Creamy Sun-Dried Tomato Chicken Ravioli
Creamy Sun-Dried Tomato Chicken Ravioli is a quick, indulgent pasta dish made with cheese-filled ravioli, juicy chicken, and a rich, velvety sauce infused with sun-dried tomatoes, garlic, and Parmesan. It’s a restaurant-worthy meal that comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 package cheese ravioli (fresh or frozen, about 18 oz)
- 1 lb boneless, skinless chicken breast or thighs, chopped
- 1/3 cup sun-dried tomatoes in oil, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil (from sun-dried tomato jar preferred)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
- In the same pan, sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
- Pour in chicken broth, scraping the pan, and let simmer for 2–3 minutes.
- Reduce heat and stir in heavy cream and Parmesan cheese. Whisk until smooth and creamy.
- Return chicken to the skillet. Add cooked ravioli and gently toss to coat.
- Simmer for 2–3 minutes to blend flavors.
- Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
- Use rotisserie chicken for a quicker option.
- Substitute Italian sausage or shrimp for chicken.
- For a lighter version, use half-and-half or extra broth in place of cream.
- Add spinach at the end for a boost of color and nutrition.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 5g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg
