Dreamy Sun-Dried Tomato Chicken Ravioli

Sink your fork into this lush sun-dried tomato and chicken ravioli, where every bite bursts with creamy cheesy goodness and juicy chicken. That velvety tangy sauce will have you going back for seconds, maybe even thirds. No need to hustle or fuss—this totally handles even your craziest weeknights and feels way more special than takeout.

Irresistible Ingredients

• Parmesan cheese: That salty richness ties it all together Grab a block and shred it for meltiness—don’t forget extra for serving
• Chicken broth: Builds more flavor layers Try to use low sodium so you can add salt to taste
• Heavy cream: Makes the sauce extra dreamy Cold, fresh cream gives that smooth finish
• Fresh parsley: Lifts the whole skillet with freshness Grab perky, green bunches
• Green onions: Sweet and colorful with a tender crunch Look for non-wilted, sturdy stalks
• Sun-dried tomatoes: Chewy pops of tangy depth Go for oil-packed (dab ‘em dry) or soak dried ones a few minutes in warm water
• Red pepper flakes: Gives everything a little warmth Tweak the amount for more or less heat
• Italian seasoning: Classic herby boost We like blends heavy on basil and oregano
• Garlic powder plus minced garlic: Layers of that savory garlicky kick Use powder for background, fresh for zing
• Salt and black pepper: Old school flavor boosters—makes everything taste better
• Olive oil: Adds a rich base for browning chicken Stick with a solid extra virgin if you have it
• Chicken breasts: Meaty protein and heartiness Choose pieces that feel springy, never slimy
• Frozen cheese ravioli: Pillowy pasta, so simple to toss in Just grab the ones with the most filling you can find

Simple Step Guide

Dishing It Up:

Ladle big scoops onto plates while hot and finish them with extra parsley and Parmesan. Pass it around right away for max flavor and texture.

Merging the Good Stuff:

Drop that ravioli right into your skillet now. Toss in the Parmesan, too. Give it all a gentle mix so the sauce hugs every bite. If it seems too thick, splash in a bit of your pasta water and stir till it glosses up and gets creamy.

Sauce Time:

Now pour in cream and chicken broth. Lower the heat and swirl everything together. Let it bubble quietly for a few minutes to let the flavors become best friends. Don’t crank up the heat or your sauce could break.

Sauce Starter:

Add the parsley, green onions, sun-dried tomatoes, and fresh garlic. Stir it all around till it smells awesome and everything softens up. Scrape up any tasty bits sticking to the skillet.

Sear the Chicken:

Coat your pan with olive oil and turn the heat to medium-high. Toss chicken in a single layer and give it a chance to turn golden. Avoid crowding or constant turning. Sprinkle on the salt, black pepper, garlic powder, Italian seasoning, and just a dash of red pepper flakes. Cook till the edges are golden and the inside is no longer pink.

Boil Ravioli:

Start by bringing salted water to a boil. Add your frozen ravioli—let them float and cook as your package says. Stir now and then so they don’t clump. Scoop them out gently, holding onto some of the pasta water. Set aside, making sure they aren’t dripping wet.

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Let leftovers cool down, then pop ‘em into a sealed container in the fridge where they’ll keep for a good three days. To warm up, gently heat on the stovetop with a splash of broth or cream to bring the sauce back. Skip the microwave—otherwise the cheese can get rubbery and the sauce splits.

Ingredient swaps

Try swapping out chicken breasts with thighs or already-cooked rotisserie chicken. No green onions? Spinach or even baby kale works great. Want a lighter sauce? Use half-and-half. Out of ravioli? Cheese tortellini will fit right in.

What to serve it with

This is awesome by itself but also goes great next to a simple salad or some garlic bread. When it’s just the family, place the pan in the middle and let everyone dig in. Grilled asparagus or hot broccoli are my other favorites to pile on the side.

Backstory and flavor roots

Creamy chicken pastas with sun-dried tomatoes come from northern Italy, mixing the buttery richness of creamy sauces with those sweet, preserved tomatoes from the Italian pantry. Ravioli brings the cozy, old-school factor, while sun-dried tomatoes bring the zing—with everything ready in minutes.

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Common Recipe Questions

→ Will fresh ravioli work instead of frozen?

Totally! If you’re using fresh ravioli, just cook it for less time—check the package so you don’t overdo it, and drain them well before tossing with the sauce.

→ Is it okay to use dry-packed or oil-packed sun-dried tomatoes?

Go for either! Oil-packed sun-dried tomatoes are softer and mix right in, but you can use dry ones if you like a bit more chew.

→ Can I swap in leftover chicken or rotisserie chicken?

You bet. Just drop the cooked chicken into the hot sauce with the ravioli and let it heat up for a couple minutes instead of cooking it twice.

→ What if I want it spicier or milder?

Easy—just shake in more red pepper flakes for extra heat, or skip them completely if you want something mild.

→ Will the sauce stay nice if I save some for later?

Yep, it reheats great. Just warm it up gently, and add a splash of cream or extra pasta water if the sauce gets too thick.