Creamy Sun-Dried Tomato Chicken (Print Version)
Chicken and ravioli simmer in creamy sauce with sun-dried tomatoes, Parmesan, and Italian herbs.
# Ingredients:
→ Main Ingredients
01 -
450 g frozen cheese ravioli
02 -
2 chicken breasts, boneless and skinless, 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 -
Cook the frozen cheese ravioli according to package directions. Drain well and set aside, reserving 120 ml of the pasta cooking water.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Sauté until browned and cooked through, about 5 to 7 minutes.
03 -
Add minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley to the pan. Stir and cook for 2 minutes until fragrant and softened.
04 -
Pour in heavy cream and chicken broth. Simmer gently for 2 to 3 minutes, allowing the flavors to combine.
05 -
Add the cooked ravioli and grated Parmesan cheese to the skillet. Toss gently to coat the pasta in the sauce. If the mixture is too thick, add a little reserved pasta water until desired consistency is reached. Serve immediately, garnished with additional Parmesan if desired.
# Notes:
01 -
Reserve some pasta cooking water to adjust sauce consistency as needed.
02 -
Chop sun-dried tomatoes finely for even distribution throughout the sauce.