Creamy Sun-Dried Tomato Chicken Ravioli

Creamy Sun-Dried Tomato Chicken Ravioli is a rich, savory, and indulgent pasta dish that combines tender ravioli, juicy chicken, and a luxurious sun-dried tomato cream sauce. I simmer everything together with garlic, Parmesan, and Italian herbs to create a comforting meal that’s as easy as it is impressive.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but comes together quickly. The sun-dried tomatoes bring a sweet, tangy richness to the creamy sauce, while the chicken adds heartiness and protein. Tossed with cheese-filled ravioli, it becomes an all-in-one dinner that’s full of flavor and perfect for a weeknight or date night at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated or frozen cheese ravioli

• Boneless, skinless chicken breasts or thighs (sliced or cubed)

• Sun-dried tomatoes (packed in oil, drained and chopped)

• Garlic (minced)

• Heavy cream

• Parmesan cheese (grated)

• Chicken broth or pasta water

• Olive oil

• Italian seasoning

• Salt and black pepper

• Fresh basil or parsley (for garnish)

Directions

1. I cook the ravioli according to the package directions, then drain and set aside, saving a bit of the pasta water.

2. While the ravioli cooks, I season and sauté the chicken in olive oil until golden and cooked through. I remove it from the skillet and set it aside.

3. In the same skillet, I sauté garlic and chopped sun-dried tomatoes for 1–2 minutes until fragrant.

4. I pour in the heavy cream and a splash of chicken broth or pasta water, then stir in Parmesan and Italian seasoning.

5. I let the sauce simmer for 3–5 minutes until it thickens, then return the chicken to the pan.

6. I toss in the cooked ravioli and stir to coat everything evenly in the creamy sauce.

7. I garnish with chopped basil or parsley and serve immediately with extra Parmesan on top.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I use spinach or mushroom ravioli for extra flavor. For a lighter version, I use half-and-half instead of cream or add a handful of fresh spinach to the sauce. I also make it spicier by adding a pinch of red pepper flakes. If I want to make it vegetarian, I skip the chicken and bulk it up with sautéed mushrooms or chickpeas.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce. This dish isn’t ideal for freezing, as the sauce may separate when thawed.

FAQs

Can I use store-bought ravioli?

Yes, I usually use refrigerated cheese ravioli, but frozen works too. I just cook it according to the package instructions.

Can I make this ahead?

I prepare the sauce and chicken in advance and store separately. When ready, I cook the ravioli fresh and toss everything together.

What’s the best substitute for heavy cream?

Half-and-half works for a lighter option, or I blend milk with a spoonful of cream cheese for added richness.

Can I use grilled or rotisserie chicken?

Absolutely. It’s a great way to use up leftovers. I simply chop and toss it into the sauce at the end.

How do I make the sauce thicker?

I let it simmer a bit longer or add extra Parmesan cheese. A small spoon of flour whisked into the cream before adding can also help.

Conclusion

Creamy Sun-Dried Tomato Chicken Ravioli is one of those dishes that looks and tastes like it took hours—but really comes together in minutes. The sauce is rich and flavorful, the chicken is tender, and the ravioli brings everything together into one comforting, satisfying bite. Whether I’m cooking for myself or serving guests, this dish never fails to impress.

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