Creamy Sun-Dried Tomato Chicken Ravioli

Creamy Sun-Dried Tomato Chicken Ravioli is a comforting and elegant pasta dish that’s ready in minutes but tastes like it came from a fine Italian restaurant. Juicy chicken, tender ravioli, and a rich, velvety sun-dried tomato cream sauce come together in one skillet for a satisfying, flavor-packed meal.

Why You’ll Love This Recipe

I love how this dish takes just a few ingredients and turns them into something that feels special. The sun-dried tomatoes add bold, tangy flavor that cuts through the creamy sauce perfectly. I usually use store-bought ravioli to keep it simple, and the whole dish comes together in under 30 minutes. It’s one of those go-to dinners I make when I want something comforting and impressive without much effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated or frozen chicken ravioli

• Cooked chicken breast, shredded or diced

• Sun-dried tomatoes (packed in oil), chopped

• Garlic, minced

• Heavy cream

• Chicken broth

• Parmesan cheese, grated

• Olive oil or oil from sun-dried tomatoes

• Salt and pepper

• Fresh basil or parsley (optional, for garnish)

directions

1. I start by cooking the chicken ravioli according to package instructions. I drain and set it aside while I prepare the sauce.

2. In a large skillet, I heat olive oil or reserved oil from the sun-dried tomatoes over medium heat. I sauté the garlic for about a minute until fragrant.

3. I add the chopped sun-dried tomatoes and cooked chicken, stirring to combine.

4. I pour in the chicken broth and heavy cream, stirring and letting it simmer for 3–4 minutes until it thickens slightly.

5. I stir in the Parmesan cheese and season with salt and pepper to taste.

6. I add the cooked ravioli to the skillet and gently toss everything together to coat in the creamy sauce.

7. I let it simmer for another minute or two until everything is heated through and the sauce is silky.

8. Before serving, I top it with more Parmesan and chopped basil or parsley if I have some on hand.

Servings and timing

This recipe serves 4 people and takes about 25 minutes from start to finish. It’s perfect for a quick weeknight dinner or a low-effort weekend meal that still feels indulgent.

Variations

Sometimes I use cheese or spinach ravioli instead of chicken, depending on what I have. I’ve also made a spicier version by adding red pepper flakes or a spoonful of pesto to the sauce. For a lighter option, I substitute half-and-half for the cream or toss in some baby spinach or mushrooms for extra veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove or in the microwave with a splash of cream or broth to keep the sauce from drying out. I avoid freezing it, as the cream sauce can separate.

FAQs

Can I use frozen ravioli?

Yes, I often use frozen ravioli. I just cook it according to the package directions before adding it to the sauce.

Can I make this vegetarian?

Absolutely. I swap the chicken ravioli for cheese or spinach ravioli and leave out the chicken. The sauce is still just as rich and flavorful.

How do I thicken the sauce?

If the sauce is too thin, I let it simmer a little longer or add a bit more Parmesan. If I want it extra creamy, I stir in a spoonful of cream cheese.

What can I use instead of heavy cream?

I’ve used half-and-half or a mix of milk and a little butter in a pinch. The sauce is slightly lighter but still delicious.

Can I make this ahead of time?

Yes, I’ve made the sauce ahead and reheated it, then tossed it with freshly cooked ravioli just before serving. It saves time and keeps the pasta from getting soggy.

Conclusion

Creamy Sun-Dried Tomato Chicken Ravioli is one of those dishes I turn to when I want comfort and flavor in a hurry. It’s rich, savory, and full of bold, creamy goodness. Whether I’m making it for a casual dinner or serving it to guests, it always hits the spot.