Creamy Sun-Dried Tomato Chicken

Creamy sun-dried tomato chicken ravioli is one of those dishes that feels fancy but comes together with surprising ease. This is my go-to dinner when I want to impress without breaking a sweat or spending hours in the kitchen. The combination of rich cream sauce tangy sun-dried tomatoes and juicy chicken transforms store-bought ravioli into something everyone asks for again and again.

I first made this on a night when I needed to clear the fridge and my friends asked for the recipe before they even finished their plates. It is now the star of our last-minute dinner parties and cozy date nights at home.

Ingredients

• Frozen ravioli: look for high-quality cheese or chicken filling in the freezer section
• Olive oil: gives the chicken a golden sear and flavors the sauce
• Boneless skinless chicken breasts: opt for fresh and cut them evenly for consistent cooking
• Salt and pepper to taste: choose fine sea salt and cracked black pepper for best results
• Garlic powder: adds subtle flavor without overpowering the dish
• Italian seasoning: a ready blend keeps prep simple and flavorful
• Red pepper flakes: add gentle heat use more or less based on your spice preference
• Garlic: fresh cloves infuse the sauce do not use pre-minced if possible
• Sun-dried tomatoes: use oil-packed for richness and slice thinly
• Green onions: brighten and add mild onion flavor go for crisp firm stalks
• Fresh parsley: for herby freshness flat-leaf has better texture
• Heavy cream: creates a silky satisfying sauce
• Chicken broth: boosts depth if you have homemade use it
• Parmesan cheese: choose freshly grated for the creamiest melt plus extra to serve

Step-by-Step Instructions

Prepare the Ravioli:

Bring a large pot of salted water to a gentle boil and cook your frozen ravioli following the package directions Stir gently so the ravioli do not burst Drain and set aside and save half a cup of the pasta water in case you want to thin your sauce later

Brown the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle salt pepper garlic powder Italian seasoning and red pepper flakes Cook without stirring for the first two minutes so the chicken can sear then stir occasionally until cooked through and golden brown which takes about five to seven minutes

Layer the Aromatics:

Add chopped garlic sun-dried tomatoes green onions and fresh parsley to the skillet Stir continuously and cook for two minutes until the garlic is fragrant and the green onions start to soften This step ensures those bold flavors infuse every bite

Simmer the Sauce:

Pour in the heavy cream and chicken broth Scrape the bottom of the pan to get up any flavorful bits Bring everything to a gentle simmer then lower the heat Watch closely and stir for two to three minutes until the sauce thickens slightly

Finish With Ravioli and Cheese:

Add the cooked ravioli directly into the skillet Sprinkle in the grated Parmesan cheese Toss everything together so the ravioli is coated in the creamy sauce If the sauce seems too thick stir in some reserved pasta water until it is just right Serve right away with another handful of Parmesan

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This dish is a staple at our Sunday dinners My favorite ingredient is the sun-dried tomatoes because they remind me of the first meal I cooked for my family after returning from a trip to Italy They always spark big memories every time I open the jar

Storage Tips

Leftover creamy sun-dried tomato chicken ravioli keeps well in the fridge for up to three days Store in an airtight container and gently reheat in a skillet with a splash of chicken broth or milk to loosen the sauce I recommend not microwaving as the ravioli can toughen and the sauce may split

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Ingredient Substitutions

You can swap out chicken for cooked turkey or even shrimp for a lighter twist For a vegetarian version skip the chicken and add extra sun-dried tomatoes or toss in roasted mushrooms If you do not have heavy cream use half-and-half or a blend of whole milk and a pat of butter

Serving Suggestions

This rich pasta shines with a crisp green salad and warm crusty bread Sometimes I scatter toasted pine nuts or a handful of arugula over the top for texture A glass of Chardonnay or a sparkling lemonade brings out the creaminess and balances the meal

Frequently Asked Questions

→ Can I use a different type of ravioli?

Absolutely! Spinach, mushroom, or meat-filled ravioli all pair deliciously with the creamy sauce and chicken.

→ Is it possible to substitute sun-dried tomatoes?

Roasted red peppers or sautéed fresh cherry tomatoes offer a similar tangy sweetness if sun-dried tomatoes aren’t available.

→ What’s the best way to reheat leftovers?

Gently warm on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce as needed.

→ Can the dish be made in advance?

Yes, prepare ahead and gently reheat before serving. Add extra cream or pasta water to refresh the sauce.

→ Are there suitable vegetarian adaptations?

Simply omit the chicken or swap for sautéed mushrooms while using vegetable broth to keep the sauce rich and satisfying.

→ How can I adjust the spice level?

Decrease or increase red pepper flakes to suit your preference, or omit them entirely for a milder flavor.