Tuscan Ravioli with Chicken

Creamy Tuscan Chicken Pasta

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!

I’m a huge fan of quick, one-pot pasta dishes that come together in 30 minutes or less. Some of my favorites include this Meaty Marinara Pasta, creamy Alfredo Chicken Pasta & Broccoli, and comforting Chili Mac.

Ingredient Photo

Ingredient Notes, Variations, and Substitutions

Fresh ingredients make all the difference in this dish. Now, you might be thinking, “Whoa, that’s a lot of ingredients!”—but 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.) Have leftover sun-dried tomatoes? Use them to make this Creamy Chicken & Gnocchi.
• 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 I’m all about cutting out prep whenever possible.
• 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 doesn’t.

Step-By-Step Instructions (with photos)

Here’s a quick look at the steps (with photos). You’ll find more detailed instructions in the recipe card below.

Heat the oil in a skillet, add the chicken pieces and season with salt and pepper, cook until browned, about 5 minutes.

Add the butter, shallots, sun-dried tomatoes, garlic, Italian seasoning, and smoked paprika. Cook, stirring constantly, for about 4 minutes.

Frequently Asked Questions