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Get ready for a bold and zesty sun-dried tomato chicken ravioli loaded with creamy sauce, tender cheesy pasta, and juicy chunks of chicken. It's one of those easy meals that's perfect when you're short on time but want something that feels a little special.
Dreamy Ingredients
- Parmesan cheese: Melty, nutty, loads of flavor Grate your own for extra punch, plus toss a little more on at the end if you like
- Fresh parsley: Bright green pop of flavor Look for leafy bunches with firm stems
- Green onions: Crisp, sweet, and fresh Pick ones that stand up tall
- Italian seasoning: Brings that herbal punch A mix heavy on oregano and basil works great
- Garlic powder and minced garlic: Two times the garlicky wow Powder has depth, minced lifts things up
- Red pepper flakes: A little kick of heat—just add more or less to taste
- Salt and black pepper: The old standbys for rounding out all those flavors
- Olive oil: Gets the chicken crispy, smooths out that sauce Grab extra virgin if you’ve got it for max flavor
- Chicken broth: Makes things rich but keeps sauce loose Go with low sodium so you’re in control of the salt
- Sun-dried tomatoes: Big, tangy chew and a big punch Soak dry ones to soften or blot the oily ones
- Heavy cream: Brings all the thick, smooth goodness Make sure it’s cold before you pour
- Frozen cheese ravioli: Cushiony pillows of pasta Buy ones that look super stuffed
- Chicken breasts: Protein that’s juicy and does the job Look for ones that are firm and not slimy
Chill Step List
- Scoop & Devour:
- Dish up big spoonfuls, pile on some more parsley and extra Parmesan if you're in the mood Dig in right away so the sauce stays creamy and smooth
- Add & Toss:
- Slide the ravioli into your skillet, sprinkle in Parmesan, and gently toss (don’t let the pasta break!) If your sauce thickens up too much, splash in some pasta water Keep mixing ‘til everything’s glossy
- Let It Simmer:
- Drop the heat to medium-low and pour in the broth along with the cream Mix it gently and let it bubble just a bit for a couple of minutes—thick sauce is the goal Keep peeking so it doesn’t get too hot
- Sauce Extras:
- Drop in minced garlic, green onions, sun-dried tomatoes, and fresh parsley Mix for a couple minutes until things are soft and smelling awesome Get any brown bits from the pan in there—they’re loaded with flavor
- Crispy Chicken Time:
- Heat olive oil on medium-high and add diced chicken in one layer Let it sit and get a golden edge, then flip for color on all sides Scatter your seasonings, give it a minute or so more, and check if it's cooked through
- Pasta Bath:
- Drop your ravioli into boiling salted water from frozen Check the package for cook time Stir gently, scoop out the cooked pasta, and save some water in case things need loosening Drain and let them sit aside
Let leftovers cool off before sealing them in a container. They'll hang out in the fridge for about three days. Warm them up in a pot on the stove with a splash of cream or broth—the sauce comes back to life. Keep away from the microwave so the cheese and cream won’t turn rubbery.
Swaps You’ll Love
Chicken breasts out? Chicken thighs or shredded rotisserie are just right. No green onions? Use spinach or some baby kale. Want a lighter sauce? Half and half stands in for heavy cream without a fuss. Can’t find ravioli? Grab little cheese tortellini instead.
Tasty Pairings
You could just eat this on its own, but it’s awesome with a crisp green salad and garlic bread on the side. When it’s chill family dinner, bring the skillet right to the table and let everyone help themselves. Roasted broccoli or asparagus fits right in too.
Fun Origins
Think Northern Italy with this one—rich creamy sauces mixed up with the punch of sun-dried tomatoes. Ravioli ups the cozy factor, while those tomatoes shout out classic Italian flavors. It’s quick to throw together and totally hits the spot.
Frequently Asked Recipe Questions
- → Can I swap in fresh ravioli for frozen?
Absolutely, just cook them for way less time and drain them well before stirring into the sauce.
- → Which is better—oil-packed or dry sun-dried tomatoes?
Honestly, both work, but oil-packed are much softer so they melt into the sauce super fast.
- → Leftover chicken or grocery rotisserie—can I use it?
For sure! Just toss in the cooked chicken at the very end so it heats up but doesn't get tough.
- → How hot can I go with the spice?
Turn up the red pepper flakes if you’re into heat, or cut them out completely if not your thing.
- → Is it cool to warm up the sauce later?
Yep! Reheat gently. Add a splash more cream or a dash of pasta water if it’s gotten too thick.