@aannmiller
Creamy Garlic Chicken With Ravioli
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
For The Chicken
For The Sauce
For The Ravioli
Steps
1
Cook the Chicken:
Season the chicken breasts with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
Season the chicken breasts with salt, pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
2
Prepare the Sauce:
In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the chicken broth and tomato paste, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium and add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir well and let the sauce simmer for 5 minutes, or until slightly thickened.
In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the chicken broth and tomato paste, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium and add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir well and let the sauce simmer for 5 minutes, or until slightly thickened.
3
Cook the Ravioli:
While the sauce simmers, cook the ravioli according to package instructions. Drain and set aside.
While the sauce simmers, cook the ravioli according to package instructions. Drain and set aside.
4
Combine Chicken and Ravioli:
Return the seared chicken to the skillet, spooning the sauce over the top. Simmer for an additional 5–7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Add the cooked ravioli to the skillet and gently toss to coat them in the sauce.
Return the seared chicken to the skillet, spooning the sauce over the top. Simmer for an additional 5–7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Add the cooked ravioli to the skillet and gently toss to coat them in the sauce.
5
Garnish and Serve:
Plate the chicken and ravioli, spooning extra sauce over the top.
Garnish with fresh basil or parsley and serve warm.
Plate the chicken and ravioli, spooning extra sauce over the top.
Garnish with fresh basil or parsley and serve warm.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories450kcal22%
-
Fat20g1%
-
Saturated Fat10g0%
-
Carbohydrates33g1%
-
Fiber2g0%
-
Sugar3g0%
-
Protein33g1%
-
Cholesterol100mg5%
-
Sodium800mg40%
Percent Daily Values are based on a 2,000 calorie diet.