Tuscan Chicken Ravioli
Tuscan Chicken Ravioli is a flavorful and creamy pasta dish made with tender seasoned chicken and fresh cheese-filled ravioli in a rich, tomato-based sauce. When I made this delicious dish with rigatoni, the Tuscan Chicken Pasta was such a huge hit I had to try it with ravioli, too! And, it did not disappoint!
Servings: 4 people
Calories: 887kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts, about 1 pound
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Tuscan Chicken Ravioli
- 1 package (20 ounces) fresh cheese ravioli, prepared according to package instructions
- 1 tablespoon unsalted butter
- ¼ cup (40 g) shallot, finely diced
- ¼ cup (about 4 whole) sun-dried tomatoes, softened in hot water, drained, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups (357 g) heavy whipping cream
- 1 ½ cups (245 g) whole milk
- 1 cup (30 g) fresh spinach
- 1 cup (100 g) parmesan cheese, grated
- 1 cup (149 g) cherry tomatoes halved
- parmesan cheese, for garnish
- parsley, chopped for garnish
Instructions
Chicken
- Pat chicken dry with a paper towel. Season on all sides with paprika, garlic powder, salt, and pepper.
- To a large skillet over medium heat, add oil. Once hot, add seasoned chicken. Cook for 7-8 minutes per side, or until the chicken reaches an internal temperature of 165°F.
- Place cooked chicken on a plate, tenting it to keep warm as you make the sauce.
Sauce
- To the same skillet over medium heat, melt butter. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
- Add heavy cream and milk. Stir to combine.
- Add spinach, parmesan cheese, and tomatoes. Stir to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 3-5 minutes.
- Add the cooked ravioli. Stir to combine and continue cooking until ravioli is warmed through. Remove from heat, and let the sauce rest for about 10 minutes to thicken.
- Slice the cooked chicken into strips. Top the ravioli with the sliced chicken.
- Serve garnished with more parmesan cheese and parsley.
Nutrition
Serving: 1portion | Calories: 887kcal