Creamy Garlic Chicken with Ravioli

Creamy Garlic Chicken with Ravioli

Ingredients:

For the Chicken:

• Chicken breasts or thighs (boneless): 4 pieces
• Salt and pepper: To taste
• Garlic powder: 1 tsp
• Olive oil: 2 tbsp
• Butter: 1 tbsp

For the Sauce:

• Garlic: 3 cloves, minced
• Chicken broth: 1 cup
• Heavy cream: 1 cup
• Parmesan cheese: ½ cup, grated
• Tomato paste: 1 tbsp
• Italian seasoning: 1 tsp
• Red pepper flakes: ¼ tsp (optional)

For the Ravioli:

• Cheese or spinach ravioli: 1 lb (450g)
• Fresh basil or parsley: For garnish

Instructions:

1. Cook the Chicken:
   • Season the chicken breasts with salt, pepper, and garlic powder.
   • Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
2. Prepare the Sauce:
   • In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
   • Stir in the chicken broth and tomato paste, scraping up any browned bits from the bottom of the pan.
   • Reduce the heat to medium and add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir well and let the sauce simmer for 5 minutes, or until slightly thickened.
3. Cook the Ravioli:
   • While the sauce simmers, cook the ravioli according to package instructions. Drain and set aside.
4. Combine Chicken and Ravioli:
   • Return the seared chicken to the skillet, spooning the sauce over the top. Simmer for an additional 5–7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
   • Add the cooked ravioli to the skillet and gently toss to coat them in the sauce.
5. Garnish and Serve:
   • Plate the chicken and ravioli, spooning extra sauce over the top.
   • Garnish with fresh basil or parsley and serve warm