This creamy chicken ravioli is the perfect comfort meal, tender ravioli coated in a rich garlic cream sauce with shredded chicken for protein and flavor. It’s quick, delicious, and feels like restaurant-quality at home just like this Mango Chicken Rice Bowl.

Ingredients

• 1 lb (450g) cheese ravioli (fresh or frozen)
• 1 ½ cups cooked shredded chicken (rotisserie works great)
• 2 tbsp butter
• 1 tbsp olive oil
• 3–4 garlic cloves, minced
• 1 cup heavy cream
• ⅓ cup chicken broth
• ½ cup grated parmesan
• Salt and pepper to taste
• Optional: chili flakes, fresh basil or parsley, squeeze of lemon

How to make Chicken Ravioli

1. Cook the ravioli.
Bring a pot of salted water to a boil. Add ravioli and cook until they float. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

2. Make the sauce.
In a large skillet, add butter and olive oil. When melted, add garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and chicken broth, stir, and let it gently simmer. Add parmesan and stir until creamy and smooth.

3. Add the chicken and pasta.
Stir in shredded chicken, then add the cooked ravioli. Gently toss until everything is coated and saucy. Season with salt, pepper, and chili flakes.

4. Finish and serve.
Turn off heat, add a squeeze of lemon (optional) and chopped herbs. Serve hot with extra parmesan on top.

Tips

• Don’t overcook ravioli, remove as soon as they float.
• If sauce thickens too much, loosen with pasta water or extra broth.
• Freshly grated parmesan melts better than pre-shredded.

Variations

• Add wilted spinach or peas
• Swap heavy cream for half-and-half
• Add mushrooms or sun-dried tomatoes
• Use chicken-filled ravioli for extra protein