Tuscan Ravioli with Chicken Recipe

Overhead shot of one serving of Tuscan Ravioli with Chicken on a plate.

5 from 3 votes

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.

Prep Time10

Cook Time22

Total Time32

Course: Main Course

Cuisine: Italian Inspired

Keyword: creamy sun-dried tomato pasta, marry me chicken and pasta, tuscan pasta with chicken

Servings: servings

Calories: 406kcal

Author: Mindy Boyd

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.

Video

Notes

After helpful reader feedback and additional testing, I updated this recipe in December 2025 by reducing the broth and cream and cooking the ravioli with a lid for improved texture and consistency.

Separate any ravioli that’s stuck together before adding it to the sauce, it’s much easier to do this before it hits the pan.

It may seem like it has a lot of liquid at first, but don’t worry—just let it cook, and the ravioli will absorb the sauce beautifully!

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Nutritional information is approximate.

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Nutrition