Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon garlic powder
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional, for a kick)
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes (in oil, drained and chopped)
1 teaspoon Italian seasoning
9 oz cheese ravioli (fresh or refrigerated)
Fresh basil or parsley, for garnish
Instructions:
1. Season & Sear the Chicken:
Pat chicken breasts dry, then season both sides with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat.
Add chicken and sear for 4–5 minutes per side until golden and cooked through (internal temp of 165°F/74°C). Remove and set aside.
2. Make the Sauce:
In the same pan, add minced garlic and red pepper flakes. Sauté for about 30 seconds.
Pour in chicken broth, scraping up any browned bits.
Stir in heavy cream, Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer for 2–3 minutes until slightly thickened.
3. Cook the Ravioli:
While the sauce simmers, cook ravioli according to package directions. Drain and set aside.
4. Finish the Dish:
Return chicken to the skillet, spoon sauce over the top, and simmer another 2–3 minutes.
Add cooked ravioli to the pan, tossing gently to coat in sauce.
5. Serve:
Garnish with fresh basil or parsley and extra Parmesan if desired.
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