This creamy sun-dried tomato chicken ravioli is one of those dishes that looks and tastes like it came from a fancy Italian bistro—but it’s actually simple enough for a busy weeknight. Juicy seared chicken, tender ravioli, and a velvety Parmesan cream sauce come together with the bold flavor of garlic, sun-dried tomatoes, and fresh herbs. It’s the kind of comforting yet elegant meal that makes even a regular dinner feel special.
Whether you’re cooking for guests or just want something warm and satisfying at the end of the day, this dish always delivers.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 40 minutes
- Convenient: Uses frozen ravioli—just pick your favorite filling
- Bold flavor: Layered with garlic, sun-dried tomatoes, and fresh parsley
- Adaptable: Customize with different proteins, herbs, or veggies
I first threw this together using odds and ends from my fridge, and my friends were asking for the recipe before their plates were clean. Now, it’s my go-to for impromptu dinners and cozy date nights at home.
Ingredients
- Frozen ravioli – Cheese-filled or chicken varieties both work great
- Olive oil – For browning the chicken and building flavor
- Boneless, skinless chicken breasts – Cut into bite-sized pieces
- Salt and cracked black pepper – For seasoning
- Garlic powder & Italian seasoning – Adds depth without extra prep
- Red pepper flakes – Optional, for a touch of heat
- Fresh garlic – Don’t skip it—fresh cloves make all the difference
- Sun-dried tomatoes (oil-packed) – Thinly sliced for rich, tangy flavor
- Green onions – Light, bright, and subtly sweet
- Fresh parsley – Flat-leaf is best for flavor and texture
- Heavy cream – Creates that luscious, silky sauce
- Chicken broth – Adds savory depth; use homemade if you have it
- Freshly grated Parmesan cheese – Melts perfectly and enhances the creaminess
How to Make It
Cook the Ravioli
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Stir gently to prevent sticking or bursting. Drain and set aside. Reserve ½ cup of pasta water in case you need to thin the sauce later.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Let them sear undisturbed for two minutes, then stir occasionally until cooked through and golden brown (about 5–7 minutes).
Add Aromatics
Stir in minced garlic, sliced sun-dried tomatoes, chopped green onions, and parsley. Cook for 2 minutes until fragrant and softened.
Make the Cream Sauce
Pour in the heavy cream and chicken broth, scraping up any browned bits from the skillet. Bring to a gentle simmer, then reduce heat. Let the sauce bubble for 2–3 minutes until it thickens slightly.
Combine and Finish
Add the cooked ravioli and Parmesan cheese to the skillet. Gently toss until the pasta is evenly coated. If the sauce is too thick, stir in some reserved pasta water a little at a time. Serve hot, garnished with extra Parmesan and parsley.
Kitchen Tips
- Use freshly grated Parmesan for the smoothest sauce
- Thinly slice sun-dried tomatoes so their flavor spreads evenly
- Add a splash of the sun-dried tomato oil instead of extra olive oil for added depth
- Chop chicken evenly for consistent cooking
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or milk to revive the sauce. Avoid microwaving—the ravioli can become rubbery and the sauce may separate.
Ingredient Swaps & Variations
- Swap the chicken for cooked turkey, shrimp, or sautéed mushrooms
- Go vegetarian by skipping the chicken and adding more sun-dried tomatoes or roasted veggies
- Use half-and-half or a mix of whole milk and butter instead of heavy cream
- Try different ravioli fillings like spinach, mushroom, or meat
Serving Ideas
- Pair with a crisp green salad and crusty bread
- Top with toasted pine nuts or a handful of fresh arugula for extra texture
- A glass of Chardonnay or sparkling lemonade complements the creaminess beautifully
A Personal Favorite
Every time I open a jar of sun-dried tomatoes, I’m transported back to my first trip to Italy—the inspiration for this dish. It’s now a tradition at our Sunday dinners, and it never fails to bring smiles to the table.
Frequently Asked Questions
→ Can I use different ravioli?
Yes! Spinach, mushroom, or meat-filled ravioli all work beautifully with the creamy sauce and chicken.
→ Don’t have sun-dried tomatoes?
Try roasted red peppers or sautéed cherry tomatoes for a similar sweet-savory flavor.
→ How should I reheat it?
Warm gently on the stovetop with a splash of broth or milk. Avoid the microwave if possible.
→ Can I prep it in advance?
Absolutely. Make the sauce and chicken ahead, then combine with cooked ravioli and reheat when ready.
→ Vegetarian option?
Skip the chicken and use mushrooms or extra veggies. Swap the chicken broth for vegetable broth.
→ Want it less spicy?
Simply reduce or omit the red pepper flakes for a milder version.
With bold flavors, creamy texture, and quick prep time, this creamy sun-dried tomato chicken ravioli is bound to become a favorite in your meal rotation. Whether it’s a special occasion or a weeknight dinner, it brings comfort and class to the table—no reservations required.
