Instructions:
1. Cook the Ravioli: Cook the cheese ravioli according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. Prepare the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and season with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook until browned and cooked through, about 5-7 minutes.
3. Add Aromatics and Vegetables: Add the minced garlic, sun-dried tomatoes, green onions, and chopped parsley. Stir and cook for another 2 minutes.
4. Make the Creamy Sauce: Stir in the heavy cream and chicken broth. Simmer for 2-3 minutes to allow the flavors to meld together.
5. Combine and Serve: Add the cooked ravioli and grated Parmesan cheese to the skillet. Toss gently to coat the ravioli in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out. Serve warm with extra Parmesan cheese on top.
Enjoy your delicious Creamy Sun-Dried Tomato Chicken Ravioli!
ADVERTISEMENT
