Creamy Sun-Dried Chicken (Printable Version)
Tender chicken and cheese ravioli unite in a luscious sun-dried tomato cream sauce with aromatic herbs.
# Ingredients:
→ Pasta
01 -
350 g frozen cheese ravioli
→ Poultry
02 -
450 g boneless, skinless chicken breasts, cut into bite-sized pieces
→ Oils and Fats
03 -
30 ml extra virgin olive oil
04 -
240 ml heavy cream (high fat content)
→ Herbs and Seasonings
05 -
1 tsp garlic powder
06 -
2 tsp Italian seasoning
07 -
1/4 tsp red pepper flakes (optional)
08 -
2 cloves fresh garlic, minced
09 -
40 g sun-dried tomatoes, oil-packed, chopped
10 -
3 green onions, thinly sliced
11 -
15 g fresh flat-leaf parsley, chopped
12 -
Salt and black pepper, to taste
→ Liquids and Broths
13 -
120 ml low-sodium chicken broth
→ Cheeses
14 -
60 g freshly grated Parmesan cheese
15 -
Extra grated Parmesan, for serving
→ Other
16 -
120 ml reserved pasta cooking water
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the frozen ravioli and stir gently to prevent sticking. Simmer until the ravioli float and are tender, approximately 4 minutes. Use a slotted spoon to transfer to a bowl and reserve 120 ml of the cooking water.
02 -
Heat olive oil in a large heavy skillet over medium-high heat. Arrange chicken pieces in a single layer, leaving space between them. Season generously with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes if using. Cook undisturbed for 3 minutes, flip, and cook an additional 2 to 4 minutes until golden brown and cooked through.
03 -
Add minced garlic, chopped sun-dried tomatoes, sliced green onions, and chopped parsley to the skillet. Stir with a wooden spoon for about 2 minutes until fragrant, ensuring the garlic does not scorch.
04 -
Reduce heat to medium-low and pour in heavy cream and chicken broth. Scrape any browned bits from the pan to incorporate flavor. Bring to a simmer and cook gently for 2 to 3 minutes until the sauce thickens slightly and becomes smooth.
05 -
Add the cooked ravioli to the skillet with the sauce. Sprinkle grated Parmesan evenly over the top. Using a wide spatula, fold gently to coat each ravioli with sauce. If the sauce becomes too thick, add reserved pasta water one splash at a time until the desired consistency is reached. Serve immediately with extra Parmesan sprinkled on top.
# Notes:
01 -
Use freshly grated Parmesan cheese for the creamiest texture and strongest flavor. Allow chicken to sear undisturbed to develop a golden crust. Reserve pasta water to adjust sauce consistency without diluting flavor.
02 -
Leftovers keep well for up to 3 days refrigerated. Reheat gently on the stove with a splash of broth or cream, stirring frequently to maintain sauce consistency. Avoid freezing as dairy sauces may separate.
03 -
Sun-dried tomatoes add a bold tang that balances richness, but roasted red peppers can be used as a milder alternative.