Description
A luscious pasta dish featuring tender chicken-stuffed ravioli bathed in a velvety sun-dried tomato cream sauce with hints of garlic and Parmesan.
Ingredients
Scale
- 18 oz refrigerated chicken ravioli
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh basil (plus more for garnish)
Instructions
- Cook the chicken ravioli according to package directions. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil.
- Add the garlic and sauté for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for 1–2 minutes.
- Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
- Add the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook for 3–4 minutes until the sauce thickens slightly.
- Stir in the cooked ravioli and fresh basil. Toss gently to coat the pasta in the sauce.
- Simmer for another 2 minutes to allow flavors to blend.
- Serve hot, garnished with extra basil and grated Parmesan if desired.
Notes
- Substitute chicken ravioli with cheese ravioli for a vegetarian version.
- Adjust the cream and broth ratio for a lighter or richer sauce.
- Use freshly grated Parmesan for best flavor and texture.
- Garnish with pine nuts for added crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 465
- Sugar: 4g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg