Delicious Sun-Dried Tomato Chicken Ravioli

This luscious and tangy chicken ravioli with sun-dried tomatoes combines juicy chicken with fluffy, cheese-stuffed pasta in a sauce that's so creamy and packed with punchy flavor, you’ll wanna scrape every last drop from the pan. Pull this off in a snap, even when you can’t spare much time, and you get that cozy, eat-out feel at your own table.

Dreamy Ingredients

• Heavy cream: Makes a rich, dreamy sauce Make sure it’s cold and hasn’t expired for the best results
• Fresh parsley: Wakes up everything with a pop of green freshness Pick crisp stalks with tons of leafy bits
• Green onions: Brings a sweet bite and makes your pasta pretty Choose ones that stand tall and aren’t limp
• Frozen cheese ravioli: Fluffy and easy, just what you want for cheesy pasta perfection Check the freezer for fat, generously stuffed ones
• Chicken breasts: Juicy and meaty, these give your dish substance Look for chicken that’s firm—no weird textures
• Chicken broth: Rounds out those flavors nicely Grab the low-salt kind so you can add more seasoning if needed
• Garlic powder and minced garlic: Gives both punchiness and deep flavor layers Fresh garlic brightens, powder sticks around in the background
• Olive oil: Browns the chicken and blends everything together Use your go-to extra virgin for big flavor
• Italian seasoning: All those classic herby notes (especially oregano and basil) come from this shortcut blend
• Red pepper flakes: Offers soft heat—toss in more or less to fit everyone’s taste
• Salt and black pepper: Can’t skip these simple seasonings They boost every other ingredient
• Sun-dried tomatoes: They bring chewy tanginess that stands out Go for the oil-packed kind (dab some oil off first) or rehydrate dry ones in warm water for a few minutes
• Parmesan cheese: Savory, melty, nutty—grate your own for the boldest taste and always serve extra at the table

Simple Steps to Make It

Serve and Finish:

Spoon generous helpings onto warm dinner plates Sprinkle on even more Parmesan and, if you’re into it, add extra parsley on top Eat right away for the top-notch texture

Combine Everything:

Tip your cooked ravioli into the skillet and add your grated cheese Stir very gently to coat every piece in that creamy sauce Want it a bit thinner? Splash in some pasta water and stir again until everything glistens

Simmer the Sauce:

Lower the heat, pour in your broth and cream, and stir Let it hang out for two to three minutes Just let it barely bubble so everything comes together—don’t boil it

Build the Sauce Base:

Add the green onions, diced parsley, sun-dried tomatoes, and fresh garlic Give it a stir till they’ve softened and the pan smells fantastic All the browned bits at the bottom are total flavor gold

Brown the Chicken:

Pour a little olive oil in a big pan and heat it to medium-high Spread out your chicken chunks so nothing overlaps Once they’re golden on both sides—flip just once—sprinkle in salt, pepper, Italian herbs, garlic powder, and a dash of red pepper Shake the pan so everything gets coated. Double-check the chicken's cooked through

Cook the Ravioli:

Fill your biggest pot with salted water and bring it to a boil Drop in the frozen ravioli and nudge gently so they don’t clump Follow the package for the cooking time Use a slotted spoon to pull them out—save a mug of the water Drain and set the pasta aside

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Let any leftovers cool to room temp before sealing them up in the fridge for up to three days For reheating, keep it slow and steady on the stove with a bit of cream or stock so the sauce comes back creamy Skip the microwave if you can—cream sauce splits and cheese gets weirdly rubbery

If You Need Swaps

Chicken thighs work great instead of breasts, or reach for cooked rotisserie if you’re in a hurry Got no green onions? Grab spinach or baby kale instead Use half-and-half for a lighter sauce, and if you’re ravioli-free, sub in little cheese tortellini

Serving ideas

This is awesome solo, but a bright salad and hot, garlicky bread go really well too For chill dinners, bring the skillet right to the table so everyone scoops their own My bunch likes it with grilled asparagus or crisp broccoli

Origins and Food Traditions

Creamy chicken pastas with sun-dried tomatoes take cues from northern Italian classics, blending the comforting richness of cream with the zesty punch of preserved tomatoes Ravioli keeps it extra cozy, while sun-dried tomatoes are a totally Italian pantry favorite—they dial up bold flavor in no time

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FAQs About the Recipe

→ Can I use fresh ravioli instead of frozen?

Totally! Just cut the cooking time to match the instructions on your fresh ravioli pack, and make sure to drain really well before adding.

→ What type of sun-dried tomatoes should I use?

You can grab either oil-packed or the dry kind. If you want them soft and easy to mix in, oil-packed is your best bet.

→ Can leftover chicken or rotisserie chicken be used?

Definitely. Just toss the cooked chicken into the sauce at the end so it gets warm but doesn't dry out.

→ How do I adjust the spice level?

Add more or less red pepper flakes depending on how spicy you like things. Skip them if heat's not your thing.

→ Does the sauce reheat well?

Sure does! Warm it up low and slow, adding a splash of cream or pasta water if it thickens up too much.