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Creamy Sun-Dried Tomato Chicken brings together plump cheese ravioli and juicy chicken in a rich sauce full of bright sun-dried tomatoes and fresh herbs for a weeknight dinner with serious comfort factor. The balance of tangy tomato with velvety cream and sharp Parmesan makes this a cozy family favorite that feels both special and simple.
The first time I made this my kitchen smelled incredible and my family went back for seconds and thirds. It has become our top request for Sunday nights after busy weeks.
Ingredients
- Frozen cheese ravioli: Brings amazing texture and cheesy goodness plus shaves off time compared to making pasta from scratch. I look for plump ravioli filled with quality ricotta for best results
- Chicken breasts: Boneless and skinless make for lean protein that cooks quickly and stays tender when sliced small
- Olive oil: For an aromatic base and rich flavor opt for extra virgin if possible
- Salt and black pepper: For seasoning basics
- Garlic powder: For all-over savoriness I always keep a fresh jar for punchy flavor
- Italian seasoning: A blend of herbs that builds warmth and complexity
- Red pepper flakes: For heat adjust to your spice preference
- Fresh garlic: Offers deep aromatic notes and unbeatable freshness chop or mince right before using
- Sun-dried tomatoes: Provide tangy assertive flavor seek oil-packed for best texture and deep tomato essence
- Green onions: Give gentle onion flavor and a nice color lift
- Fresh parsley: Brightens the whole dish and pops at the end
- Heavy cream: Creates the silky sauce use full-fat cream for richness
- Chicken broth: Enhances the savory depth choose low sodium for more seasoning control
- Parmesan cheese: For a salty savory finish look for a wedge of Parmigiano Reggiano and grate it right before sprinkling extra on top
Step-by-Step Instructions
- Cook the Ravioli:
- Boil the frozen cheese ravioli in plenty of salted water according to the package directions. Watch closely to avoid overcooking. Once tender lift out gently with a strainer and drain well. Reserve about half a cup of the starchy pasta cooking water to use in the sauce later.
- Brown the Chicken:
- Heat olive oil in a large wide skillet over medium-high heat. Scatter in the bite-sized chicken pieces and immediately season with salt black pepper garlic powder Italian seasoning and red pepper flakes. Let the chicken cook undisturbed for the first minute or two to get golden edges then stir and continue sautéing until each piece is browned and cooked through. This should take about five to seven minutes.
- Sauté the Aromatics:
- Add minced fresh garlic chopped sun-dried tomatoes green onions and parsley to the pan with the chicken. Stir everything well and let it cook for about two minutes. The mixture should turn fragrant and the vegetables will soften just a bit but keep their color.
- Simmer the Cream Sauce:
- Pour in the heavy cream and chicken broth directly into the skillet. With your spoon scrape up any browned bits stuck to the pan this adds tons of flavor. Reduce the heat and gently simmer for two to three minutes. The creamy base will take on the red hue from the tomatoes and thicken just slightly as the flavors meld.
- Combine and Finish:
- Tip in the cooked ravioli and scatter grated Parmesan cheese over everything. Use a wide spatula to gently fold the ravioli into the sauce so each piece is coated and the cheese starts to melt. If the sauce feels a bit thick drizzle in a splash or two of the reserved pasta water stirring until it reaches your favorite creamy consistency. Serve piping hot with extra Parmesan sprinkled on top for more flavor and a beautiful finish.
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Sun-dried tomatoes always remind me of summer cooking with my grandmother she loved stirring them into everything for that pop of flavor. The very first time my husband tasted this he said it tasted like a restaurant but better because of the fresh herbs.
Storage Tips
Store leftovers in a tightly sealed container in the fridge for up to three days. When reheating add a splash of cream or chicken broth to revive the sauce this keeps it from drying out. If freezing transfer to a freezer-safe container and thaw gently in the refrigerator overnight. Warm slowly on the stove stirring often so the creamy sauce stays smooth.
Ingredient Substitutions
For a vegetarian twist swap the chicken for sautéed mushrooms or extra cheese ravioli. If you do not have fresh parsley try chopped fresh basil or a bit of baby spinach stirred in at the end. No heavy cream on hand whole milk with a spoonful of cream cheese makes a creamy alternative.
Serving Suggestions
This main dish stands out with just a green salad on the side. Try arugula tossed with lemon vinaigrette for brightness. Garlic bread or focaccia works great for mopping up every bit of sauce. For a finishing touch add a few extra sun-dried tomatoes on top.
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Give this creamy sun-dried tomato chicken a place in your weeknight rotation and you will be rewarded with big smiles and empty plates every time. Experimenting with different herbs or swapping in shrimp has given us fun new favorites but we always come back to this classic combination when comfort and flavor really matter.
Frequently Asked Questions
- → Can I use fresh ravioli instead of frozen?
Yes, fresh ravioli works well. Simply shorten the cooking time as fresh pasta cooks more quickly than frozen.
- → How can I adjust the spice level?
Reduce or omit the red pepper flakes for a milder dish, or add extra for more heat to suit your taste.
- → What alternative proteins work well?
Try using shrimp or cooked Italian sausage in place of chicken for a different flavor profile.
- → Is it possible to make this dairy-free?
Swap the cream for coconut cream and use a plant-based Parmesan substitute to make it dairy-free.
- → How should leftovers be stored?
Place leftovers in an airtight container and refrigerate for up to three days. Reheat gently on the stove or in the microwave.