This Creamy Sun-Dried Tomato Chicken Ravioli is the ultimate comfort food, combining tender chicken, pillowy ravioli, and a luscious sun-dried tomato cream sauce. Packed with savory flavors, this dish is quick to prepare yet feels indulgent enough for a special occasion. Whether you’re serving it for a cozy weeknight dinner or impressing guests at a dinner party, this recipe is sure to become a favorite. Let’s dive into this creamy, dreamy pasta dish and savor every bite!
Why You’ll Love This Recipe
Rich & Creamy Sauce: The sun-dried tomato cream sauce is velvety, flavorful, and pairs perfectly with the chicken and ravioli.
Quick & Easy: Ready in under 30 minutes with simple ingredients.
Versatile: Use store-bought or fresh ravioli, and customize with your favorite veggies or herbs.
Perfect for Any Occasion: Great for busy weeknights, date nights, or entertaining guests.
Ingredients You’ll Need
For the Dish:
12 oz fresh or frozen cheese ravioli (or your favorite filling)
1 lb boneless, skinless chicken breasts, thinly sliced into strips
2 tbsp olive oil (divided)
1 cup sun-dried tomatoes (oil-packed or dried, rehydrated)
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, plus extra for serving
1/4 tsp red pepper flakes (optional, for a little heat)
Salt and black pepper to taste
Fresh basil or parsley, chopped (for garnish)
Step-by-Step Instructions
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
Season the chicken strips with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sun-dried tomatoes and garlic for 1–2 minutes until fragrant.
Stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
Add the heavy cream, red pepper flakes (if using), and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly (about 3–5 minutes).
4. Combine Everything
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the cooked ravioli to the skillet and gently toss everything together until heated through and well-coated in the sauce.
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