Tuscan Ravioli with Chicken is easy enough for a busy weeknight and fancy enough for date night (or impressing your in-laws). And the best part? Everything goes into one pan! No juggling pasta pots or taking stuff in and out of the pan like you're cooking on a reality show. I’m all about a delicious and quick meal with minimal cleanup. Because who has time for extra dishes?
This creamy Tuscan ravioli dish checks all the boxes—tender ravioli, hearty chunks of chicken, and earthy spinach in a delectable cream sauce. This dish is so good you’re going to want to make it on repeat.
It’s one of those meals that brings comfort, flavor, and a touch of elegance, but without any of the fuss. Plus, it’s ready in no time, so you’ll spend less time in the kitchen and more time enjoying a delicious dinner. Trust me, you’ll be coming back for seconds!
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Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes and Substitutions
Fresh ingredients make all the difference in this dish. Now, you might be thinking, “Whoa, that’s a lot of ingredients!”—but trust me, it’s really not.
- Chicken: I use a pound of boneless, skinless chicken breasts, but chicken thighs work too.
- Ravioli: Store-bought ravioli is a must for keeping this recipe quick and easy. (Who’s got time to make fresh ravioli from scratch? Not me!) I grab the kind in the refrigerated section—sometimes it’s hiding out in the deli. We always go for cheese ravioli, but hey, live your best life and use whatever kind you like.
- Sun-Dried Tomatoes: These add rich, tangy flavor to the chicken and creamy sauce. There’s really no good substitute, so if you’re thinking about skipping them—proceed with caution. (But seriously, just try them. You won’t regret it.)
- Spinach: Regular or baby spinach works great. I go with whatever looks freshest at the store that day.
- Shallots: These add a subtle, sweet onion flavor. No shallots? No problem, red, yellow, or white onion will do the trick.
Broth: Low-sodium chicken broth is my go-to, but if you have chicken stock on hand, go for it. - Heavy Cream: This is what makes the sun-dried tomato sauce so luxuriously creamy. You could use milk, but let’s be real—cream takes it to a whole new level. Highly recommend.
- Parmesan Cheese:You just can’t have a Tuscan dish without Parmesan. You just can’t. I use freshly grated, but if you want to go with pre-shredded, I won’t judge.
- Butter: Because silky-smooth sauce and extra flavor never hurt anybody.
- Minced Garlic: I almost always use the jarred kind. I know, I know—Geoffrey Zakarian would not approve. But let’s be honest, I’m not about to spend half my dinner prep wrestling with fresh garlic when I’ve got a meal to get on the table in 30 minutes.
- Herbs and Spices: A blend of Italian seasoning, smoked paprika (make sure it’s smoked!), salt, and black pepper brings everything together. Simple but so, so good.
- Oil: I use the oil straight from the jar of sun-dried tomatoes because it adds a richness to the Tuscan sauce that plain olive oil just wishes it had.
Process Photos
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 3 days.
We reheat it in the microwave in 30 second intervals, stirring gently each time until heated through.
Ready to whip up this delicious meal? Below, you'll find the full step-by-step instructions in the recipe card. It’s quick, easy, and all made in one pan for minimal cleanup!
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Tuscan Ravioli with Chicken Recipe
Ingredients
- 1 tablespoon sun-dried tomato oil
- 1 lb boneless skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon butter
- ½ cup sun-dried tomatoes
- ¼ cup shallots
- 1 tablespoon minced garlic
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 can chicken broth 14.5 oz
- 1 cup heavy cream
- ½ cup parmesan cheese + additional for garnish
- 1 pkg cheese ravioli 18 oz
- 2 cups fresh spinach
Instructions
- Cut the chicken into bite-sized pieces and chop the shallot.
- Heat the oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and cook, stirring occasionally, until browned on all sides, about 5 minutes.1 tablespoon sun-dried tomato oil, 1 lb boneless skinless chicken breast, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the butter, shallots, sun-dried tomatoes, garlic, Italian seasoning, and smoked paprika. Cook, stirring constantly, for about 4 minutes.2 tablespoon butter, ½ cup sun-dried tomatoes, ¼ cup shallots, 1 tablespoon minced garlic, 1 ½ teaspoon Italian seasoning, 1 teaspoon smoked paprika
- Stir in the chicken broth, heavy cream and parmesan cheese. Bring to a boil over medium-high heat, then add the ravioli. Reduce heat to medium and cook, stirring occasionally, until the ravioli is tender, about 4 minutes.1 can chicken broth, 1 cup heavy cream, ½ cup parmesan cheese, 1 pkg cheese ravioli
- Add the spinach and cook, stirring often, until wilted, about 2-3 minutes.2 cups fresh spinach
- Serve topped with additional parmesan cheese, if desired.
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