Creamy Sun-Dried Tomato Chicken (Printable Version)
Creamy chicken and ravioli with sun-dried tomatoes and herbs, ideal for easy yet elegant dinners.
# Ingredients:
→ Main
01 -
1 lb frozen cheese-filled ravioli
02 -
2 tbsp olive oil
03 -
1 lb boneless skinless chicken breasts, cubed
04 -
1 tsp fine sea salt
05 -
1/2 tsp cracked black pepper
06 -
1/2 tsp garlic powder
07 -
1 tsp Italian seasoning
08 -
1/4 tsp red pepper flakes (optional)
09 -
3 garlic cloves, minced
10 -
1/2 cup oil-packed sun-dried tomatoes, thinly sliced
11 -
1/4 cup green onions, chopped
12 -
2 tbsp fresh flat-leaf parsley, chopped
13 -
3/4 cup heavy cream
14 -
1/2 cup chicken broth
15 -
3/4 cup freshly grated Parmesan cheese, plus more for serving
# Steps:
01 -
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, garlic powder, and Italian seasoning. Sear until golden and cooked through.
03 -
Lower heat to medium. Stir in red pepper flakes, garlic, sun-dried tomatoes, and green onions. Cook for 2-3 minutes until fragrant.
04 -
Pour in heavy cream and chicken broth. Simmer for 5 minutes until slightly thickened. Stir in Parmesan until melted.
05 -
Gently fold cooked ravioli into the sauce and toss to coat evenly. Let simmer 2 minutes to absorb flavor.
06 -
Sprinkle with fresh parsley and additional Parmesan. Serve warm.
# Notes:
01 -
Use freshly grated Parmesan for the smoothest sauce texture.
02 -
Oil-packed sun-dried tomatoes add more richness than dry-packed.
03 -
Reserve some pasta water in case the sauce needs thinning.