Creamy Lemon Chicken Ravioli
Made all in one pan, this is almost shockingly easy and fast for a dinner so flavorful and satisfying. The ravioli simmer directly in the sauce, giving the pasta flavor and letting its natural starch gently thicken the sauce. Bites of ravioli, tender chicken, and a creamy lemon thyme garlic sauce all blend together in one.
Servings: 4
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.