Name: Creamy Sundried Tomato Chicken Ravioli in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 9 oz package refrigerated chicken ravioli; 1 tablespoon olive oil; 1 shallot, finely diced; 2 cloves garlic, minced; ½ cup oil-packed sun-dried tomatoes, thinly sliced; ¼ teaspoon red pepper flakes (optional); ¾ cup heavy cream; ½ cup chicken broth; ½ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh basil; Salt and freshly ground black pepper, to taste

Jump to Recipe

If you’re looking for a restaurant-quality pasta dish that comes together faster than you can call for takeout, this Creamy Sundried Tomato Chicken Ravioli is your new go-to. Store-bought chicken ravioli provides a tender, flavorful canvas, while a silky sauce enriched with sun-dried tomatoes, garlic, and Parmesan brings depth and tang. Best of all, it’s on the table in half an hour—perfect for busy weeknights or impromptu dinner guests.

I first tested this recipe on a weeknight when I had a craving for something creamy but no time for fuss. The tangy pop of oil-packed sun-dried tomatoes combined with fresh basil and a hit of red pepper flakes made every bite feel special. Since then, it’s become a staple in my meal rotation: it requires minimal prep, uses just one skillet plus a pot, and tastes like you spent hours simmering a complex sauce.

Here’s what you’ll need to stock your pantry and fridge before you begin:

Chicken ravioli: A 9 oz package of refrigerated, store-bought chicken ravioli cooks in 4–5 minutes and delivers consistent results.
Sun-dried tomatoes: Opt for the oil-packed variety. Their concentrated flavor forms the backbone of the sauce.
Aromatics: Shallots and garlic sautéed in olive oil build a fragrant base.
Cream & broth: Heavy cream adds richness; chicken broth thins the sauce just enough to coat each ravioli.
Parmesan & herbs: Freshly grated Parmesan melts into a silky finish, while chopped basil brings brightness.
Seasonings: Red pepper flakes (optional) add a gentle heat; salt and black pepper balance the flavors.

Now, let’s dive into the first critical steps. In this section, you’ll cook the ravioli, develop the aromatics, and toast the sun-dried tomatoes—laying the groundwork for a sauce that clings perfectly to each pasta pocket.

STEPS

Boil the Ravioli
Bring a large pot of water to a rolling boil and season generously with salt—it should taste slightly briny, like sea water. Add the chicken ravioli and cook according to the package instructions, typically 4–5 minutes. You want the ravioli to be al dente: tender but still offering a slight bite. Before draining, reserve ¼ cup of the pasta cooking water. This starchy liquid will help adjust the sauce’s consistency later. Drain the ravioli in a colander and set aside, loosely covered to retain heat.

Sauté the Aromatics
While the ravioli cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced shallot and sauté for 1–2 minutes, stirring occasionally, until it becomes translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds—just long enough to release its aroma without letting it brown or turn bitter.

Toast the Sun-Dried Tomatoes
Add the thinly sliced, oil-packed sun-dried tomatoes to the skillet, along with ¼ teaspoon of red pepper flakes if you’re using them. Toast for about 1 minute, stirring constantly. This short cooking time allows the tomatoes to rehydrate slightly and release their concentrated sweetness and tang into the oil, which will carry through the entire sauce.

Building the Luscious Sauce and Bringing It All Together

Now that your ravioli is perfectly al dente and your shallots, garlic, and sun-dried tomatoes have infused the pan with savory depth, you’re ready to create the silky, tangy sauce that makes this dish sing. Follow these steps to finish in style before we move on to FAQs and serving ideas.

STEPS

Build the Creamy Base
With the aromatics softened and the tomatoes toasted, pour in the heavy cream and chicken broth. Stir gently to deglaze the pan, scraping up any flavorful bits that clung to the bottom. Bring the mixture to a bare simmer over medium heat—small bubbles should break the surface without rolling into a roar. Let it cook for 2–3 minutes, stirring occasionally, until the cream slightly reduces and thickens. You’ll notice the sauce begin to coat the back of your spoon.

Incorporate the Parmesan
Lower the heat to low, then whisk in the freshly grated Parmesan a handful at a time. Continue whisking until each addition is fully melted and the sauce is smooth and glossy. The cheese not only thickens the sauce but also adds that nutty, umami richness that pairs brilliantly with chicken ravioli. Taste and adjust seasoning with salt, freshly ground black pepper, or a pinch more red-pepper flakes if you crave extra warmth.
Toss in the Ravioli
Return the drained ravioli to the skillet along with the reserved ¼ cup of pasta cooking water. Gently toss or fold the ravioli so each pillow gets cloaked in the creamy sauce. The starchy pasta water helps bind the sauce to the ravioli, ensuring no slippery bites—just perfectly coated pasta that shines.
Finish with Fresh Basil
Right before serving, stir in the chopped fresh basil. Its bright, herbaceous notes will cut through the richness and add a pop of color. Allow the skillet to rest on the still-warm burner for 30 seconds—just enough time for the basil to wilt lightly without losing its vibrant green hue.
Plate and Garnish
Divide the saucy ravioli among four warmed plates or shallow bowls. Spoon any remaining sauce over the top to create an inviting pool of cream and sun-dried tomato flecks. For a final flourish, sprinkle additional basil leaves and, if you like, a few extra curls of Parmesan. A crack of black pepper over each serving adds visual contrast and a hint of spice.

FAQs and Conclusion

Q1: Can I prepare components ahead of time?
Yes. You can slice the sun-dried tomatoes and mince the garlic and shallot up to a day in advance, storing them in the refrigerator. The ravioli and sauce can be made separately and then combined just before serving for ultimate freshness.

Q2: What’s the best way to store and reheat leftovers?
Transfer cooled ravioli and sauce to an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or pasta water to revive the creaminess without breaking the sauce.

Q3: How can I adjust the sauce consistency?
If the sauce is too thin, let it simmer a minute longer to reduce. If it’s too thick, stir in small amounts of reserved pasta water or chicken broth until it reaches your preferred coating consistency.

Q4: Is a dairy-free or lighter version possible?
For a lighter sauce, substitute half the heavy cream with low-fat milk or evaporated milk. To go dairy-free, use a nondairy cream substitute (such as coconut cream) and omit or replace Parmesan with a plant-based alternative—note the flavor and texture will vary.

Q5: Can I make this gluten-free?
Yes. Use a gluten-free chicken ravioli and verify that your chicken broth and sun-dried tomatoes contain no hidden gluten. The cooking times remain virtually unchanged.

Q6: How do I add more vegetables or protein?
Stir in sautéed spinach, mushrooms, or diced zucchini at the sauce stage for extra color and nutrition. To boost protein, mix in cooked shrimp or Italian sausage slices alongside the ravioli.

Conclusion

This Creamy Sundried Tomato Chicken Ravioli proves that a gourmet-tasting meal need not be time-consuming. In just 30 minutes, you transform store-bought ravioli into a dish bursting with velvety sauce, tangy sun-dried tomatoes, and fresh basil. Whether you’re feeding a busy family, pleasing last-minute guests, or simply craving a luxurious pasta fix on a weeknight, this recipe delivers. Feel free to adapt the cream, cheese, and add-ins to suit your dietary needs and flavor preferences. Give it a try, share your favorite tweaks, and enjoy a restaurant-quality dinner right at your own table.