Let me tell you, some nights just call for a little indulgence—something creamy, rich, and comforting that comes together without a ton of fuss. That’s exactly what this Creamy Sun-Dried Tomato Chicken Ravioli brings to the table. It’s the kind of dish that feels restaurant-worthy but is totally doable in your own kitchen… even on a Wednesday.
Between the juicy bites of seasoned chicken, the pillowy cheese-filled ravioli, and the velvety sauce that wraps it all together, this recipe checks all the right boxes. And those sun-dried tomatoes? They add that perfect pop of tangy-sweet flavor that keeps each bite interesting.
This is one of those recipes I keep in my back pocket for dinner guests, but it’s just as perfect when I want to treat myself (and my family!) to something extra special on a weeknight. You’ll only need one skillet for the sauce and a pot for the ravioli, so cleanup is a breeze too—bonus points for that, right?
So let’s dive into this simple yet satisfying dish and get cooking.
Ingredients You’ll Need
Main Ingredients:
450 g frozen cheese ravioli
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Seasonings:
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.5 teaspoon red pepper flakes (adjust to taste)
Sauce and Aromatics:
3 cloves garlic, minced
80 g sun-dried tomatoes, chopped
6 green onions, chopped
15 g fresh parsley, chopped
240 ml heavy cream
120 ml chicken broth
90 g Parmesan cheese, grated (plus extra for serving)
STEP 1: Cook the Ravioli
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, drop in your frozen cheese ravioli and cook according to the package directions. This usually takes around 4 to 6 minutes, depending on the brand.
Once they’re tender and floating, scoop them out with a slotted spoon or carefully drain them in a colander. Make sure to reserve about 120 ml (that’s about half a cup) of the pasta water—it’s liquid gold for adjusting the sauce later.
Set the ravioli aside while you work on that rich, creamy chicken sauce.
STEP 2: Sauté the Chicken
Grab a large skillet—something wide enough to hold all that saucy goodness later—and heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken pieces and sprinkle them with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Stir everything around so the chicken gets well coated with those spices.
Cook the chicken for about 5 to 7 minutes, stirring occasionally. You want a nice golden sear on the outside and for the chicken to be fully cooked through. Once it’s looking juicy and browned, you’re ready for the next step.
STEP 3: Add Aromatics and Sun-Dried Tomatoes
Now it’s time to layer in the flavor.
Toss in the minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley. Let everything cook together for about 2 minutes, stirring frequently. You’ll start to smell all those amazing aromatics as they soften up and mingle with the chicken.
This step is key to building that rich, deep flavor in the final sauce—don’t skip it!
What Makes This Recipe So Special?
What I really love about this dish is how well it balances cozy comfort with a little touch of elegance. The sun-dried tomatoes bring a sweet-tangy contrast to the creamy sauce, and the fresh parsley and green onions give it a light, herby lift.
Plus, you don’t need a pantry full of fancy ingredients. Everything in this dish is simple, straightforward, and easy to find—just how a weeknight dinner should be. And yet, it tastes like something you’d order at a nice little Italian place tucked away on a corner.
Finishing the Sauce and Bringing It All Together
We’re already off to a delicious start! By now, your ravioli is cooked and waiting, the chicken is golden and seasoned, and your kitchen smells like pure comfort food heaven. The best part? We’re about to pull it all together into one creamy, dreamy dish that’s going to steal the spotlight at dinner.
This next part is where the magic happens. We’re going to build that velvety sauce, marry all the flavors, and fold in the tender cheese ravioli so it gets coated in every luxurious drop. And don’t worry—this part is just as simple as everything so far. Let’s keep going!
STEP 4: Pour in the Cream and Broth
Once your chicken and aromatics are cooked and everything is smelling amazing, it’s time to add the liquid ingredients that’ll transform this skillet into something special.
Turn the heat down to medium-low and slowly pour in 240 ml of heavy cream and 120 ml of chicken broth. Give everything a gentle stir, scraping up any little brown bits from the bottom of the pan (those bits = flavor!).
Let the sauce simmer for 2 to 3 minutes, just until it starts to thicken slightly and the ingredients begin to come together. You don’t want it to boil too rapidly—keep it nice and gentle so the cream stays smooth and rich.
This is where the richness really kicks in, and you’ll start to see the sauce looking glossy and indulgent.
STEP 5: Add the Ravioli and Parmesan
Now for the final—and most satisfying—step.
Add the cooked ravioli to the skillet, along with 90 g of grated Parmesan cheese. Gently fold everything together so that each ravioli is coated in that creamy, cheesy, tomato-flecked sauce. Take your time with this part—ravioli can be delicate, and we want to keep them whole and pillowy.
If the sauce is looking a bit thick, go ahead and drizzle in some of that reserved pasta water, a little at a time, until the consistency is just right. I usually start with a couple tablespoons and adjust from there. It should be silky and creamy enough to coat the back of a spoon without being too heavy.
Once everything’s combined, give it a quick taste. Need a bit more salt? A pinch of pepper? Maybe an extra sprinkle of red pepper flakes for a little more heat? Adjust it to your liking, then remove the skillet from the heat.
STEP 6: Serve and Garnish
You’re officially ready to plate up! Dish the ravioli and chicken into bowls or onto shallow plates and top with a generous sprinkle of extra Parmesan cheese—because more cheese is always a good idea.
If you’ve got some fresh parsley leftover, add a little on top for color and freshness. Serve it hot, and get ready for a chorus of “This is SO good!” from anyone lucky enough to grab a forkful.
Tips for Making It Your Own
This dish is already pretty perfect, but here are a few easy tweaks you can make to fit your personal taste or what you’ve got on hand:
Want it extra creamy? You can swap half the chicken broth for more heavy cream. It’ll be even richer and more decadent.
Add some greens. Toss in a handful of fresh spinach when you add the aromatics. It wilts down beautifully and adds a nice pop of color and nutrition.
Try a different pasta. If you don’t have ravioli, tortellini (especially cheese or spinach-filled) makes a great substitute.
Go vegetarian. Just skip the chicken and bulk things up with mushrooms or zucchini. The sauce is so flavorful, you won’t even miss the meat.
Use oil-packed sun-dried tomatoes. Just make sure to drain off any excess oil before chopping. You’ll still get all that sweet, tangy punch.
Why You’ll Keep Coming Back to This Recipe
There are so many reasons this Creamy Sun-Dried Tomato Chicken Ravioli is on repeat in my kitchen. It’s quick—just 30 minutes from start to finish. It’s versatile, so you can tweak it based on what’s in your fridge. And it hits all the right notes: creamy, savory, slightly tangy, and totally comforting.
Plus, it’s a great way to dress up frozen ravioli, turning it into a meal that feels gourmet without any fancy ingredients or complicated steps.
FAQs and Final Thoughts
By now, you’ve got a creamy, dreamy skillet of chicken and cheese ravioli that looks as good as it tastes. It’s one of those recipes that’s not just easy to pull together, but it also feels a little bit special—like something you’d save for a Friday night or a dinner with friends, even though it’s simple enough for a weeknight.
Before we wrap things up, let’s talk about a few questions that might come up while you’re making (or even planning to make) this dish. Whether you’re wondering about substitutions, storage, or how to make it ahead, I’ve got you covered.
FAQ: Your Questions Answered
1. Can I use fresh ravioli instead of frozen?
Absolutely. Fresh ravioli will cook faster—usually in about 3 to 4 minutes—so keep a close eye on it. Otherwise, follow the recipe exactly the same way.
2. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, so when reheating, add a splash of milk or chicken broth to loosen it up.
3. Can I freeze this dish?
I don’t recommend freezing the finished dish, since the cream sauce can separate and become grainy. However, you can prep the cooked chicken and freeze it separately, then make the sauce fresh when you’re ready to eat.
4. How spicy is this with the red pepper flakes?
It’s mildly spicy, but if you’re sensitive to heat, feel free to reduce the amount or skip it entirely. You can always sprinkle some red pepper flakes on individual portions if others want more kick.
5. Can I use milk instead of heavy cream?
Technically, yes—but it won’t be quite as rich or creamy. If you go this route, try using whole milk and add a small pat of butter to help mimic the richness of cream.
6. What can I use instead of sun-dried tomatoes?
Roasted red peppers make a nice alternative, though the flavor will be different—sweeter and less tangy. You could also stir in some cherry tomatoes (halved and sautéed) if you want something fresh.
7. Is this dish good for meal prep?
It can be! Just keep in mind the sauce may thicken in the fridge. Reheat gently on the stove with a splash of liquid to revive that creamy consistency.
Final Thoughts: Your New Weeknight Favorite
I love recipes like this—ones that feel rich and cozy, but don’t leave you stuck in the kitchen for hours. This Creamy Sun-Dried Tomato Chicken Ravioli is fast, flavorful, and hits that perfect balance between comfort food and something a little bit fancy.
It’s also incredibly flexible. You can tweak it to match your mood (more spice, extra cream, add greens) or whatever you have on hand, and it always turns out satisfying. Whether you’re cooking for family, hosting a dinner with friends, or just craving a comforting bowl of pasta, this recipe is a winner.
Print
Creamy Sun-Dried Tomato Chicken Ravioli
Description
This Creamy Sun-Dried Tomato Chicken Ravioli dish is rich, flavorful, and perfect for an indulgent weeknight dinner or special occasion. Juicy, seasoned chicken and tender cheese ravioli are tossed in a luscious cream sauce with sun-dried tomatoes, fresh herbs, and a touch of Parmesan, creating a comforting yet elegant meal.
Ingredients
Main Ingredients
450 g frozen cheese ravioli
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Seasonings
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
0.5 teaspoon red pepper flakes, adjustable to taste
Sauce and Aromatics
3 cloves garlic, minced
80 g sun-dried tomatoes, chopped
6 green onions, chopped
15 g fresh parsley, chopped
240 ml heavy cream
120 ml chicken broth
90 g Parmesan cheese, grated, plus extra for serving
Instructions
1️⃣ Cook the cheese ravioli in salted boiling water according to package directions. Drain and reserve 120 ml of the pasta cooking water. Set the ravioli aside.
2️⃣ In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden and cooked through.
3️⃣ Add the minced garlic, chopped sun-dried tomatoes, green onions, and parsley. Cook for 2 minutes, stirring frequently, until fragrant and the vegetables are slightly softened.
4️⃣ Pour in the heavy cream and chicken broth. Reduce the heat to a low simmer and cook for 2 to 3 minutes to let the flavors come together.
5️⃣ Add the cooked ravioli and Parmesan cheese to the skillet. Gently toss to coat the pasta in the creamy sauce. If the sauce is too thick, add some reserved pasta water a little at a time until the desired consistency is reached.
6️⃣ Serve hot, topped with additional grated Parmesan if desired.
Notes
For extra richness, substitute half of the chicken broth with more cream. If using oil-packed sun-dried tomatoes, drain excess oil before chopping. Fresh spinach can be added with the aromatics for a touch of green. Use freshly grated Parmesan for best results and a smoother sauce.
