This Tuscan chicken ravioli recipe combines tender chicken, cheese ravioli, spinach, and sun-dried tomatoes in a rich Parmesan cream sauce. Ready in about 30 minutes and made in just one pan, it’s an easy family dinner that’s perfect for busy weeknights.
Why You’ll Love This Tuscan Chicken Ravioli
- This one-pan dinner means easy cleanup with no extra pots to wash.
- Cheese ravioli cooks in a creamy Parmesan sauce with chicken, spinach, and sun-dried tomatoes.
- Ready in about 30 minutes, it’s an easy weeknight dinner that’s hearty enough for the whole family.
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.
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Ingredients
Ingredient Notes
This recipe uses simple ingredients that come together for a rich, creamy one-pan dinner. Here are a few notes before you get started.
- Chicken: Boneless, skinless chicken breasts work best, but chicken thighs can be substituted.
- Cheese Ravioli: Refrigerated cheese ravioli cooks quickly and works best for this recipe. Other refrigerated ravioli flavors can also be used.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor, and reserve a little of the oil for cooking the chicken.
- Spinach: Baby spinach or regular spinach both work well.
- Shallot: Adds a mild onion flavor. Yellow, white, or red onion can be substituted.
- Chicken Broth: Low-sodium chicken broth is recommended. Homemade chicken stock also works well.
- Heavy Cream: Creates the rich, creamy sauce. Whole milk can be substituted, but the sauce will be thinner and less rich.
- Parmesan Cheese: Freshly grated Parmesan melts more smoothly than pre-shredded.
- Butter: Adds richness to the sauce.
- Garlic: Fresh or jarred minced garlic both work well.
- Seasonings: Italian seasoning, smoked paprika, salt, and black pepper add classic Tuscan flavor.
- Sun-Dried Tomato Oil: Using a little of the oil from the tomatoes adds extra flavor to the sauce.
How to Make Tuscan Chicken Ravioli
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.
Add the chicken broth, heavy cream, and Parmesan cheese, then stir in the ravioli.
Stir in the spinach and cook just until wilted, about 2 minutes.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days.
Reheat it in the microwave in 30 second intervals, stirring gently each time until heated through.
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Tuscan Ravioli with Chicken Recipe
Ingredients
- 1 tablespoon sun-dried tomato oil
- 1 pound boneless skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- ¼ cup shallot
- ½ cup sun-dried tomatoes
- 1 tablespoon minced garlic
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup parmesan cheese + additional for garnish
- 1 package cheese ravioli 18 ounces
- 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 pound 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 tablespoons butter, ¼ cup shallot, ½ cup sun-dried tomatoes, 1 tablespoon minced garlic, 1 ½ teaspoons 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, cover and cook, stirring occasionally, until the ravioli is tender, about 4-6 minutes.1 cup chicken broth, ½ cup heavy cream, ½ cup parmesan cheese, 1 package 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.
This was a simple recipe to put together. We loved it. I didn’t have sun dried tomatoes in oil so I used regular olive oil and skipped the tomato and scallion. Added extra garlic and used some frozen spinach. Easy recipe to alter to your taste and available ingredients. Will definitely make again.
Sounds delish, and a great way to use what you have! I’m glad this was a good base recipe for you. Thank you for commenting and rating!
This is fantastic! Really easy & quick but tastes like something you’d get in a good Italian restaurant. A keeper for this family
I’m so glad you like it! It’s one of our favorites, too.
Very good!! My husband is very picky and LOVED this. One issue….I did need to thicken it, it simmered forever and just wouldn’t absorb so I’m sure it has something to do with ravioli brand but it was exceptional!!!
I’m so glad y’all liked it! Mine comes out pretty saucy too, we love it that way.