Oh, the sheer joy of stumbling upon a dish that feels like a warm hug on a chilly evening! This Creamy Tuscan Chicken Ravioli is like wrapping yourself in a cozy blanket of flavors—an experience akin to finding that one song you can’t stop playing on repeat. I mean, who would’ve thought that a little cream, sun-dried tomatoes, and a hint of garlic could transport you straight to the heart of Tuscany?
Steps
- Start by drying two boneless, skinless chicken breasts with a paper towel and seasoning them with paprika, garlic powder, salt, and black pepper on all sides. Heat vegetable oil in a skillet over medium heat and cook the chicken for 7-8 minutes on each side until it reaches an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and cover it to keep warm.
- In the same skillet, melt unsalted butter over medium heat. Add finely diced shallots and chopped sun-dried tomatoes, cooking until the shallots are soft, about 3-5 minutes. Stir in minced garlic and cook for an additional minute.
- Mix in tomato paste, oregano, paprika, garlic powder, salt, and black pepper, stirring to combine. Pour in heavy cream and whole milk, combining everything well.
- Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the skillet. Stir the mixture and let it simmer on low heat until the cheese melts and the spinach wilts, approximately 3-5 minutes. Incorporate the cooked cheese ravioli, stirring to warm it through.
- Let the sauce rest for about 10 minutes to thicken. Meanwhile, slice the cooked chicken into strips.
- Serve the ravioli topped with the sliced chicken, garnishing with additional parmesan cheese and chopped parsley for an added touch of flavor.
Ingredients
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 package (20 ounces) fresh cheese-filled ravioli, cooked as per package instructions
- 1 tablespoon unsalted butter
- ¼ cup (40 g) shallot, finely diced
- ¼ cup sun-dried tomatoes, softened in hot water, drained, and chopped
- 1 teaspoon minced garlic
- 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) grated parmesan cheese
- 1 cup (149 g) cherry tomatoes, halved
- Additional parmesan cheese for garnish
- Chopped parsley for garnish
FAQ
- Can I use a different type of pasta instead of ravioli?
- Certainly! While the recipe specifically calls for cheese-filled ravioli, you can substitute it with your preferred pasta, like rigatoni or penne. Just follow the cooking instructions for your chosen pasta type.
- Is it possible to make this dish vegetarian?
- Yes, you can easily make this dish vegetarian by omitting the chicken. The combination of ravioli and creamy sauce will still offer a rich and delicious meal.
- What is the best way to store leftovers?
- Allow the Tuscan Chicken Ravioli to cool to room temperature before storing it in an airtight container in the refrigerator. It can be kept for up to three days. When ready to enjoy, reheat it on the stovetop or in the microwave.
- Can I use only heavy cream for the sauce?
- You can use just heavy cream, but be aware that it may separate when reheated, resulting in an oily texture. Combining heavy cream with whole milk helps maintain a creamy consistency even after reheating.
- Are there any substitutes for sun-dried tomatoes?
- If you don’t have sun-dried tomatoes, you can use fresh tomatoes or roasted red peppers for a similar flavor profile. Adjust the cooking time accordingly to ensure they soften properly in the sauce.
Tips
- For a more tender and flavorful chicken, consider using boneless chicken thighs instead of chicken breasts. Just ensure they are fully cooked to an internal temperature of 165°F.
- If using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes to soften them before chopping. This step is crucial to enhance the texture and flavor in the sauce.
- To prevent the sauce from separating when reheated, use a combination of heavy cream and whole milk. This blend maintains the rich creaminess while reheating without leaving unappetizing oil behind.
- If you prefer a vegetarian option, skip the chicken entirely. The creamy sauce and cheese-filled ravioli will still provide a satisfying and delicious meal.
Equipment
- Large Skillet – For cooking the chicken and preparing the sauce.
- Digital Meat Thermometer – To ensure the chicken reaches an internal temperature of 165°F.
- Chef’s Knife – For chopping ingredients like shallots, sun-dried tomatoes, and parsley.
- Cutting Board – For prepping ingredients.
- Garlic Press or Mincer – To mince the garlic if not already done.
- Wooden Spoon or Spatula – For stirring the sauce and combining ingredients.
- Colander – If you are using fresh ravioli, to drain after cooking according to package instructions.
