Dreamy Sun-Dried Chicken Ravioli

This creamy, punchy dish loads cheese ravioli and savory chicken into a super rich sauce that’ll have you sneaking more bites. You’ll whip it up in no time on a busy day, but it feels like a meal from your favorite spot.

Delicious Ingredients

• Parmesan cheese: Salty, nutty, melts so well Grating it fresh makes a difference Dump some more over your meal at the end
• Fresh parsley: Pops color and brightness in every bite Snag some perky stems and crisp leaves
• Green onions: Sweet and crunchy Pick ones that look fresh and perky
• Italian seasoning: Herby, classic flavor Go for blends with oregano and basil
• Garlic powder and minced garlic: Two kinds of garlicky punch—powder for depth, minced for that bite
• Red pepper flakes: Add a little warmth Adjust the amount to suit your crowd
• Salt and black pepper: Brings out every flavor in the mix
• Olive oil: Helps brown the chicken, gives the sauce a smooth touch Extra virgin brings better taste
• Chicken broth: Adds oomph to the creamy sauce Use low-salt if you want to control saltiness
• Sun-dried tomatoes: Tangy little flavor bombs Pick the ones in oil but dry off the excess, or soak dried ones briefly
• Heavy cream: Gives the sauce its rich, yummy texture Start with cold cream if you can
• Frozen cheese ravioli: Fluffy pasta squares that make this a breeze Go for ones packed with cheese
• Chicken breasts: Meaty protein Pick them fresh so they cook up juicy

Easy Step Guide

Boil the Ravioli:

Drop frozen ravioli into salted boiling water Let the package guide your timer, stir softly, pull 'em up gently with a slotted spoon, and save a little pasta water Drain well, then set aside

Brown Up the Chicken:

Coat a big skillet with olive oil and heat it up over medium-high Spread chicken cubes out in a single layer, let them sizzle untouched for that sear, then flip just once so both sides get golden Sprinkle on all the seasonings, then cook another minute until no longer pink

Get the Sauce Going:

Toss in minced garlic, parsley, sundried tomatoes, and green onion Stir until the house smells fantastic and everything softens Scrape any browned bits into the mix—they’re loaded with taste

Simmer Everything:

Turn the heat low Add the broth and cream, then give it all a gentle swirl Let it bubble a couple minutes so the sauce thickens but don’t let it boil over

Put It All Together:

Move ravioli into the skillet, add your Parmesan, and toss with care Add a splash of pasta water if it looks gloopy Mix until it goes glossy and smooth

Serve it Up:

Scoop onto plates and toss on more Parmesan and parsley if you want Eat it right away while the sauce is perfect

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Let leftovers cool before stashing them in a sealed container. Toss it in the fridge for up to three days. To reheat, use a pot on the stove with a splash of broth or cream so the sauce gets creamy again. Skip microwaving or the cheese turns tough.

Swaps & Options

No chicken breast handy? Thigh meat or shredded rotisserie chicken fits right in. Out of green onions? Toss in some spinach or baby kale. Looking for lighter? Half and half stands in for heavy cream no problem. No ravioli? Tortellini is awesome here too.

Serving Ideas

This meal stands alone but it’s killer with a crisp salad or garlicky bread. On chill nights, I just park the whole skillet on the table and everyone digs in. Want veggies? Grilled broccoli or asparagus on the side totally works.

A Little History

This creamy chicken favorite leans on Northern Italian vibes with thick sauces and sun-dried tomato tang. Ravioli turns it into pure comfort, and those tomatoes throw back to classic Italian eats. It’s crazy fast but pure comfort.

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Common Questions

→ Should I use oil-packed or dry sun-dried tomatoes?

Both work, but oil-packed ones go soft and blend in fast when you cook the sauce.

→ Can I use leftover rotisserie or cooked chicken?

For sure. Just stir in cooked chicken at the end with the ravioli so it just warms through and doesn't dry out.

→ Will fresh ravioli work in place of frozen?

Absolutely, just cut down the boiling time and drain them well before you toss ‘em in the sauce.

→ Can I make it extra spicy if I want?

Turn up the pepper flakes or skip them—totally your call. If you want it mild, just leave them out.

→ How do I warm up leftovers?

Easy! Reheat gently and add a splash of cream or some pasta water if it needs loosening up.