserie chicken Spinach or baby kale work beautifully in place of green onions For a lighter sauce use half and half instead of heavy cream No ravioli on hand Small cheese tortellini will work as well

Serving suggestions

This dish shines alone but also pairs nicely with a crisp green salad and crusty garlic bread For a cozy dinner set the skillet right on the table and let everyone help themselves My family loves it with grilled asparagus or broccoli on the side

Cultural and historical context

Creamy chicken pasta with sun-dried tomatoes is inspired by northern Italian flavors marrying the richness of cream with the garden brightness of preserved tomatoes While ravioli makes it comforting and familiar the sun-dried tomatoes nod to Italian pantry staples that bring out incredible flavor in just minutes

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Frequently Asked Questions

→ Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli works well—reduce the cooking time according to package directions and drain thoroughly before adding to the sauce.

→ What type of sun-dried tomatoes should I use?

Both oil-packed and dry-packed sun-dried tomatoes work, but oil-packed are softer and blend easily into the sauce.

→ Can leftover chicken or rotisserie chicken be used?

Absolutely. Add cooked chicken to the sauce just before combining with ravioli to warm through without overcooking.

→ How do I adjust the spice level?

Use more or less red pepper flakes based on your preference, or omit them for a milder dish.

→ Does the sauce reheat well?

Yes, reheat gently with a splash of cream or reserved pasta water to maintain a smooth sauce consistency.