Creamy Sun-Dried Tomato Chicken

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Steps

Cook the frozen cheese ravioli following the package instructions. Drain well and set aside, but save about 1/2 cup of the pasta water for later use.

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook for 5-7 minutes until the chicken is golden brown and cooked through.

Toss in the minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley. Stir everything together and cook for about 2 minutes until it smells amazing and the vegetables soften.

Pour in the heavy cream and chicken broth. Let it simmer gently for 2-3 minutes so all the flavors can come together and create a lovely sauce.

Add the cooked ravioli and grated Parmesan to the skillet. Gently toss everything to coat the pasta with the creamy sauce. If it looks too thick, add a splash of the reserved pasta water. Serve right away with extra Parmesan on top.

Steps

Cook the frozen cheese ravioli following the package instructions. Drain well and set aside, but save about 1/2 cup of the pasta water for later use.

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook for 5-7 minutes until the chicken is golden brown and cooked through.

Toss in the minced garlic, chopped sun-dried tomatoes, green onions, and fresh parsley. Stir everything together and cook for about 2 minutes until it smells amazing and the vegetables soften.

Pour in the heavy cream and chicken broth. Let it simmer gently for 2-3 minutes so all the flavors can come together and create a lovely sauce.

Add the cooked ravioli and grated Parmesan to the skillet. Gently toss everything to coat the pasta with the creamy sauce. If it looks too thick, add a splash of the reserved pasta water. Serve right away with extra Parmesan on top.

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