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!
Ingredients & Substitutions
Chicken: Look for a couple of boneless, skinless chicken breasts, about a pound in total. You could also use boneless chicken thighs, using the same seasonings. Just make sure the chicken is fully cooked with an internal temperature of 165°F. For a simple option, use rotisserie chicken or shredded chicken which has already been cooked!
Ravioli: I used fresh cheese-filled ravioli for this recipe. Cook them according to package instructions. You could also use frozen ravioli; simply follow package instructions for cooking. You could also experiment with different flavors of ravioli like spinach-filled, mushroom-filled, or your favorite!
Sauce:The sauce is a cream sauce with sun-dried tomatoes, cherry tomatoes, and spinach (among other ingredients) added to the mix. When using dry-packed sun-dried tomatoes, be sure to soak them in water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. You could also use the sun-dried tomatoes packed in oil. Then, simply drain and chop before using unless they are already chopped (even easier)!
Heavy Cream & Milk: The creamy base of the sauce is a combination of heavy cream and whole milk. We did test the sauce using all heavy cream (which you could use). However, if only using heavy cream, when the dish was reheated, the heavy cream would separate, leaving quite a bit of unappetizing oil behind. Using both heavy cream and milk still gives you a super creamy sauce you will love!
Can I Make This Without Chicken?
Absolutely! If you prefer a meatless dish, simply leave off the chicken and follow the recipe for cooking the ravioli and sauce. You will still have a delicious and creamy Tuscan Ravioli dish!
How To Store Tuscan Chicken Ravioli
To store Tuscan Chicken Ravioli, first, let it cool to room temperature. Next, store the pasta dish in an airtight container in the refrigerator. It will last up to 3 days. Reheat it in the microwave or on the stovetop.
5 from 2 votes
Tuscan Chicken Ravioli
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Resting Time 10 minutes mins
Total Time 55 minutes mins
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!
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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
Course: Dinner, Main Course
Keyword: Tuscan Chicken Ravioli
Servings: 4 people
Calories: 887
Author: Amanda Rettke–iamhomesteader.com
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is a rich and flavorful pasta, and so creamy! I always love the pop of freshness that the tomatoes bring, too!
Elizabeth
This is a rich and delicious dish. And, cheese ravioli added to most sauces works for me! It's a complete meal with the chicken, too!
Rachael
Rich, creamy, and delicious! The sauce is so delicious and complements the cheese ravioli perfectly. The fresh tomato cherries really bring some freshness to this dish!
Bella
Delish! Very creamy and filling. The ravioli adds another layer of richness to the dish!
Selena
Super creamy and delicious. I loved the extra richness that the ravioli bring to this dish.
Categorized in: Chicken, Dinner, Pasta
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