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This one pan creamy lemon chicken ravioli—yes, the ravioli cook directly in with the sauce—is almost shockingly quick and easy for a meal so flavorful and bright. This is pure comfort food perked up with the zip of fresh lemon and thyme and made extra satisfying with tender chicken mixed into the silky cream sauce.
A Note from Monica
Why you’ll love this family favorite recipe!
Creamy lemon chicken ravioli is the happiest accident to emerge from my kitchen in awhile. I’d originally had a completely different set of plans for all these ingredients, but even here, dinner plans go awry from time to time.
It was kismet, however, because this dish far surpassed all my original expectations! Modeled after my creamy Tuscan ravioli, with a one pan method so easy it’s dreamy, this leans into the woodsy flavor of thyme, the brightness of lemon zest and juice, and tender bites of chicken to complement cheesy pillows of ravioli and the most delicious garlic cream sauce. After testing it multiple times to get the consistency and citrus just right, I’d still be happy to enjoy it any day—for guests, for my own family, or just for myself!
Ingredient Notes
- Fresh cheese ravioli. This recipe is designed for uncooked refrigerated ravioli; homemade pillows are more delicate and may not hold shape as well while simmering directly in the skillet. Substitute any other filling as you like.
- Shredded cooked chicken. Poach your own, or use a few generous handfuls pulled from a rotisserie chicken.
- Fresh lemon juice and zest. Using both guarantees the lemon flavor here really shines. It’s not just an afterthought!
- Thyme. Just like in my lemon thyme chicken skillet, this woodsy herb partners wonderfully with citrus to contrast a rich sauce.
- Minced garlic. Essential for aroma and flavor.
- Cream. For best results, live a little and use the cream! Half and half can work as a swap, but it results in a thinner sauce and can be more finicky about staying smooth as it bubbles.
- Grated Parmesan cheese.
- Staples and seasonings: butter, chicken broth, kosher salt, and black pepper.
Sauce, Simmer, Serve
This is the rare dish I enjoy making as much as I enjoy eating, just because it is so incredibly quick and easy. Here’s the basic gist:
- Make the quick pan sauce. Melt butter, sauté a bit of garlic and thyme, then add broth, salt, pepper, and finally cream as the other liquid bubbles.
- Add and simmer ravioli. Stir ravioli gently into the sauce—each piece should be coated in liquid but does not need to be submerged—then cover. Lower heat to medium-low and cook for 5 minutes, or until the pasta is tender.
- Finish it off. Stir in the chicken, Parmesan, and lemon zest + lemon juice. Season to taste and serve right away!
Top Tips for Success
- Choose a pan with a well-fitting lid. This glass-lidded braiser is a splurge, but I love mine and use it multiple times every week.
- Don’t let the sauce simmer too long or over high heat once the ravioli are cooked, or else it will separate and turn a bit grainy. It’s fine to eat if it does separate, but it won’t look quite as silky and smooth.
- A handled microplane is the simplest, best tool for zesting citrus, and also comes in handy for dressing plates with a beautiful shower of finely-grated Parmesan.
- These angled measuring cups make it so easy to read the amounts of broth and cream. I have multiple sizes, which nest for easy storage.
Serving Suggestions
Extra Parmesan on top is a win for everyone, and in my experience, the adults really love an extra sprinkle of black pepper to add even more pop. Red pepper flakes are a great substitute or addition for anyone craving a little more kick.
My favorite veggie with this is simple steamed peas or pesto green beans, and my favorite salad pairing is a butter lettuce beauty with Castelvetrano olives. For something simpler, a Parmesan arugula salad is perfect.
More Easy Ravioli Recipes
- Ultra-Fast Pesto Ravioli
- Brown Butter Ravioli with Butternut Squash
- Baked Ravioli with Spinach
- Lobster Ravioli with Cream Sauce
Creamy Lemon Chicken Ravioli
Ingredients
- 2 Tablespoons butter
- 3-4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried, reserve a few leaves for garnish
- 1/2 cup low-sodium chicken broth
- kosher salt and black pepper
- 1 cup heavy cream
- 16-20 ounces fresh ravioli
- 2-3 cups shredded cooked chicken
- 1/4 cup fresh-grated Parmesan cheese
- zest and juice of 1 lemon
Instructions
- Add butter to a large skillet set over medium-high heat. When melted, add the garlic and thyme. Cook for 30-60 seconds, just until fragrant.2 Tablespoons butter, 3-4 cloves garlic, 2 teaspoons fresh thyme leaves
- Add the broth, 1/2 teaspoon salt, and a pinch of black pepper. Stir and bring to a simmer.1/2 cup low-sodium chicken broth, kosher salt and black pepper
- Stir in the cream, followed by the ravioli. Reduce heat to medium-low and cover the skillet. Cook for 5 minutes, then check the ravioli. If they’re not tender, return the lid and cook for 30-60 seconds more, then check again. Take care not to cook too long, or the sauce will separate.1 cup heavy cream, 16-20 ounces fresh ravioli
- Remove the lid, reduce heat further to low, and stir in the chicken, Parmesan, lemon zest, and 2 teaspoons of lemon juice.2-3 cups shredded cooked chicken, 1/4 cup fresh-grated Parmesan cheese, zest and juice of 1 lemon
- Sample and season with extra lemon juice, salt, and pepper to taste. Serve right away with additional Parmesan or fresh thyme for a garnish. Enjoy!
Notes
- Ravioli: This recipe is designed specifically for uncooked refrigerated ravioli; homemade pillows are more delicate and may not hold shape as well while simmering directly in the skillet. We usually use cheese ravioli but any filling you like is fine.
- Chicken: Poach your own, or use a few cups pulled from a rotisserie chicken.
- Cream: Half and half does work as a substitution but results in a thinner sauce and can be more finicky about staying smooth as it bubbles. For best results, use the cream.
