Creamy Sun-Dried Tomato Chicken Ravioli

Creamy Sun-Dried Tomato Chicken Ravioli

*Tender cheese-filled ravioli and juicy chicken in a luxurious sun-dried tomato cream sauce—ready in 30 minutes!*

Prep Time: 10 mins | Cook Time: 20 mins | Servings: 4

Ingredients

For the Dish:

• 18 oz cheese ravioli (fresh or frozen)

• 2 boneless, skinless chicken breasts, sliced into strips

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes (oil-packed, chopped) + 2 tbsp oil from jar

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• Salt & black pepper to taste

• 2 cups fresh spinach (optional)

For Garnish:

• Fresh basil or parsley

• Extra Parmesan

Instructions

1. Cook ravioli in salted boiling water according to package directions. Drain and set aside.

2. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook 5–6 mins until golden. Remove and set aside.

3. Make the sauce: In the same skillet, add sun-dried tomato oil and garlic. Sauté 30 seconds until fragrant.

4. Deglaze: Pour in chicken broth, scraping up browned bits. Stir in sun-dried tomatoes, cream, and Parmesan. Simmer 3–4 mins until slightly thickened.

5. Combine: Add cooked ravioli, chicken, and spinach (if using). Toss gently until coated and spinach wilts (1–2 mins).

6. Serve: Garnish with fresh herbs and extra Parmesan.

Tips & Variations

🔥 Spicier? Add extra red pepper flakes or a dash of cayenne.
🍝 Lighter sauce? Substitute half the cream with milk.
🍗 Shortcut: Use rotisserie chicken or pre-cooked grilled strips.
🌿 Veggie boost: Add mushrooms or roasted red peppers.

This dish is restaurant-worthy but effortless—creamy, tangy, and packed with flavor! Perfect with crusty bread or a crisp salad. 😍🍝

Want extra richness? Stir in 1 tbsp tomato paste with the garlic!