Creamy Sun-Dried Tomato Chicken with Ravioli and Parmesan (Print version)

Tender chicken and cheese ravioli tossed in a garlic sun-dried tomato cream sauce with plenty of Parmesan.

# Ingredients:

For the ravioli and chicken

01 - 18-20 oz (510-565 g) cheese ravioli, refrigerated or frozen
02 - 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
03 - 1 teaspoon garlic powder
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon kosher salt, plus more for pasta water
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon red pepper flakes, or more to taste
08 - 2 tablespoons olive oil or oil from the sun-dried tomato jar

For the Parmesan cream sauce

09 - 3 cloves garlic, minced
10 - 1/2 cup (80 g) oil-packed sun-dried tomatoes, drained and chopped
11 - 4 green onions, thinly sliced
12 - 1/4 cup (15 g) chopped fresh parsley, plus more for serving
13 - 1/2 cup (120 ml) low-sodium chicken broth
14 - 1 cup (240 ml) heavy cream
15 - 3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
16 - 1/4 cup (60 ml) reserved ravioli cooking water, as needed

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until just tender, then reserve 1/4 cup cooking water and drain gently.
02 - Pat the chicken dry. Toss it with garlic powder, Italian seasoning, salt, pepper, and red pepper flakes.
03 - Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning once or twice, until browned and cooked to 165°F. Reduce the heat to medium.
04 - Stir in the garlic, sun-dried tomatoes, green onions, and parsley. Cook for 1-2 minutes, just until the garlic is fragrant.
05 - Pour in the chicken broth and scrape the bottom of the skillet. Stir in the heavy cream and simmer gently for 2-3 minutes until slightly thickened.
06 - Lower the heat and stir in the Parmesan until melted. Add the ravioli and toss gently to coat, using reserved cooking water a tablespoon at a time if the sauce needs loosening. Serve with extra Parmesan and parsley.

# Good to know:

01 - Best served right away while the cream sauce is glossy.
02 - Use freshly grated Parmesan for the smoothest sauce.
03 - Cook chicken to 165°F for food safety.

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