Description
Creamy and delicious sun-dried tomato chicken ravioli is a comforting dish that combines tender homemade pasta with a flavorful filling of succulent chicken, sun-dried tomatoes, and fresh basil. Bathed in a rich, velvety sun-dried tomato cream sauce, this recipe is perfect for dinner parties or family gatherings. With its enticing aroma and satisfying textures, it will leave your guests eagerly asking for the recipe!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup sun-dried tomatoes packed in oil, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes on each side until golden brown. Remove from heat and let rest before chopping into small pieces.
- In a mixing bowl, combine chopped chicken, sun-dried tomatoes, basil, and Parmesan cheese.
- Roll out pasta dough into thin sheets or use store-bought ravioli sheets. Cut into squares or circles.
- Place a tablespoon of filling on half of each pasta piece. Moisten edges with water and fold over to seal.
- Boil salted water in a large pot and cook ravioli for about 3-4 minutes until they float.
- In another pan, melt butter over medium heat; sauté garlic for one minute. Add heavy cream and chicken broth gradually while stirring. Simmer until slightly thickened; fold in more Parmesan cheese.
- Serve ravioli drizzled with the sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg