Creamy Sun-Dried Tomato Chicken

Creamy sun-dried tomato chicken ravioli is my go-to when craving comfort food that feels a little bit special but does not keep me in the kitchen all night. Each bite is a perfect mix of tender chicken, tangy sun-dried tomatoes, soft ravioli, and a decadent Parmesan cream sauce that comes together in one skillet and in less than half an hour.

Ingredients

• Frozen ravioli: choose cheese or your favorite filling for soft bites and ensure they are frozen solid for best texture
• Olive oil: brings out flavor in chicken and helps with browning go for a robust extra virgin oil if possible
• Chicken breasts: boneless and skinless for easy prep look for firm plump pieces
• Salt and pepper: to taste season generously for the best flavor
• Garlic powder: adds depth and saves prep time
• Italian seasoning: a blend for aromatic backbone
• Red pepper flakes: optional for heat use less for milder palettes
• Fresh garlic: minced for punch and aroma pick firm unblemished cloves
• Sun-dried tomatoes: chopped for tangy umami look for oil-packed for silkier texture
• Green onions: chive-like freshness slice thin and go for bright green stalks
• Fresh parsley: chopped for brightness flat-leaf has the most flavor
• Heavy cream: for irresistibly rich sauce choose the freshest cream with a high fat percentage
• Chicken broth: thins the sauce and adds savory dimension low sodium gives you more control
• Parmesan cheese: freshly grated melts better and packs more flavor
• Reserved pasta water: helps loosen up the sauce and brings everything together
• Extra Parmesan: for topping because creamy dishes need a salty finish

I always check my sun-dried tomatoes for a rich color and a fragrant tang and I never skip the fresh parsley if I can help it

Step-by-Step Instructions

Cook the Ravioli:

Start by boiling a large pot of salted water then add the frozen ravioli and stir gently so they do not stick Simmer until each ravioli floats and is tender usually about four minutes Use a slotted spoon to transfer them to a bowl and be sure to reserve half a cup of the cooking water for later

Brown the Chicken:

Warm olive oil in a large heavy skillet over medium high heat Arrange the chicken pieces in the pan leaving space so they sear rather than steam Season with salt pepper garlic powder Italian seasoning and red pepper flakes Let them cook undisturbed for about three minutes then flip and cook another two to four minutes You want a golden brown crust and just cooked through bites

Sauté the Aromatics:

Toss in the minced garlic sun-dried tomatoes green onions and parsley Use a wooden spoon to stir these around so the garlic sizzles but does not scorch After about two minutes your kitchen will smell incredible

Simmer the Sauce:

Drop the heat slightly then pour in the heavy cream and chicken broth Scrape any browned bits from the bottom of the skillet to enrich the sauce Bring to a simmer and let bubble gently for two to three minutes until the mixture looks smooth and has thickened slightly

Combine Everything:

Set the cooked ravioli into the skillet with the sauce Sprinkle the grated Parmesan evenly and using a wide spatula gently fold everything together so each ravioli gets coated If the sauce tightens up add a splash or two of reserved pasta water The finished sauce should cling to the pasta but be easy to twirl on a fork Serve hot with a shower of extra Parmesan

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Storage Tips

Allow leftovers to cool completely before transferring to airtight containers This dish keeps well in the refrigerator for up to three days For best results reheat gently on the stove with a splash of broth or cream Stir frequently to maintain the creamy consistency It is best not to freeze since dairy sauces can separate during thawing

Ingredient Swaps

If you are out of chicken simply skip it or substitute with turkey or Italian sausage Try spinach or mushroom ravioli for a vegetarian twist If sun-dried tomatoes are not your style roasted red peppers can work though they will bring a milder flavor and less tang For a lighter sauce use half and half in place of heavy cream though the texture will be thinner

Serving Suggestions

Bring balance to the creamy sauce by adding a side dish like lemony roasted broccoli or a classic Caesar salad Serve with warm crusty bread for mopping up every drop This dish also shines as part of a big Italian spread with antipasti and wine It is easy to double the recipe for a crowd just use a bigger skillet

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Cultural Context

This recipe combines Italian American flavors with convenience Frozen ravioli have roots in Italian immigrant kitchens where filling and stretching pasta was practical and celebratory Sun-dried tomatoes became more popular here in the nineties and their concentrated flavor works magic in quick family meals like this I love how this embodies comfort and resourcefulness with a modern twist

Recipe FAQs

→ Can fresh ravioli be used instead of frozen?

Yes, fresh ravioli cooks faster than frozen; boil until al dente to keep a tender texture without overcooking.

→ What’s a good substitute for sun-dried tomatoes?

Semi-dried or oven-roasted cherry tomatoes offer a similar sweet and tart flavor; add them with garlic for best results.

→ Can I swap chicken breasts for another protein?

Boneless chicken thighs provide extra tenderness and flavor; turkey cutlets also work well as alternatives.

→ Will the creamy sauce reheat well?

The sauce thickens when cooled; reheat gently over low heat, adding a splash of broth or cream to maintain creaminess.

→ How spicy is the dish?

The red pepper flakes give a mild heat, adjustable to taste or omitted for a milder version.