Creamy Sun-Dried Tomato Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g frozen cheese ravioli
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
2 tablespoons olive oil
→ Seasonings
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon red pepper flakes, adjustable to taste
→ Sauce and Aromatics
09 -
3 cloves garlic, minced
10 -
80 g sun-dried tomatoes, chopped
11 -
6 green onions, chopped
12 -
15 g fresh parsley, chopped
13 -
240 ml heavy cream
14 -
120 ml chicken broth
15 -
90 g Parmesan cheese, grated, plus extra for serving
# Instructions:
01 -
Prepare the cheese ravioli in boiling salted water according to package instructions. Drain thoroughly and reserve 120 ml of pasta cooking water. Set cooked ravioli aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add chicken breast pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Sauté until golden and fully cooked, about 5 to 7 minutes.
03 -
Stir in minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley. Cook for 2 minutes until the mixture is aromatic and vegetables are softened.
04 -
Pour in heavy cream and chicken broth. Reduce heat and simmer for 2 to 3 minutes, allowing the flavors to meld.
05 -
Add cooked ravioli and grated Parmesan cheese to the skillet. Gently toss to coat the pasta in the cream sauce. If the sauce is too thick, incorporate a small amount of reserved pasta water to achieve the desired consistency.
06 -
Serve immediately, garnishing with additional Parmesan cheese as preferred.
# Notes:
01 -
Reserve some pasta cooking water to adjust the sauce texture if needed.
02 -
Finely chop sun-dried tomatoes for even flavor distribution.