Creamy Sun-Dried Tomato Chicken Ravioli
There’s something so comforting about a bowl of pasta bathed in a rich, silky sauce that hugs every bite. This Creamy Sun-Dried Tomato Chicken Ravioli feels like that cozy dinner you crave on a busy weeknight yet is special enough to make for guests. Tender pieces of chicken and chewy ravioli mingle with tangy sun-dried tomatoes and plenty of Parmesan in a luscious cream sauce. It’s fast, forgiving, and full of flavor — everything I want from a one-skillet pasta dinner.
Why you’ll love this recipe
- Speed: Frozen ravioli cooks quickly, so dinner comes together in about 30 minutes.
- Minimal prep: Bite-size chicken and quick chopping keep the hands-on time low.
- Big flavor: Sun-dried tomatoes and Parmesan pack intense savory notes that make the sauce sing.
- Comforting texture: A creamy sauce that clings perfectly to each ravioli for an indulgent finish.
Ingredients
Use the exact ingredient names and amounts below for best results.
- 1 pound frozen ravioli (use your favorite)
- 2 tablespoons olive oil
- 2 chicken breasts (boneless and skinless, cut into bite size pieces)
- salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 6 green onions (chopped)
- ¼ cup fresh parsley (chopped)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup Parmesan cheese (grated, plus extra for serving)
Notes on ingredients and small swaps
This recipe uses frozen ravioli for convenience; choose a filling you enjoy (cheese, mushroom, or spinach all work beautifully). The chicken breasts are diced into bite-size pieces so they cook quickly and evenly. If you prefer a milder finish, reduce the red pepper flakes. Use good-quality sun-dried tomatoes — those packed in oil require a quick chop and add maximum flavor. Keep the Parmesan freshly grated for the best melting and taste.
Equipment
- Large skillet with a lid
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
Step-by-step instructions
The directions below follow the original order but are rewritten for clarity and consistency with the ingredient list. Read through once before starting so you can time the ravioli and the chicken correctly.
- Heat the oil: Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Allow the oil to warm until it shimmers but does not smoke.
- Cook the chicken: Season 2 chicken breasts (cut into bite-size pieces) with salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Add the chicken pieces to the hot skillet in a single layer. Let them cook, undisturbed, for 2–3 minutes to brown on one side, then stir and continue cooking until the pieces are cooked through and no longer pink inside, about 4–6 minutes total depending on size. Remove the chicken from the skillet and set aside on a plate.
- Sauté aromatics: Reduce the heat to medium. If needed, add a touch more olive oil to the skillet. Add 3 cloves garlic (minced), ½ teaspoon red pepper flakes, and ½ cup sun-dried tomatoes (chopped). Sauté for about 30–60 seconds, stirring constantly, until the garlic is fragrant and the tomatoes begin to warm through.
- Add green onions and parsley: Stir in 6 green onions (chopped) and ¼ cup fresh parsley (chopped). Cook for another 30 seconds just to soften the onions slightly and wake up the herbs.
- Combine cream and broth: Pour in 1 cup heavy cream and ½ cup chicken broth, scraping any browned bits from the bottom of the skillet with your spoon. Increase the heat slightly to bring the mixture to a gentle simmer.
- Melt in the cheese: Once the sauce is simmering, lower the heat to maintain a gentle simmer and stir in 1 cup Parmesan cheese (grated). Continue stirring until the cheese melts and the sauce becomes smooth and slightly thickened, about 1–2 minutes.
- Return chicken to skillet: Add the cooked chicken back into the skillet and stir to combine so the meat is coated in the sauce.
- Add frozen ravioli: Gently nestle 1 pound frozen ravioli (use your favorite) into the skillet, pressing them into the sauce so they are mostly submerged. Spoon sauce over the ravioli to ensure even coverage.
- Simmer until ravioli are cooked: Reduce the heat to low, cover the skillet with a lid, and let everything simmer gently for about 5–7 minutes, or until the ravioli are heated through and tender. Check one ravioli for doneness; if they need a touch more time, simmer an extra 1–2 minutes. If the sauce becomes too thick, stir in a splash more chicken broth to loosen it.
- Final seasoning and serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Sprinkle extra grated Parmesan over the top and garnish with more chopped parsley or green onions if you like. Serve hot, scooping ravioli and chicken with plenty of sauce onto each plate.
Troubleshooting & tips
- If your sauce seems too thin, let it simmer uncovered for a couple of minutes until it thickens; the Parmesan helps thicken it as it melts.
- If the sauce is too thick before the ravioli cook, stir in a few tablespoons of chicken broth to loosen it so the ravioli can heat evenly.
- Don’t over-stir the ravioli while they’re cooking; gentle handling prevents tearing.
- For extra richness, stir in a tablespoon of butter at the end.
- To reduce spice, omit or halve the red pepper flakes.
Make-ahead and storage
This Creamy Sun-Dried Tomato Chicken Ravioli reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of chicken broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. The sauce will thicken once chilled; adding a little broth or cream while reheating restores the saucy texture.
Serving suggestions
Round out the meal with a simple green salad dressed in lemon vinaigrette or serve with roasted vegetables for added color and crunch. A crusty bread or garlic bread is perfect for sopping up any extra sauce.
Variations
- Vegetarian: Replace chicken with sautéed mushrooms or roasted cauliflower and use vegetable broth instead of chicken broth.
- Greens-forward: Stir in a couple of big handfuls of baby spinach or arugula in the last minute of cooking until wilted.
- Lightened-up: Swap half-and-half for the heavy cream and increase the Parmesan slightly for richness without as much fat.
Final thoughts
This Creamy Sun-Dried Tomato Chicken Ravioli is one of those weeknight heroes that still feels like a treat. The creamy sauce is brightened by sun-dried tomatoes and herbs, while the tender chicken and pillowy ravioli make every forkful satisfying. It’s an easy, flavorful pasta skillet that will likely become a regular in your dinner rotation — quick to make, impossible to resist.
Enjoy this cozy, comforting dinner, and don’t forget to pass the extra Parmesan at the table!
Creamy Sun-Dried Tomato Chicken Ravioli
Ingredients
Equipment
Method
- Cook the frozen ravioli according to package instructions; drain, reserving 1/2 cup of the pasta water, and set ravioli aside.
- Heat 2 tablespoons olive oil in a large 12" skillet over medium-high heat.
- Add the bite-size chicken pieces to the skillet and season with salt, pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes.
- Sauté the chicken until browned and cooked through, about 5–7 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, chopped green onions, and chopped parsley to the skillet and cook, stirring, for 1–2 minutes.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth, stir to combine, and simmer for 2–3 minutes to thicken slightly.
- Add the cooked ravioli and 1 cup grated Parmesan to the skillet and gently toss to coat in the sauce; add reserved pasta water a few tablespoons at a time if the sauce is too thick.
- Cook for another 1–2 minutes to heat everything through, then serve immediately with additional Parmesan if desired.
Notes
- Reduce or omit red pepper flakes for a milder dish.
- Substitute cherry or canned diced tomatoes if you don’t have sun-dried tomatoes.
- Warm leftovers gently on the stove with a splash of broth or cream.
- Adjust seasoning to taste before serving.
- Use pre-grated or freshly grated Parmesan as preferred.
