Here’s a delicious recipe for Creamy Sun-Dried Tomato Chicken Ravioli — a rich and flavorful dish perfect for a cozy dinner or a special occasion.
🍝 Creamy Sun-Dried Tomato Chicken Ravioli
⭐️ Servings: 4 | ⏱ Prep: 15 min | Cook: 20 min
Ingredients:
For the Ravioli (if using store-bought, skip this part):
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1 package of chicken ravioli (fresh or refrigerated — about 20 oz)
For the Creamy Sun-Dried Tomato Sauce:
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1 tablespoon olive oil (or oil from sun-dried tomato jar)
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2 cloves garlic, minced
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1/2 cup sun-dried tomatoes in oil, chopped
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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Salt and black pepper to taste
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1 cup cooked shredded chicken (rotisserie works well)
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Optional: 1/4 tsp crushed red pepper flakes (for heat)
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Fresh basil or parsley, chopped (for garnish)
Instructions:
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Cook the Ravioli:
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Bring a pot of salted water to a boil. Add ravioli and cook according to package directions (usually 3–5 minutes). Drain and set aside.
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Make the Sauce:
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In a large skillet, heat olive oil over medium heat.
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Add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
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Pour in the chicken broth and let it simmer for 2 minutes to reduce slightly.
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Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until cheese is melted and sauce begins to thicken (about 3–4 minutes).
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Add Chicken and Ravioli:
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Stir in the cooked shredded chicken and let it heat through for a minute.
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Gently fold in the cooked ravioli until evenly coated with the sauce.
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Taste and adjust seasoning with salt and pepper.
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Serve:
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Plate the ravioli and spoon extra sauce over the top.
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Garnish with fresh basil or parsley and more grated Parmesan if desired.
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💡 Tips:
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You can add a handful of baby spinach or sautéed mushrooms for extra flavor and texture.
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No chicken ravioli? Use cheese ravioli and add extra shredded chicken to the sauce.
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Swap heavy cream with half-and-half for a lighter version.
