chicken and ravioli recipe
The Best chicken and ravioli recipe
This chicken and ravioli dish is one of my favorite comfort foods—simple enough to make on a busy weeknight but always feels special when served around the dinner table. I love how it brings together tender chicken, creamy ravioli, and a light but flavorful sauce that’s easy to customize. It’s not overly rich, so it’s a great way to enjoy a hearty meal without feeling weighed down, and the ravioli adds a nice texture contrast that kids and adults alike enjoy. My kids have grown up eating this since they were little, and they always ask for it again and again—especially when we’re hosting friends or just having a casual family dinner. It’s that kind of recipe that feels like a hug in a bowl, whether you’re feeding a crowd or just treating yourself.
I also appreciate how balanced this dish is for health-conscious cooking. The ravioli can be made with whole wheat or low-carb options, and the chicken is lean and packed with protein. The sauce is light enough to avoid being too heavy, and the veggies in the chicken (like onions and garlic) add natural flavor without needing much extra fat. It’s a meal that’s satisfying but not too indulgent, making it a perfect choice for everyday eating or when you want something comforting without the extra calories. Plus, it’s foolproof—no fancy techniques required, just good ingredients and a little patience to cook everything just right. That’s why I keep it in my rotation all year long.
Garlic Butter Chicken with Ravioli
A comforting dish featuring tender chicken in a rich garlic butter sauce paired with al dente ravioli. Perfect for a cozy weeknight meal!
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 package (16 oz) frozen ravioli
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- 1 tbsp lemon juice
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt, pepper, and oregano. Cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
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2 In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, lemon juice, and red pepper flakes (if using). Simmer for 2 minutes. Remove from heat and set aside.
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3 While the sauce simmers, bring a pot of salted water to a boil. Cook ravioli according to package instructions until al dente (about 10-12 minutes). Drain and transfer to a large bowl.
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4 In a separate pan, melt butter over medium heat. Add ravioli and toss to coat in butter. Pour in heavy cream and Parmesan cheese, stirring until melted and creamy. Remove from heat.
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5 In a large bowl, combine cooked chicken, ravioli mixture, and garlic butter sauce. Stir gently to mix everything together. Serve immediately.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Knife and cutting board
- Measuring cups/spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken with Ravioli Works
This chicken and ravioli dish is always a hit because it’s simple enough to make ahead of time while keeping that restaurant-quality flavor, making it perfect for busy family gatherings where you need something hearty and comforting without the fuss. It’s also flexible—you can adjust the seasoning or add a squeeze of lemon to brighten it up, and it pairs well with a simple green salad or crusty bread, so it feels like a full meal without feeling too heavy. Plus, the ravioli soaks up the creamy sauce beautifully, making every bite satisfying, and it’s always a crowd-pleaser no matter who’s eating it.
❓ Frequently Asked Questions About Garlic Butter Chicken with Ravioli
1. What ingredients are essential for making the classic chicken and ravioli recipe?
To make a delicious chicken and ravioli dish, you’ll need: – 12-15 fresh ravioli (homemade or store-bought) – 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 1 large onion, diced – 3 cloves garlic, minced – 2 tbsp olive oil or butter – 1 cup (240ml) chicken broth – 1 tsp dried thyme (or 1 tbsp fresh) – 1 tsp dried rosemary (or 1 tbsp fresh) – ½ tsp black pepper – ½ tsp salt (adjust to taste) – ½ cup (120ml) heavy cream or half-and-half – ½ cup (100g) grated Parmesan cheese – 1 cup (150g) shredded mozzarella cheese – Fresh parsley, chopped (for garnish)
2. Can I substitute any ingredients in this recipe, and if so, what are the one or two best replacements?
Yes, you can make substitutions to suit your preferences: – Chicken: Use chicken thighs or breasts, or even ground chicken if you prefer a quicker cooking time. – Ravioli: If you don’t have fresh ravioli, you can use frozen or store-bought dried ravioli—just ensure they’re cooked al dente. – Broth: Vegetable broth can work in a pinch, though it won’t give the same depth of flavor. – Cheese: Swap Parmesan for Pecorino Romano, or use a mix of cheeses like fontina or Gruyère for a richer taste. – Cream: Heavy cream can be replaced with a mixture of milk and cream cheese for a lighter option, but the texture will differ slightly.
3. How do I ensure the ravioli stays tender while cooking the chicken?
To keep ravioli tender: – Cook the ravioli first in boiling salted water for about 2-3 minutes (or according to package instructions) until they float. Drain and set aside. – While the ravioli cooks, sauté the chicken in a pot with oil, onion, and garlic until fully cooked (about 5-7 minutes). – Once the chicken is done, add the cooked ravioli back to the pot, then pour in the broth, cream, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly. – Stir in the cheeses at the end to melt and mix well.
4. What’s the best way to thicken the sauce without using flour or cornstarch?
For a creamy, naturally thickened sauce: – Simmer longer: Let the broth and cream reduce slightly over medium heat without stirring too much to allow natural evaporation. – Add a splash of cream cheese: Stirring in a small amount (about ¼ cup) of cream cheese at the end can help thicken the sauce. – Use a roux: Cook 1 tbsp butter or oil with 1 tbsp flour until golden (about 2 minutes), then whisk in the broth and cream to create a light roux-based sauce. – Add a splash of milk or half-and-half: Slowly whisk in a bit of cold milk or half-and-half to emulsify and thicken the sauce gently.
5. How can I make this dish ahead of time and reheat it properly without drying out the ravioli?
You can prep this dish ahead and reheat it well: – Make the sauce: Cook the chicken and ravioli, then make the sauce separately. Store the sauce in an airtight container in the fridge for up to 3 days. – Combine before serving: Reheat the sauce in a pot over medium heat, then gently fold in the cooked ravioli and cheese. Stir until everything is hot and creamy. – Alternative reheating: For a quicker method, spread the ravioli and sauce on a baking sheet and cover with foil. Reheat at 350°F (175°C) for 20-25 minutes, stirring halfway. – Freezing: If freezing, cool completely, then store in a single layer in an airtight container. Reheat from frozen on low heat, adding a splash of water or broth to help it thaw and reheat evenly.
