Creamy Sun-Dried Tomato Chicken Ravioli (Print Version)
Ravioli, chicken, sun-dried tomatoes, and creamy Parmesan sauce bring rich flavor in a comforting Italian-style meal.
# Ingredients:
→ Ravioli
01 -
450 g frozen ravioli
→ Poultry
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Oils and Fats
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
→ Vegetables 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
→ Sauce Components
13 -
240 ml heavy cream
14 -
120 ml chicken broth
15 -
100 g Parmesan cheese, grated, plus extra for serving
# Instructions:
01 -
Cook frozen ravioli in a large pot of boiling salted water according to package guidelines. Reserve 120 ml of pasta water before draining. Set ravioli aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Sauté, stirring occasionally, until chicken is golden and cooked through, 5–7 minutes.
03 -
Add minced garlic, chopped sun-dried tomatoes, green onions, and parsley to the skillet. Stir and cook for 2 minutes to release the flavors.
04 -
Pour in heavy cream and chicken broth. Reduce heat to medium and let simmer for 2–3 minutes, allowing flavors to combine.
05 -
Add cooked ravioli and grated Parmesan to the pan. Gently toss to evenly coat pasta with sauce. If sauce is too thick, incorporate reserved pasta water gradually to reach desired consistency. Serve immediately, garnished with additional Parmesan if desired.
# Notes:
01 -
Reserve some pasta cooking water to adjust the sauce's thickness for a silky finish.