There’s a reason comfort food feels like a warm hug — creamy sauces, tender protein, and pasta that soaks up every last drop of flavor. This Creamy Sun-Dried Tomato Chicken Ravioli hits all of those notes: pillowy ravioli, juicy bite-sized chicken, tangy sun-dried tomatoes, and a luscious Parmesan cream sauce that comes together in about 30 minutes. It’s an everyday weeknight dinner that looks and tastes like something you’d order out. Keep this recipe on hand for nights when you want something cozy, a little fancy, and totally satisfying.

Why you’ll love this recipe

Quick — From pan to plate in roughly half an hour.
Simple ingredients you likely already have on hand or can find easily.
Comforting and elegant — creamy, tangy, and savory in every bite.
Adaptable — use your favorite frozen ravioli and adjust red pepper flakes to taste.

Ingredients

1 pound frozen ravioli (use your favorite)
2 tablespoons olive oil
2 chicken breasts (boneless and skinless, cut into bite size pieces)
salt and pepper (to taste)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (adjust to taste)
3 cloves garlic (minced)
½ cup sun-dried tomatoes (chopped)
6 green onions (chopped)
¼ cup fresh parsley (chopped)
1 cup heavy cream
½ cup chicken broth
1 cup Parmesan cheese (grated, plus extra for serving)

Equipment

Large skillet with lid
Large pot for boiling ravioli
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

Prep tips

Cut the chicken into bite-size pieces so it cooks quickly and evenly.
Chop the sun-dried tomatoes and green onions ahead of time to streamline the cooking process.
Grate the Parmesan freshly for the best melting and flavor.

Step-by-step Instructions

Bring a large pot of salted water to a boil and cook 1 pound frozen ravioli according to the package directions. Drain and set aside, reserving a small cup of the pasta cooking water in case the sauce needs thinning later.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 2 chicken breasts (cut into bite size pieces) in a single layer; don’t overcrowd the pan. Season the chicken with salt and pepper to taste, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.
Sear the chicken, stirring occasionally, until the pieces are golden and cooked through, about 5–7 minutes depending on size. Sprinkle ½ teaspoon red pepper flakes over the chicken as it cooks, adjusting the amount to your heat preference. Remove the chicken from the skillet and set it aside on a plate.
Reduce the heat to medium. If the skillet looks dry, add a splash of the remaining olive oil. Add 3 cloves garlic (minced) to the skillet and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
Add ½ cup sun-dried tomatoes (chopped) and 6 green onions (chopped) to the garlic in the skillet. Cook, stirring, for about 1–2 minutes to soften the tomatoes and release their flavor.
Pour in 1 cup heavy cream and ½ cup chicken broth, stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2–3 minutes so it thickens slightly.
Lower the heat to medium-low and stir in 1 cup Parmesan cheese (grated) until the cheese melts and the sauce becomes smooth and creamy. Taste the sauce and adjust seasoning with salt, pepper, or more red pepper flakes if needed.
Return the cooked chicken to the skillet along with the drained ravioli. Gently toss everything together so the ravioli and chicken are coated in the sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you reach the desired consistency.
Stir in ¼ cup fresh parsley (chopped) to brighten the flavors, and warm the dish until everything is hot, about 1–2 minutes. Turn off the heat and let the dish sit for a minute to allow flavors to meld.
Serve the Creamy Sun-Dried Tomato Chicken Ravioli immediately, garnished with extra grated Parmesan and a sprinkle of chopped parsley or green onions, if desired.

Serving suggestions

Pair this dish with a crisp green salad dressed in lemon vinaigrette or a simple side of roasted asparagus. A crusty loaf of bread to sop up the extra sauce is always a good idea.

Make-ahead and storage

To make ahead: Cook everything through step 8, cool to room temperature, then refrigerate in an airtight container for up to 24 hours. Reheat gently on the stove over low heat with a splash of chicken broth to revive the sauce.
Leftovers: Store in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or broth if the sauce has thickened.
Freezing: Because cream-based sauces don’t always reheat with the same silky texture, freezing is not recommended for best results.

Variations and swaps

Vegetarian option: Replace the chicken with seared cremini mushrooms or roasted zucchini for a satisfying meatless version.
Cheese swap: Use Pecorino Romano for a sharper finish, or a mix of Parmesan and Asiago for depth.
Greens: Stir in a couple of handfuls of baby spinach at the end, just until wilted, for extra color and nutrients.

Final notes

This Creamy Sun-Dried Tomato Chicken Ravioli balances comforting creaminess with the bright, tangy pop of sun-dried tomatoes and the savory warmth of seasoned chicken. It’s approachable enough for weeknights and pretty enough for guests. Keep your favorite frozen ravioli on hand and this recipe will become a go-to when you want a cozy, flavorful dinner without fuss.

Happy cooking — and enjoy every creamy, tangy bite.

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Creamy Sun-Dried Tomato Chicken Ravioli

A quick and comforting creamy ravioli skillet with sun-dried tomatoes and tender chicken.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

1 pound frozen cheese ravioli use your favorite
2 tablespoons olive oil
2 chicken breasts boneless, skinless, cut into bite-size pieces
salt to taste
black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes adjust to taste
3 cloves garlic minced
1/2 cup sun-dried tomatoes chopped
6 green onions chopped
1/4 cup fresh parsley chopped
1 cup heavy cream
1/2 cup chicken broth
1 cup Parmesan cheese grated, plus extra for serving

Instructions

Bring a large pot of salted water to a boil and cook the frozen ravioli according to package instructions; reserve 1/2 cup of the pasta cooking water, then drain and set ravioli aside.
Heat 2 tablespoons olive oil in a large 12" skillet over medium-high heat.
Add the bite-size chicken pieces to the hot skillet and season with salt, pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes; cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
Add the minced garlic, chopped sun-dried tomatoes, chopped green onions, and chopped parsley; sauté for about 2 minutes until fragrant.
Pour in 1 cup heavy cream and 1/2 cup chicken broth, bring to a gentle simmer, and cook 2–3 minutes to combine flavors and slightly thicken the sauce.
Add the cooked ravioli and 1 cup grated Parmesan to the skillet; gently toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Adjust seasoning to taste and serve immediately with extra Parmesan if desired.

Equipment

12" skillet
pot for boiling ravioli
Colander
Measuring Cups and Spoons
Wooden spoon or spatula

Notes

Reduce or omit red pepper flakes for a milder dish.
Substitute cherry or canned diced tomatoes if you don't have sun-dried tomatoes.
Warm leftovers gently on the stove with a splash of broth or cream to restore creaminess.
Feel free to add or swap in your favorite vegetables.