Creamy Sun-Dried Tomato Chicken (Print Version)
Chicken and ravioli in a rich sun-dried tomato cream sauce with Parmesan and fresh herbs. Simple and satisfying.
# Ingredients:
→ Pasta
01 -
450 g frozen cheese ravioli
→ Chicken
02 -
2 boneless skinless chicken breasts, cut into bite-sized pieces
→ Oils and Seasonings
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon red pepper flakes, adjustable to taste
→ Sauce and Aromatics
09 -
3 cloves garlic, minced
10 -
80 g sun-dried tomatoes, chopped
11 -
6 green onions, chopped
12 -
15 g fresh parsley, chopped
13 -
240 ml heavy cream
14 -
120 ml chicken broth
15 -
90 g Parmesan cheese, grated, plus extra for serving
# Instructions:
01 -
Cook cheese ravioli in boiling water as per package instructions. Drain thoroughly, reserving 120 ml of the pasta cooking water, and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Sauté for 5 to 7 minutes until browned and fully cooked.
03 -
Stir in minced garlic, chopped sun-dried tomatoes, green onions, and parsley. Cook for 2 minutes until fragrant and softened.
04 -
Pour in heavy cream and chicken broth. Reduce heat and simmer for 2 to 3 minutes, blending flavors thoroughly.
05 -
Fold the cooked ravioli and grated Parmesan cheese into the skillet. Gently toss until pasta is evenly coated in sauce, adjusting consistency with reserved pasta water if needed. Serve immediately, garnished with additional Parmesan as desired.
# Notes:
01 -
For enhanced depth of flavor, use oil-packed sun-dried tomatoes and reserve some for garnish.