1-First, cook the ravioli as per the package instructions. Boil a pot of water, add the 1 pound of frozen cheese ravioli, and let it cook until tender, which is usually 3-5 minutes. Once done, drain the ravioli and set aside ½ cup of the pasta water for later use if needed.

2-Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil warms, season your 2 boneless, skinless chicken breasts cut into bite-sized pieces with salt and pepper to taste, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ teaspoon red pepper flakes. This mix adds a nice kick you can adjust based on how spicy you like things.

3-Building the Flavor Base: Now, add the seasoned chicken to the hot skillet and cook it until it’s browned and fully done, about 5-7 minutes. Stir occasionally to make sure it cooks evenly. For more ideas on chicken dishes, check out our easy chicken cobbler recipe on the site.

4-Building the Flavor Base: After the chicken is ready, toss in 3 cloves of minced garlic, ½ cup of chopped sun-dried tomatoes, 6 chopped green onions, and ¼ cup of chopped fresh parsley. Let this cook for another 2 minutes to release those fresh aromas and blend the flavors together.

5-Making the Creamy Sauce: Pour in 1 cup of heavy cream (or half-and-half for a lighter version) and ½ cup of low-sodium chicken broth. Bring it to a simmer and let it cook for 2-3 minutes so the flavors meld nicely. This step creates that smooth, rich sauce that ties everything together. If you’re curious about the health benefits of chicken, it’s a great source of protein that supports muscle health.

6-Finally, add the cooked ravioli and 1 cup of grated Parmesan cheese to the skillet. Gently toss everything to coat the ravioli in the sauce. If the mixture seems too thick, thin it out with the reserved pasta water. Serve it warm with extra Parmesan on top for that perfect finish.