This Tuscan Chicken Ravioli is a rich and creamy pasta dish that combines tender, seasoned chicken with cheese-filled ravioli in a flavorful tomato-cream sauce.
High in protein and packed with wholesome ingredients like spinach and cherry tomatoes, it offers satisfying nutrition with healthy fats and fiber.
Quick to prepare and full of comforting flavor, it’s perfect for weeknight dinners or meal prep.
Tuscan Chicken Ravioli
Equipment
- 1-Large skillet
- 1 chef’s knife
- 1 cutting board
- 1 plate
- 1 measuring cup
- 1 Measuring spoon
- 1 wooden spoon or spatula
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
For the Ravioli & Sauce:
- 1 package 20 oz fresh cheese ravioli
- 1 tbsp unsalted butter
- ¼ cup shallot finely diced
- ¼ cup sun-dried tomatoes soaked and chopped (about 4 pieces)
- 1 tsp garlic minced
- 2 tbsp tomato paste
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 cup fresh spinach
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes halved
- Additional Parmesan cheese for garnish
- Fresh parsley chopped, for garnish
Instructions
- Prepare the Chicken: Pat your chicken breasts dry using a paper towel. This helps the seasonings stick and ensures a golden, seared exterior. Sprinkle both sides evenly with paprika, garlic powder, kosher salt, and black pepper. Press the spices gently into the chicken so the flavors are absorbed.
- Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat until it shimmers but isn’t smoking. Carefully place the seasoned chicken into the pan. Cook for about 7–8 minutes per side, flipping only once to ensure even browning. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and tent it loosely with foil to keep it warm.
- Melt the Butter for Sauce: Using the same skillet, reduce the heat slightly to medium. Add 1 tablespoon of unsalted butter and allow it to melt completely. The residual flavor from the chicken will add depth to your sauce.
- Sauté the Aromatics: Add the finely diced shallots and chopped sun-dried tomatoes to the melted butter. Stir frequently and cook for 3–5 minutes, until the shallots are soft, translucent, and fragrant. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Incorporate the Tomato Paste and Spices: Stir in 2 tablespoons of tomato paste, 1 teaspoon oregano, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly, coating the shallots and sun-dried tomatoes with the paste and spices, which builds a rich, flavorful base for the sauce.
- Add the Cream and Milk: Slowly pour in 1 ½ cups heavy cream and 1 ½ cups whole milk, stirring constantly to combine. Allow the mixture to come to a gentle simmer over low heat. This creates a luscious, creamy texture without curdling.
- Fold in Vegetables and Cheese: Add 1 cup of fresh spinach, 1 cup grated Parmesan cheese, and 1 cup halved cherry tomatoes. Stir gently until the spinach is fully wilted, the tomatoes are slightly softened, and the cheese melts into the sauce. Reduce heat to low and allow the sauce to thicken slightly, about 3–5 minutes.
- Cook the Ravioli: While the sauce simmers, prepare the ravioli according to package instructions. Once cooked, drain and gently fold the ravioli into the sauce. Stir carefully to coat each piece evenly without breaking the delicate pasta.
- Rest the Sauce: Turn off the heat and let the sauce rest for about 10 minutes. This allows it to thicken further and ensures the flavors fully meld together for a rich, balanced taste.
- Slice the Chicken: While the sauce rests, slice the cooked chicken breasts into thin strips or bite-sized pieces. Ensure even slicing for easy serving and a beautiful presentation.
- Assemble the Dish: Transfer the ravioli and sauce to serving plates or a large serving dish. Top with the sliced chicken. Sprinkle additional Parmesan cheese and chopped fresh parsley for garnish. Serve immediately while warm, so every bite is creamy, flavorful, and comforting.
Notes
- Use fresh cheese ravioli for the creamiest texture and quickest cooking time; frozen works too but may require slightly longer cooking.
- Pat chicken dry before seasoning to ensure a golden sear and maximum flavor absorption.
- Soak sun-dried tomatoes in warm water for 5–10 minutes before chopping; this softens them and enhances their natural sweetness.
- Stir the sauce gently after adding the ravioli to avoid tearing the pasta.
- Letting the sauce rest for 10 minutes off the heat helps it thicken and allows the flavors to meld beautifully.
Chef’s Secrets for Maximum Flavor
To elevate this Tuscan Chicken Ravioli, choose high-quality ingredients.
Opt for fresh spinach and ripe cherry tomatoes—they brighten the sauce and add natural sweetness.
When cooking the chicken, don’t overcrowd the skillet; giving each piece space ensures even browning.
For extra richness, add a small splash of white wine before adding the cream—it adds depth without overpowering the sauce.
Finally, always taste and adjust seasoning at the end; a pinch of salt or a dash of black pepper can make a noticeable difference.
Serving Suggestions for Family Meals
This dish pairs beautifully with a crisp green salad, roasted vegetables, or garlic bread to soak up the creamy sauce.
For a lighter side, consider sautéed zucchini or asparagus.
For a complete dinner, a glass of dry white wine complements the creamy, savory flavors perfectly.
This recipe also works well for meal prep—divide into portions, refrigerate, and reheat gently to maintain the sauce’s texture.
Storage Tips to Preserve Freshness
Tuscan Chicken Ravioli keeps well in the refrigerator for up to 3–4 days.
Store in an airtight container to prevent the pasta from absorbing excess moisture.
When reheating, warm gently in a skillet over low heat, stirring occasionally, to maintain the creamy consistency.
The sauce can also be frozen for up to 2 months.
Reheat slowly in a saucepan and add a splash of milk or cream to restore its original texture.
Frequently Asked Questions
1. Can I use frozen ravioli instead of fresh?
Yes, frozen ravioli works well. Cook according to package directions, but slightly extend the simmering time in the sauce to ensure the pasta absorbs the flavors evenly.
2. Can I make this dish vegetarian?
Absolutely! Replace the chicken with sautéed mushrooms or a plant-based protein like tofu or tempeh. Adjust seasoning slightly to complement the new protein.
3. Can I prepare this ahead of time?
Yes. Cook the chicken and sauce in advance, store in the refrigerator, and reheat gently before adding freshly cooked ravioli. This makes it perfect for busy weeknights.
4. How can I make the sauce thicker?
Letting the sauce rest off the heat for 10 minutes naturally thickens it. You can also simmer it over low heat a few extra minutes or stir in a small amount of grated Parmesan for added creaminess.
5. Can I use skim milk instead of whole milk?
You can, but whole milk or a mix of milk and cream yields a richer, creamier sauce. Using lower-fat milk will result in a lighter, slightly thinner texture.
