Sun-Dried Chicken Creamy (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g frozen cheese ravioli
02 -
2 boneless, skinless chicken breasts, cut small
03 -
2 tablespoons olive oil
→ Seasonings
04 -
Salt, throw some on as you wish
05 -
Black pepper, however much you want
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon red pepper flakes, add extra if you like it hotter
→ Sauce and Aromatics
09 -
3 garlic cloves, chopped up
10 -
80 g sun-dried tomatoes, chopped fine
11 -
6 green onions, sliced thin
12 -
15 g fresh parsley, cut up
13 -
240 ml heavy cream
14 -
120 ml chicken broth
15 -
90 g shredded Parmesan plus a little for topping
# Step-by-Step Directions:
01 -
Dish everything up and toss on more Parmesan if you’re into that.
02 -
Add the ravioli to your pan, sprinkle with Parmesan, then gently mix so every bite’s saucy. Need things runnier? Splash in some of your saved pasta water bit by bit.
03 -
Next, dump in cream and chicken broth. Let it gently simmer on low for a few minutes so everything chills together.
04 -
Time for chopped garlic, green onions, sun-dried tomatoes, and parsley. Let this cook until soft and smelling amazing, just about a couple of minutes.
05 -
Heat up olive oil in a big skillet. Toss in chicken pieces with salt, pepper, garlic powder, Italian seasoning, and as much red pepper as you want. Cook, stirring, until they’re all golden and done, around 5–7 minutes.
06 -
Boil ravioli in salted water, following whatever’s on the bag. Don’t forget to scoop out 120 ml of the pasta water before draining. Set pasta aside for now.
# Helpful Notes:
01 -
It’s smart to keep some pasta water to thin the sauce later if you need.
02 -
Dice those sun-dried tomatoes really tiny to spread that punchy taste everywhere.