There’s something so comforting about a one-skillet pasta that feels indulgent but comes together in under 30 minutes. This Creamy Sun-Dried Tomato Chicken Ravioli recipe delivers rich, velvety sauce, tender bites of seasoned chicken, and pockets of cheesy ravioli studded with bright sun-dried tomatoes and fresh herbs. It’s the kind of weeknight dinner that doubles as company-worthy fare—simple prep, big flavors, and leftovers that heat up beautifully for tomorrow’s lunch.

Before we dive in, a quick heads-up about the flavors: the sauce is a luscious mix of heavy cream and Parmesan that clings to each ravioli, while sun-dried tomatoes and green onions add tang and freshness. A gentle hit of red pepper flakes brings warm heat without stealing the show. If you prefer more bite, add extra red pepper flakes to taste. The ingredient list below is designed to be straightforward and pantry-friendly.

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)

Why this recipe works

This Creamy Sun-Dried Tomato Chicken Ravioli checks a lot of boxes. Using frozen ravioli keeps prep minimal while ensuring satisfying texture. Cutting the chicken into bite-sized pieces lets it cook quickly and distribute evenly through the dish. Heavy cream and Parmesan form a quick pan sauce that thickens in minutes, coating the pasta and sealing in flavor. Sun-dried tomatoes bring a concentrated tomato punch that contrasts beautifully with the salty, nutty Parmesan. Fresh green onions and parsley finish the dish with herbaceous brightness so the whole plate never feels heavy.

Equipment

Large skillet with a lid (12-inch preferred)
Wooden spoon or heatproof spatula
Sharp knife and cutting board
Measuring cups and spoons

Make-ahead and storage tips

You can prepare the chicken and chop the sun-dried tomatoes, green onions, and parsley up to a day in advance; keep them refrigerated in airtight containers. Leftovers will keep in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Avoid freezing the finished dish—cream-based sauces don’t always hold texture well after freezing and thawing.

Step-by-step directions

Follow these rewritten, clear steps to make the Creamy Sun-Dried Tomato Chicken Ravioli. The order here preserves the original flow but clarifies timing and technique so you get consistent results.

Prep the ingredients. Slice the chicken breasts into bite-sized pieces. Mince the garlic, chop the sun-dried tomatoes, slice the green onions (reserve some of the green tops for garnish if you like), and roughly chop the parsley. Grate the Parmesan if it isn’t pre-grated.
Season the chicken. Place the cut chicken in a medium bowl or on a plate. Sprinkle with salt and pepper to taste, then add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Toss or stir to coat the chicken evenly with the seasonings.
Brown the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken pieces in an even layer. Cook without moving for 2–3 minutes so the first side sears, then stir or flip and cook another 2–3 minutes until the pieces are golden and nearly cooked through. If your pieces are small, total cook time should be about 5–7 minutes. Remove the chicken to a plate and set aside.
Sauté the aromatics and sun-dried tomatoes. Reduce the heat to medium. In the same skillet, add the minced garlic, chopped sun-dried tomatoes, and a pinch of the red pepper flakes (use the full ½ teaspoon if you like more heat). Cook, stirring frequently, for 30–45 seconds until the garlic is fragrant and the tomatoes have softened slightly. Scrape up any browned bits from the bottom of the skillet for extra flavor.
Add liquid to form the sauce base. Pour in ½ cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Let it cook for 2–3 minutes so the flavors meld and the sauce begins to thicken slightly.
Finish the sauce with cheese and herbs. Reduce the heat to low and whisk in 1 cup grated Parmesan cheese until smooth. Stir in the chopped green onions (reserve some for garnish if desired) and ¼ cup chopped parsley. Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
Cook the ravioli in the sauce. Add the frozen ravioli directly to the skillet, arranging them in a single layer as much as possible. Gently press them into the sauce. Cover the skillet with a lid and simmer over low to medium-low heat for 6–8 minutes, or according to the ravioli package instructions, until the ravioli are heated through and cooked. Stir gently once or twice to keep ravioli from sticking, being careful not to break them.
Return the chicken to the pan. When the ravioli are tender and the sauce has thickened to your liking, add the cooked chicken back into the skillet. Stir gently to combine and warm the chicken through for 1–2 minutes.
Adjust texture and seasoning. If the sauce seems too thick, loosen it with a splash of chicken broth or a little more cream. If it’s too thin, simmer uncovered for another minute to reduce. Taste and adjust salt, pepper, and red pepper flakes as desired.
Plate and serve. Divide the Creamy Sun-Dried Tomato Chicken Ravioli among plates or bowls. Sprinkle with additional grated Parmesan and the reserved green onions. Garnish with extra chopped parsley for color and freshness. Serve immediately while hot.

Flavor variations and swaps

If you like more greens, stir in a couple of handfuls of baby spinach or arugula at the end—just toss until wilted.
For a lighter version, use half-and-half instead of heavy cream, but expect a thinner sauce; simmer a bit longer to concentrate flavors.
Swap the chicken for cooked, sliced turkey breast or chicken sausage (pre-cooked), keeping the same quantities, if preferred.
To make this dairy-free, substitute a plant-based cream alternative and use a dairy-free Parmesan-style topper, but note the flavor will be different from the original Parmesan-rich sauce.

Serving suggestions

This Creamy Sun-Dried Tomato Chicken Ravioli shines with a crisp green salad or a simple side of roasted vegetables to balance the richness. A wedge of crusty bread or garlic bread is perfect for soaking up any leftover sauce. For wine pairings, a medium-bodied white like Chardonnay or a light red such as a Grenache-style wine works nicely.

Troubleshooting

If the sauce breaks or looks oily, reduce heat and whisk gently; adding a tablespoon or two of cold cream can help bring it back together.
If ravioli stick to the pan, stir more frequently during cooking and ensure there’s enough liquid; adding a splash of broth helps loosen them.
If chicken pieces are undercooked, cut a piece to check; if needed, cover and simmer a couple more minutes until done through.

Final notes

This Creamy Sun-Dried Tomato Chicken Ravioli is an approachable, impressive dish you can make any night of the week. It’s forgiving, flexible, and built around convenient ingredients—frozen ravioli and pantry staples—that come together to form a rich, restaurant-style meal at home. The combination of creamy Parmesan, sun-dried tomato brightness, and tender chicken is reliably crowd-pleasing, while the green onions and parsley keep the plate lively and fresh.

Give it a try tonight: set a pot of water to boil for the ravioli, warm your skillet, and in less than half an hour you’ll have a satisfying dinner that tastes like you spent hours in the kitchen. Don’t forget the extra Parmesan on top—because there’s no such thing as too much cheese when the sauce is this good.