Creamy Sun-Dried Tomato Chicken Ravioli
INGREDIENTS:
Main Ingredients
Seasonings
Sauce and Aromatics
DIRECTIONS:
Cook the frozen cheese ravioli according to package directions. Drain well and set aside, reserving 120 ml of the pasta cooking water.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Sauté until browned and cooked through, about 5 to 7 minutes.
Add minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley to the pan. Stir and cook for 2 minutes until fragrant and softened.
Pour in heavy cream and chicken broth. Simmer gently for 2 to 3 minutes, allowing the flavors to combine.
Add the cooked ravioli and grated Parmesan cheese to the skillet. Toss gently to coat the pasta in the sauce. If the mixture is too thick, add a little reserved pasta water until desired consistency is reached. Serve immediately, garnished with additional Parmesan if desired.