Sun-Dried Chicken Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g frozen cheese ravioli
02 -
2 boneless skinless chicken breasts cut into small chunks
03 -
2 tablespoons olive oil
→ Seasonings
04 -
Salt, just a pinch or two
05 -
Black pepper, however much you feel like
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon red pepper flakes, tweak for more or less heat
→ Sauce and Aromatics
09 -
3 garlic cloves, finely chopped
10 -
80 g sun-dried tomatoes chopped small
11 -
6 green onions sliced up
12 -
15 g fresh parsley chopped up
13 -
240 ml heavy cream
14 -
120 ml chicken broth
15 -
90 g grated Parmesan cheese, plus more for sprinkling on top
# How to Make It:
01 -
Boil up the cheese ravioli from frozen in salty water, following the directions on the bag. Drain, save about 120 ml of water from the pot, and keep the pasta nearby.
02 -
Heat up olive oil in a big skillet on medium-high. Toss in chicken chunks then hit them with salt, pepper, garlic powder, Italian seasoning, and all the red pepper flakes you’d like. Fry them till golden all over and cooked all the way through. It’ll take about 5 to 7 minutes.
03 -
Add in garlic, sun-dried tomatoes, green onions, and some parsley. Let everything cook and get fragrant for 2 minutes, just till soft and you can really smell it.
04 -
Pour in the cream and broth. Drop the heat to low, then let things bubble gently for a couple of minutes to pull that sauce together.
05 -
Slide in the drained ravioli, shower the dish with your Parmesan, and mix so everything’s rich and saucy. If things look too thick, splash in some of that reserved pasta water to loosen it up.
06 -
Scoop generous piles onto plates. Sprinkle with even more Parmesan if you’re in the mood.
# Additional Tips:
01 -
Hold onto your pasta water—if the sauce thickens too much you can use it to thin things back out.
02 -
Chop your sun-dried tomatoes into tiny bits for the best flavor in every bite.