Creamy Sun-Dried Tomato Chicken Ravioli
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Imagine tender ravioli smothered in a creamy, sun-dried tomato sauce, paired with juicy chicken pieces and fresh herbs. That’s exactly what you get with my Creamy Sun-Dried Tomato Chicken Ravioli! It’s a simple, quick recipe that’s big on flavor and perfect for those busy nights when you need dinner in a hurry.
Easy Creamy Sun-Dried Tomato Chicken Ravioli
This Creamy Sun-Dried Tomato Chicken Ravioli is a quick and flavorful weeknight dinner that everyone will love. The tender chicken bites and sun-dried tomatoes bring a burst of savory goodness to the dish, while the creamy sauce perfectly coats the ravioli. It’s a dish that feels indulgent but comes together effortlessly, making it a go-to for busy nights.
What I love most about this recipe is its simplicity and the rich flavors. With just a few pantry staples, you can create a meal that tastes like it came from your favorite Italian restaurant. Plus, it’s versatile, you can easily adjust the spice level and even swap in your favorite veggies. This ravioli dish is all about ease and comfort, without sacrificing taste.
Ingredients You’ll Need
- Frozen ravioli: I use my favorite frozen cheese ravioli for convenience, but you can use fresh ravioli if you prefer.
- Olive oil: To sauté the chicken and vegetables. You can substitute with any cooking oil you like.
- Chicken breasts: Boneless and skinless, cut into bite-sized pieces for quick cooking. You can use chicken thighs if you prefer.
- Salt and pepper: Season to taste.
- Garlic powder: Adds a subtle, savory depth to the dish.
- Italian seasoning: A blend of herbs that enhances the overall flavor. You can make your own using my recipe.
- Red pepper flakes: For a bit of heat. Adjust to your taste or omit if you prefer a milder dish.
- Garlic: Freshly minced to add a punch of flavor.
- Sun-dried tomatoes: Chopped for a sweet and tangy burst. You can use fresh tomatoes if you like.
- Green onions: Adds a mild, fresh onion flavor.
- Fresh parsley: Chopped to add freshness and color. You can use dried parsley if that’s what you have.
- Heavy cream: For a rich, creamy sauce. You can use half-and-half for a lighter option.
- Chicken broth: Opt for a low sodium or no sodium added broth. Vegetable broth works as a substitute.
- Parmesan cheese: Grated for a salty, nutty finish.
Start by cooking the ravioli according to the package instructions. Once done, drain them and set aside, making sure to reserve ½ cup of pasta water for later use.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook the chicken until it’s browned and cooked through, which should take about 5-7 minutes.
Next, add the minced garlic, sun-dried tomatoes, green onions, and parsley to the skillet. Stir and cook for another 2 minutes to let the flavors meld together.
Pour in the heavy cream and chicken broth, then simmer the mixture for 2-3 minutes. This will allow the flavors to blend and create a rich, creamy sauce.
Add the cooked ravioli and grated Parmesan cheese to the skillet. Toss everything gently to ensure the ravioli are well coated in the sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency. Serve the dish warm, with extra Parmesan cheese on top if desired.
How To Serve
To complete this meal, I love serving the Creamy Sun-Dried Tomato Chicken Ravioli with a variety of sides that complement its rich flavors. Here are some of my favorite recipes that pair perfectly with this dish:
Easy Garlic Bread
Easy Bruschetta Recipe
Antipasto Platter
Panzanella Salad
Frequently Asked Questions
Can I use fresh ravioli instead of frozen?
Absolutely! Fresh ravioli works just as well in this recipe. Just be sure to adjust the cooking time according to the package instructions, as fresh ravioli typically cooks faster than frozen.
What can I substitute for heavy cream if I want a lighter option?
You can use half-and-half or even whole milk as a lighter alternative to heavy cream. Keep in mind that the sauce may be slightly less creamy but will still be delicious.
Can I make this dish ahead of time?
Yes, you can make this dish ahead of time. Prepare the sauce and cook the chicken and ravioli as instructed. Store everything separately in the fridge, then combine and reheat gently on the stove when ready to serve. You may need to add a splash of chicken broth or cream to loosen the sauce when reheating.
Expert Tips
- Sauté chicken in batches: Avoid overcrowding the pan to ensure the chicken browns evenly.
- Reserve pasta water: Use the starchy pasta water to thin the sauce if it becomes too thick.
- Use fresh Parmesan: Grate fresh Parmesan cheese for the best flavor and creamy texture.
- Rehydrate sun-dried tomatoes: If using dry-packed sun-dried tomatoes, soak them in hot water for a few minutes before chopping.
- Season at every step: Add salt and pepper during each stage of cooking to build layers of flavor.
Storage
Store any leftover Creamy Sun-Dried Tomato Chicken Ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove, adding a splash of chicken broth or cream if needed. While this dish can be frozen, the cream sauce may separate slightly upon thawing; for best results, enjoy it fresh or refrigerated.
Discover More Pasta Recipes
- Creamy Sausage Tortellini
- Baked Ravioli
- One Pot Sausage Meatball Pasta
- Cheesy Taco Pasta
- Pasta Alla Norma
- Chicken Riggies
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Creamy Sun-Dried Tomato Chicken Ravioli
Video
Ingredients
- 1 pound frozen ravioli (use your favorite)
- 2 tablespoons olive oil
- 2 chicken breasts (boneless and skinless, cut into bite size pieces)
- salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 6 green onions (chopped)
- ¼ cup fresh parsley (chopped)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup Parmesan cheese (grated, plus extra for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the cheese ravioli according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and season with salt, pepper, garlic powder, Italian seasoning and red pepper flakes. Cook until browned and cooked through, about 5-7 minutes.
- Add the garlic, sun-dried tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
- Stir in the heavy cream, and chicken broth. Simmer for 2-3 minutes to allow the flavors to meld together.
- Add the cooked ravioli and grated Parmesan cheese. Toss gently to coat the ravioli in the creamy sauce. If the sauce is too thick, you can add some of the reserved pasta water to thin it out. Serve while warm.
Equipment
Notes
- Adjust the spice level: Reduce or omit the red pepper flakes for a milder dish.
- Substitute fresh tomatoes: Use cherry or canned diced tomatoes if you don’t have sun-dried tomatoes.
- Reheat gently: Warm leftovers on the stove with a splash of chicken broth or cream to maintain the creamy texture.
- Customize your veggies: Feel free to add or swap in your favorite vegetables for extra flavor and nutrition.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
